header photo


Send us your favourite peach recipe and we will post them!

Easy instructions for freezing or canning peaches.   Make the season last!

Freezing Peaches

Wash peaches.  Dip into boiling water for 1 minute.  Plunge into cold water.  Peel, halve, pit, slice.  To every 4 cups of sliced peaches, stir in ½ teaspoon ascorbic acid dissolved in ¼ cup cold water.

Dry Pack

To every 4 cups prepared peaches, stir in 2/3 cup sugar.  Pack in freezer containers leaving ½ inch headspace, cover; or put in freezer bags, pressing against the bag to get rid of air.  Tie, seal.  Label all containers, freeze immediately.

Syrup Pack

Ina  saucepan, bring 3 cups water and 2 cups sugar to boil.  Boil 3 minutes.  Cool.  Put prepared peaches in freezer containers.  Pour syrup over, leaving ½ inch headspace.  Cover, label, freeze immediately.


Indian Peach Chutney

by Isabel Fleming

10 peaches, peeled and sliced

2 ¾ cups white sugar

1 large onion, chopped

½ sweet red pepper, chopped

½ green pepper, chopped

2 cloves garlice, minced

 1 tsp. pickling spice

1 cup raisins

1 ¾ cups white vinegar

1 ½ tsp. salt

1 tsp. ginger

2 tsps. mustard seed

½ tsp. curry powder

Put peaches into heavy pot and add one cup vinegar.  Cook 10 minutes. Add rest of vinegar, sugar, salt, onion, garlic, peppers, ginger and mustard seed.  Add mixed spices in cotton bag and cook over low heat until thick, about 1 ½ hours.  Add raisins and curry powder and 10 to 15 minutes more.  Ladle into small jars.

Tapioca-Peach Parfaits

        (serves 6)

by Debra Hensen

¼ cup sugar

2 tbsps. tapioca

1/8 tsp. salt

1 egg lightly beaten

2 ¾ cups milk

1 tbsp. butter

¼ cup butterscotch pieces

½ tsp. vanilla

3 large peaches, sliced

2 tbsps. chopped walnut

In medium saucepan combine sugar, tapioca and salt.  Beat egg lightly with milk.  Stir into saucepan.  Add butter, let stand 5 minutes.

Cook tapioca mixture over medium-high heat, stirring constantly 6-8 minutes, until mixture boils.  Remove from heat.  Stir in butterscotch pieces until melted.  Cool slightly.  Stir in vanilla.

Spool half pudding into 6 parfait glasses, layer with half the fruit.  Top with remaining pudding, then remaining peach mixture on top.  Sprinkle with walnuts.  Refrigerate 2 hours till firm.

Peachy Cream Roll

by Mary Ogulin

Make your favourite jelly roll recipe.

Peach Filling:

1 envelope unflavored gelatin

¼  cup water

2 cups whipping cream

¼ cup icing sugar

1 tsp. vanilla

½ tsp. cinnamon

1 cup sliced peaches

Sprinkle gelatin over water to soften.  Set in pan of hot water to dissolve.  Whip cream with sugar until stiff.  Fold in gelatin while pouring in a thin stream.  Fold in vanilla, peaches and cinnamon.  Spread inside of roll with cream mixture.  Roll into jelly roll.  Place seam side down on serving plate.  Garnish with more whipped cream and a few peach slices.

Bertha’s Peach Marmalade

by Mrs. M. Linauskas

6 lbs (about 24 medium) firm, ripe peaches

4 oranges (use rind of 2 oranges only

10 cups sugar (approx.)

- plunge peaches into boiling water to loosen their skins, plunge into cold water and gently slip off the skins

- halve and pit the peaches, finely chop them and measure about 8 cups

- wash the oranges; cut of the ends, grate the rind of 2 oranges only and squeeze the juice from each

- mix the orange juice, orange rind and peaches together and measure.  Add sugar cup-for-cup of fruit (approx. 10 cups)

- let the mixture stand dor 30 minutes, then boil gently for 2 hours

- ladle into hot, sterilized jars and seal, following manufacturer’s directions

- yield approx.. 4 pints

- ½ of recipe fills 6 ½ jelly jars

Peach Cake

by Merle Rubel

2 cups all purpose flour

2 tsp. soda

1 tsp. cinnamon

½ tsp. allspice

½ tsp. cloves

2 tsp. soda

½ tsp. salt

1 cup butter or margarine

1 ½ cups sugar

1 tsp. almond flavouring

2 eggs, beaten

Enough peaches sliced or mashed to make 2 cups (heat through)

Cream shortening, add sugar, mix well.  Add eggs and beat.  Add flour mixed with dry ingredients alternately with peaches.

Bake in 13” x 9” x 2” pan which has been greased and floured.  Bake at 350 degrees for 35 to 40 minutes.

Peach Cocktail

   (serves 6)

by Barbara Furlanetto

1 cup orange juice

2 peaches, pitted and peeled

1 ½ tsp. crushed tarragon leaves

½ cup sugar

½ cup lemon juice

6 ice cubes, crushed

Combine all ingredients in an electric blender for twenty seconds on high speed.  Serve immediately in chilled glasses.

Peach Sherbert

1 ¼ lbs. peaches (3 large)

3 tbsps. lemon juice

1 cup sugar

1 cup water

1 ½ tsp. grated orange peel

1 ¼ cups dry white wine

Pare peaches, reserve skins, cut peaches in half.  Remove pits and discard.  Cut peaches into pieces and place in food processor with 2 tbsps. lemon juice.  Process until smooth.  In a saucepan combine sugar, reserve peach skins, water and orange peel.  Cook over low heat, stir till sugar is dissolved.  Bring to boil for 1 minute.  Remove from heat, strain into large bowl, discard skins, stir in remaining 1 tbsp. lemon juice, wine and peach puree.  Pour into shallow baking pan cover and freeze 2 hours, remove from freezer beat well.  Cover and freeze, stir every 30 minutes until sherbert is half frozen.  Cover and freeze 3 hours or until completely frozen.  Refrigerate 1 hour before serving.

Peach Crumble

by Peach Queen Lori Journeaux 1988

Peaches – peeled and quartered

½ cup butter

½ cup brown sugar

¾ cup flour

½ teaspoon cinnamon

¼ teaspoon cloves

Cover bottom of an 8” square cake pan with 1 inch layer of peaches.  Cream butter, add brown sugar gradually, cream well.  Add flour spices and mix to a crumbly consistency.  Crumble toppings over peaches and bak in a moderate over (350 degrees F) 40 – 45 minutes or until fruit is cooked.  Serve plain or with ice cream or whipped cream.

Frozen Peach Cheesecake

by Peach Princess Lisa Tirabassi 1988

1/3 cup (75 ml) butter, melted

1 ¼ cups (300 ml) graham wafer crumbs

¼ cup (50 ml) sugar

3 cups (750 ml) pared, fresh peach halves


1 can (28 oz/796 mL) canned peach halves, drained

2 pkgs (250 g each) cream cheese, softened

1 can sweetened condensed milk

2 tbsp. (30 mL) Realemon lemon juice

1 to 2 tsp (5 to 10 mL) almond extract (optional)

1 container (500 mL) frozen whipped topping, thawed

Combine butter, crumbs and sugar.  Press on bottom of 9 inch springform pan.  In blender container, blend peaches until smooth.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in condensed milk until smooth.  Stir in Realemon, almond extract and peach puree.  Fold in whipped topping, pour into prepared pan.  Freeze several hours or overnight.  Remove from freezer to refrigerator 15 min before serving.  Garnish.  Freeze leftovers.  Makes 10 to 12 servings.

Peach Special

by Peach Princess Shelley Wira 1988

5 cups peaches

½ cup sugar

¼ cup lemon juice

½ cup butter or margarine

1 cup sugar

1 ½ cup sifted all-purpose flour

2 tsp. baking powder

½ tsp. salt

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup milk

Pouring cream or ice cream

Heat oven to 400 F.  Butter 13 x 9 x 2” baking pan.  Put peaches in pan and sprinkle with ½ cup sugar and lemon juice.  Cream butter or margarine and sugar together well.  Sift dry ingredients together and add to creamed mixture alternatively with milk.  Spoon batter over fruit spreading evenly.  Bake 40 to 45 minutes or until browned and bubbling.  Serve warm with cream or ice cream.

Crusty Peach Cobbler

by Jean Sindrey

3 cups fresh sliced peaches;

3/4 cups sugar;

1 tablespoon lemon juice;

1 tsp. almond extract;

1/2 tsp. cinnamon;

1/4 tsp. ginger

Arrange peaches in eight inch square baking pan, greased.

Sprinkle with a mixture of rest of ingredients.  Heat oven while preparing topping:

1 1/2 cups flour;

1/2 tsp. salt

3 tsp. baking powder

1 tsp. sugar

1/3 cup shortening

1 egg;

1/2 cup of milk

Sift together dry ingredients.  Cut in shortening to coarse med.  Mix egg and milk, add until just moistened.  Drop spoonfuls over peaches.   Bake in 400 deg oven until nicely browned about 25 minutes.   Serve warm.