Shoutout ~ Recipes Using Peaches

thirdeye

A friend of ours family farm is in Colorado where among other things, they grow peaches. She heads down there every year to get some to give away, and she got back yesterday with these. They were picked on Monday, and even though most will be eaten as-is, if you have any favorite recipes, please pass them my way. My entire case is ripe and they are so juicy you have to stand over the sink if you eat one whole.

I am planning on some grilled ones with balsamic and ice cream, but that's as far as I have gotten.

Mainegg

Just wash and chunk and toss with about a 1/2 to 1 cup of sugar, tbs cinn and tsp van and 2-3 tbs flour. put in the bottom of a dutch oven and top with your favorite drop biscuit don't let it touch the side when you drop them in, the biscuits LOL and cook till biscuits are done. home made van ice cream to die for! I do coved for half the time. then uncover and let brown a little. indirect 350-375

YB

My wife makes peach ice cream.

Larry

Peach Ice Cream
5 cups ripe peaches, peeled and chopped
6 eggs, lightly beaten, at room temperature
2-1/2 cups sugar
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
dash of salt
4 cups whole milk
3 cups heavy cream (whipping cream)
In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.

In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.

In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.

Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.

FrankC

My wife and I enjoy them grilled, then topped with balsamic, honey and blue cheese...very tasty!

brian j

here's my recipe for peach habanera salsa. its great over any white fish, especially snapper, or on pork. enjoy!

ingredients:
4 ripe peaches peeled, pitted, and chopped (i've used both white and yellow with good results)
1 small red onion, chopped
1 habanera pepper, seeded and chopped
1/4 cup freshly chopped cilantro
juice of 1 lime

prep:
combine peaches, onion, pepper, and cilantro in a medium bowl. drizzle with with lime juice and toss. refrigerate at least 1 hour to allow flavors to fuse.

DynaGreaseball

Rum/Sugar Infused Peaches in Creme Englaise.

A little highbrow, but very nice little desert.



Book: Gwennie's Cook Book
Chapter: Desserts

Makes 6 servings
Recipe adapted from William Sanoma "Paris" Cook Book, Page 169.

For the peaches
6 Firm but ripe peaches
4 tablespoons Dark rum
3 tablespoons sugar
Fresh Mint Sprigs for garnish

Preheat the oven at 400 °. To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach. Have ready a large bowl three-fourths full of ice-water. Bring a large sauce pan three-fourths full of water to a boil over high heat. Submerge as many peaches as will fit in the pan without crowding them. Cover and let boil until the skins start to split..about 1 or 2 minutes. Using a slotted spoon, transfer the peachs to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.

Place the peaches in a baking dish just large enough to accomodate them without touching. Drizzle evenly with the rum, and sprinkle evenly with the sugar. Add water to the depth of about 1/4 inch. Bake the peaches until the sugar caramelizes and the fruits are just tender when pierced with the tip of a knife. 25-30 minutes. They should keep their shape. Remove and let cool to room temperature.

Place the peaches on individual plates and drizzle with some of the juices from the baking dish. Drizzle the creme anglaise in a pool sorrounding each peach. Garnish with mint springs and serve.

Rascal

I have an old, French recipe for "peche pusse" (spellin' might not be exactly right) but I don't think it would be appropriate here... 8 - )

Richard Fl

Substitute peaches for the mangos.

Cobbler, Mango, Richard Fl




INGREDIENTS:
1/2 Cup Butter, 1 Stick
3/4 Cup Sugar
3/4 Cup Flour, Self Rising
1 Cup Milk
1/2 Tsp Cinnamon, optional
Fruit
2 Cups Mangos, Fresh, Peaches or similiar fruit works great
1/2 Cup Blueberries, Fresh
1/2 Cup Raspberries, Fresh
2-3 Tbs Coconut Flakes ( Optional )
Syrup
2 Ozs Gran Marnier, Malibu Rum or Amaretto, ( Optional )
1 Cup Sugar
1/2 Cup Water, or Syrup from canned fruit.
Vanilla Ice Cream for Serving




Procedure;
MOST IMPORTANT DO NOT STIR THE VARIOUS LAYERS OF THE MIXTURE
1 In a bowl; mix the fruit, 1 cup sugar and 1/2 cup water or syrup. Set aside
2 Preheat oven to 350°F
3 Put butter in a 13 by 9 by 2 inch baking dish and place in the oven to melt. Stir 3/4 cup sugar and flour together. Slowly add milk and continue stirring to prevent the flour from getting lumpy. If you like cinnamon, 1/2 tsp goes in next.
4 Being VERY CAREFUL not to burn yourself, remove the hot baking dish containing melted butter from the oven; pour batter directly over butter in baking dish. DO NOT STIR.
5 Spoon drained fruit on top of batter, then gently pour syrup on top. DO NOT STIR. The most important part of this dish is NOT STIRRING. Sprinkle coconot flakes over top, if using.
6 Bake 30-45 minutes or until top is golden brown. The batter will rise above the fruit, producing a very wonderful crust. Let set for 30-45 minutes and serve with vanilla ice cream
BGE Version:
1 Large BGE, Indirect, 375°F, Plate setter, legs down. feet under the pan. 60-75 minutes.NO SMOKE


Yield: 8-10 Servings

Recipe Type
Dessert

Recipe Source
Source: BGE Forum, Richard Fl, 2007/08/05

This recipe started as a peach cobbler on the Food Network by the Lady and Sons, Paula Deen, 2006

2008/07/27---Richard Fl

Just did a batch with peaches and blueberries. Could not find the flour so used Aunt Jamima Buttermilk Pancake mix instead of flour. Will do this substitution again. Great crust.

BENTE

this looks like the best recepie i have seen

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=496090&catid=1


but if you know how to mix up peaches into a canned consistiancy try LR's peach burrito

Dessert, Peach, Burrito

It's Monday, again.


burrito sixed flour tortillas
peach pie filling
butter spray
cinnamon
sugar.



Indirect at about 300 until crispy.


Recipe Type
Dessert

Cooking Tips
Would have been better with some vanilla bean ice cream.

Recipe Source
Author: Lawn Ranger

Source: BGE Forum on 2008/05/12

Pyro

6 strips bacon, cut into 1-inch pieces
1 small red bell pepper, seeded and chopped
1 small yellow onion, chopped
2 28 oz cans baked beans drained (recommended: Bush's)
1/2 can (21 oz) cups canned peach pie filling
1/4 cup barbecue sauce (recommend Arthur Bryant’s)
1 tablespoons of your favorite BB rub (recommend Dizzy Dust)
The addition of BBQ brisket or even better, burnt end is encouraged.

Preheat the egg to 325 degrees indirect.
Heat a Dutch oven, 4 to 6 quart, on your stove top over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.

Add the peppers and onion to the Dutch oven and cook, stirring, until softened, about 6 minutes. Add the bacon, beans, pie filling, barbecue sauce, and rub to the Dutch oven. Mix to combine and bake, uncovered, on grid over placesetter until hot and bubbly, about 1 hour.

Note: This is an all-year-round recipe; if peaches are in season, cook three to four of them with a little brown sugar and butter in place of the canned peach filling. The same goes for Fuji, Jonathon or McIntosh applies. Fresh is always better. In any event, cut the pieces of apple or peach into small segments.

If you cook this in your egg, the flavor will blow you away. Be warned, the clean up from a lodge pot may be nigh impossible and the clean up from a LeCreuset will be laborious. There is a time and place for cheap T-fal cookware and this is it so long as you manage the temperature. Using, apple or peach pellets provides serious help.