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Peaches

spiceplace

spiceplace

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Peaches - those wonderful fuzzy-skinned, sweet and juicy-fleshed fruits! No longer are they used in the preparation of pies, cakes, cobblers and various desserts! A basic melba consists of half of a peach poached in syrup, topped with vanilla ice cream, and garnished with raspberry puree.

There is peach jam, jelly, ice cream, fruit leathers, liqueurs and brandy and also used in smoothies and sorbets.

Peaches are now used in a variety of savory dishes including poultry, pork, beef and fish!

Share some of your favorite peach recipes with all of us here in the forum!
 
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Well I am not sure how much of a recipe this is - but here goes:

A nice big juicy peach cut up (I left the skins on) and swirled in some softened vanilla ice cream with whipped cream on top. Heck - I enjoyed it!!!! And it was good! I had that after I enjoyed a fresh peach cut up and served with cottage cheese.

Now tell me that it wasn't a healthy lunch???? LOL
 
awwww - shucks - and I thought it was healthy!!!!

Peach Cream Cake

1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups cool whip
4 cups or more sliced, pared fresh peaches (about 8 peaches)

Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.

In mixer bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract.

Fold in cool whip. Pour half the cream mixture over cake slices;
arrange half the peach slices on top. Repeat layering, ending with peach slices.



Peach Muffins

1 cup chopped peaches (frozen, fresh or canned --well drained)
1/2 cup margarine
3/4 cup sugar
1 egg at room temperature
1 1/2 cups flour
1 teaspoon vanilla
1/2 cup plain yogurt
3 teaspoon baking powder

Cream margarine, then add sugar and beat until light and fluffy. Add egg and beat well. Sift together flour and baking powder. Set aside. Beat vanilla and yogurt into creamed mixture and stir in flour mixture. Chop peaches into small pieces, about 1/4-inch in thickness. Add fruit to mixture and stir briefly to blend. Drop by spoonfuls into well-greased muffin tins. Bake at 400 degrees F for 20 minutes or until nicely browned.
 
Whoa! Hold the door, CCathy. How does one make peach cider?

Can you share a recipe? TIA S ounds so wonderful.
 
Peach cider, Mai, is one of several fruit ciders that have suddenly appeared in some markets. Just imagine a clear liquid, like apple cider, but made from other fruits.

Peach cider first made it's appearance here when I posted my recipe for fried crab wontons with peach gastrique. If you search out that thread (it should be under seafood) you'll find out about the ciders.

If nothing else, you can mail order it from MorrisFarmMarket.com. I found it at their farmstand when we visited the Outer Banks in early June.
 
Hey MsMai,

Actaully we purchase ours already made at Georgia Wineries in Ringgold, GA. It is delicious and they make homemade wine and we also pruchase beautiful gourmet cheeses there as well. The shop has neat "grape" items for sale. They have a web-site if you would like to check it out; The Georgia Winery, Ringgold, Georgia

They have a fabulous Blueberry wine, a lovely Blackberry wine, one called Niagara that is very nice, and several others. These are table wines and rather on the sweet side, they are a nice after dinner drink. We enjoy a bottle every now & then.

Our 8 yr old gets to pick out her own Cider and the Peach is my favorite! Next on my list is the Strawberry Cider YUMMY! The Blueberry cider is not one of my favorites.

I should learn how to make my own as peaches are one of our local crops. I am going to look into that MsMai!

Hope this helps you, Cathy
 
One of my FAV ways to enjoy fresh Wild Alaskan Salmon is to caramelize a bunch of sliced yellow onions in a dab of butter over a slow camp fire. Spoon in a whole jar of store-bought peach preserves and stir to melt with onions. Add a wee bit of soy sauce and red wine vinegar. Remove from heat. Baste salmon fillets with this peach bbq sauce as the fish grills- and serve the remainder in a gravy boat, alongside the salmon at the picnic-table. Yum-Yum!
 
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I can't think of a protein that peaches don't go with in one form or another.

All sorts of seafood, as we've seen. And as an accompanyment to pork it's hard to beat.

I've made a dish for years called Persian Chicken, which is peach based. And peaches are just made to go with duck and goose.

Lots of peach-oriented beef dishes.

About the only thing I haven't had based around peaches is lamb. But I wouldn't be surprised to find many examples.
 
Speaking of peaches... I even love CANNED peaches. I always have at least one of the familiar GREEN Del Monte cans in my pantry. I have literally awakened in the middle of the night having to have them.

I also save the syrup from the canned cling peaches. I've mentioned here or elsewhere that I use the reserved peach syrup in my cole slaw dressing and in barbecue sauce. I also add it to a pitcher of ice water with lemon slices- talk about refreshing!

In Alaska, especially at remote camps that there was only fly-in or boat-in access to (no roads) we paid THRU THE NOSE for freight charges for grocery delivery. It was nothing to pay $30.00 for a case of 4/1 Gal. jars of Olives and $40.00 freight for said case of olives! In most cases, the water or liquid an item was packed in, which typically is discarded in most kitchens in civilization, actually cost us more than the product itself! The key was making things as LIGHT in weight as possible. And what is about the heaviest ingredient in most foods? WATER! So- you guessed it- powdered milk, powdered cheese sauce, powdered gravy mixes, powdered everything that we could make simply by adding water (which we already had in camp) or by adding reconstituted powdered milk to! Weird, I know! But that was our reality!

Anyway- in camps to keep your budget in control you literally have to find a use for EVERYTHING you pay to have shipped to camp- NOTHING gets thrown out. We ordered everything in PLASTIC half-gallon and gallon jars, versus glass, to cut the weight and breakage, and I used dill pickle juice in salad dressings, canned fruit syrup in jello, liquids and water from other canned items in soups, etc. Paying outrageous freight charges forced me to be frugal and taught me many great things.
 
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Kevin when you describe Alaska and share your stories I can just visualize what you are talking about! It is neat to know that people really DO live there and they do have alot of adjustments to make in living in such a remote and "wild" location! Thanks for sharing those adventures with us, it is great reading!
 
You know, Kevin, until they experience it people cannot truly understand the vast distances involved in the north country, nor the difficulties of transportation.

I remember meeting a Canadian Ranger, once, in Yellowknife. They lived 200 river miles from the nearest town and God knows how far from the city. When he showed me a picture of their cabin all I could see was this humongous picture window.

"How'd you ever get that up there," I asked.
"Very carefully," he replied with a grin. "And if it ever breaks, the replacement will be plastic!"

I could just picture that window, framed and boxed and lashed to the middle of the boat like a reverse daggerboard as he negotiated those 200 plus miles while the wind treated the window as a sail.
 
Peach Spice Bread

1 cup butter, melted
4 eggs
1 can (16 oz) peaches, pureed
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup molasses
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts

Melt butter.
Add eggs and peach puree. Beat thoroughly.
Add sweeteners, baking soda and powder, and spices. Beat
thoroughly until all lumps are removed.
Add flour. Beat thoroughly. Add nuts and mix.
Spoon into 2 greased bread pans.
Bake for 1 hour at 350° F. Test with toothpick to ensure
loaves are ready.
 
CAG - would you ever try this?

4 (1 1/2-inch thick) pork chops
Safflower or corn oil, for brushing
Kosher salt
Freshly ground black pepper
Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups
 
Sounds great, Mama. But why the two mustards? Seems to me the taste of the Dijon would overpower the whole grain. I'd go with one or the other.
 
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