1/2 c. unsalted butter
1 c. all-purpose flour, sifted
2 c. sugar, divided
1 T baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
5 c. fresh peaches, peeled and sliced
1 T fresh lemon juice
Preheat oven to 375°F.
Melt butter in the bottom of a 13x9” ceramic baking dish.
In a large bowl with a pour spout (or measuring cup), combine flour,
1 c. sugar, baking powder and salt with a fork. Add milk and vanilla. Stir until dry ingredients are just moistened.
Pour batter over butter. Do not stir or flatten.
In a saucepan over high heat, bring peaches, lemon juice and 1 c. sugar
to a boil, stirring constantly.
Pour peach mixture as evenly as possible over batter. Do not mix or flatten.
Bake for 45 minutes, or until golden brown and bubbling. Let rest for 15 minutes before serving. Serve warm with a dollop of vanilla ice cream. (adapted from Southern Living)
Note: if your peaches are very ripe, you may wish to toss with cornstarch to ensure that cobbler doesn’t come out overly-sweet and wet.
1 lb. Roma tomatoes, diced and chopped
1 bell pepper, seeded and diced
2 jalapeños, seeded and diced
1 medium red onion, diced
1 1/2 lbs. peaches, pitted and chopped
1/2 bunch cilantro, stemmed and chopped
2 T lime juice
1 tsp. salt
1/4 tsp. black pepper
Toss everything together in a large bowl. Cover and let sit for at least 30 minutes before serving to allow the flavors to meld. Refrigerate for up to 3 days. (adapted from Natasha’s Kitchen)
Notes: This salsa is perfect for eating with chips. It’s also a great topping for your grilled pork and fish dishes. If you’re into “gourmet” burgers, try this as a topping along with a handful of crispy fried onions.
If you’d like a little more kick, leave in the jalapeño seeds and add 1/2 tsp. Tajín powder before tossing.
1 lb. peaches, peeled and pitted
1/2 c. sugar
1/2 c. apple cider vinegar
1/2 red onion, chopped
1/4 c. golden raisins
1 T grated fresh ginger
2 strips lemon zest
1 cinnamon stick
pinch of salt
2 T water
In a medium saucepan over medium heat, bring sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon, salt and 2 T of water to a simmer; cook 2-3 minutes, stirring constantly. Add the peaches and return to a simmer. Reduce heat to low and cook, stirring occasionally, until peaches are just tender and liquid is syrupy, about 30 minutes.
Let cool and transfer to jars and refrigerate until cool. Keeps up to 2 weeks. (adapted from Food Network)
Notes: This tangy condiment is great with pork chops. It’s also a perfect spread to add to your charcuterie board!
1 c. all-purpose flour
1/4 tsp. salt
6 T. unsalted butter
1/4 c. ice water
3 small peaches, pitted and sliced
1 T sugar
1/4 tsp. ground cinnamon
1 egg white
In a large bowl, whisk together flour and salt. Grate in cold butter. Gently toss with flour until all strands are coated. Sprinkle in ice water while gently tossing with a rubber spatula to create a dry, shaggy dough.
Turn dough out. Quickly gather into a loose disc, and wrap with Saran wrap. Refrigerate for at least an hour.
Preheat oven to 400°F.
Toss peach slices with sugar and cinnamon.
Unwrap dough and transfer to a sheet of parchment paper. Roll to 1/4” thickness in a rough round. Move dough and parchment paper to a baking sheet.
Arrange peaches from the center, leaving 2” of dough uncovered.
Fold the edges over the peaches. (For a less rustic look, neatly turn edges under.) Seal using egg white, and lightly brush the crust with egg wash. Sprinkle with a light dusting of sugar.
Bake until dough is golden, about 40 minutes. Let stand at least 20 minutes before cutting. If desired, garnish with mint leaves for a fresh look. (adapted from Tasting Table)
2 frozen pound cakes, thawed
1 (10 oz.) jar peach preserves, divided
1 qt. vanilla ice cream, slightly softened
1 c. heavy cream
1/2 tsp. vanilla extract
3 T powdered sugar
1 c. peach slices, peeled (see notes)
Using a serrated knife, trim and discard crusts from pound cakes. Cut into 1/2” thick slices.
Line the bottom of a 9x5” loaf pan with plastic wrap, leaving 4”+ overhang.
Place 1 T. of peach preserves in a microwavable container, and chill until use.
Arrange 6 cake slices, side by side, to cover bottom of pan; trim as needed to completely cover bottom. Spread 2 c. ice cream over cake. Spread half of remaining peach preserves evenly over the ice cream layer. Cover the next layer with 6 slices of pound cake, again trimming to completely cover layer. Spread 2 c. ice cream as the next layer, followed by a layer of the remaining 1/2 jar of peach preserves. For the last layer, use the remaining pound cake to completely cover the layer.
Tightly cover the top of the cake with plastic wrap. Freeze around 8 hours.
Beat cream and vanilla with an electric mixer on high until foamy. Gradually sift in powdered sugar, beating until stiff peaks form.
Remove cake from the freezer; lift cake from pan using plastic wrap overhang. Invert cake onto a platter and discard plastic wrap. Spread top and sides with whipped cream.
Melt reserved 1 T. of preserves in your microwave, around 10-15 seconds. Gently stir in peaches to coat. Place peach slices atop cake and serve immediately. (adapted from Souterhn Living)
Notes: wait to slice peaches until ready to serve. Cut with a clean, warmed knife, cleaning between each cut with a warm, moist towel.
