Saving Summer Sunshine!
The juicy sweetness of summer can be with you throughout the year! Try these easy recipes. Most put a new spin on traditional methods and are designed to save you time!
Quick Freezer Storage
Can't eat all the peaches at hand quickly enough? Freeze them in halves!
Remove peach fuzz. Cut ripe peaches in half and remove pit. Place flesh side down on a baking sheet and freeze solid. Once frozen, transfer to a ziplock bag. Take out halves as needed. When peach half thaws, it is very easy to peel off the skin. These are great for smoothies or sliced for ice cream topping.
Keep in mind that the peaches will only be good for about two days after thawing. The peaches will turn brown after that.
Christmas Pickled Peaches
A traditional favorite accompaniment to holiday feasts! Excellent on their own or served with smoked meats.
Start with 1 peck yellow peaches, peeled and quartered - (If you don’t want them to brown, immediately place them into a bowl of 1 gallon water, 2T salt, 2T vinegar and let them sit until you are ready to proceed with recipe)
Brine: 4 cups white vinegar, 6 cups sugar, 1T whole cloves, 4 cinnamon sticks, 1 tsp pickling spice
Combine brine ingredients in a saucepan. Bring to a boil, lower heat and simmer 15 minutes
Add peaches to saucepan (drained from salt-vinegar water if you used that method)
Cook in brine for 10 minutes, remove from heat, cover and let sit 8 hours
Pack into hot jars and process for 20 minutes in hot water bath.
Bourbon Peach Streusel Cheesecake
Crust: Blend 1 stick melted butter, 1 & 1/2 C graham cracker crumbs, 3 Tbs. brown sugar and ½ C toasted, chopped pecans into mixing bowl. Press mix into bottom of 10” springform pan and bake at 350 for 10 minutes
Peach Compote Ingredients:: Combine 6 - 7 Peaches - peeled and sliced, 2 tsp brown sugar and 3 tsp. lemon juice in saucepan. Cook over medium heat until peaches soften and juices thicken, about 15 minutes.
Filling: Mix together on low until smooth - 3 blocks cream cheese at room temp, 1 C Sugar, ¾ C Sour cream room temp, 4 Eggs room temp, 5T bourbon, 3T flour, 2T heavy cream
Streusel topping: Combine following in bowl until mix forms crumbles. 1 stick butter, melted, 2/3 C Flour, 2/3 C Brown sugar, 1 tsp. cinnamon
Assembly: Pour cheesecake filling into pre-baked crust. Top with peach compote and streusel. Swirl slightly with knife.
Bake: Bake at 475 for 10 minutes. Reduce temp to 200 and bake another 1 hour – 1 hour 10 minutes. Turn off oven and let cake cool to room temp. Refrigerate 6-7 hours before serving
Roasted, Toasted Jammin’ Peaches
Adapted from the book “Peaches”, by Beth Lipton
This recipe incorporates a french technique of extracting the fresh peach juice, then cooking juice down before adding the fruit back into the resulting syrup. Since peaches are softer than other fruits, this method lessens the cook time of the peach, resulting in a peachier tasting jam!
Ingredients (makes 1 1/2 Cups)
1½ pounds ripe peaches (about 5 medium)—peeled, pitted and chopped ¾ cup sugar Juice of ½ lemon (about 2 tablespoons) Generous pinch of kosher salt
Combine the peaches, sugar, lemon juice, and salt in a large bowl. Cover and refrigerate for at least 8 hours or overnight.
Place a fine-mesh sieve over a large saucepan. Pour peach mixture into the sieve and let the juices collect in the pan. Reserve the solids. Place the pan over medium heat and bring to a boil. Boil, stirring often, until the liquid is syrupy and reduced by half, about 8 minutes.
Add the peach mixture to the pan and bring back to a boil. Cook, stirring occasionally, until the peaches are very soft - about 15 minutes. Crush peaches with the back of a wooden spoon as they cook (for a smoother preserve, use an immersion blender). Transfer the preserves to a large bowl to cool.
Spoon the peach preserves into a pint-size jar with a tight-fitting lid and refrigerate. The preserves will keep, covered and refrigerated, for up to 3 weeks. Or seal the preserves in sterilized jars using the boiling water method and store at room temperature.
Lazy Man’s Jam
Adapted from Food52, Erin McDowell
Just toss your fruit of choice with a bit of sugar, lemon juice, and any flavorings on a sheet tray. Macerate for a few minutes and roast until the fruit is soft and the juices thicken. Then, while it’s still hot, mash the fruit with a fork or potato masher, and transfer to a jar to cool. The resulting “jam” is easy to make, super adaptable to any kind of fruit, and can be made using much less sugar than traditional jam. This is a very forgiving recipe and amounts/flavorings can be altered to your taste. It will keep for up to 1 month in the fridge, and freezes quite nicely in freezer jars!
Ingredients (makes about 2 pints)
3 pounds of fresh, unpeeled peaches, (about 10) pits/stems removed, and sliced or chopped (can be overripe, underripe, or perfect – doesn’t matter!)
3/4 cup granulated sugar (can be more or less, depending on how your fruit tastes)
1 lemon, juiced
A pinch of cinnamon & a splash of amaretto (these ingredients can be omitted or changed to your your favorite flavors)
Preheat oven to 375 degrees.
Place chopped peaches on a baking sheet, toss the fruit with the sugar, lemon juice, and any flavorings. Let macerate while the oven preheats.
Transfer the baking sheet to the oven and roast until the fruit is very soft and the juices have thickened a bit - about 20-30 minutes.
When peaches are soft and tender, remove tray from the oven. While mixture is still hot, use a potato masher to mash all the fruit on the tray.
Transfer mashed fruit to a jar or other storage container and cool to room temperature, then refrigerate or freeze until ready to use.
Did you know? … you can make an easy freezer peach pie!
Make your favorite peach pie filling recipe.
Line a pie pan with foil. Pour in filling & cover with another piece of foil. Freeze.
Once frozen, take pie pan from freezer, remove foil lined filling, put foil filling into a gallon ziplock bag or wrap foil filling in plastic wrap and put back in the freezer for later use.
When you want a taste of summer during the colder months, line a pie plate with prepared crust, unwrap frozen filling and place frozen peaches on top.
Preheat oven to 450 degrees F.
Bake in the preheated oven on the bottom rack for 20 minutes.
After 20 minutes, lower heat to 350 degrees F and continue baking for another 30 to 35 minutes, or until bubbly & warmed through.