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Peach Recipes
Low-fat Peach Pound Cake
Bake @ 350
Vegetable cooking spray
1 t. vanilla
1/3 C. oil
1 t. lemon extract
1/2 C. plain, lowfat yogurt
3 C. flour, divided
1 1/2 C. sugar, divided
1 1/2 t. baking powder
3 eggs
1/2 t. salt
2 egg whites, beaten until foamy
2 C. chopped peaches
Spray a 10” tube pan or two 5 x 10” glass loaf pans with
cooking spray. Combine oil and yogurt; gradually add remaining sugar,
beating well. Add whole eggs, one at a time, beating well after each
addition. Fold in beaten egg whites. Add vanilla and lemon extract.
Combine 2, 3/4 cups flour, baking powder and salt. Gradually add to
yogurt mixture; do not over-beat. Dredge peaches with remaining 1/4
cup flour and fold into batter. Pour batter into prepared pan or pans.
Bake for 1 hour and 10 minutes. Remove from pan and cool completely.
Slice and serve.
Piquant Peach Salsa
2 C. peeled, sliced peaches, coarsely chopped
3/4 C. chopped red, yellow or green bell peppers or
a combination of two or more.
1/4 C. peeled, seeded and chopped cucumber
1/4 C. sliced green onion, white only
1-2 jalapeno peppers, seeded and finely chopped
2 T. honey
Mix and Enjoy! A wonderful addition to grilled
chicken or fish.
Peach Crisp
Bake @ 375
1/2 t. fresh grated orange zest
2 T. fresh orange juice
1 T. plus 1 t. sugar
1 t. cornstarch
4 C. peeled and sliced fresh peaches
Vegetable cooking spray
1/2 C. frimly packed light brown sugar
1/2 C. all-purpose flour
1/2 C. rolled oats
1/2 t. ground nutmeg
1/4 t. salt
4 T. cold, unsalted butter, cut into bits
In a small bowl, combine zest, orange juice, sugar and cornstarch; mix
well. Add peaches and stir to coat with mixture. Spoon into shallow
1 qt. baking dish coated with cooking spray. In a small bowl, combine
remaining ingredients, stirring until mixture resembles course meal.
Sprinkle evenly over peach mixture. Bake for 20-25 minutes or until
peaches are bubbling around the edge of the dish and the top is golden.
Let cool slightly before serving.
Serves 6
Zesty Peach Salsa
2 ripe medium peaches, peeled and chopped
2 ripe medium tomatoes, chopped
1 small fennel bulb; trimmed, cored and chopped
1/3 C. finely chopped red onion
3 T. olive oil
1 T. fresh lemon juice
1/2 t. fennel seeds, crushed
1/2 t. salt
1/8-1/4 t. ground red pepper (cayenne)
In a medium bowl, stir all ingredients. Cover and
refrigerate if not serving right away. Makes 3, 1/2
cups. A wonderful addition to fried rabbit or chicken. |
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Ginger-Peach Skillet Jam
1 lb. ripe peaches (about 3 med.) peeled and mashed
2 T. powdered fruit pectin
1/2 t. butter
1 C. sugar
2 t. fresh lemon juice
1/2 t. minced, peeled fresh ginger
In a 12 in. skillet, heat peaches, pectin and butter over
medium-high heat, stirring constantly, until mixture is
hot and bubbly. Stir in sugar, lemon juice and ginger.
Heat to boiling and boil for 1 minute. Remove from
heat. Pour hot jam into two 1/2 pint jars with tightfitting
lids. Cover and refrigerate until jam is set and
cold, about 4 hours. Store jam in refrigerator and use
within 3 weeks. Makes about 2 cups
Hazelnut Peach Muffins
Bake @ 400
1 7/8 C. all-purpose flour 2 eggs
1/2 C. sugar 1 C. buttermilk
1 T. baking powder 1 peach chopped
1/4 C. hazelnuts, ground
Sift flour, sugar and baking powder. Stir in ground
hazelnuts. In a small bowl combine eggs, and buttermilk;
beat slightly. Stir in chopped peach. Pour liquid
ingredients into center of dry ingredients; stir just
enough to moisten flour mixture. Batter will be slightly
lumpy. Fill greased muffin cups 2/3 full.
Bake for 20 min. Makes 12 muffins.
Peach-Apricot Cobbler
Bake @ 400
Filling:
1/2 C. sugar 1 T. butter
2 T. cornstarch 1/2 t. ground cinnamon
2 lbs. peeled, sliced peaches 1/4 t. ground nutmeg
12 oz. peeled, sliced apricots 1/2 C. orange juice
Topping:
1/2 C. flour 1/4 t. salt
1/2 C. sugar 2 T. butter, softened
3/4 t. baking powder 1 large egg
1/4 t. salt
Garnish:
1/2 C. heavy cream
2 T. honey at room temperature
1/2 t. ground cinnamon
In a medium saucepan, mix together sugar, cornstarch
and orange juice. Cook over medium heat, stirring
constantly, until mixture boils and thickens ( 2 min.).
Remove from heat.
Stir in butter, cinnamon and nutmeg. Add peaches
and apricots. Spoon fruit mixture into a 1, 1/2 qt.
casserole dish.
For topping: Mix together flour, sugar, baking powder,
salt, butter and egg. Spoon topping over fruit mixture.
Bake cobbler until topping is lightly golden, 30 min.
Transfer dish to a wire rack to cool slightly.
Garnish: beat together cream, honey and cinnamon at
medium speed until soft peaks form.
Serve warm, topped with spiced whipped cream. |
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