Peaches

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.

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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
**strong**.)

  • 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.

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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.

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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.

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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
  • Cloves

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.

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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.

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Peach Chutney

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.

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