Grilled Peaches
3 tbsp. white sugar
¾ cup balsamic vinegar
2 tsp. ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 ½ oz. blue cheese, crumbled
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat and set aside. Preheat grill for medium-high heat.
Preheat grill for medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
-- courtesy of Laura Davis
Blushing Peach Pie
4-5 cups sliced fresh peaches
1 cup sliced fresh strawberries
1/2 cup granulated sugar
1/4 cup flour
Crust
2 cups all-purpose flour
1 tsp. salt
2/3 cup +2tbsp. butter-flavor Crisco
1/4 cup cold water
Mix flour, salt and Crisco with fork or pastry blender until resembles meal consistency. Add cold water and mix. Form into two equal size patties and refrigerate for about 1/2 hour. Roll out and form into pie dish.
Add filling and lay top crust over pie. Seal by folding top edge over bottom edge and decorate edge with fork. Bake at 375 degrees for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.
- courtesy of Jacklyn Bertolini
Amaretto Cheesecake
1 cup almonds, slivered
1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 tbsp. butter, melted
20 ounces ricotta cheese
3-8oz. packages cream cheese, room temperature
12 ounces sour cream
1 1/2 cup sugar
6 tbsp. all purpose flour
4 tbsp. amaretto liqueur
6 eggs, lightly beaten
3 medium peaches, sliced thin
Use a greased 10-inch springform pan. Mix graham cracker crumbs and sugar together. Then add melted butter, mix well. Press onto the bottom and one inch up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 10 minutes. Cool on a wire rack.
In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan on a large baking sheet. Bake at 325 degrees for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from baking sheet. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle slivered almonds in the center.
- courtesy of Karen Halstead
Delicious Fresh Peach Fritters
Batter
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 tbsp. sugar (optional)
1/2 tsp. cinnamon
2 eggs
1/3 cup milk
1 tbsp. melted butter or vegetable oil
1 1/4 cup diced fresh peaches
oil for fryer or deep frying pan
granulated sugar or powdered sugar glaze (optional)
Glaze
1 cup confectioners sugar
milk, enough to make a drizzling consistency
With a wire whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
Heat oil in fryer or pan to 375 degrees.
With a long-handled ladle, gently drop about 1/4 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2-3 minutes, depending on size of fritters.
Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper.
If desired, place fritter in shallow bowl of sugar and coat on both sides, or glaze tops of fritters.
- courtesy of Bunny's Warm Oven Blog
Peach Cupcake with Peach Cream Cheese
Cupcakes
1 box any cake mix (and all the ingredients for the cake mix)
1 small can sliced peaches (reserve juice)
1 small box peach-flavor Jello
Frosting
8 ounces cream cheese
1 tsp. vanilla extract
6 medium peaches
4 cups powdered sugar
Preheat oven to 350 degrees. Line a cupcake pan with paper baking cups. Slice five of the fresh peaches. Set aside
Take the last two peaches and peel off the skin. Then chop and put in blender to make puree for frosting. Put in refrigerator until needed.
In a large bowl, beat cream cheese until fluffy. Add vanilla extract. Mix in peach puree until well blended. Add powdered sugar a little at a time until it is smooth and at frosting consistency. Add one or two drops of pink food coloring to add a little pink to frosting. Refrigerate for 30 minutes.
In large bowl, mix cake mix as directed except substitute approximately 1/4 cup of liquid with the canned peach juice. Mix well. Then add the peach jello and mix well. Pour mix into cupcake pan, making each cup 3/4 full. Bake for 12-13 minutes. Let cool.
Frost cupcakes and top with slice peaches.
- courtesy of Shayla Anderson
Sunset Peach Blossom
2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 tbsps peach schnapps
ice cubes or crushed ice
Process first four ingredients in blender until smooth. Add ice to the mixture in blender to make five cups. Process until smooth. Pour in tall glasses and garnish as desired. Serve immediately.
- courtesy of Cindy Smith Bryson
NAN Dining Guide Kitchen Talk on 08/08/2014