1. Palisade Peach Skillet Cobbler
Serves: 8
Ingredients:
6 cups sliced peaches, 2/3 cup sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp salt, 1 tbsp cornstarch, 1/2 cup butter.
Batter:
1 cup flour, 3/4 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 tsp vanilla.
Directions:
Preheat oven to 375°F. Toss peaches with sugar, lemon juice, cinnamon, nutmeg, salt, and cornstarch. Melt butter in a 10-inch cast-iron skillet or baking dish. Stir batter ingredients together just until smooth. Pour batter over melted butter without stirring. Spoon peaches and juices over batter without stirring. Bake 40 to 45 minutes until golden and bubbling. Rest 15 minutes before serving.
Serve with: Vanilla ice cream.
Ingredients:
6 cups sliced peaches, 2/3 cup sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp salt, 1 tbsp cornstarch, 1/2 cup butter.
Batter:
1 cup flour, 3/4 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 tsp vanilla.
Directions:
Preheat oven to 375°F. Toss peaches with sugar, lemon juice, cinnamon, nutmeg, salt, and cornstarch. Melt butter in a 10-inch cast-iron skillet or baking dish. Stir batter ingredients together just until smooth. Pour batter over melted butter without stirring. Spoon peaches and juices over batter without stirring. Bake 40 to 45 minutes until golden and bubbling. Rest 15 minutes before serving.
Serve with: Vanilla ice cream.
2. Palisade Peach Jam
Yield: About 4 to 5 half-pint jars
Ingredients:
4 cups finely chopped or lightly mashed peaches, 3 cups sugar, 2 tbsp lemon juice, 1 tsp calcium water, 2 tsp Pomona’s Pectin powder.
Directions:
Prepare calcium water according to the Pomona’s package directions. Sterilize jars and keep hot. Add peaches, lemon juice, and calcium water to a saucepan and bring to a full boil. In a separate bowl, thoroughly mix pectin powder into the sugar. Stir sugar-pectin mixture into boiling fruit. Return to a full rolling boil and cook 1 to 2 minutes, stirring constantly. Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Water bath can for 10 minutes, adjusting for altitude, or refrigerate for immediate use.
Note: This version uses less sugar for a brighter peach flavor.
Ingredients:
4 cups finely chopped or lightly mashed peaches, 3 cups sugar, 2 tbsp lemon juice, 1 tsp calcium water, 2 tsp Pomona’s Pectin powder.
Directions:
Prepare calcium water according to the Pomona’s package directions. Sterilize jars and keep hot. Add peaches, lemon juice, and calcium water to a saucepan and bring to a full boil. In a separate bowl, thoroughly mix pectin powder into the sugar. Stir sugar-pectin mixture into boiling fruit. Return to a full rolling boil and cook 1 to 2 minutes, stirring constantly. Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Water bath can for 10 minutes, adjusting for altitude, or refrigerate for immediate use.
Note: This version uses less sugar for a brighter peach flavor.
3. Old-Fashioned Peach Crisp
Serves: 8
Ingredients:
6 cups sliced peaches, 1/2 cup sugar, 2 tbsp brown sugar, 2 tbsp lemon juice, 2 tbsp flour or cornstarch, pinch of salt.
Topping:
3/4 cup oats, 3/4 cup flour, 2/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup chopped pecans, 1/2 cup cold butter.
Directions:
Preheat oven to 350°F. Toss peach filling ingredients and spread in a buttered baking dish. Mix topping ingredients until crumbly, then scatter over peaches. Bake 40 to 50 minutes until browned and bubbling.
Ingredients:
6 cups sliced peaches, 1/2 cup sugar, 2 tbsp brown sugar, 2 tbsp lemon juice, 2 tbsp flour or cornstarch, pinch of salt.
Topping:
3/4 cup oats, 3/4 cup flour, 2/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup chopped pecans, 1/2 cup cold butter.
Directions:
Preheat oven to 350°F. Toss peach filling ingredients and spread in a buttered baking dish. Mix topping ingredients until crumbly, then scatter over peaches. Bake 40 to 50 minutes until browned and bubbling.
4. North Fork Peach Shortcake
Serves: 6
Peaches:
5 cups sliced peaches, 1/4 cup sugar, 1 tbsp lemon juice.
Biscuits:
2 cups flour, 1 tbsp baking powder, 2 tbsp sugar, 1/2 tsp salt, 6 tbsp cold butter, 3/4 cup heavy cream or whole milk.
To serve: Whipped cream
Directions:
Toss peaches with sugar and lemon juice and let stand 20 to 30 minutes. Heat oven to 425°F. Mix flour, baking powder, sugar, and salt. Cut in butter until crumbly. Stir in cream just until dough forms. Pat to 1-inch thickness, cut rounds, and bake 12 to 15 minutes until golden. Split biscuits and spoon over peaches and whipped cream.
Peaches:
5 cups sliced peaches, 1/4 cup sugar, 1 tbsp lemon juice.
Biscuits:
2 cups flour, 1 tbsp baking powder, 2 tbsp sugar, 1/2 tsp salt, 6 tbsp cold butter, 3/4 cup heavy cream or whole milk.
To serve: Whipped cream
Directions:
Toss peaches with sugar and lemon juice and let stand 20 to 30 minutes. Heat oven to 425°F. Mix flour, baking powder, sugar, and salt. Cut in butter until crumbly. Stir in cream just until dough forms. Pat to 1-inch thickness, cut rounds, and bake 12 to 15 minutes until golden. Split biscuits and spoon over peaches and whipped cream.
5. Palisade Peach Pie
Serves: 8
Ingredients:
1 double pie crust, 6 cups sliced peaches, 3/4 cup sugar, 1/4 cup brown sugar, 3 tbsp tapioca starch or cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1 tbsp butter.
Directions:
Preheat oven to 425°F. Toss peaches with sugars, starch, lemon juice, vanilla, and spices. Line pie plate with bottom crust, fill with peach mixture, and dot with butter. Add top crust or lattice and vent well. Bake 20 minutes at 425°F, then reduce to 375°F and bake 35 to 40 minutes more. Cool at least 3 hours before slicing.
Ingredients:
1 double pie crust, 6 cups sliced peaches, 3/4 cup sugar, 1/4 cup brown sugar, 3 tbsp tapioca starch or cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1 tbsp butter.
Directions:
Preheat oven to 425°F. Toss peaches with sugars, starch, lemon juice, vanilla, and spices. Line pie plate with bottom crust, fill with peach mixture, and dot with butter. Add top crust or lattice and vent well. Bake 20 minutes at 425°F, then reduce to 375°F and bake 35 to 40 minutes more. Cool at least 3 hours before slicing.
6. Honey-Grilled Peaches with Vanilla Cream
Serves: 6
Ingredients:
4 ripe but firm peaches, halved and pitted, 1 tbsp neutral oil, pinch of salt, 2 tbsp honey.
Vanilla cream:
1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, pinch cinnamon.
Directions:
Heat grill to medium-high. Whip cream with sugar, vanilla, and cinnamon to soft peaks and chill. Brush peach halves lightly with oil and sprinkle with a tiny pinch of salt. Grill cut-side down 4 to 5 minutes until marked and tender. Transfer to a platter, drizzle with honey, and serve with vanilla cream. Top with toasted pecans if desired.
Ingredients:
4 ripe but firm peaches, halved and pitted, 1 tbsp neutral oil, pinch of salt, 2 tbsp honey.
Vanilla cream:
1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, pinch cinnamon.
Directions:
Heat grill to medium-high. Whip cream with sugar, vanilla, and cinnamon to soft peaks and chill. Brush peach halves lightly with oil and sprinkle with a tiny pinch of salt. Grill cut-side down 4 to 5 minutes until marked and tender. Transfer to a platter, drizzle with honey, and serve with vanilla cream. Top with toasted pecans if desired.
7. Fresh Palisade Peach Lemonade
Makes: About 2 quarts
Ingredients:
3 ripe peaches, peeled and chopped, 1 cup sugar, 1 cup water, 1 cup fresh lemon juice, 4 to 5 cups cold water, ice.
Directions:
Simmer peaches, sugar, and 1 cup water for 10 minutes. Cool slightly, then blend until smooth. Strain if desired. In a pitcher, combine peach syrup, lemon juice, and 4 cups cold water. Taste and add more water as needed. Serve over ice. Add basil while simmering for a fresh variation.
Ingredients:
3 ripe peaches, peeled and chopped, 1 cup sugar, 1 cup water, 1 cup fresh lemon juice, 4 to 5 cups cold water, ice.
Directions:
Simmer peaches, sugar, and 1 cup water for 10 minutes. Cool slightly, then blend until smooth. Strain if desired. In a pitcher, combine peach syrup, lemon juice, and 4 cups cold water. Taste and add more water as needed. Serve over ice. Add basil while simmering for a fresh variation.
8. Fresh Peach Salsa
Makes: About 3 cups
Ingredients:
3 ripe peaches, diced, 1 small tomato, diced, 1/4 cup finely diced red onion, 1 jalapeño seeded and minced, 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp honey, 1/2 tsp salt, black pepper to taste.
Directions:
Combine everything in a bowl and chill 15 to 20 minutes before serving. Serve with chips or spoon over grilled chicken, pork, or fish.
Ingredients:
3 ripe peaches, diced, 1 small tomato, diced, 1/4 cup finely diced red onion, 1 jalapeño seeded and minced, 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp honey, 1/2 tsp salt, black pepper to taste.
Directions:
Combine everything in a bowl and chill 15 to 20 minutes before serving. Serve with chips or spoon over grilled chicken, pork, or fish.
9. Peaches & Cream Breakfast Parfaits
Serves: 4
Ingredients:
3 cups diced peaches, 2 cups vanilla Greek yogurt, 1 1/2 cups granola, 2 tbsp honey, pinch cinnamon.
Directions:
Toss peaches with honey and cinnamon. Layer yogurt, peaches, and granola in glasses or jars. Serve immediately.
Ingredients:
3 cups diced peaches, 2 cups vanilla Greek yogurt, 1 1/2 cups granola, 2 tbsp honey, pinch cinnamon.
Directions:
Toss peaches with honey and cinnamon. Layer yogurt, peaches, and granola in glasses or jars. Serve immediately.