Hello Friends,
In anticipation of our first
peach harvest, I have been searching through my collection of
peach recipes. Many tried and true
Peach recipes were handed down in the family, others came from from friends and magazines as well as the backs of Martha White Flour packages.
*sigh~
Even though the deer ate every last peach we had from all 8 of our
Elberta Peach Trees,I decided to share with you some of my peach recipes. I won't be able to use them, but perhaps you will...
So for the next few days, I'll be sharing several Peach related hints, tips and recipes.
Doesnt' that sound peachy?
^^
Storing Peaches:If your peaches are a little under-ripe, to help them ripen place them in a brown bag at room temperature. They will be ripe and juicy in No time...
If your peaches are already good and ripe:
They can be stored in the crisper bin of your refrigerator.
They should stay good for up to five or six days.
^^
CARAMELIZED PEACHES RECIPEby: Linda
6 peaches
1 Cup water
1 Cup maple syrup
1/2 Cup granulated sugar
1/4 to 1/2 tsp Cinnamon
wash & slice the peaches in half.
Set aside.
In a med to large saucepan
add water, maple syrup, cinnamon and sugar.
Bring to a boil. Lower heat a bit.
*optional ingredient additions
Put the peach halves into the syrup mixture and
cook for about 1 1/2 to 2 minutes per side.
Remove the peaches when they are slightly browned,
take the skins off carefully.
Remove saucepan from heat & let the liquid sit and thicken a little.
*optional: a dash of red wine can be added into the
mixture while it is simmering.
Personally I would save the wine and drink it, mmm, I mean sip it while I am cooking
;)
When the syrup is thick enough, drizzle it onto the peaches.
Great over ice creams, especially vanilla !
or if you need a special dinner or holiday dessert idea,
use the same recipe as a 'fancy' dessert idea.
Simply place the carmelized peaches in a pretty
fluted glass or dessert dish with a dollup of cool whip on top.
Pretty!
^^
The old saying: “you're a real peach” originated from the old fashioned tradition of giving a peach to a special friend.^^
PEACH CRISP MICROWAVE
RECIPE for 1 1 medium peach peeled and thinly sliced
2 Tbsp brown sugar
2 Tbsp quick cooking oats
1 Tbsp all purpose flour
1/8 teaspoon ground cinnamon
1 Tbsp cold butter
Place fruit in a small microwave safe dish.
In another bowl, combine brown sugar, oats, flour and cinnamon.
Mix well.
Cut in butter until crumbly.
Sprinkle mixture over fruit.
Microwave uncovered,
on high for 2 to 2 1/2 minutes or
until fruit is tender.
variations:
add extra cinnamon
For a general FRUIT CRISP dessert,
use an apple or a pear
1 serving
^^
Did you know the nectarine is a variety of peach?^^
KENTUCKY PEACH KRISP
DESSERT RECIPE Ingredients:
4 large peaches peeled, pitted and sliced
(toss peaches with 2 tsp lemon juice and
1 tsp water)
1/4 c brown sugar
1/4 c flour
1/4 c quick cooking rolled oats
1/2 tsp cinnamon
3 tbsp chopped pecans
1/4 c butter or margarine
Place peaches in 1 qt baking casserole.
In mixing bowl, mix together brown sugar,
flour and cinnamon, cut in butter.
Add rolled oats and pecans.
Mix well.
Sprinkle evenly over peaches.
Bake for 30 min in Pre-Heated 375 oven.
^^
KENTUCKY PEACH COBBLER - RECIPEIngredients:
1 can undrained crushed pineapple (20 oz)
2 pounds peaches (frozen or fresh)
1 box of yellow cake mix
1/2 cup chopped pecans
1/4 cup sugar
1/4 pound of butter, melted
Directions:
In a 9 x 13 pan layer the ingredients in this order:
20 ounce can of crushed pineapple, undrained
1 pound of frozen/ fresh peaches
cake mix
second pound of fruit
chopped pecans
sugar
melted butter
Bake at 350° F for 35 to 45 minutes, until golden brown.
Reheating instructions:
microwave individual cobbler servings for 1 minute.
To reheat the whole pan, bake for 350° F for 10 minutes.
^^
Peaches are believed to be native to China and used to be called Persian Apples.^^
~~~tomorrow Peach Kuchen :)Return to
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Labels: cakes, desserts, old recipes, peaches
