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Peachy Recipes

The peach is delicious and nutritious... and definitely a guilt-free topping for ice cream :-)

We offer these tasty recipes that you can try at home. With thanks to all who contributed. E-mail your recipes to info@winonapeach.com

New Peach Recipes are on their way....look for them!

Sumptuous Peach Upside-Down Cake
  • 1/4 cup butter or margarine -- softened
  • 1/2 cup brown sugar -- packed
  • 1 1/2 cups canned peach slices -- drained
  • 6 maraschino cherries -- halved
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/4 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon grated orange rind
  • 1/2 cup orange juice
Spread butter in bottom of 8-inch round cake pan and sprinkle with brown sugar. Arrange peaches and cherries on brown sugar. Cream the shortening and sugar in a bowl. Add the egg and beat well. Sift the flour, baking powder and salt together and add to creamed mixture alternately with mixture of orange rind and juice. Pour over peaches carefully. Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Cool for 10 minutes. Invert over serving plate and remove cake from cake pan.

Makes 6 to 8 servings.
Country Peach Cobbler
  • 2 to 2 1/2 c. sugar
  • 1/3 c. cornstarch
  • 8 c. sliced, fresh peaches
  • 1/2 tsp. almond extract
  • 1/4 c. melted butter
  • PASTRY:
  • 2 c. flour
  • 2 tbsp. sugar
  • Pinch of salt
  • 1/2 c. shortening
  • 4 tbsp. ice water
  • 1/2 c. melted butter
  • 1/4 c. sugar

Filling: Combine sugar and cornstarch and toss with peaches. Add the almond extract and the melted butter; set aside.

Pastry: Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour until it is the consistency of cornmeal. Gradually add ice water until the dough holds its shape. Roll out on a floured board and cut into strips. Pour the peach filling mixture into the buttered 9 x 13 inch baking pan. Criss-cross dough strips over the filling and brush pastry with remaining butter. Sprinkle with sugar and bake at 400 degrees for 30 minutes or until the crust is brown.

Peach Marmalade
  • 1 small orange
  • 1 lemon
  • 1/4 cup water
  • 3 pounds peaches
  • 1 package powdered fruit pectin, (1 3/4 oz pkg)
  • 5 cups sugar
Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices. In medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit, and finely chop peaches. In 8- to 10- quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal.

Makes 7 or 8 half-pints.
Gourmet Peach Pie
  • 1/2 pint whipping cream
  • 1 cup powdered sugar -- divided
  • 6 ounces cream cheese -- softened
  • 1 9-inch baked pie shell
  • sliced peaches
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup mashed peaches
  • 1 cup water
  • yellow food coloring
Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar. Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell. Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches. For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring. Boil until clear, stirring constantly. When cool, pour over pie. Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.
Fruited Chicken Salad
  • 2 cups chicken, cooked, cubed
  • 3/4 cup celery, sliced
  • 3/4 cup seedless grapes, green, sliced
  • 3/4 cup fresh peeled and cubed peaches
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • seasoning salt, to taste
Toss chicken, celery, grapes, and peaches together. Mix mayonnaise and sour cream together and pour over the salad. Add seasoning salt and mix gently. Taste and adjust seasoning. Refrigerate until ready to use. Garnish with fresh sliced peaches, whole grapes, and parsley if desired
Georgia Peach Bread
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 2 1/4 cups pureed peaches
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup finely chopped pecans
Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.

Makes 2 loaves.
Peach Cream Pie
  • 2 cups vanilla wafer crumbs
  • 1 stick margarine -- melted
  • 1 (14oz) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 carton frozen peaches -- (1 pint, or 2 cups)
  • 1 carton frozen whipped topping -- (9 ounce), thawed
Make crust of 2 cups vanilla wafer crumbs and 1 stick melted margarine. Press into 9-inch pie plate and chill. Blend condensed milk and lemon juice until thick. Partially thaw frozen peaches; put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust.

Yield: 1 (9-inch) pie.
Peach Dumplings
  • 1 cup sugar
  • 1 tablespoon butter
  • 2 cups hot water
  • 2 cups sliced peaches
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk or cream
Make syrup with sugar, butter, and hot water. Add peaches. Let this come to a boil. Make dumplings by mixing flour, baking powder, and salt into stiff batter with milk. Drop large spoonfuls of batter into boiling syrup and peaches. Cover and cook for 20 minutes. Spoon out dumplings and fruit into bowl and serve with cream or milk if desired. Blackberries or other fruits can also be used.
Overnight Peach Refrigerator Cake
  • 1/2 pound marshmallows
  • 1/2 cup orange juice
  • 1/2 cup ginger ale
  • 1 cup whipped cream
  • sponge cake -- or lady fingers
  • 6 to 8 peaches -- sliced
  • 1/2 cup chopped crystallized ginger
Cut marshmallows in quarters, add to orange juice and stir over hot water until almost melted; cool slightly and add ginger ale. When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper. Arrange layer of cake or lady fingers on bottom, next a layer of 1/3 of the peaches, then layer 1/2 of the marshmallow filling; repeat until there are 3 layers of cake and 2 of filling. Chill in refrigerator overnight. Unmold; garnish with remaining peaches and whipped cream and chopped crystallized ginger. (Use fresh or canned peaches.)

Makes 6 to 8 servings.
Peach Pie with Crumb Topping
  • 2 pounds fresh peaches, peeled & sliced, about 4 cups
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 9-inch pie crust, baked
  • Topping
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 teaspoon cinnamon
  • 1/3 cup chopped nuts, optional
Combine the peaches with the sugar, cornstarch, lemon juice, and cinnamon. Toss lightly. Place peach mixture in the baked shell, cover with wax paper, and microwave on high for about 5 minutes, turning halfway through the cooking. Sprinkle with crumb topping and microwave on high for 4 to 5 minutes or until topping is set. Let stand until cool. Crumb Topping: Combine topping ingredients with a fork.
Peach Bread Pudding
  • 1 can (12oz) evaporated milk, scalded
  • 1 2/3 cups water
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 4 slices buttered bread
  • 1 1/4 cups ripe peaches, sliced, sugared
Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean
Homemade Peach Ice Cream
  • 1 cup chopped fresh peaches
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 2 large eggs, beaten
  • 1 tablespoon Vanilla
  • 2 cups half and half
Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk in gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave, on high (100%), about two minutes or until thick and creamy. Chill thoroughly. Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary) following the manufacturer's directions.

Makes about 1 1/2 to 2 quarts.
Grilled Peaches
  • Peaches, 1 per person
  • 1/2 cup sherry vinegar or balsamic vinegar
  • 1/4 cup brown sugar
  • juice of 1 lemon
  • 1/4 teaspoon freshly ground black pepper
Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside. In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about 1/2. Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 more minutes, or until softened.
Stuffed Baked Peaches
  • 6 large firm peaches -- or canned halves
  • 2 tablespoons butter
  • 1 1/2 tablespoons sugar
  • 3/4 cup macaroon cookie crumbs
  • 1 egg yolk -- beaten
  • 1 tablespoon cognac
  • 1/4 cup sweet sherry
  • 1/4 cup water
Peel peaches, cut in half, remove pits. Scoop out a little pulp to enlarge hollow. Mash pulp. Cream butter and sugar, and mix with crumbs, peach pulp, egg yolk and cognac. Stuff peaches. Arrange in a buttered baking dish and sprinkle 1 teaspoon sherry on each. Pour the water into the dish; bake at 350 degrees F. for 20 to 25 minutes*, or until peaches are tender but still firm.

*If using canned peaches, bake 15 minutes
Peach Melba Float
  • 3 peeled, sliced peaches
  • 1 banana, sliced
  • 1 pint raspberry sherbet
  • ginger ale
Arrange peach slices, banana slices, and a scoop of sherbet in stemmed glasses and set in freezer to frost. Fill glasses with gingerale and serve with spoons and straws.

Serves 6.
Crock Pot Peach Butter
  • 6 cups unsweetened peaches
  • 3 cups white sugar
  • 1 1/2 cups apricot nectar
  • 2 tablespoons orange or lemon juice
  • 1 teaspoon vanilla
Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils good, remove cover.
Peach Flambé
  • 2 Peaches, ripe but not soft
  • 2-3 tbsp. Butter
  • 3 tbsp. Brown sugar
  • Rum, dark, to taste
Take 2 ripe, but not soft peaches, cut in half, then slice in about 4 or 5 slices. Melt a few tbsp. butter over medium heat. Add 2-3 tbsp. brown sugar and stir. Add peaches. Cook until fairly warm and starting to soften (about 1 min.). Flip and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Light a very long match and pass over pan. Allow flame to die down and sauce to thicken slightly, remove from heat and serve over ice cream.

2-3 servings.
Torta di Fichi e Pesche -- Fig and Peach Cake

This is a Piemontese recipe, drawn from Alessandro Molinari Pradelli's Grande Libro della Cucina Italiana. You'll need:

  • 24 moderately ripe, white-fleshed figs
  • 12 white peaches
  • Flour
  • 1/2 cup (100 g) unsalted butter
  • 4 tablespoons sugar
  • 3 yolks and two whites
  • The nutmeats from 4 of the peaches, minced
  • 4 savoiardi, crumbled
  • A shot of rum
  • 2 amaretti, ground
  • A pinch of salt
  • Butter and flour for greasing the pan.
Begin by trimming the stems from the figs, peeling the peaches, slicing them, and removing the pits. Fry the figs in the butter and drain them on absorbent paper. Dust the peach slices with sugar and fry them briefly too. Butter and flour a fairly deep 9-inch pan, and preheat your oven to 280 F (140 C). Next, whip the eggs in a bowl, and fold into them the peach slices and other ingredients except the figs. Pour the batter into the pan, push the figs into it, and bake everything for a couple of hours. Serve the cake warm or cool.
Peach, Strawberry, and Banana Bruschetta

Although most bruschetta are savory, this sweet bruschetta is perfect for breakfast or dessert and can be prepared in 45 minutes or less.

  • Sixteen 1/2-inch-thick slices crusty Italian or French bread
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons cinnamon, or to taste
  • 1 peach, peeled, pitted, and cut into fine dice
  • 1/2 banana, cut into fine dice
  • 8 large strawberries, cut into fine dice
  • 3 to 4 tablespoons plain yogurt
  • honey for drizzling
Preheat oven to 375°F.
Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

Makes 16 bruschetta.
Peach Bavarian Pie
  • 1 - 9" unbaked pastry crust
  • 8 ounces softened cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 cups sliced peaches
  • 1/4 cup raspberry sauce
Beat cream cheese, 1/4 cup sugar, egg and vanilla. Pour into pastry. Mix remaining sugar and cinnamon and toss with peach slices. Arrange slices in a circular pattern on top of cream cheese mixture. Sprinkle remaining sugar on top. Bake at 450F for 10 minutes. Reduce oven temperature to 400F and continue baking for 30 minutes. Cool and drizzle raspberry sauce over top.