Fresh peach recipes

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Posted: August 1, 2014 at 6 a.m.

Blueberry Peach Muffins

3 cup all-purpose flour

½ cup brown sugar, firmly packed

1 pinch salt

½ cup sugar

1 tbsp. baking powder

3 eggs

½ cup milk

½ cup melted butter (1 stick)

1 cup peeled, chopped, fresh peaches

1 cup blueberries


2 tsp. sugar

½ tsp. ground nutmeg

1 tsp. ground cinnamon

2 tbsp. melted butter

Preheat oven to 400 degrees. In a large bowl, stir together flour, sugar, brown sugar, baking powder and salt.

In a separate bowl mix together eggs, milk and melted butter until well blended. Pour the wet ingredients into the dry and mix until blended.

Fold in blueberries and peaches.

Grease muffin tins or line with paper liners and fill ½ to ¾ full.

Bake for 18-20 minutes or until toothpick comes out clean.

In a small bowl stir together topping sugar, cinnamon and nutmeg.

With a pastry brush, brush top of muffins with melted butter and sprinkle with topping mixture.

Cool over a wire rack.

-- courtesy of Beth Streeter

Very Peachy

French Toast

6 fresh peaches

½ cup sugar

4 pinch ground nutmeg

½ tsp. ground cinnamon

8 slices bread

2 tbsp. confectioners' sugar

6 eggs

2 tsp. butter

½ tsp. vanilla extract

2 tsp. vegetable oil

½ cup milk

Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.

Whisk together the eggs, milk, a pinch of cinnamon, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce. Top with confectioners' sugar.

-- courtesy of Aneisha Grinton

Pork Chops in

Peaches and Salsa

2 thick pork chops (at least 1 inch)

salt and pepper

1½ tbs. olive oil

¼ cup tequila

⅓ cup chicken broth (home made) (or reduce a full can to ⅓ cup)

8 oz. peach-mango salsa

¼ cup sweet orange marmalade

2 large fresh peaches (peeled* and chopped)

frying pan with a top

Salt and pepper pork chops. Heat frying pan to high and add olive oil. Add the pork chops and sear them.

Add tequila to deglaze the pan. Next add in the chicken broth, salsa and marmalade. Mix all well with the pork chops.

*To separate peach skin: Heat a small pot of boiling water. Add peaches one at a time. Stir them around for about 45 seconds. Remove from the water with a slotted spoon. Skin should peel off easily.

Add the peaches on top of the ingredients in the pan. Cook covered for about ½ hour on simmer heat. Turn the pork chops over and cook covered for another ½ hour on simmer heat.

Remove pork chops and cover to keep warm. Use slotted spoon to remove a couple spoonfuls of the peach chunks.

Use and immersion blender to puree the remaining sauce (and chunky stuff). Cook to reduce the puree for about 10 minutes.

Add the peach chunks back in.

Cut into large chunks and put on plate. Ladle sauce over the pork.

Can be served on rice, noodles, etc.

-- courtesy of Awana Burkeen

Kitty's Baked Chicken and Peaches

2 boneless skinless chicken breasts

¼ cup brown sugar, divided

1 large fresh peach (sliced)

⅛ tsp. ground cloves

2 tbsp. lemon juice

2 tbsp. whole walnuts

1 tsp. corn starch

Preheat oven to 350 degrees.

Lightly grease a covered casserole dish. Place chicken breasts in the prepared dish and sprinkle with ½ of the brown sugar. Top with peach slices.

In a small bowl, break walnuts into large pieces using your finger. Add brown sugar, spices and lemon juice to the walnuts and mix well, then pour mixture over chicken and peaches.

Cover and bake 30 minutes.

Using a slotted spoon plate the chicken, peaches and most of the walnuts. Cover with foil to keep warm while making the sauce.

Pour drippings into a small sauce pan, add 1 tsp. of corn starch and whisk constantly over medium-high heat. Cook until slightly thickened then pour over plated chicken and peaches and serve.

-- courtesy of Katrina Freed

Humble Peach Crumble

2½ lb. firm, ripe fresh peaches, pitted and sliced (no need to peel)

3 tbsp. light brown sugar, packed

½ tsp. cinnamon

¼ tsp. cardamom

½ tsp. vanilla extract

1 tbsp. lemon juice

Crumble topping

¼ cup pecans, chopped

¾ cup old-fashioned rolled oats (not quick cooking kind)

½ cup flour

¼ cup light brown sugar, packed

¼ tsp. salt

¼ tsp. ground nutmeg

1 tsp. orange zest (optional)

6 tbsp. cold butter or margarine

Preheat oven to 375 degrees. Spray a 13x9 baking dish with nonstick spray.

In a large bowl, toss together peaches, sugar, cinnamon, cardamom, vanilla and lemon juice; pour into prepared dish.

In a separate bowl, combine all the crumble ingredients (it should be crumbly in texture.) Spread over top of peaches in an even layer.

Bake for 45 minutes or until topping is crunchy and peaches are bubbly.

-- courtesy of Teresa Jacobson

NAN Dining Guide Kitchen Talk on 08/01/2014

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