This writer is just going to say it without shame – – I love me some peaches! And being born in the peach state of Georgia, I declare without any reservations that peaches truly are summer’s best fruit. Unlike many other summer fruits, peaches can be enjoyed in so many ways. You can grill them, can them, pickle them, make jellies and jams out of them, put them in cakes, pies, and cobblers, use them in beverages like lemonade or tea, make peach ice cream and sorbet, and of course they are simply wonderful when eaten in their natural form.
This time of year, there are peach festivals throughout the state, so if you get a chance to go, you should definitely take advantage of the opportunity. Peach festivals are usually held between June and August, with some of the biggest ones occurring in August.
Just in case you can’t make it to a peach festival, here are a few yummy recipes you can enjoy and experience the summer’s best fruit!
Self-Rising Southern Peach Cobbler
This recipe has been in my family for over 80 years. It is so easy, because the crust literally makes itself and rises as it bakes. It can also be cooked in a large, covered cast iron skillet or Dutch oven over a campfire. If you really want to take it to the next level, serve with homemade vanilla ice cream!
1 Cup Self-Rising Flour
1 Cup Whole Milk
1 Cup Sugar
1 Teaspoon Ground Cinnamon
1 Stick Butter
2 Cans Sliced Peaches In Syrup (14.5 ounces, each)
Preheat oven to 350°. Place the stick of butter in a 9”x13” baking dish and put the dish in the oven long enough for the butter to completely melt.
Combine the flour, sugar, milk, and cinnamon in a bowl, mixing thoroughly. Remove the pan with the melted butter from the oven. Pour the mixture in the bowl over the melted butter. DO NOT STIR OR MIX IN WITH THE BUTTER.
Using a slotted spoon, remove the sliced peaches from the can and spread them over the ingredients in the baking pan. Pour the syrup from the peaches over the top of everything in the pan. AGAIN, DO NOT STIR.
Bake 30-40 minutes at 350° or until the cobbler has a lovely golden-brown crust and is set all the way through in the middle. Best served warm.
Toasted Pound Cake and Peaches
This is just too easy and yummy to not try!
1 Store-bought or homemade golden loaf cake or pound cake
1 Large can (28-oz.) of sliced peaches in syrup
½ Stick Butter, softened
½ Tsp. Almond Extract
¼ Cup Light Brown Sugar
Whipped topping/cream
Cut the loaf cake or pound cake into thick slices (as many slices as you intend to serve) and set aside.
In a good-sized sauté pan, melt the butter over medium-low heat. When the butter is melted and bubbly, add the brown sugar and almond extract, mixing constantly until the mixture is smooth. Using a slotted spoon, remove the peaches from the can and add them to the mixture in the sauté pan. Add the syrup from peaches to the pan. Mix all together and simmer for 2-3 minutes, then turn the heat down to the lowest setting. Stir every few minutes.
Using a wide slot toaster (i.e., one that can toast bagels) or toaster oven/air fryer, place a couple of slices in the toaster and heat until the slices have a slight crunch and toasted exterior, but are still moist and fluffy on the inside. Be careful to watch that the slices don’t burn.
Place a toasted slice of cake onto a dessert plate or in a small bowl and ladle some of the peach mixture over the top. Garnish with a dollop of whipped topping/cream and serve immediately.
Just Peachy Chicken Salad
2 Cups Cooked, Shredded Chicken
½ Cup Finely Chopped Purple/Red Onion
½ Cup Finely Chopped Celery
1 Cup Mayonnaise
2 TBSP Milk
½ Cup Peach Jam or Preserves
½ Tsp Celery Salt
½ Tsp Lemon Pepper
In a large bowl, combine all ingredients until well-mixed and creamy. If needed, add more mayonnaise until desired consistency is reached. Taste to see if more salt, pepper, or peach preserves are needed. The salad mixture should be sweet, but not overly-so. Cover the bowl and refrigerate for at least four hours. The salad has probably thickened upon being refrigerated, so add a tad more mayo if you like, or a splash more milk to loosen the salad up a bit. Serve with rolls, crackers, or toasted bread. You can also add chopped walnuts or pecans just before serving for a little crunchy element.
Peach Beverages
Below are some ways to pack summery fresh peach flavor into a few of my favorite beverages. All are sure to be a hit!
Peach Mimosa – – Wash, peel, and remove the pit from a large peach. Cut the peach into slices. Drop the slices into a tall champagne flute and add champagne, Prosecco, or sparkling Moscato.
Peach Tea – – Macerate (mash) the fruit from 4 large fresh peaches until it is part mushy, part chunky. Add the mashed fruit to 2 quarts of homemade or store-bought iced tea. Mix well and refrigerate for a few hours before serving. Garnish with the peach leaves or mint sprigs.
Peach Lemonade – Use the same method as for making peach tea but substitute fresh or store-bought lemonade.
Peach Spritzer – – Wash, peel, and remove the pit from a large peach. Cut the peach into slices. Drop the slices into a soda glass or white wine goblet. Add crushed ice and equal parts club soda (or 7-Up/Sprite) and white wine (such as chardonnay, Chablis, or pinot grigio). For a non-alcoholic spritzer, eliminate the wine.
Categorized in: General
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