Peach Galette

I love the rustic look of galettes. This is peach season and this year our peaches are exceptionally sweet and delicious, so I am looking for all things peach. You can make your favorite pie crust recipe for this dessert or save time and use a frozen pic crust.

Ingredients

1 uncooked pie crust
2 large or 3 small peaches, peeled, pitted and sliced into 1/4 - 1/2 inch slices
3 Tablespoons sugar
1 Tablespoon flour
1/2 tsp vanilla extract
1 teaspoon butter
1 egg
1 Tablespoon chopped pecans
Sprinkling sugar

Instructions

Preheat oven to 425 degrees.
Mix peaches with flour and sugar. Add vanilla extract and toss gently.
Whisk egg in bowl.
Roll out dough to a 12-inch round circle.
Line a rimmed baking sheet with parchment paper. Gently lift the rolled out pie dough and place it on the lined baking sheet.
Arrange peach slices in overlapping circular pattern in the center of the dough, leaving about a 2-inch border around the pie dough circle. Dot peaches with butter, cut into small pieces. Sprinkle chopped pecans over peaches.
Fold the edges of the pie dough over the peaches, folding as you go, and leaving a space in the center where the peaches can be seen.
Use a pastry brush to coat the dough with the whisked egg. Sprinkle with sprinkling sugar.
Place in oven and bake for 15 - 20 minutes or until golden brown.
Remove from oven and cool on baking sheet over a rack for about 15 minutes.
Remove and place on place.
Great served with vanilla ice cream!

Oatmeal Cookie Peach Cobbler

A delicious fresh peach cobbler with a topping that tastes just like soft homemade oatmeal cookies.
Top it with vanilla or cinnamon ice cream!

Ingredients

Topping
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
2 teaspoons vanilla
1 egg
1 cup all purpose flour
1 cup old fashioned oats
1/2 teaspoon baking powder

Filling
6 cups peeled and sliced fresh peaches
2 Tablespoons sugar
1 Tablespoon flour
1/2 Tablespoon lemon juice

Instructions

Preheat oven to 350 degrees.
Place sugar, brown sugar and butter in mixing bowl and beat on medium speed until light and fluffy.
Add vanilla and egg and beat well.
In separate bowl, combine flour, oats, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Cover and place in refrigerator for 30 minutes.

Dip peaches in boiling water for 30 seconds and then place in bowl of cold ice water. This will make the  peaches easy to peel. Peel and slice. Place in bowl. Add sugar, flour and lemon juice. Mix gently.

Spray a 9-inch square baking pan with cooking spray. Pour peaches into pan and spread evenly.
Drop spoonfuls of topping over peaches. Cover peaches completely.
Bake 30 - 35 minutes or until browned and bubbly.

Serve warm with scoop of ice cream on top.

Recipe source:  spicysouthernkitchen.com

Peach Cobbler

It doesn't have to be peach season to enjoy peach cobbler. This recipe is made with canned peaches, so you can enjoy it any time of the year.

Ingredients

1 can (29 ounces) sliced peaches
2 Tablespoons cornstarch
1 1/3 cup Bisquick
2 Tablespoons sugar
2 Tablespoons melted butter
1/3 cup milk
2 Tablespoons soft butter
1/4 cup sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 425 degrees.
Combine peaches with syrup and cornstarch in saucepan. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir for one minute.
Keep hot.
Stir Bisquick, 2 T. sugar, 2 T. melted butter and milk together until a soft dough forms. Combine to form a ball and knead 8 - 10 times.
Roll dough into a 9-inch square. Spread with 2 T. soft butter. Mix 1/4 cup sugar with cinnamon. Sprinkle over dough. Seal edges.
Pour peach mixture into an 8-inch pan. Cut dough into 1-inch slices. Place on top of peaches, cut side up.
Bake 20 - 25 minutes.

Praline Peach Cobbler

Peach season is over, but delicious peach desserts can be made with canned peaches all year long.

Ingredients

1 cup graham cracker crumbs
1 cup finely chopped pecans
1/2 cup brown sugar
1/2 cup melted butter
2 cans (29 ounces each) sliced peaches, drained
2 teaspoons cinnamon-sugar
1 cup baking mix such as Bisquick
1 cup sugar
1 cup milk

Instructions

Heat oven to 350 degrees.
Spray a 9x13 inch pan with cooking spray.
Mix cracker crumbs, pecans, brown sugar and melted butter. Press evenly into bottom on pan.
Arrange peach slices on top. Sprinkle with cinnamon sugar.
Mix Bisquick, sugar and  milk.
Pour over peaches.
Bake at 40 - 45 minutes or until golden. Serve warm.

Deep Dish Peach Custard Pie

Pie Ingredients

1 (9-inch) unbaked deep dish pie shell (should hold about 4 cups volume)
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/2 cup melted butter
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 pinch nutmeg
3 1/2 cups peeled, pitted and sliced peaches (about 7 medium peaches)

Topping Ingredients

1/3 cup packed brown sugar
1/3 cup flour
1/3 cup chopped walnuts
2 Tablespoons butter, chilled

Instructions

Preheat oven to 425 degrees.
Arrange peach slices in unbaked pie shell.
Combined sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl. Beat until smooth.
Combine brown sugar, flour and walnuts in small bowl for topping. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Pour sweetened condensed milk mixture over peaches in pie.
Bake for 10 minutes.
Sprinkle topping mixture on top. Reduce heat to 350 degrees. Return pie to oven and bake an additional 55-60 minutes or until a knife inserted in the center comes out clean.
Cool on wire rack.



After baking pie

Fresh Peach Daiquiri

When peaches are in season and perfectly ripe, this is the drink to make.

Ingredients for one drink.

1 cup peeled and chopped fresh peaches
1/4 cup lime juice
1 1/2 ounces light rum
1 ounce peach schnapps
1/2 ounce apricot brandy
Dash of vanilla
1 Tablespoon fine sugar
1 cup crushed ice

Instructions

Peel and chop peaches. Freeze the chopped peaches.
Combine peaches, lime juice, rum. brandy, schnapps, vanilla and sugar in blender.
Combine until smooth.
Slowly add ice and process until smooth.
Serve in chilled glasses.

Peachy Keen Slush

The temperature is supposed to be in the 90's all week and, so, anything cool and refreshing sounds great right now. My neighbor used to make a batch of this drink in the summer and keep it in his freezer just for such days when nothing beats a cold beverage.  This drink is like a frozen Fuzzy Navel. I wish I had one right now!

Ingredients

1/4 cup sugar
2 cups water
1 (12) ounce can frozen orange juice concentrate
1 (120 ounce can frozen lemonade concentrate
3 cups water
2 1/2 cups peach schnapps
1/3 cup lemon juice
Chilled gingerale

Instructions

Thaw juice concentrate.
In medium saucepan, combine sugar and 2 cups water. Bring to boil. Boil for three minutes. Set aside to cool.
In large nonmetal container, combine thawed lemonade and orange juice concentrates, 3 cups water, schnapps and lemon juice. Blend well.
Stir in cooled sugar mixture.
Cover and freeze overnight, stirring after the first two hours.
To serve, place 1/2 cup of the slush mixture into a glass. Add 1/3 cup chilled gingerale.

Peach or Apricot Butter

Ingredients

3 pounds fresh ripe peaches or apricots
Sugar
2 teaspoons cinnamon
1 teaspoon cloves
2 Tablespoons fresh lemon juice

Instructions

Wash, pit and peel fruit. Cut into small pieces. Measure the amount of fruit (in cups) and add to crock pot. Add 1/2 cup sugar for each cup of fruit. Add cinnamon, cloves and lemon juice. Stir to mix well. Cover and cook on high for 4 - 5 hours. Uncover and cook on high for an additional 4 - 5 hours. Stir occasionally.
After cooking, cook and place in blender and puree or puree using an immersion blender.
Pour into jars. Store in refrigerator or freeze for later use.

Katy's Hint:
You can easily remove the skin from peaches or apricots by blanching. Put whole fruit into a pan of rapidly boiling water for one minute. Remove fruit with a slotted spoon. Rinse with cold water. The skin should slide right off.

Freezer Peach Pie

When peaches are in season, I like to make a bunch of these frozen pies. Then, in the winter, nothing is better than the fresh taste of peaches!

Ingredient for one pie

2 1/2 cups fresh sliced peaches
3/4 cup sugar
1 Tablespoon cornstarch
1 Tablespoon Minute Tapioca
Dash of nutmeg
9 inch aluminum pie pan

Prepared pie crust - when you are ready to bake the pie.

Instructions

Remove the peach skins easily by placing peaches in pan of boiling water for 30 seconds.
Rinse in cool water and the skin will come off easily. Slice peaches.

Place sliced peaches in bowl with sugar, cornstarch, tapioca and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
Transfer peaches to 9-inch aluminum pie pan. Cover with foil and freeze immediately.

When ready to bake the pie, preheat oven to 450 degrees  Line a pie pan with prepared pie crust. Place frozen peaches on top ( don't thaw before baking ). Bake on bottom rack of oven for 20 minutes. Lower heat to 350 degrees and continue to bake for another 30-35 minutes. Allow to cool.

La Clafoutis

On a wine tasting trip to Paonia, Colorado, we stopped by the Leroux Winery. The owner, Yvon Gros, is a French chef as well as the wine maker. He is as passionate about food as he is about his wine. We spent some time talking to him about both as we sampled his wines and we left with a few bottles and this recipe. It is best when made with fresh peaches or apricots. Also, best when served warm on the same day that it was made.

Ingredients

1 - 1.5 pounds fresh ripe peaches or apricots
3.5 ounces flour
1/2 teaspoon salt
16-25 ounces milk (I use something in the middle of the suggested range)
3 large eggs
1/2 teaspoon vanilla
5-6 ounces sugar ( depending on the sweetness of the fruit)
1 Tablespoon butter


Instructions

Place rack in the middle of the oven and preheat to 400 degrees. Butter and flour a 10-12 inch gratin dish. Peel fruit, cut in half and remove pits. Fill the bottom of the dish with fruit, round side up.

Sift flour and salt into bowl. Whisk in milk. Whisk in eggs, one at the time. Incorporate sugar and vanilla.Pour mixture over fruit. Cut butter into pieces and sprinkle on top.

Bake for 20 minutes. Reduce heat to 375 degrees and bake for an additional 20-25 minutes until golden and puffy.  Allow to cool some, but serve warm.

Perfect Peach Cake

The perfect time to make this cake is when the Colorado Palisade peaches are ripe and available. But, it can also be made with frozen peaches any time of the year. It is a moist cake with lots of cinnamon flavor.

Ingredients

2/3 cup butter
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
4 medium ripe peaches or 3 cups frozen unsweetened peach slices
1/4 cup sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees.
Grease and flour a 9x13 inch pan. In a large mixing bowl, beat brown sugar and butter until light and fluffy. Beat in eggs and vanilla. In medium bowl, combine flour, baking soda and salt. Add gradually to the butter mixture, alternatively with buttermilk, beating until smooth after each addition.
Peel and chop peaches. Stir peaches into batter by hand. Pour into baking dish. In small bowl, combine sugar and cinnamon. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Best served warm.