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PEACH RECIPES
PEACH RECIPES
Stewed Peaches
Stewed Peaches
INGREDIENTS
1/4 cup sugar
4 whole cloves
1 1/2 pounds peaches, peeled and halved
COOKING INSTRUCTIONS
About 20 minutes before serving: In a 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 for 10 minutes or until tender. Makes 6 servings.
Spanish Peaches
INGREDIENTS
1- quart peach halves
3 tablespoons dark brown sugar
2 tablespoons lime juice
1/4 cup dry sherry (optional)
1 tablespoon grated lime peel
COOKING INSTRUCTIONS
Early in the day: Peal and halve peaches, capturing approximately 1/2 cup juice. In a 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 the dish; pour syrup over them, and sprinkle with lime peel. Refrigerate until serving time. Makes 8 or 9 servings.
Spanish Peaches
Peach Cream Kuchen (German)
INGREDIENTS
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
COOKING INSTRUCTIONS
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 Cream Kuchen
Peach Ice Cream
INGREDIENTS
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.
COOKING INSTRUCTIONS
Combine the first 6 ingredients and freeze to mush in an electric or hand-turned freezer. Add peach mixture and freeze hard. Remove the dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.
Peach Ice Cream
Peachy Pineapple Smoothie
INGREDIENTS
28 ounces of sliced peaches
1/ 2 cup pineapple juice, chilled
1/4 cup sugar
1 pint vanilla ice cream, softened
COOKING INSTRUCTIONS
Process the first 3 ingredients in a blender until smooth, stopping once to scrape down the sides. Add ice cream; process until smooth. Then serve.
Peachy Pineapple Smoothie
Party Peach Melba
INGREDIENTS
6 peach halves
1/ 2 cup toasted almonds
8 ounce can red raspberries or 1 pkg. thawed frozen raspberries or 1 cup sweetened fresh raspberries
1 pint vanilla ice cream
Rum flavoring
3/4 cup water
1 1/2 cup sugar
COOKING INSTRUCTIONS
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.
Party Peach Melba
Deep Dish Fresh Peach Pie
INGREDIENTS
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
COOKING INSTRUCTIONS
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° for 30-40 minutes. Serves 6
Deep Dish
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
COOKING INSTRUCTIONS
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.
Quick Peach Cobbler
Peach Sorbet
INGREDIENTS
Feel free to use either fresh or frozen 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
COOKING INSTRUCTIONS
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.
Peach Sorbet
Fresh Peach Pie
INGREDIENTS
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 & vanilla
COOKING INSTRUCTIONS
Dilute orange juice with 2 cups water, and add sugar and cornstarch. Cook until thickened and bubbling. Add almond flavoring. Remove from heat and cool slightly. Slice fresh peeled peaches into a pre-baked pie shell. Cover with filling and let stand for about 1 hour. Cover with whipped cream and serve. Garnish the top with sliced peaches if desired. Serves 5
Fresh Peach Pie
Peach Butter
Peach Butter
INGREDIENTS
2 quarts of 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)
COOKING INSTRUCTIONS
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.
Peach Refrig Jam
Peach Refrigerator Jam
INGREDIENTS
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 (3oz) package liquid pectin (Sure Gel)
COOKING INSTRUCTIONS
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.
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