Posts Tagged ‘peaches’

Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

8 fresh peaches – peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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Baked Peach Pancake

Baked Peach Pancake

2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter
Ground nutmeg
Sour cream, optional

In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.

Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.

Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings.

Recipe found here: Baked Peach Pancake

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Peach Melba Dessert

Peach Melba Dessert

4 individual round sponge cakes or shortcakes
4 canned peach halves in syrup
4 scoops vanilla or peach ice cream
2 tablespoons raspberry jam
1 tablespoon chopped nuts

Place cakes on dessert plates.

Drain the peaches, reserving 2 tablespoons syrup; spoon 1-1/2 teaspoons syrup over each cake. Place peach halves, hollow side up, on cakes. Put a scoop of ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts. Serve immediately. Yield: 4 servings.

Recipe found here: Peach Melba Dessert

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south fried peach pies

Southern Fried Peach Pies


For dough
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup Crisco

For filling
6 ounces dried peaches
1 1/2 cups sugar
oil (for frying)

1 Place flour, baking powder and salt in a bowl.

2 Cut in crisco with pastry cutter or fork.

3 Add enough milk to make dough, do not mix too much.

4 Let biscuit dough sit for 1 hour.

5 Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.

6 Add 1 1/2 cups of sugar and cook 15 minuts more.

7 Remove from stove and mash with potato masher; set aside.

8 Preheat electric skillet to 300 degrees.

9 Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.

10 Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.

11 Fry pies in skillet until brown, then turn and brown other side.

12 Drain on paper towels.

13 These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.

Recipe found here: Southern Fried Peach Pies

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Peach Puree

Use leftover Peach Puree as a spread for biscuits, a mix-in for warm oatmeal, or a topping for French toast or pancakes. It will keep for a few days in the refrigerator.

Peach Puree

1 cup peeled and chopped fresh peaches
1 teaspoon sugar

1. Process peaches, sugar, and 1 Tbsp. water in a blender 1 minute or until smooth. Transfer to a small bowl; cover and chill until ready to use.

Goes with Fresh Peach Gelées

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Fresh Peach Gelées

Fresh Peach Gelées

1 cup sparkling white wine
1/2 cup vodka
1/4 cup Peach Puree
1 (3-oz.) package peach-flavored gelatin
1 (1-oz.) package unflavored gelatin
1 cup boiling water
Garnish: fresh peach slices

1. Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

2. Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

3. Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

*Sugar-free peach-flavored gelatin may be substituted.

Recipe found here: Fresh Peach Gelées

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Georgia Peach Pie

Georgia Peach Pie

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water

8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Bourbon Whipped Cream, for serving

In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.

Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.

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Brown Sugar-Cinnamon Peach Pie

Brown Sugar-Cinnamon Peach Pie

1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.

Recipe found here: Brown Sugar-Cinnamon Peach Pie

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Cinnamon Biscuit Peach Cobbler

Cinnamon Biscuit Peach Cobbler

1 1/2 cup(s) all-purpose flour
1 Tbsp. plus 1/3 cup packed brown sugar, divided
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
6 Tbsp. cold butter, cubed
1/2 cup(s) 2% milk
2 Tbsp. butter, melted
3/4 cup(s) chopped walnuts
3/4 tsp. ground cinnamon

1 cup(s) packed brown sugar
2 Tbsp. cornstarch
3/4 tsp. grated lemon peel
1 cup(s) water
9 cup(s) sliced peeled peaches

In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.

Transfer to a floured surface; knead 10 to 12 times. Pat into a 12-inch square. Brush with melted butter.

Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style. Seal dough; set aside.
For filling: In a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13×9-inch baking dish.

Cut biscuit dough into twelve 1-inch slices; arrange biscuits over filling. Bake, uncovered, at 400°F for 20 to 25 minutes or until golden brown.

Recipe found here: Cinnamon Biscuit Peach Cobbler

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Peaches & Cream French Toast

Peaches & Cream French Toast

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (29 ounces) sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 package (8 ounces) cream cheese, cubed
12 eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Recipe found here: Peaches & Cream French Toast

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