Untitled

	Sign In Sign-Up

Peach Recipes

Home Page
A little About Us
Our Pictures of the Farm
How to Contact Us
Recipes
Favorite Links Page

Need any ideas for your new peaches? Look through our recipes that will delight anyone's heart!
	Freezer Peach Jam 4 cups peeled, crushed fresh peaches 1/4 cup lemon juice 1 package powdered fruit pectin, 1 3/4 oz 1 cup light corn syrup 5 1/2 cups sugar Measure peaches into a large kettle and add lemon juice. While stirring, slowly add pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat until just warm to the touch (about 100 degrees F). Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until "jellied." Store in freezer until ready to use. Keep in refrigerator once jar has been opened. Yield: 8 half-pints.
Peach Pie 1/2 pint whipping cream 1 cup powdered sugar, divided 6 ounces cream cheese, softened 1 9-inch baked pie shell sliced peaches Glaze 1 cup sugar 2 tablespoons cornstarch 1 cup mashed peaches 1 cup water yellow food coloring Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches. For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly. When cool, pour over pie.
	Peach Dumplings 1 cup sugar 1 tablespoon butter 2 cups hot water 2 cups sliced peaches 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups milk or cream Make syrup with sugar, butter, and hot water. Add peaches. Let this come to a boil. Make dumplings by mixing flour, baking powder, and salt into stiff batter with milk. Drop large spoonfuls of batter into boiling syrup and peaches. Cover and cook for 20 minutes. Spoon out dumplings and fruit into bowl and serve with cream or milk if desired.
Peach Muffins 2 cups finely chopped fresh or frozen peaches 1 1/2 cups sugar 1/2 cup (1 stick) butter, at room temperature 2 eggs 1 1/2 cups milk 4 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup brown sugar 1/4 cup ground pecans 1/4 teaspoon ground cinnamon 4 tablespoons cold butter Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter. Yield: 2 dozen muffins
	Peach Smoothie 2 cups peaches, peeled and sliced 1 cup vanilla ice cream 1 cup ice cubes In a blender, combine peaches, ice cream, ice cubes and blend until smooth. Pour into 4 frozen glasses.
Grilled Peaches Peaches, 1 per person 1/2 cup sherry vinegar or balsamic vinegar 1/4 cup brown sugar juice of 1 lemon 1/4 teaspoon freshly ground black pepper Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside. In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about 1/2. Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 more minutes, or until softened.<
	Peach Upside Down Cake 3 whole peaches, cut into 2-inch wedges 1 1/2 cups sugar, in all 1/4 cup butter 1 tablespoon olive oil 1 teaspoon vanilla 1 egg 2/3 cup milk 1 1/3 cups flour 2 teaspoons baking powder Salt 1/2 cup caramel sauce in squeeze bottle Preheat the oven to 350 degrees. Butter a cast iron skillet. Coat each wedge of peach with 1/2 cup sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream. Yield: 12 servings
Peach Soup 8 cups pitted peaches 1 vanilla bean, split 1 cinnamon stick 2 tablespoons star anise 1 orange, peel and juice 1/2 lemon, peel and juice 1/2 lime, peel and juice 2 tablespoons lemon balm, lemon verbena or lemon grass 1 cup non-carbonated spring water 2 cups cranberry juice 1/2 cup champagne Simple syrup, to taste, recipe follows Sugar crusted green grapes, for garnish, recipe follows In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil. Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
	Peach Marmalade 1 small orange 1 lemon 1/4 cup water 3 pounds peaches 1 package powdered fruit pectin, (1 3/4 oz pkg) 5 cups sugar Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices. In medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit, and finely chop peaches. In 8- to 10- quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal. Makes 7 or 8 half-pints.
Peach Ice Cream 1 cup chopped fresh peaches 1 1/4 cups sugar 2 tablespoons cornstarch 1/4 teaspoon salt 2 cups whole milk 2 large eggs, beaten 1 tablespoon Vanilla 2 cups half and half Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk in gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave, on high (100%), about two minutes or until thick and creamy. Chill thoroughly. Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary) following the manufacturer's directions. Makes about 1 1/2 to 2 quarts.