Category Archives: Peach Week
Peach Pie photo by JeffreyW
My family waits for this time of year…and always hope it coincides with my summer trip home. It did this year and my mom made a great Peach Crisp (if you use this Perfect Apple Crisp recipe – click here – substituting peaches – you can cook off most of the liquid – making a great syrup – before adding the crisp topping for a Perfect Peach Crisp)
I’ve been eating them, several a day, fresh from the box. But as you know, peaches go from fresh to eat to almost too ripe in the blink of an eye. That’s when all these recipes can come in handy.
For all the peach week recipes, click here. Enjoy!
Bustling. Things have been bustling. House hunting has heated up. Looked at two last week, one was a 110 years old. I was really drawn to it, but in the end, despite it being a solid, beautifully built home, there were too many check marks in the cons column. So the search continues.
A quick trip to visit family gave Bixby four days of fun and just a bit of overwhelm, which I’ll detail more in a dedicated Bixby post later in the week. Since we’ve been home, he’s been a total…brat. Somehow all our training has gone out the window.
My brother sent me home with a trunk full of fresh vegetables. But do you know what happens to very ripe tomatoes as you climb from sea level to 5280 feet? Yup, they burst. I was able to salvage one for slicing, but the rest I turned into Fresh Salsa tonight. Which was a good thing, since I’m already 3/4 of the way through the jar he sent home with me.
I was a little disappointed because I was hoping to use these beautiful tomatoes to make this:
Doesn’t that look amazing? Basically a Caprese Sandwich. Mouth watering just looking at it. I may have to get some fresh mozzarella tomorrow and make a caprese salad.
Before I left on my trip, I filled my car with as many fresh Palisade peaches as I could fit around Great Dane stuff and my stuff. Before I left, my mom said she was going to use the few that were left to make a peach cobbler. I missed out on that, but yum. I’m sure it was delicious. Recipe below:
- 4 tbsp butter, melted
- 1 cup flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 1 egg
- 16 oz fresh peaches, peeled, pitted and sliced
- 1 tbsp sugar
8X8 baking dish, bowl
In 350° oven, melt butter in baking dish. In bowl, sift together flour, ¼ cup sugar, baking powder & salt. Add milk & egg, whisk to form a smooth batter. Pour into baking dish (don’t stir butter in). Scatter fruit evenly over the top of the batter and sprinkle with 1 tbsp sugar. Bake for 50 to 60 minutes until fruit bubbles and batter is golden brown.
I’m hoping for a quieter week this week, to catch up on a few things and hopefully see a few more houses. Dinner menu and Bixby Diary later in the week. Until then…..
Peaches have come early in Colorado. We have the most amazing peaches that come from Palisades on the western slope (where they also make some nice wines). I’ll be heading to the farmer stand tomorrow to pick a pretty box of peaches. Can’t wait. Nothing compares. Did I say “yum”?
If you click on the link you’ll see a bunch of peach recipes from Peach Week 2010.
Pickled peaches? Kiddin right? Nope, seems pickled peaches are not only real but they have lots of recipes on line. We decided today was a good day to do a batch of apple butter so Mrs J trudged off to the local orchard stand to fetch some. She came back with a sack full of Gayla apples that the fellow told her were good for apple butter. She also picked up a bag of Honey Crisps and another of peaches.
I got started on the apples for the butter right away, sent them through the processor in batches and then started them cooking in a big pot. This time I cooked the whole apple, core and skin alike, and then ran the result through a food mill. Supposed to be a lot of natural pectin in the cores. The applesauce that resulted began the long simmer.
Now, the peaches needed some work. We discussed peeling and freezing, baking pies, etc etc. I mentioned the pickled peaches recipes I saw while browsing the other night. Seemed as good a project as any. We used this recipe today. Stuck pretty close to it save for substituting Splenda for the sugar. Didn’t have the cinnamon sticks so we used the ground, just added it right to the syrup. Blanch the peaches and the skin slips right off. LOL–Not for me it didn’t. Would have saved time and trouble to have just peeled them. “Yer doin it wrong”…”you come n do it then”…”naw, yer doin OK enough”.
Anyway, they weren’t pretty but we got them into some jars. Smelled great! We decided to use the same recipe on the other apples. I peeled and cored them, and cut them into quarters. Cooked them in some of the syrup left over from the peaches-adding more sugar, vinegar, and water. Also sprinkled in more cinnamon and some more whole cloves. We started with 5 pounds of peaches and 5 of apples and we got 4 quarts total out of the lot.
We used more than 10 pounds of apples for the butter recipe. It simmered atop the stove for about 8 hours today and was getting pretty thick when I filled my jars. We got 3 pints and 3 half pints, plus another scant half pint when I scraped the pot down. That last little bit will go straight to the fridge. It may be the best batch yet. A quick run down on the stats for the batch: 10# apples plus about a quart and a half of apple cider cooked and milled out to 4 quarts of applesauce. I added 3 cups of Splenda, one cup of cane sugar, one teaspoon each of ground cinnamon, allspice, nutmeg, and cloves. Worked like a charm. I added 3 packets of the “no sugar needed” pectin to the batch at the finish, but I think I didn’t need to. It was so thick I had to scrape it off the ladle.