Hill Country Fruit Council

Peach Recipes

STEWED PEACHES

1/4 cup sugar
4 whole cloves
1 1/2 pounds peaches, peeled and halved

About 20 minutes before serving: In medium saucepan over medium heat, heat sugar, 3/4 cup water and cloves to boiling. Add peaches; return to boiling. Reduce heat to low; cover and simmer 10 minutes or until tender. Makes 6 serving.


SPANISH PEACHES

1- quart peach halves
3 tablespoons dark brown sugar
2 tablespoons lime juice
1/4 cup dry sherry (optional)
1 tablespoon grated lime peel

EARLY IN DAY: Peal and halve peaches, capturing approximately 1/2 cup juice. In small saucepan over medium heat, heat reserved 1/2 cup syrup, sugar and lime juice for 5 minutes. Stir in sherry. Meanwhile, place peach halves, flat side down, in dish; pour syrup over them and sprinkle with lime peel. Refrigerate until serving time. Makes 8 or 9 servings.


PEACH CREAM KUCHEN (Germany)

2 cups sifted flour
1/4 cup sugar
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup butter or margarine
28 ounces of peach slices
1/2 cup sugar
1 teaspoon cinnamon
2 egg yolks
1 cup dairy sour cream

Sift the flour, 1/4 cup sugar, baking powder, and salt together into a bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles fine crumbs. Transfer to a lightly greased 9x9x2 baking pan and press crumbs firmly against the bottom and sides. Arrange well-drained peach slices evenly over the bottom. Stir half cup of sugar and cinnamon together and sprinkle over the fruit. Bake is a quick oven 400° for 15 minutes. Beat the egg yolks, blend in the sour cream. Spoon over the partially baked kuchen and continue baking for 20 minutes or until golden brown. Serve warm or thoroughly chilled. Servings: 8 to 9.


PEACH ICE CREAM

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups (or less) mashed peaches (fresh), mixed with 3/4 cups sugar and juice of 1 lemon.

Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.


PEACHY-PINEAPPLE SMOOTHIE

28 ounces of sliced peaches
1/ 2 cup pineapple juice , chilled
1/4 cup sugar
1 pint vanilla ice cream, softened

Process first 3 ingredients in a blender until smooth, stopping once to scrape down sides. Add ice cream; process until smooth. Then serve.


PARTY PEACH MELBA

6 peach halves
1/ 2 cup toasted almonds
8 ounce can red raspberries or 1 pkg. thawed fro/en raspberries or 1 cup sweetened fresh raspberries
1 pint vanilla ice cream
Rum flavoring
3/4 cup water
1 1/2 cup sugar

Wash and peel fresh peaches, cook until tender in syrup of water and sugar. If canned peaches are used, place 1 peach half in 6 individual dessert dishes. Stud peach halves with almonds. Spoon raspberries over peaches, chill. Whip ice cream with electric beater at medium speed or with wooden spoon until it reaches pouring consistency. Blend in flavoring, pour over peaches.


DEEP DISH FRESH PEACH PIE

6 sliced fresh peaches
1 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons quick cooking tapioca
2 tablespoons butter
Pastry strips for cover

Combine peaches, sugar, salt, and tapioca. Turn into a casserole and dot with butter. Cover with pastry strips rolled to 1/8" thick, cutting gashes in pastry if a full topping is used. Bake at 425° 30-40 minutes. Serves 6


QUICK PEACH COBBLER

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 375. Crust will rise to the top and brown


PEACH SORBET

Feel free to use either fresh or fro/en sliced peaches in this sorbet.
3 cups water
1 cup sugar
1 (16 ounce) package frozen peach slices, thawed
1/4 cup lemon juice
3/4 cup fresh orange juice
1/4 teaspoon almond extract

Bring water and sugar to a boil in a medium saucepan, stirring often; reduce heat, and simmer 5 minutes, stirring occasionally. Cool; cover and chill. Process peach slices and lemon juice in a blender or food processor until smooth, stopping once to scrape down sides. Combine sugar mixture, peach mixture, orange juice, and almond extract; pour into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturers instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Yield: 7 cups.


FRESH PEACH PIE

1 small (6 ounce) can fresh frozen orange juice
1 cup sugar
4 tablespoons cornstarch
1 teaspoon almond flavoring
3 fresh peaches (canned)
1 baked pastry shell
1/2-1 cup whipping cream flavored to taste with sugar and vanilla

Dilute orange juice with 2 cups water, add sugar and cornstarch. Cook until thickened and bubbling. Add almond flavoring. Remove from heat and cool slightly. Slice fresh peeled peaches into pre-baked pie shell. Cover with filling and let stand for about 1 hour. Cover with whipped cream and serve. Garnish top with sliced peaches if desired. Serves 5


PEACH BUTTER ( Sugar free)

2 quarts very ripe peaches, peeled, pitted & chopped
3 cups apple cider
1 cup white grape juice (concentrated-simmered down from 2 cups)
2 tablespoons lemon juice
1/4 to 1/2 teaspoon almond extract (optional)

Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired.

Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.

Nutritional Value: 2 Tablespoons contains 20 calories - 3 Tablespoons=1/2 diabetic fruit exchange


Peach Refrigerator Jam
(microwave)

2 cups fresh peaches, peeled, pitted and mashed
4 cups sugar
2 Tablespoons lemon juice
2 teaspoons ascorbic-citric powder (Fresh Fruit)
1/4 teaspoon ground cinnamon
1 (3o/.) package liquid pectin (Sure Gel)

Combine first 5 ingredients in a 5 quart casserole.
Microwave, uncovered at HIGH for 5 minutes;stir well. Microwave, uncovered, at HIGH for 15-17 minutes, or until mixture reaches a full rolling boil. Stir in pectin, skim off foam with spoon.
Pour into hot sterilized jars, leaving 1/4 inch headspace. Cover with metal lids, and screw on bands. Let stand at room temperature until cool. Store in refrigerator up to 3 weeks. Yields 7 half pints.