Peaches and Nectarines - Miscellaneous

Recipes on this page:

Peach Salad with Black Pepper and Mint     Peachy Ginger Soup     Summer Salsa     Peach Omelet     Tomato and Peach Chutney     Peach-Nectarine Muffins     Chilled Peach Soup     Spiced Oatmeal Muffins     Peach Salsa     Banana-Peach Shake     Baked Peaches     Peach Sherbet     Vanilla Poached Peaches     Blackberry-Peach Muffins     Nectarine Salsa     Chilled Peach and Nectarine Soup     Wine-Soaked Nectarines     Peach Muffins     Peach Smoothies     Chilled Peach Soup     Peach and Tomato Salsa     Peach Chutney     Canned Spiced Peaches     Basil-Garlic Chicken Breasts with Peaches     Baked Chicken with Peaches     Peach Lemon Squares     Peach Whirligigs     Peaches and Cream Cookies

Recipes from around the web:

(Lots of) Fresh Peach Recipes     Chunky Peach Popsicles     White Peach Sangria     Lemon-Ricotta Pancakes with Sauteed Peaches     Peach Apricot Pesto Pasta     How to Freeze Peaches     Nectarine and Avocado Salad with Ginger Line Dressing    All About Peaches (and Other Stone Fruit!)     Cucumber, Peach, and Corn Salad       Roasted Portobello and Peach Sandwiches with Basil and Bleu Cheese     Sweet Peach Frozen Daquiri with White Pepper and Green Tea

Peach Salad with Black Pepper and Mint (return to top)

A perfect accompaniment to grilled meats.  It can also be served on top of a bed of arugula or other spicy greens with goat cheese and maybe a handful of roasted and salted almonds. (The salad is also good with ripe peaches). Serves 4-6

  • 2 1/2 pounds of not-quite-soft peaches, sliced 1/4" thick (no need to peel)
  • 1/8 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper (*add another ¼ teaspoon of black pepper for a little kick)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint (cut into ribbons)

Toss the peaches with the sugar, if using, and the salt. Let sit for 10 minutes. Fold in pepper, olive oil, and mint. Serve cold.

 

Peachy Ginger Soup (return to top)
A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root. (6 servings)

  • 3 1/2 pounds fresh peaches - peeled, pitted and chopped
  • 1 t ground ginger
  • 1 1/3 c heavy cream
  • 2 T rum

Puree the peaches and ginger together in a food processor or blender.
Stir in heavy cream and rum.
Chill.
Serve cold.

Summer Salsa
(A quick, simple recipe utilizing all summer’s favorite produce)

  • 2 ears fresh corn, husked
  • 1 large fresh tomato, chopped
  • 1 large fresh peach, pitted and chopped
  • 1 red onion, chopped
  • 6 pepperoncini peppers, chopped
  • 1 T green chile pepper, chopped
  • garlic salt to taste

Bring a large pot of water to a boil.
Boil the corn 5 minutes, or until kernels are tender.
Drain corn, cool, and cut kernels from cob.
In a food processor, pulse the other ingredients together until chunky.
Transfer to a bowl, and mix in the corn.

Peach Omelet (return to top)

  • 1 c peeled, sliced peaches
  • 2 T lemon juice
  • 4 slices bacon
  • 2 T water
  • 6 eggs
  • 1 t chopped fresh chives
  • 1/4 t salt
  • 1 T white sugar
  • 1/8 t ground black pepper
  • 1 pinch paprika

Mix peaches with lemon juice; set aside.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Reserve 1 tablespoons bacon grease in skillet.
In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
Reheat bacon grease over medium high heat.
When grease is hot, pour egg batter into pan.
Arrange peach slices on top of egg batter.
Cover and cook over medium heat for 1 minute.
Uncover and cook until set.
Sprinkle with paprika.
Let cool slightly before serving.

Tomato and Peach Chutney (return to top)
yields about 8 cups

  • 15 tomatoes, peeled and chopped
  • 5 fresh peaches - peeled, pitted and chopped
  • 5 red apples - peeled, cored and diced
  • 4 medium onions, diced
  • 4 stalks celery, diced
  • 1 1/2 c distilled white vinegar
  • 1 T salt
  • 1 c pickling spice, wrapped in cheesecloth

Combine all ingredients in a large stockpot.
Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

Peach-Nectarine Muffins (return to top)
(simple and delicious…great for breakfast/brunch)
yields about 8 muffins

  • 1 1/2 c all-purpose flour
  • 3/4 c white sugar
  • 1/2 t salt
  • 2 t baking powder
  • 1/3 c vegetable oil
  • 1 egg
  • 1/3 c milk
  • 1 large ripe peach - peeled, pitted and diced
  • 1 very ripe nectarine, pitted and diced
  • 1 T brown sugar

Preheat oven to 400 degrees
Grease 8 muffin cups or use paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder.
Add vegetable oil, egg and milk; mix well.
Fold in diced fruit.
Fill each muffin tin to the top with muffin mix.
Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes, until done.
Serve warm or cool.

Chilled Peach Soup (return to top)
(about 10 servings)

  • 1 c dry white wine
  • 1 c peach schnapps
  • 1/2 c sugar
  • 1 t chopped fresh mint leaves
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 2 c half-and-half
  • 10 fresh peaches, sliced

Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved.
Add sliced peaches, and transfer to a saucepan.
Cook over medium heat for 15 minutes, stirring frequently, reducing heat if necessary to prevent scorching half-and-half.
Remove from heat when peaches are tender.
Cool slightly, and then process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve.
Serve chilled.

Spiced Peach Oatmeal Muffins (return to top)
Sweet and tender muffins are the perfect choice for a summer brunch (yields 12)

  • 1 c quick cooking oats
  • 1 c buttermilk
  • 1/3 c brown sugar
  • 1/3 c applesauce
  • 1/4 c molasses
  • 2 eggs
  • 1 1/3 c all-purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • 1 1/2 c pitted and diced fresh peaches
  • 2 T white sugar
  • 1/2 t ground cinnamon

Preheat oven to 400 degrees
Grease muffin cups or use paper liners.
In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs.
In a separate bowl, stir together flour, baking soda and baking powder.
Stir flour mixture into eggs mixture until just moistened.
Fold in peaches.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 minutes
While muffins are baking, combine 2 T sugar and 1/2 t cinnamon.
After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon/ sugar mixture.
Return to oven and continue baking for approx. 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

Peach Salsa (return to top)

  • 2 c. fresh peaches, peeled and diced
  • ¼ c. onion, finely chopped
  • 3 T lime juice
  • 1 jalapeno pepper, finely chopped
  • 1 clove minced garlic
  • 1 T. cilantro
  • ½ t. sugar

Toss together all ingredients gently and serve.

Banana-Peach Shake (return to top)
3 Servings

  • 3/4 cup Skim milk
  • 2/3 cup Sliced ripe banana
  • 1/2 cup Peeled sliced fresh peach
  • 1 1/2 cup Vanilla nonfat frozen yogurt

Combine first 3 ingredients in container of an electric blender; cover and process until smooth. Add frozen yogurt; process until smooth.

Baked Peaches (return to top)
(Variations of this dessert have been around for centuries, particularly in Europe)

  • 6 ripe peaches, peeled
  • 1 c. sugar
  • Zest and juice of 1 lemon
  • ½ t. mace
  • 1 c. port wine (or dry red or white wine)

Place peaches in baking dish
Combine other ingredients in a saucepan, and bring to a boil over high heat, stirring to dissolve the sugar.
Pour liquid mixture over peaches, then cover and bake them at 350 for 20 minutes. Baste occasionally during baking time
Allow baking dish to cool, then refrigerate for 2 hours to chill the peaches
Serve chilled, topping with spoonfuls of syrup
Serves 6

Peach Sherbet (return to top)
-Brian “With peaches plentiful and good, this is one of my favorites - quick, simple, bringing the flavor of the peaches out! This also works very well with pears, and I haven't tried it with Asian pears yet but I think they'd do very well. It is excellent for breakfast on pancakes or waffles, or for dessert on ice cream or sponge cake. Enjoy!”

  • 2 c. frozen sliced peaches, partially thawed
  • ½ c. plain nonfat yogurt
  • 2 T. orange juice concentrate
  • ¼ c. sugar

Puree peaches in food processor.
Add other ingredients and blend until mixture is creamy.
Place in a square, freezer-safe pan and freeze about 2 hours until mixture is mushy. Remove from freezer, beat until smooth, then refreeze.

Vanilla Poached Peaches (return to top)

  • 6 ripe peaches
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons lemon juice
  • Pinch of salt
  • 1 1/2 teaspoons of vanilla extract, or 1 piece of vanilla bean

Immerse peaches in boiling water for 2 minutes until easily peeled
Combine the sugar, water, lemon juice, salt and vanilla in a saucepan. Bring to a boil, add 3 peaches, and cook, covered, for 10 to 15 minutes, until tender. Remove and reserve, and cook remaining fruit.
Return all peaches to the syrup and let stand until cool. Chill and serve!

Blackberry-Peach Muffins (return to top)

  • 1 cup fresh peaches, diced
  • 1/2 tsp ground cinnamon
  • 2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 cup fresh Blackberries

Preheat oven to 400 F. In a small bowl, mix together the peaches and cinnamon. Set aside.
In a large bowl, combine the flour, both sugars, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, and butter and stir in the reserved peach mixture. Mix the egg/peach mixture into the flour mixture until just moistened. (Do not over-mix.) Gently fold in the Blackberries.
Fill greased muffin cups 3/4 full and bake for 20 to 25 minutes or until golden brown. Let cool on a wire rack. Serve.

Nectarine Salsa (return to top)

  • 3 large nectarines (about 1 lb.) chopped
  • ½ c. onion, chopped
  • 2 T. lime juice
  • 2 t. chili pepper, chopped
  • 1 t. cilantro, finely chopped
  • 1 t. sugar
  • ¼ t. salt

Stir together all ingredients. Let stand at room temperature, stirring occasionally, for 1 hour, to allow flavors to develop.
Makes about 2 cups

Chilled Peach and Nectarine Soup (return to top)
(You can just use peaches or just nectarines…or use both as directed) (4 servings)

  • 1 c. sliced peeled peaches (about 1 medium)
  • 1 c. sliced peeled nectarines (about 1 medium)
  • 2 T. lemon juice
  • 1 T. honey
  • 1 c. cranberry juice cocktail
  • 1 c. apple cider or apple juice
  • 1 cinnamon stick
  • 2 whole cloves
  • ¼ c. nonfat sour cream

Place the fruit in a food processor and process until smooth. Pour into a large bowl.
Stir in the lemon juice and honey; cover and refrigerate.
In a saucepan over medium-high heat, bring the juices and spices to a boil.
Reduce heat to low, then simmer for about 5 minutes.
Strain and discard the spices.
Allow to cool completely.
When cool, stir the juice mixture into the fruit puree.
Cover and refrigerate for at least 2 hours.
Serve topped with sour cream.

Wine-Soaked Nectarines (return to top)

  • 1¾ c. white Zinfandel or Riesling wine
  • ¼ c. sugar
  • 6 large nectarines, halved and pitted
  • 1 pt. Raspberries

Stir sugar into wine until dissolved
Slice nectarines into ¼ inch pieces.
Gently place fruit into wine mixture.
Cover and let stand at room temperature for at least 2 hours before serving.
(Chill for up to 6 hours, bringing to room temperature before serving.)

Peach Muffins (return to top)
(a good way to use up peaches that are getting ‘ahead’ of you. Then, you can freeze the muffins for use later in the year)

  • 2 c. flour
  • 2 t. baking powder
  • 4 T. sugar
  • ½ t. cinnamon
  • ½ t. salt
  • 1 c. milk
  • 1 egg
  • 4 T. melted butter
  • 1 c. chopped peaches

Mix together dry ingredients
Mix together wet ingredients and peaches
Pour wet mixture into dry mix, and stir only long enough to moisten all the dry ingredients.
Spoon into greased muffin pan (about 2/3 full per cup)
Bake at 400 for 20 minutes, or until golden brown
Makes about 12 muffins

Peach Smoothie Recipe (return to top)
A tasty, cold beverage for warm, late-summer days!

  • 1 peach, peeled
  • 1/2 cup plain yogurt
  • 1/2 cup orange juice
  • a few ice cubes
  • 1 t. sugar (or to taste)

Combine all ingredients in a blender.
Serves 2 (or maybe 1, it can be hard to share!)

Chilled Peach Soup (return to top)

  • 12 peaches, ripe
  • 6 ice cubes, cracked
  • 2 t honey
  • 1/4 t ginger, grated
  • 1 1/2 c milk, low fat
  • 1/2 c sour cream, nonfat
  • 1 t ginger, powdered

Dip the peaches into boiling water for 20 seconds. Remove the peel.
Quarter the peaches and place in a blender with 1 cup milk and the ice cubes. Process on medium-high speed until puréed.
Add the remaining 1/2 cup milk, sour cream, honey, ginger and nutmeg.
Blend well. Serve immediately or chill further.
Makes 4 servings.

Peach and Tomato Salsa (return to top)

  • 2 small or 1 large tomato, diced
  • 2 large peaches, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 jalapeno pepper, minced
  • 1 T. lime juice
  • ½ t. sugar
  • 1 T. fresh basil, shredded
  • 1 t. olive oil
  • Salt and black pepper to taste

Combine all ingredients, chill, and serve
Great for dipping chips or tortillas in…or use with grilled meats
Makes about 3 cups

Peach Chutney (return to top)

  • 2 lbs peaches, peeled and chopped
  • 1 lb onions, chopped
  • 1 1/4 c red wine vinegar
  • 1/3 c chopped, pitted dates
  • 1/3 c white raisins
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 Tbsp mustard seeds
  • Grated peel and juice of 1 lemon
  • 1 1/2 c packed brown sugar

Bring peaches, onions, vinegar, dates, raisins, salt, spices, mustard seeds, lemon peel and lemon juice to a boil in large pan over high heat. Stir occasionally. Reduce heat and simmer, stirring occasionally, until peaches and onions are tender, 15-20 minutes.
Add sugar and stir until dissolved. Simmer 2-3 hours, stirring frequently to prevent scorching, or until chutney is a rich brown color and thick.
Fill hot, sterile jars, leaving 1/4 inch head room. Close with lids and rings. Process 10 minutes in boiling-water bath. Store in cool, dark place. Allow to mellow 6 weeks before using.

Canned Spiced Peaches (return to top)

  • 6 pounds peaches (about 24 medium)
  • 8 cups sugar
  • 2 3/4 c cider vinegar
  • 1 1/3 c water
  • 4 cinnamon sticks
  • 4 tsp whole cloves

Working with about 6 at a time, plunge peaches into boiling water, then into ice water. Slip skins off. Leave peaches whole.
Bring sugar, vinegar and water to boil, stirring to dissolve sugar, in heavy nonreactive pot along with cinnamon sticks and cloves tied in cheesecloth bag. Boil 10 minutes.
Insert a whole clove into each peach. Add peaches to hot syrup. Simmer peaches for 10 minutes or until tender.
Pack peaches into hot, sterilized jars. Pour boiling syrup into jars to within 1/2 inch of top. Wipe rim of jar clean with clean, damp cloth. Seal according to lid manufacturer’s instructions. Process in a boiling water bath 25 minutes.

Basil-Garlic Chicken Breasts with Peaches (return to top)

  • 1 c Balsamic vinegar
  • 1/4 c Molasses
  • 2 T Freshly cracked black pepper
  • 1/2 c Basil, roughly chopped
  • 3 T Garlic, minced
  • 1/4 c Olive oil
  • 4 whole boneless chicken breasts*
  • Salt and freshly cracked black pepper, to taste
  • 4 peaches, halved and pitted

* 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves.
In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes.
Stir in the molasses and black pepper, remove from the heat and set aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well.
Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes.
Turn the breasts over and grill for another 6 minutes.
To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.
As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes.
Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.

Baked Chicken with Peaches (return to top)

  • 8 skinless, boneless chicken breast halves
  • 1 cup brown sugar
  • 4 fresh peaches - peeled, pitted and sliced
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 tbl fresh lemon juice

Preheat oven to 350 degrees F.
Place chicken in a lightly greased 9 x 13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice.
Bake at 350 for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.

Peach Lemon Squares (return to top)
-Sharon
BASE:

  • 2 cups flour
  • ½ cup confectioners’ sugar
  • 1 cup butter
  • 1 egg, beaten (to seal top)

(Note: I used this egg to seal both the crusts for both this and the pear-raspberry pizza, then added the left-over egg to this topping, below.)
TOPPING:

  • 6 peaches, peeled and sliced (Harvest Gem and White Lady)
  • 1 large egg, slightly beaten (plus left-over from above)
  • ½ cups granulated sugar
  • 1 tablespoons flour
  • ¼ teaspoon baking powder
  • 1 tablespoon fresh lemon juice
  • Finely grated peel from one lemon, yellow part only

Heat oven to 350º. Combine all base ingredients and cut in with a pastry blender (will look like coarse crumbs). Press mixture evenly in bottom of ungreased 10”x15” cookie sheet (with sides). Brush top with beaten egg. Bake for 15 minutes until light golden brown. Let cool.
Arrange peaches in 5 rows on cooled base. Combine other topping ingredients (including left-over egg wash) and mix well with fork. Pour over peaches and use a rubber spatula to push liquid around until evenly distributed.
Return to oven and bake for an additional 25 minutes at 350º. Turn off oven and leave pan inside until cool to “dehydrate” the fruit a little more. If still soggy, reheat oven to 200º and put pan back in for another hour, turn off and leave in until cool again. Cut into squares and serve with whipped cream or vanilla ice cream.

Peach Whirligigs (return to top)

  • 5 large fresh peaches - peeled, pitted and sliced
  • 2 c water
  • 1 1/2 c white sugar
  • 2 T cornstarch
  • 1 1/3 c buttermilk baking mix
  • 2 T white sugar
  • 2 T margarine, melted
  • 1/3 c milk
  • 2 T margarine, softened
  • 1/4 c white sugar
  • 1 t ground cinnamon

Preheat oven to 425 degrees
In large saucepan over medium heat, combine peaches, water, 1 1/2 cups sugar and cornstarch.
Cook, stirring constantly, until mixture boils. Boil for one minute, then reduce heat to low to keep warm.
In a large bowl, stir together baking mix, 2 tablespoons sugar, melted margarine and milk to form a soft dough. Remove to floured surface and knead 8 to 10 times. Roll out into a 9 inch square.
Spread softened margarine over dough. Combine 1/4 cup sugar with cinnamon, and sprinkle mixture over dough. Roll dough into a log shape and cut into 6 - 1 1/2 inch slices. Pour hot peach mixture into an 8x8 inch baking dish. Place roll slices, cut side up, on top of peach mixture.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Serve warm.

Peaches and Cream Cookies (return to top)

  • 1 cup shortening
  • 1 1/2 c white sugar
  • 2 eggs
  • 1 c fresh peaches, pitted and chopped
  • 3 c all-purpose flour
  • 1 t salt
  • 1/2 T baking soda
  • 3/4 c chopped walnuts

Preheat oven to 325 degrees F
Grease a cookie sheet.
Beat shortening and sugar together.
Blend eggs and fruit into the shortening and sugar mixture.
Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet.
Bake for 12 to 15 minutes.