Poached White Peaches with Thyme

Ingredients:

1 bottle (750ml) Provencal dry rosé

3 fresh thyme sprigs, plus sprigs and/or leaves for garnish (optional)

Juice from 1/2 lemon

 

1/2 cup (4oz) sugar

8 white peaches, peeled, halved and pitted

 

Directions:

In a large saucepan, combine the rose, thyme sprigs, lemon juice, and sugar.  Bring to a boil over medium-high heat, and stir until the sugar dissolves.  Add the peach halves and immerse them in the liquid.  Reduce the heat to a gentle simmer and cook until the peaches are tender, about 10 minutes.  Remove from heat and let the peaches cool in the syrup.  Refrigerate until ready to serve.

Arrange the peach halves on small plates or in bowls.  Drizzle with a little syrup, garnish with thyme, if you like, and serve.

Recipe from Williams-Sonoma’s Desserts of the Day cookbook by Kim Laidlaw

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Old-Fashioned Sweet Pickled Peaches

 

Ingredients:

6 whole cloves

3 sticks cinnamon (each 3” in length), broken in half

1 2” piece of gingerroot, cut into 6 pieces

5 cups granulated sugar

3 1/3 cup cider vinegar

8 cups water

1/4 cup freshly squeezed lemon juice

6lbs small firm ripe peaches (about 30)

6 pint jars, lids & rings

 

Directions:

1. Place cloves, cinnamon sticks and ginger in the center of a square of triple-layered cheesecloth and tie into a spice bag.
2. In a large pot, combine spice bag, sugar and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved.  Remove from heat, cover and let stand for 1 hour to infuse spices.
3. Meanwhile, prepare canner, jars and lids.
4. In a large bowl, combine water and lemon juice. Peel peaches.  Using a small paring knife, starting at the stem and the natural indent in the peach, cut in half around the pit.  Insert both thumbs into the dent at the stem and gently pry apart into halves, discarding the pit.  Add peaches to the lemon water as they are peeled and cut (to preserve color).
5. Return pot of pickling liquid to a medium-high heat and bring to a boil. Drain peaches, discarding soaking water, and add to pot.  Return to a boil.  Reduce heat and simmer, gently stirring occasionally, for about 5 minutes or until peaches are tender when pierced with the tip of a knife.  Remove from heat.  Remove spice bag, squeezing out excess liquid.  If desired, untie bag and reserve spices.
6. Divide reserved spices (if using) evenly among hot jars. Using a slotted spoon, pack peaches into jars, rounded side down, leaving 1 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.
7. Place jars in canner and return to a boil. Process for 20 minutes.  Turn of heat, remove canner lid and let jars stand in water for  5 minutes.  Transfer jars to a towel=lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that are not sealed.

 

Recipe from The Complete Book of Pickling by Jennifer MacKenzie.

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Maple-Glazed Peaches with Toasted Almonds

Ingredients:

4 firm, ripe peaches, halved and pitted

Olive oil for brushing

1 Tbsp sugar

1 Tbsp pure maple syrup, preferably grade B

2 Tbsp sliced almonds, lightly toasted

Vanilla ice cream for serving (optional)

 

Directions:

Prepare a charcoal or gas grill for direct grilling over medium heat.  Oil the grill rack.

 

Brush all sides of the peaches with a little olive oil.  Sprinkle the cut sides with the sugar.  Place the peach halves, cut side down, on the grill and cook for about 2 minutes.  Uncover, rotate the peaches about 45 degrees, and cook for 1 minute.  Turn the peaches, cover the grill, and cook until they are slightly softened but still hold their shape, about 3 minutes longer.

 

Transfer the peach halves to plates or bowls.  Drizzle with the maple syrup.  Garnish with the almonds.  Top with ice cream, if you like, and serve.

Recipe from Williams-Sonoma’s Dessert of the Day cookbook, page 209

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Peach & Cantaloupe Jam

 

Ingredients:

4 cups peeled, seeded, and chopped cantaloupe (about 1 large melon)

4 cups peeled, pitted, and chopped peaches (about 4 medium-sized peaches)

 

6 cups sugar

¼ cup lemon juice

1 tsp grated lemon rind

 

Directions:

Combine cantaloupe and peaches in a Dutch oven or large sauce pan; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

Add sugar and lemon juice, stirring well.  Bring to a boil, stirring constantly.  Reduce heat, and simmer 30 minutes or until thickened.

Add lemon rind, and cook 3 additional minutes, stirring constantly.  Remove from heat; skim off foam.

Pour hot jam into hot, sterilized jars, filling to ¼ inch from the top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.

Process in a boiling-water bath for 5 minutes.

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Rockin Mama’s Grilled Peach Cobbler

 

Ingredients

Filling

• 4 peaches, peeled and sliced
• 1/4 cup light brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon salt
• The juice of 1/2 Lemon

 

Crust

• 1 1/3 cups flour
• 1/3 cup uncooked oats
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsalted butter
• 1/2 cup buttermilk

 

Bake peaches on grill, cover on, over indirect medium heat for 40-45 minutes. Check crust for done-ness.

Instructions:

Combine sliced peaches, brown sugar, cinnamon, salt, and lemon in a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

To prepare the crust, combine the flour, uncooked oats, brown sugar, baking powder and salt in a medium-sized bowl

Cut the butter into the flour mixture (you can use a pastry blender if available)

Add the buttermilk until a soft dough is formed (you may not need the entire 1/2 cup)

Grease a cast iron pan with unsalted butter

Layer peach mixture at the bottom of the cast iron pan

Top with soft dough

Grill uncovered over indirect heat for 40-45 minutes, or until crust is browned and done all the way through

Serve with vanilla ice cream, if desired (http://rockinmama.net/recipe-grilled-peach-cobbler/)

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A Basic Shrub Recipe

1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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Peach & Sweet Pepper Chutney

Ingredients:

7 cups chopped, peeled peaches (about 18 ea or 4 lbs)

2 cups finely chopped onions

2 cups finely chopped red bell (sweet) peppers

1 cup finely chopped yellow bell (sweet) peppers

2 cups packed brown sugar

1 tsp pickling or canning salt

1/2 tsp ground cinnamon

1/4 tsp freshly ground black pepper

1 cup cider vinegar

 

Directions:

1) Prepare canner, jars & lids.

2) In a large pot, combine peaches, onions, red & yellow peppers, brown sugar, salt, cinnamon, pepper and vinegar.  Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 45 minutes or until onions are translucent and mixture is thick enough to mound on a spoon.

3) Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.

4) Place jars in canner and return to boil.  Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

  

Serving suggestions:

Serve with spicy coconut milk-based curries.

 Serve as a condiment for grilled or roast pork or poultry.

 

Makes about seven half-pint jars

 

Recipe from The Complete Book of Pickling by Jennifer MacKenzie, page 218

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Stone Fruit Upside-Down Cake

Ingredients:

1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix

Directions:

Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

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Bubble Sundaes with Peach-Blueberry Compote

Ingredients:

2 Cups water

1 Cup plus 1 1/2 tablespoons fresh lemon juice

1 1/4 cup sugar

1/2 cup medium pearl tapioca

4 peaches—peeled and diced

2 cups blueberries

One 1/2-inch piece of fresh ginger, smashed

Pinch of salt

2 1/2 pints vanilla ice cream, for serving

Directions:

1. In a medium sauce pan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3-5 minutes.  Remove the tapioca from the heat and let cool to room temperature, stirring occasionally.  Do not refrigerate.
2. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes.  Scrape the compote into a heatproof bowl and let cool completely.  Pick out the ginger.
3. Scoop vanilla ice cream into glasses or bowls and top with peach-blueberry compote. Garnish the sundaes with the tapioca and serve.

MAKE AHEAD The peach-blue berry compote can be refrigerated in an airtight container for up to 1 week.

Recipe from Food & Wine magazine

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Peach Pancakes

Ingredients:

1 cup whole wheat flour

1 cup milk

1 egg

1 Tbsp. baking powder

2 Tbsp. sugar

1/4 tsp salt

3 Tbsp coconut oil

Mix all ingredients together and add fresh *finely* diced peaches to the batter.

Recipe from: http://shinememoirs.blogspot.com/2014/08/peach-pancakes.html

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