It's the last day of September. And thanks to the good crop in Utah this year, I have practically been gorging on peaches. We picked up a load when we were in Brigham City (famous for their peaches) for the new temple open house a few weeks ago. I love the fuzzy beauties fresh but have had fun finding other ways to use them. Like with french toast and cream... the cinnamon with peaches is scrumptious.
Even though we're pretty much through peach season, I wanted to share my very favorite recipes from this year. If you have a chance to pick up any more good peaches at your farmers market, stock up! Trust me, you'll want to try these.
Fresh Peach Freezer Jam
Freezer jam is great when you have a ton of fruit that will go bad fast. This was my first time making peach jam and it exceeded expectations. I thought it would lose some flavor after being frozen but it tastes just like eating them fresh! I know I'll enjoy this through the winter when I'm missing Summer stone fruits.
Follow this easy recipe, or use the recipe on a pectin package.
4 cups peeled and chopped peaches
1 1/2 Tablespoon sugar
3 Tablespoons Lemon Juice
1 package fruit pectin powder (1 3/4 oz)
Freezer-proof jam containers
1. Blanch the peaches to remove peels easily. Finely chop and crush with a potato masher until you reach the desired consistency.
2. Stir in lemon juice and sugar. Then let stand for 10 minutes.
3. Stir in pectin and stir until mixed, then another couple minutes.
4. Pour into clean containers and leave about a half inch for freezer expansion.
5. Keep out for at least an hour, then freeze for up to two years!
Peach Basil and Goat Cheese Pizza
Peaches and basil. I discovered it this season and it changed my world. Helped that I had lots of peaches and basil in the garden. I've put them together in salads and panini. But my very favorite is this pizza. We've eaten it for dinner four times in the last couple weeks... I can't stop.
Your favorite pizza crust recipe
Goat cheese, mascarpone, fresh ricotta or other soft cheese
1 large peach, thinly sliced
Parmagianno Reggiano shavings
1/2 cup balsamic vinegar, reduced
First prepare your favorite pizza dough. Or if you are just too hungry, you can use store bought. The toppings make up for it. Spread your soft cheese over the crust. then layer peaches and other cheeses. Bake until crust is ready. While it's baking, create a balsamic reduction by lightly boiling the balsamic until it thickens. (Be careful not to burn it!) After you have removed the pizza from the oven, top with fresh basil and the reduction. Serve and enjoy.
Dreamy Peach Dessert
My mom has been making this dessert for years. It is such a treat and each Summer I desperately hope she'll make it. Well she's made it a few times lately and it's like a bite of Summer. It doesn't photograph very well, but that just shows how gooey and yummy it really is!
1 package Lorna Doone shortbread cookies
2/3 cups shredded coconut
1 cup blanched almonds
1/3 cup melted butter
Blend first three items in blender until a crumb consistency. Add melted butter. Press into a 9x13 pan or 2 square pans. Bake at 350 for 12-14 minutes until golden brown. Cool to room temperature.
12 oz. cream cheese softened
1 1/2 cup powdered sugar
2 1/4 teaspoons vanilla
1 1/2 whipped cream or cool whip
Mix together first three ingredients and fold in whipped cream. Put on top of chilled crust and chill at least 2 hours.
3 fresh peaches mashed with fork
1/4 cup water
1 cup sugar
3 Tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond flavoring
1 Tablespoon butter
4-5 fresh peaches pealed and sliced
Boil peaches, water, sugar and cornstarch in a small pot and stir until clear. Add vanilla, almond flavor, butter and set aside. Add sliced peaches to sauce. Top the dessert and chill well. Then eat the whole pan by yourself. I mean... share with friends. Or not, you know.