I just picked up so really nice peaches at the farmers market. I have been looking for ways to disguise them in recipes for my son…
PEACH ICE CREAM
3 cups peach pulp
ice and ice cream salt
2 quarts milk
1 tablespoon lemon juice
1/4 teaspoon salt
1 pint whipping cream
2 cups sugar
1/4 teaspoon almond flavoring
4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar–all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.
EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.
Peach Caramel Crisp
You’ll need a 9-inch oven-proof short-sided baking dish.
Praline Topping:
1/2 cup sugar
3 T water
1 cup sliced almonds, toasted
1/2 cup all purpose flour
5 T unsalted butter
Peaches:
1/2 cup sugar
3 T water
6 large ripe peaches, peeled, pitted, and cut into 8 wedges each
2 T cornstarch
Topping:
Butter small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Set the oven for 375°. Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.
In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT’S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream
Fresh Peach Salsa
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
12 tbsp. extra virgin olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins.
Cut peaches into thin strips, discarding pits.
Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes.
Add onions, peppers and cilantro.
Mix well.
Whisk together oil, vinegar and honey.
Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Butterflied Grilled Chicken with MRS. DASH:
1 (3-pound) whole chicken
3 to 4 tablespoons MRS. DASH® CHICKEN GRILLING BLENDS™
1 large red onion, cut into 1/2-inch slices
6 large peaches, pitted and halved
Olive oil spray
Preheat grill to medium, about 300°F (150°C).
To butterfly chicken, use kitchen shears or poultry shears to cut along entire length of backbone, as near as possible to center of chicken. Turn chicken over, and with the heel of your hand, flatten chicken as much as possible.
Sprinkle with Mrs. Dash Chicken Grilling Blends
Place chicken skin-side up on grill and cook for 25 to 30 minutes or until juices run clear. Remove chicken and keep warm.
Spray onion slices and peach halves with olive oil. Place on grill and cook until tender and grill marks have developed.
Carve chicken into pieces and arrange on a platter with onion slices and peach halves.
Baked Chicken with Peaches
The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the senses of these baked chicken breasts.
Yield: 8 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients:
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
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Preheat oven to 350 degrees F (175 degrees C).
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Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice.
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Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.
B-man 
Peaches and Cream Oatmeal
Yield: single serving
INGREDIENTS:
1 cup water
1 pinch of salt
1/2 cup dried “old-fashioned”-style oatmeal
1 teaspoon evaporated cane juice or brown sugar
1/2 peach, peeled and diced
1/4 cup vanilla-flavored soy milk
Bring salted water to a boil. While you wait for the water to boil, combine the evaporated cane juice with the peaches and set aside.
Add the oats to the boiling water, stir and reduce heat to medium-low.
Simmer oats for five minutes or until all the water is absorbed.
Place the serving of cooked oatmeal in a bowl and pour over the soy milk. Top with the sweetened peaches and serve immediately.
B-man
Grilled Peaches and Berries
Allow 1/2 peach per serving
Ingredients:
large ripe peaches
blueberries
brown sugar
lemon juice
Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozen blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely.
Cook on grill 18 to 20 minutes turning once. Serve right out of the foil. Can also be baked in the oven. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done.
B-man
Peaches & Creamy Dip with Waffle Wedges
Ingredients:
4 ounces reduced-fat cream cheese
1/3 cup sugar free peach preserves
1 tablespoon fat-free milk
2 packages sugar substitute
1/2 teaspoon vanilla extract
4 low-fat toaster waffles
Ground cinnamon to taste
Place all ingredients except the waffles and cinnamon in a blender and blend until smooth. Set aside. Toast waffles and cut each waffle in 6 wedges. Place cream cheese mixture in a small serving bowl and sprinkle with cinnamon. Serve with waffle wedges for dipping.
Makes 24 wedges
B-man
QUICK PEACH COBBLER
Ingredients:
4 tablespoons margarine
10-20 ounces of sliced peaches
1/2 cup sugar
1/2 cup water
1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup milk
Place margarine in baking dish and melt in oven. Heat peaches, 1/2 cup sugar, and 1/2 cup water in saucepan until the sugar is dissolved. Bring to a boil. Mix flour, baking powder, salt, 1/2 cup sugar, and milk together in mixing bowl and stir until smooth. Remove baking dish from oven when the margarine has melted. Add flour mixture, then peach mixture.
Bake 20 to 30 minutes at 375º. Crust will rise to the top and brown
B-man
Grilled Peaches with Raspberry Sauce
Makes 4 servings
Ingredients:
2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar
Raspberry Sauce:
1 pint fresh raspberries
1/4 cup confectioner’s sugar
1/4 cup rum, Frangelica, or Amaretto
Grilled Peaches:
Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.
Raspberry Sauce:
In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds.
B-man
STUFFED PEACH HALVES
4 med. peaches, peeled, halved and seeded
1 tbsp. lemon juice
2 tbsp. unsweetened flaked coconut, toasted
2 tbsp. raisins
1/2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
2 tbsp. vanilla low-fat yogurt
2 tsp. honey
1 tsp. vanilla extract
Coat peach halves with lemon juice and set aside.
Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill.
Yields 8 servings
B-man
Mormon Peach Cobbler
Fruit Mixture:
1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.
Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.
Pour the slurry and peaches into a small casserole dish.
Topping:
1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon over the peach mixture so that the fruit is covered. Preheat the oven to 350 degrees.
Bake for 45 minutes or until the top is a golden brown.
Serve hot or cold.
B-man
Peach Custard Pie
1/2 cup sugar
2 tsp flour
2 egg yolks
6 peaches peeled and sliced
1 1/2 cup milk
dash of salt
1 unbaked pie crust
Line unbaked pie crust with peaches. Mix flour, sugar, and salt. Beat egg yolks and milk, add to day ingredients. Pour mixture over peaches. Bake slowly at 325 degrees until custard is set.
Top with ice cream or whipped cream.
Peach Delight
1 large package of peach Jell-O
1 can peach pie filling
1 small can crushed pinapple
Mix together and refrigerate until congealed.
Topping:
1 8 oz. package cream cheese
1 8 oz. container sour cream
1/2 cup sugar
Mix and spread over congealed Jell-o. Sprinkle chopped pecans and grated cheddar cheese on top.
Peaches and Honey Grits Pudding
3-1/4 cups milk
1 cup sugar
4 egg yolks
2 cinnamon sticks, 4 inches long
1 fresh vanilla bean (or 1 teaspoon vanilla extract)
Peelings of 2 lemons cooked in milk and cut into a fine julienne
1 cup stone ground grits (quick grits may be substituted)
2 tablespoons unsalted butter
3 or 4 peaches (plums or apricots may be substituted)
2 cups honey (see note)
1/2 cup freshly squeezed orange juice
8 fresh mint leaves cut into fine julienne
- Preheat oven to 350°F
- Combine egg yolks and sugar in a small mixing bowl and beat with a whisk until creamy
- Set aside
- Heat the milk in a medium saucepan with the cinnamon sticks, lemon zest, and vanilla bean until it comes to a boil
- Continue boiling for two minutes, then pour the milk through a strainer, reserving the cinnamon and lemon zest for later use
- Return milk to the saucepan
- Add one tablespoon of butter and the grits to the milk and heat
- Cook while stirring over medium heat for 10 minutes, then add reserved egg yolks and sugar, combining well (If using quick grits, follow package directions regarding cooking time)
- Pour mixture into an 8x8x2 baking pan and cover with foil
10.Prepare a bain marie, or water bath, by placing the baking pan in a larger rectangular pan 13x9x2
11.Pour enough water to come half way up the sides of the pan containing the pudding
12.Bake in a 350°F oven for 15 minutes
13.Remove from oven and set aside
14.While the pudding is baking, wash the peaches and cut into 1/2-inch lengths making 36 slices
15.Heat the remaining tablespoon of butter in a large skillet and sauté until they are golden
16.Add the honey and cook for two minutes more, then add the orange juice
17.Bring the mixture to a boil and continue boiling for two minutes
18.Remove pan from heat and with a slotted spoon, place peaches on a plate and reserve
19.Return saucepan to heat and reduce honey mixture by boiling for two minutes more; Set aside
21.Wash the milky coating from the reserved cinnamon sticks and cut into 1/2-inch lengths; Set aside
22.Cut lemon peelings into a fine julienne
23.Place six slices of peach in the center of each place, fanning them out into a circle
24.With an oval ice cream scoop, form 2-inch ovals with the grits, then sprinkle the mint leaves and reserved lemon peels over them
25.Place the cinnamon sticks in the center
Peaches and Honey Grits Pudding
3-1/4 cups milk
1 cup sugar
4 egg yolks
2 cinnamon sticks, 4 inches long
1 fresh vanilla bean (or 1 teaspoon vanilla extract)
Peelings of 2 lemons cooked in milk and cut into a fine julienne
1 cup stone ground grits (quick grits may be substituted)
2 tablespoons unsalted butter
3 or 4 peaches (plums or apricots may be substituted)
2 cups honey (see note)
1/2 cup freshly squeezed orange juice
8 fresh mint leaves cut into fine julienne
- Preheat oven to 350°F
- Combine egg yolks and sugar in a small mixing bowl and beat with a whisk until creamy
- Set aside
- Heat the milk in a medium saucepan with the cinnamon sticks, lemon zest, and vanilla bean until it comes to a boil
- Continue boiling for two minutes, then pour the milk through a strainer, reserving the cinnamon and lemon zest for later use
- Return milk to the saucepan
- Add one tablespoon of butter and the grits to the milk and heat
- Cook while stirring over medium heat for 10 minutes, then add reserved egg yolks and sugar, combining well (If using quick grits, follow package directions regarding cooking time)
- Pour mixture into an 8x8x2 baking pan and cover with foil
10.Prepare a bain marie, or water bath, by placing the baking pan in a larger rectangular pan 13x9x2
11.Pour enough water to come half way up the sides of the pan containing the pudding
12.Bake in a 350°F oven for 15 minutes
13.Remove from oven and set aside
14.While the pudding is baking, wash the peaches and cut into 1/2-inch lengths making 36 slices
15.Heat the remaining tablespoon of butter in a large skillet and sauté until they are golden
16.Add the honey and cook for two minutes more, then add the orange juice
17.Bring the mixture to a boil and continue boiling for two minutes
18.Remove pan from heat and with a slotted spoon, place peaches on a plate and reserve
19.Return saucepan to heat and reduce honey mixture by boiling for two minutes more; Set aside
21.Wash the milky coating from the reserved cinnamon sticks and cut into 1/2-inch lengths; Set aside
22.Cut lemon peelings into a fine julienne
23.Place six slices of peach in the center of each place, fanning them out into a circle
24.With an oval ice cream scoop, form 2-inch ovals with the grits, then sprinkle the mint leaves and reserved lemon peels over them
25.Place the cinnamon sticks in the center
Grilled Pork Chops With Peachy BBQ Sauce
2 tablespoons olive oil
1 medium Vidalia onion, finely chopped
1 clove garlic, minced
1 one-inch piece ginger, peeled and grated
1-1/2cups ketchup
1/2 cup peach jam
2 ripe peaches, peeled and cut into 3/4-inch chunks
2 tablespoons apple cider vinegar
4 bone-in pork loin chops, 6 ounces each, trimmed of excess fat
Coarse salt and freshly ground black pepper
- Using a medium saute pan over medium heat, add the olive oil
- Saute onion until translucent, about 2 minutes
- Add minced garlic and ginger; cook 2 minutes more
- Add ketchup, peach jam, and peaches
- Reduce heat to low and simmer until sauce thickens, about 30 minutes, stirring occasionally
- Add vinegar, season with salt and pepper
- Remove from heat, set aside to cool
- Pour half the barbecue sauce into a shallow baking dish, reserve remaining sauce
- Add pork chops, turning to coat both sides
10.Prepare a medium-hot grill or grill pan
11.Grill chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce
12.Remove from grill, let stand 5 minutes before serving
13.Serve with remaining sauce
Spicy Peach Preserves
3-1/2 pounds peaches, peeled and chopped (about 4 cups)*
2 green jalapeno peppers, seeded and minced
1 red bell pepper, seeded and diced
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 (1.75-ounce) box powdered pectin
5 cups sugar
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Wash jars, lids, and bands in hot, soapy water and rinse very well. Dry bands and set aside.
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Keep jars and lids heated in a saucepan of simmering water until ready to fill the jars.
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Combine peaches, jalapeno peppers, red bell pepper, ginger, cayenne pepper, and lime juice in a 6-quart saucepan. Gradually stir in powdered pectin. Bring mixture to a full boil over high heat, stirring constantly.
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Add sugar to fruit mixture, stirring to dissolve. Bring mixture to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from mixture.
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Remove jars from simmering water to a clean towel, one at a time, with a jar lifter or pair of tongs. Using a canning funnel, ladle hot preserves into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a heated lid on the jar, and screw a band down evenly and firmly. Place the filled jar in a boiling water bath canner. Repeat procedure with remaining preserves and jars.
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When canner is full, add enough boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring to a boil. Process preserves for 10 minutes.
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Using a jar lifter, remove jars from canner and set them upright on a clean towel, and let cool 12 to 24 hours. Do not try to tighten the bands any further at this point. As the jars cool, you might hear a popping noise. Don’t worry, this is just to let you know that a vacuum has formed, and the jars are properly sealed.
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To test each jar for the proper seal, press the center of the lid. The jars are properly sealed if the lid does not flex up and down. If is not sealed, you can refrigerate the jar and use the contents within 2 to 3 weeks. Or you can reprocess the jar with a new lid for the full 10 minutes as described in step 6. Remove bands, and wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Store jars up to 1 year.
Makes about 6 (8oz) Jars