Showing posts with label Peaches. Show all posts
Showing posts with label Peaches. Show all posts

Friday, September 4, 2015

Grilled Almond Peach Salad with Almond Poppy Seed Peach Dressing


My peach harvest was bounteous this year
and I created a new recipe to feature their juicy goodness.
This salad is perfect for late summer, early fall, when 
the peaches are at their best.  My daughter and I planted
what we thought was the same peach tree, and mine
ripen a whole month earlier than hers, so we have them 
for a long time!  There is nothing better than a peach fresh off the tree.


The surprise ingredient in the dressing and the pecans
is almond flavoring, which just amps it up and gives it
amazing wow factor!!

I just adore green salads with fruits, nuts and cheeses and
this one has all of the right ingredients.  You could easily
top it with chicken for a main dish salad.

If you don't feel like grilling the peaches, use
them fresh.  They have a firmer texture fresh.
Both are delicious.


Grilled Almond Peach Salad
with Almond Poppy Seed Peach Dressing

Dressing
1 very ripe and juicy peach
2 T. fresh lemon juice
2 T. olive oil
3 T. honey
1 tsp. almond flavoring
1 T. poppy seeds
1/4 tsp. salt

Blend all of the above in a blender.  The peach needs to be
ripe and juice.

Almond Sugared Pecans

3/4 C. granulated sugar
1/4 C. water
2 1/2 C. whole pecans
1 tsp. almond flavor

Place the sugar and water in a heavy saucepan.  Stir it over
medium high heat until the sugar is bubbling.  Pour in the
pecans.  Stir them until constantly as the water boils out
of the sugar.  Just before the sugar turns dry, add the 
almond flavoring.  Continue to stir until the sugar
becomes dry and crystalized.  Pour onto a sheet of
tin foil sprayed with Pam.  Break apart and let cool.
(This just takes minutes and you need a lot because 
you will be snacking on them.  Save whatever you don't use
and use them on another salad or dessert.)

Grilled Peaches

Peel and slice 3-4 ripe peaches.  Heat up grill or a grill pan.
Grease the grill or grill pan and lay peaches down on their
sides to get a good grill mark.  Turn over and do the same
on the opposite side.

Grilled Almond Peach Salad

5-6 C. cut up greens, I used Romaine lettuce and Kale
1 bunch chopped green onions
1 C. sliced red cabbage (optional, but fun for coloring)
1 C. Feta cheese
Grilled peaches
Almond Sugared Pecans
Almond Poppy Seed Peach Dressing

Toss the greens, onions and cabbage and place in a large
salad bowl.  Sprinkle the cheese, peaches and pecans on
the top of the salad.  Toss with dressing just before serving
so it doesn't wilt.




Thanks for stopping by and enjoying the
peaches from my garden this year.  Hope
you give this a try.




Monday, September 23, 2013

Cinnamon Peach Bread In A Jar


Fresh peaches are one of my favorite
fruits and we have tons here right now.

I decided I needed to make a bread 
filled with peaches and touches of 
cinnamon.


Of course everything is more wonderful in
a jar.  I made a batch and filled
5 jelly jars and had enough left over to
make a small loaf which we were able to
sample before I brought these to a luncheon.


They were a hit hot out of the oven and just as good the next
day once I topped them with a dollop of frosting, a fresh peach
slice and some cinnamon sugar.  The peaches gave the bread
a wonderful moistness.

Cinnamon Peach Bread In A Jar Recipe

1/2 C butter, softened
1/2 C. brown sugar
1/2 C. white sugar
1 egg
1 C. buttermilk
2 C. flour
1/2 tsp. baking soda
1 C. mashed fresh peaches
1 tsp. cinnamon

Crumble
2 T. softened butter
1/4 tsp. cinnamon
2 T. brown sugar
1/4 C. flour

Preheat oven to 350.

Cream the butter and sugars together, scraping the sides
of the bowl.  Blend in the egg.  In a separate bowl mix the
flour and soda together.  Add the flour mix and the buttermilk
and blend until smooth.  In a separate bowl mix the peaches and
cinnamon together.  Stir them into the batter.  Set aside.

Mix the ingredients for the crumble together with
your hands or two forks.

Spray jelly mason jars with Pam with flour and fill the
jars 1/2 full.  Sprinkle the crumble on the top of
the batter.  Place the jelly jars on a pan and
bake for 25-30 minutes or until a toothpick
inserted in center comes out clean.

Frosting
1/4 C. softened butter
2 C. powdered sugar
1 tsp. vanilla
pinch salt
2-3 T. cold water

Mix in bowl until smooth and fluffy

When the breads are cool, top with a dollop
of frosting, a slice of peach and cinnamon sugar.

Serve additional frosting on the side if desired.
Makes one loaf (bake for 45-50 minutes if in a
loaf) or about 10 jelly jars.



Fresh peach season is one of my favorite times of year.
Alas they come and go so quickly!

Thursday, November 8, 2012

Almond Peach Raspberry Crisp





If you love almond and buttery crust and juicy fruit all combined
in one you are going to love this crips and it can be made
either with fresh fruit or canned fruit.

As I mentioned in my last post, I was able to work at the cannery
to prepare food for the needy and we were allowed to buy
canned peaches, slightly defective, as in there were little bits of the
pits.  I wanted to make something featuring the peaches and I
had never made this recipe using canned peaches, but they
turned out great.  In the whole can I only had one half
that had 4 little bits of pit attached so I was thrilled
with the peaches.  


You don't have to add raspberries, but I love the punch they give
to peaches and so I tossed in some frozen raspberries too.


The crust was whipped up in a food processor although you can cut
the butter in by hand.  This almond flavored crust is the magic
ingredient - wow! 


Although I think I could put almond flavoring in everything.


The topping seems like a lot but by the time the fruit bubbles up
it is just perfect so don't skimp on the topping.

Almond Peach Raspberry Crisp Recipe

Heat oven to 375 degrees.

1 1/4 C. flour
1 C. sugar
1/2 tsp. salt
pinch freshly ground nutmeg
1 tsp. almond flavoring
1/2 C. butter

Place all ingredients in the bowl of a food processor
and pulse until it is well blended.

Peel and slice 5 peaches or use a can of
peaches - 1 lb. 13 oz,  drained and sliced into wedges

Place in a bowl and add

1 C. frozen raspberries
1/2 C. sugar (omit if using canned peaches)
1 T. cornstarch
1/2 tsp. almond flavoring

Toss the above all together and place in a
9x9 pan or an 8x11 pan sprayed with Pam.

Top with the crust mixture (using all of it even though
it seems like a lot).  
Bake at 375 for 40 minutes or until golden
and bubbly.

Let cool and top with vanilla ice cream.



Posting with





Friday, September 16, 2011

French Peach Pie

I promised you this 
French Peach Pie,
a luscious layered pie topped with
fresh peaches in a light glaze.

This is a variation of my friend
Rachel's French Cherry Pie.  



She served it and I wolfed down two pieces
and went home dreaming of it!  I know, I
am a hog!!!  

I decided to try it with my fresh peaches
and I loved it even more.


I was so excited about it, I tried it in
two sizes.  

French Peach Pie Recipe

1 - 9 inch baked pie shell
(you could use graham cracker too)

1 can sweetened condensed milk
4 T. lemon juice
1 tsp. almond flavoring
2 C. Cool Whip

4 large fresh peaches, 1 diced, 3 sliced
1/2 C. sugar
1 1/2 T. cornstarch
1/2 tsp. almond flavoring

Bake and cool the pie shell.

Peel and chop 1 peach and puree
it in the food processor.  Press through a
sieve to remove the pulp.  Measure out 1/2 C.
pureed peach and place in a small saucepan.
Mix in 1/2 C. sugar and 1 1/2 T. cornstarch.
Bring to a boil, stirring constantly until
thickened.  Remove from heat and stir in
almond flavor.  Let cool.  Place in fridge or
freezer to speed the cooling process.

While peach sauce is cooling, 
in a large bowl, place the sweetened
condensed milk, then stir in the lemon juice
one tablespoon at a time.  Stir in the almond
flavoring.  Then fold in the Cool Whip.  Set aside.

When pastry and sauce are cooled, begin
to assemble the pie.  Spoon the creamy filling
into pie shell.  

Gently toss the 3 sliced peaches with the cool
sauce.  Arrange the glazed peaches on top of
the filled pie.  I usually don't arrange them in
a spiral pattern like this but since I was going
to take photos, I took the time and it only took
a couple extra minutes - definitely worth the time!

Garnish and place in fridge at least 3 hours to 
chill and set.



To make the individual servings, cover the
bottom of mason jars with pie crust,
prick a few times and then bake as
directed.  These were so fun and easy.
Give individual pies in a jar a try.



The layers look so pretty in the individual
serving sizes using the mason jars.




As I had miniature yellow roses in the garden,
I garnished with a bit of the filling and then a
rose.  

This pie could be topped with any fruit.  The
original recipe is topped with cherries, but
fresh strawberries would be wonderful too.

Definitely a
  Purple Chocolat Home favorite!
I will be sharing this with

Wednesday, September 14, 2011

Dessert On the Porch


The air in the evening is becoming cool and crisp.
We are trying to be outside every moment we can.

We are also enjoying the bounties of
the season with fresh peaches.


Tonight I will share a dessert 
 with 3 of my friends that
I am taking a class with.


It is so pretty and cool, I think we should 
eat it outside on the porch.


It is going to be served on a darling
iron tray table.





Square creamy yellow plates with
a leaf pattern are being used tonight to
serve the desserts on along
with cream flatware.

Cream and taupe paisley
napkins for everyone.

I just love my
 green bubble glassware
 for drinks.


Hydrangeas in a green pot
and a wire topiary with a green candle
fill out the table.


What a darling green ceramic pitcher
for serving drinks.  It has such fun
texture and design.





Now, the star of the evening
...................




French Peach Pie
flaky pie crust, almond flavored
filling and a topping of fresh, juicy peaches
mmmmmmmmmmmmm


Little individual servings in
mason jars.
Any dessert in individual servings is just
adorable, and serving it in mason jars makes
it even cuter.


A yellow rose from the garden is
the perfect garnish.






I will be giving you the recipe for this fantastic 
layered fresh peach pie 
in my next post.

I made both
individual pies 
and
a full sized pie. 

 Wonder which one
the ladies are going to get!

But first, I have to post this with


(UPDATE)

(I ended up giving the little ones away
as neighbor gifts and we four women plus
two husbands ate the whole one - guess I 
will have to make another one soon before 
peaches are gone.  Can't wait to give you
the recipe - I can smell fresh peaches just 
typing this!)





Monday, August 29, 2011

Fresh Peach Pie




Just the smell of peaches reminds me of the
transition from summer to fall.  
We always have to make a fresh peach
pie - oooohhhh - so luscious and juicy.

I made one whole pie and these two
little pies with my perfectly ripe peaches. 


Fresh Peach Pie Recipe

1 C. pureed ripe peaches
1 C. sugar
3 T. cornstarch
1 T. butter
1/2 C. cold water
1 tsp. vanilla

1-9 inch pie shell, baked and cooled

7-8  C. ripe peaches, peeled and sliced
(about 6 or 7 large peaches)

Mix the peaches, sugar, cornstarch, butter, and
water in a medium saucepan.  Bring to a boil,
reduce heat and heat until thickened, stirring 
constantly.  When thick, remove from heat
and add vanilla.  Stir in and then
 transfer sauce to a bowl to cool to room
temperature.  When cool, press through
a fine mesh sieve to remove lumps.



When sauce is cool, peel and slice peaches. 
Gently toss the peaches in the sauce.
Pour into cooked and cooled crust.

Refrigerate until serving time.  Serve
with sweetened whipped cream or
vanilla ice cream.

(If you are used to making your fresh
peach pie with peach Jello, try this one.
I made one of each and tasted them side 
by side and will never make the Jello
one again!)

I will be posting with


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