Peaches, one of my favorite fruits. I have to admit that I usually do not end up with too many peaches after I eat them for snacks/meals/treats but I will, one day, have too many to consume fresh. So, here are some great recipes shared over the years from a Yahoo group I used to own.
Aunt Cecelia Simm’s Peach Brandy
(Miriam’s comment: I took this recipe and used it in its original form; I’ve also made plum/black grape brandy, apricot brandy, and nectarine brandy from it. Delicious, and
- 4 1/2 lbs. sugar
- 1 1/2 lbs. seedless grapes
- 1/2 lb. cornmeal
- 4 qt. lukewarm water
- 1 qt. peaches, mashed well
- 2 cakes yeast
Mix all together. Let stand 7 days. Stir every day. Strain; let stand 4 days, then bottle.
Hip Hop Peach Wraps
Drain diced California cling peaches from a 15 oz. can. Spread peanut butter onto four flour tortillas. Place diced peaches and sliced bananas in the center of each tortilla.
Roll tortilla like a burrito. Warm for 20 seconds in the microwave, if desired. Enjoy a quick after-school or after-game snack.
Peach Yogurt Shake
Combine sliced California cling peaches from a 15 oz. can with 1 cup of frozen yogurt and 1 cup of milk in a blender container and whirl until smooth.
Mei Kwei Tao (Pickled Peaches In Rose Petals)
Yield: 50 servings
- 50 Peaches
- 2 lb Sugar
- 1 c Water
- 1 pt Vinegar
- 1 tb Salt
- Red roses
Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem end of each peach a red rose
petal. Stick four cloves through rose onto the peach. Cook rosed peaches in syrup until soft.
Old-Fashioned Ontario Fresh Peach Pie
- Unbaked pastry for 9-inch (23-cm) two-crust pie
- 75-125 mL (1/3 – 1/2 cup) lightly packed brown sugar
- 125 mL (1/2 cup) all-purpose flour
- 2 mL (1/2 tsp) cinnamon
- 1 mL (1/4 tsp) nutmeg
- 12 (6 cups/1.5 L) ripe Ontario Peaches, peeled, pitted and sliced
- 15 mL (1 tbsp) lemon juice
- 15 mL (1 tbsp) butter
Preheat over to 450 degrees F (230 degrees C). Fit one crust into 9-inch (23-cm) pie plate. In large bowl, combine brown sugar, flour, cinnamon and nutmeg. Add peaches; mix
well. Place peach mixture in pastry. Sprinkle with lemon juice and dot with butter.
Roll out remaining half of pastry; place over peaches. Seal and flute edge. Cut slits for steam to escape.
Bake on bottom oven rack for 15 minutes, then reduce temperature to 350degrees F (180 degrees C) for 30 to 40 minutes, or just until peaches are tender. Serve warm or cool.
Makes about 6 servings.
The following chutney recipe is for the microwave.
A nice, unusual accompaniment to grilled meats and curries, or spread on toast with cream cheese. Sweet.
Makes 1 1/5 cups
- 2 ripe peaches
- 1/2 cup sugar
- 1/4 cup finely chopped red onion
- 2 tablespoons white vinegar
- 2 tablespoons finely chopped green pepper
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- black pepper to taste
Blanch peaches for 30 seconds in boiling water, remove skins and pits and cut into slices. Combine with all other ingredients in a microwaveable jar, leaving at least 1.5
inches free above the peaches (otherwise it will boil over). Microwave on high for 7 minutes, stirring once. Seal tightly with sterilized lid and refrigerate. Will keep up
to 3 months.