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YOUR PRODUCE MAN’S
STUNNING STONEFRUIT RECIPES
PEACH BUTTER
Ingredients
1/2 cup Peaches, cut up
1 TBS Orange juice
1 TBS Sugar
1/2 pound Salted butter
Instructions
- In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool.
- In a bowl, using a wooden spoon, blend the butter with the peaches, making a “compound” butter.
- Chill in a ceramic pot till ready to use and soften slightly when serving.
FAMOUS PEACH COBBLER
Ingredients
3 cups Sliced peaches
6 TBS Butter
1 ea Lemon
½ cup Flour
1 cup Brown sugar
1 TBS Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In bowl combine peaches and juice of lemon. Toss to coat.
- With zester or fine grater, grate lemon rind to yield 1 teaspoon of zest and add to peaches. Sprinkle 1/2 cup brown sugar over peaches.
- Pour into buttered deep dish pie plate.
- In separate bowl combine with a fork butter, flour, remaining brown sugar and cinnamon. Blend with fork into course pieces. Sprinkle over fruit.
- Bake for 30 minutes. Serve warm. Get out the Vanilla Ice Cream!
FAMOUS PEACH SMOOTHIE
Ingredients
1 cup Low-fat peach yogurt
½ cup Low-fat evaporated milk
1 cup Frozen fresh peaches (chopped)
½ cup Peach sorbet
¼ tsp Ground cinnamon
Pinch Ground allspice
Instructions
- Combine yogurt and evaporated milk in a blender. Add remaining ingredients. Blend until smooth.
CHUNKY PEACH/NECTARINE SPREAD
Ingredients
3 cup Fresh Peaches and/or Nectarines (peeled and diced)
½ tsp Nutmeg
1/3 cup Apple Juice
2 TBS Honey
1 TBS Lemon Juice
Instructions
- Combine all ingredients in a 9-inch microwave-safe dish.
- Microwave uncovered on HIGH for 16 minutes, stirring every 4 minutes.
- Refrigerate to store.
- Spread over waffles, pancakes, muffins or toast.
SUMMER PEACHES & ICE CREAM
Ingredients:
3 slices Banana nut bread
1 ea Peach (thinly sliced)
2 TBS Apple juice
2 TBS Apricot brandy
2 tsp Pumpkin pie spice
2 scoops Ice cream (your favorite)
Instructions:
- Toast banana nut bread and place on plate.
- Put peaches, apple juice, apricot brandy, and pie spice into sauté pan over medium-high heat.
- Stir until peaches are soft. Add ice cream over bread and pour peaches over top.
HILL COUNTRY PEACH COBBLER
Ingredients
¾ cup Flour
1/8 tsp Salt
2 tsp Baking Powder
1 ¾ cup Sugar
¾ cup Milk
½ cup Butter
3 cup Fresh Ripe Peaches (sliced)
Instructions
- Pre-heat oven to 350 degrees.
- Sift Flour, salt and Baking Powder together. Mix with 1 ½ cup Sugar. Slowly stir in Milk.
- Melt butter in 8x8x2” pan (a larger pan makes a thinner crust)
- Pour batter over the butter; do not stir. Lay Peach slices on the batter. Sprinkle with ¼ cup Sugar.
- Bake for about 1 hour.
NOTE: This is as simple as Southern cooking can get, but has that Southern hospitality appeal. Serve with some whipped cream on top, or a scoop of plain vanilla ice cream.
PEACHY FRANGIPANE
Filling Ingredients
1 (7-oz.) tube almond paste
3 large eggs
1/4 tsp. vanilla
3/4 cup butter, softened
1/2 cup granulated sugar
3/4 cup cake flour (Softas Silk)
Crust Ingredients
3/4 cup powdered sugar
1 cup butter, at room temperature
3 cups all-purpose flour
1 egg
Topping Ingredients
4 large peaches or 8 large plums, pitted, peeled and sliced
1/2 cup apricot jelly
1/2 cup warm water
Instructions
FILLING
- In a medium mixing bowl, beat almond paste with a beater attachment.
- Combine eggs with vanilla. Add the egg mixture in stages to the almond paste: about 1/3 of the egg mixture followed by 1/2 of the butter, then 1/3 of the egg mixture, followed by all the sugar and the flour, and then the final 1/3 of the egg mixture.
- Continue to mix until smooth.
CRUST
- in a food processor, cream sugar and butter together until light and fluffy
- Add egg and vanilla Mix well.
- Add flour and mix until dough just comes together. Remove from bowl.
- Wrap with plastic and refrigerate at least 1 hour.
ASSEMBLY
- Preheat oven to 375°F. Remove dough from refrigerator and roll out into an 11-inch circle.
- Line a 10-inch tart pan with dough and pinch off any excess.
- Spread 1/4 inch or so of the frangipane mix into the bottom of the lined tart pan.
- Fan fruit slices on top of the frangipane.
- Bake until golden brown, about 30 minutes.
- Dilute apricot jelly with warm water. Glaze tart with jelly mixture.
- Refrigerate until thoroughly chilled, about 2 to 3 hours. Get out the Vanilla Ice Cream!