why is it difficult to find new peach recipes? They are here and now and wonderful. I am buying them

M

Marg CDN

Well-known member
like crazy but...........there's cobbler, crisp, pie, salsa, tart............what else?

Peach cole slaw? Does anyone know about that?

 
Broiled/grilled in a salad, panzanella (with tomatoes), glaze for pork

chops. Jam Jam Jam!!
Vinegar, peach infused tea, pickled
Ours are still local and absolutely delicious. AND huge. I made 8 jars of jam last week and probably used only 6 peaches to make a quart of puree to make the jam.

 
Colonia Peach Cake

Colonial Peach Cake
Servings: 12

Ingredients:

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons sugar
14 tablespoons butter, divided
4 egg yolks
1/2 cup bread crumbs
1/3 cup water, cold
2 pounds peaches, peeled and sliced
1 cup sugar, plus 2 tbsp.
2 tablespoons whipping cream


Directions:

Sift first 4 ingredients together. Cut in 11 tbsp. butter. Add 2 egg yolks and water. Mix well. and pat dough with fingers into 15 x 10 in. jelly roll pan.

Sprinkle with bread crumbs and dot with remaining butter.

Place sliced peaches on top of bread crumbs. Sprinkle with 1 cup of sugar. Beat 2 egg yolks, remaining 2 tbsp. of sugar and whipping cream together and pour over peaches.

Bake at 350 degrees for 45 minutes. When cool, cut into two-inch squares for serving.

Note: Recipe can be halved and baked in a 9 in. square pan.

 
Glazed Peach Pie or Tarts

I like to make individual tarts shells with phyllo dough. I freeze the extras and make the filling as needed. These are great for my husband and I since they are just the right size with no leftovers.


Glazed Peach Pie or Tarts
Servings: 6

Ingredients:

4 cups peaches
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1 baked pie shell
Variation:
4 sheets phyllo dough


Directions:

Crush enough peaches to make one cup, leaving remaining peaches to slice. Combine crushed peaches with water, sugar, and cornstarch. Cook until clear (2 to 3 minutes) stirring occasionally. Add butter, cool slightly. Line baked pie shell with sliced peaches. Pour glaze mixture over peaches. Chill at least 2 hours.

Variation: For tarts, cut 4 to 5 inch squares of phylo dough. Stack 4 layers of phyllo squares, buttering each layer lilghtly. Form to fit in muffin cups. Bake at 350 degrees for 8 to 10 minutes or until golden. Cool and fill with sliced peaches and glaze.

NOTE; Use ceramic muffin cups to make a larger size phyllo cup- Spray outside of cups and place upside down on a foil-lined baking sheet. Cut 9 x 13 in. phyllo layers into 6 equal pieces. Lay phyllo over the bottom of each to form a cup. Bake at 350 degrees for about 15 minutes or until golden. Remove from oven and let cool for about 10 minutes. Remove phyllo from containers and cool completely on a wire rack.

Blueberry filling:
3 cups fresh blueberries
1/2 cup sugar
2 Tbsp. cornstarch
pinch salt
2 Tbsp. lemon juice

put half the blueberries into a medium saucepan. In a small bowl, stir together the sugar, cornstarch and salt. Add to the berries along with the lemon juice and bring to a simmer; cook for a few minutes, until the berries burst and soften and the juices thicken. Once it comes to a boil, make sure it cooks for a full minute to maximize thickening potential and make sure it's not starchy.)

Remove from the heat and stir in the remaining blueberries. Let cool, then spoon into the tart shells, piling them high.





Notes: Excellent, especially the phyllo tarts.

 
Peach caprese salad

Peach Caprese Salad
Servings: 4

Ingredients:

2 ripe peaches
2 large mozzarella balls, packed in liquid (8 oz)
bunch basil leaves
1 tablespoon white balsamic or champagne vinegar
1 tablespoon fruity extra virgin olive oil
Sea salt


Directions:

Thinly slice peaches. Drain and slice mozzarella. Arrange on plate with basil leaves and drizzle with vinegar and olive oil. Sprinkle with salt.

 
REC: Peach and Frangelico Gratin

* Exported from MasterCook *

Peach And Frangelico Gratin

Recipe By :Bon Appetit
Serving Size : 2
Categories : Desserts Fruit
Tried & True

Amount Measure Ingredient -- Preparation Method

3/4 Pound Ripe Peaches, Peeled, Pitted -- thinly sliced
2 1/2 Tablespoons Sugar
1 Tablespoon Frangelico Liqueur
1 1/2 Teaspoons Fresh Lemon Juice
1/4 Cup Unsalted Butter
1/2 Cup Fresh Coarse White Breadcrumbs
1/2 Cup Toasted Hazelnuts -- ground

Combine peaches, 1 1/2 tablespoons sugar, Frangelico and lemon juice. Divide between 2 small gratin dishes.

Preheat oven to 400°F. Melt butter in heavy small saucepan. Remove from heat. Stir in remaining tablespoon sugar, breadcrumbs and hazelnuts. Sprinkle over peaches. Bake until bubbly and browned, about 15 minutes. Serve warm or room temperature.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 23g Fat (76.1% calories from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.

 
REC: Peach Clafouti

* Exported from MasterCook *

Peach Clafoutis

Recipe By :TVFN/ David Rosengarten
Serving Size : 8
Categories : Desserts Fruit
Pies & Pastry Tried & True

Amount Measure Ingredient -- Preparation Method

Crust
1 1/2 Cups Flour
2 Tablespoons Sugar
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter -- cut in 1/2" pieces
2 Tablespoons Vegetable Shortening -- cut in bits
1 Egg, Beaten With
2 Tablespoons Ice Water

Batter
4 Eggs
1/2 Cup Sugar
1 Cup Half And Half, Or Buttermilk
1 Teaspoon Vanilla Extract
3 Tablespoons Flour

Fruit
4 Tablespoons Butter
3 Large Peaches, Peeled, Pitted, Sliced
3 Tablespoons Sugar

Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.

Preheat oven to 350°F. Roll out dough on a lightly floured surface and fit it into a 9-inch diameter ceramic or glass pie plate or baking dish, 1 1/2 inches deep. Prick dough with a fork, line with foil or waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and foil and continue baking for 5 minutes more.

In a blender combine batter ingredients and blend until smooth. (This can also be done in a bowl with a whisk). In a saute pan, melt butter, add peaches and sugar and cook 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350°F. for 1 hour, until center is just firm. Serve warm.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 394 Calories; 23g Fat (52.7% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Wonderful with Blueberry Wine Sauce poured over it.

NOTES : I used a ready-made crust, with excellent results! Also, I used buttermilk instead of half & half, and it worked very well.

 
Oooh my! You folks are lovely. I am going out to buy a BOX of peaches tomorrow.

I really do want to capture this season and work my way through this list. Aren't we so privileged to have such bounty in front of us?

The season is short so this is calling for a dinner party.

Thank you.

 
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