Fresh Peach Recipes

Took the grandkids home last week. My house is so quiet and lonely now:( Picked up a bushel of beautiful peaches while at my son’s house in Maryland. He lives in a valley surrounded by orchards. I bought mine from Rinehart Orchards, (wonder if their related to Mary Roberts Rinehart?)

Thought I’d make a peach pie. Figured it would be a baked pie as that’s all I’ve eaten so far. Looked in my Hollyhocks and Radishes cookbook from Michigan for a recipe as I know I can always count on delicious from it and found a cold peach pie recipe just like my Strawberry pie one!

Fresh, Fresh Peach Pie
Serves 6-8
Prepare: 25 minutes
Chill: 3 hours

9 medium-size peaches (or 6 large)
4 tbls. cornstarch
1 cup water
3/4 cup sugar
1/4 tsp. almond extract
pinch of salt
1 9-inch pie crust, baked and cooled
Garnish: sliced peaches, whipped cream, mint sprigs

Slice 3 peaches (2, if large) into a blender, setting rest aside. Puree with remaining inredients (except pie crust!) until smooth.

Pour into a medium-size saucepan and cook over medium to medium-high heat, stirring constantly with a whisk, until it comes to a boil. Continue to cook, stirring, for another minute, until the puree is glossy and thickened. Cool.

Thinly slice remaining peaches and stir into cooled mixture. Pour into prepared pie crust. Chill at least 3 hours.

Garnish with sliced peaches and whipped cream…and how about a few sprigs of mint?

No picture, we ate it too fast! But it was delicious and so easy.

We had a bowl of peaches with sugar on them and now what to do with the rest? These recipes are in the running…

Paula Deen’s Peach Cobbler
The Deen Brother’s Lighter Peach Ice Cream
Rustic Strawberry and Peach Tart
Peach Strudel

or this one I found on facebook…

NO EGGS! Peach Cake

1 large can sliced peaches, drained and mashed (You could also use fresh peaches).
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. use hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts

Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Or the one from Dead and Berried second book in the Gray Whale Inn Mysteries book series…


Peach Sunrise Coffee Cake
2 cups all purpose flour1 TBSP baking power1/2 tsp salt2 Tbsp sugar1/3 cup butter1 egg1 cup milk
1/2 cup melted butter1/4 cup brown sugar1/2 tsp cinnamon2 cups peaches, thinly sliced
1/3 cup sour cream1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt, and sugar. Cut in butter with a fork.

In a separate bowl, beat together egg and milk. Add to flour mixture, stirring until just mixed.

In a bowl, combine melted butter, brown sugar and cinnamon and spread in the bottom of a greased 9-inch pan. Arrange peaches on top.

Spoon 1/2 the batter on top of the peaches and smooth. Combine the sour cream and the preserves and pour over the batter. Spoon the remaining batter over the preserves mixtures and smooth

Bake at 350 degrees for 50 minutes. Cool on wire rack for 15 minutes when you remove from the oven and then invert on serving plate.
Might have to make another run to Maryland for peaches:)
Peggy Ann

   

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