Peach Recipes

[sister herb]

The peach (Prunus persica) is a deciduous tree, native to North-West China, in the region between the Tarim basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. It bears an edible juicy fruit also called a peach. The species name persica refers to its widespread cultivation in Persia, whence it was transplanted to Europe. It belongs to the genus Prunus which includes the cherry and plum, in the family Rosaceae. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell.

Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peach whose fruits present the characteristic fuzz on the skin nectarines are characterized by the absence of fruit skin trichomes (fuzz-less fruit); genetic studies suggest nectarines are produced due to a recessive allele, whereas peaches are produced from a dominant allele for fuzzy skin.

China is the world's largest producer of peaches and nectarines.

Nectarines

White nectarines, whole and cut open

The variety P. persica var. nucipersica (or var. nectarina), commonly called nectarine, has a smooth skin. It is on occasion referred to as a "shaved peach", "fuzzy-less peach", "juicy peach", or "Brazilian peach" due to its lack of fuzz or short hairs. Though fuzzy peaches and nectarines are regarded commercially as different fruits, with nectarines often erroneously believed to be a crossbreed between peaches and plums, or a "peach with a plum skin", nectarines belong to the same species as peaches. Several genetic studies have concluded nectarines are produced due to a recessive allele, whereas a fuzzy peach skin is dominant. Nectarines have arisen many times from peach trees, often as bud sports.

As with peaches, nectarines can be white or yellow, and clingstone or freestone. On average, nectarines are slightly smaller and sweeter than peaches, but with much overlap. The lack of skin fuzz can make nectarine skins appear more reddish than those of peaches, contributing to the fruit's plum-like appearance. The lack of down on nectarines' skin also means their skin is more easily bruised than peaches.

The history of the nectarine is unclear; the first recorded mention in English is from 1616, but they had probably been grown much earlier within the native range of the peach in central and eastern Asia. Although one source states that nectarines were introduced into the United States by David Fairchild of the Department of Agriculture in 1906, a number of colonial era newspaper articles make reference to nectarines being grown in the United States prior to the Revolutionary War. 28 March 1768 edition of the "New York Gazette" (p. 3), for example, mentions a farm in Jamaica, Long Island, New York, where nectarines were grown.

Peacherines
Peacherine is claimed to be a cross between a peach and a nectarine, and are marketed in Australia and New Zealand. The fruit is intermediate in appearance between a peach and a nectarine, large and brightly colored like a red peach. The flesh of the fruit is usually yellow but white varieties also exist. The Koanga Institute lists varieties that ripen in the Southern hemisphere in February and March.

In 1909, Pacific Monthly mentioned peacherines in a news bulletin for California. Louise Pound, in 1920, claimed the term peacherine is an example of language stunt.

 

[sister herb]

Gluten Free Oatmeal Peach Bread

Ingredients

• 2 cups gluten free all purpose baking flour (or regular flour)
• 1 cup gluten free oats – old fashioned or quick cooking
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups low fat yogurt (plain, peach or vanilla)
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tablespoon vanilla
• 1 cup diced peaches (thawed if frozen)

Instructions

1. Pre-heat oven to 350 degree F/175 C and grease a bread pan with non-stick spray.
2. In a medium bowl, whisk together dry ingredients: flour, oats, sugar, baking powder, ginger, baking soda and salt.
3. In a stand mixer or separate medium bowl, whisk together wet ingredients: yogurt, oil, eggs and vanilla.
4. Slowly add the wet mixture to the dry mixture and stir until combined. Fold in the peaches and pour into bread pan.
5. Bake for 50-60 minutes or until toothpick comes out clean.

Notes
Tip: If the bread is getting too brown on top during the baking process, cover with foil and continue baking until toothpick comes out clean.

If you are not looking for a gluten free recipe, simply use regular flour and oats.

Source: http://thelemonbowl.com/2013/08/gluten-free-oatmeal-peach-bread.html

 

[sister herb]

Basil-peach chicken breasts

Ingredients:

4 skinned and boned chicken breasts (about 2 pounds)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
3/4 cup reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch thick slices
(about 2 cups)

Instructions:

1. Preheat oven to 350 degrees F/175 C. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large oven-proof skillet over medium-high heat. Heat 2 minutes on each side or until browned. Remove chicken from skillet, keeping drippings in skillet.
2. Reduce heat to medium. Add shallot to hot drippings in skillet, and saute 3 minutes or until tender. Add garlic, and saute 45-60 seconds or until fragrant. Add basil, chicken broth and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350 degrees F/175 C for 30 minutes or until chicken is done.

Source: http://dailybruin.com/2012/09/21/recipe-basil-peach-chicken-breasts/

 

[sister herb]

Peach Lemonade

Ingredients

• 3 peaches, peeled and chopped
• ¾ cup sugar
• 1 cup fresh lemon juice (about 8 lemons)
• 5 cups water

Instructions

1. In a sauce pan bring to a boil the peaches, sugar and water. Reduce heat, and simmer until the sugar is fully dissolved, about 10 minutes. Using an immersion blender (or a regular blender), puree the peach mixture until smooth. Pour through a strainer, and press through to get out all of the juice. Cool completely. Once cool, in a pitcher combine the peach mixture with the lemon juice, stir until well combined. Serve chilled over ice.

Source: http://dinnersdishesanddesserts.com/peach-lemonade/#acBHZk6KoEe1a6Gk.99

 

[sister herb]

Peach Caramels

Yield: about 50 caramels
Cook Time: 45 minutes
Total Time: 3 hours

Ingredients:

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/2 cup peach purée (from 1 large peach, peeled, pitted, and puréed)
• 1 1/2 cup white granulated sugar
• 1/4 cup corn syrup
• 1/2 teaspoon vanilla extract

Directions:

1. Line an 8x8 baking dish with parchment paper, leaving a slight overhang on two sides. Lightly butter or spray the parchment and the sides of the pan with nonstick spray.
2. In a small 2-quart saucepan, warm the cream, butter, and salt over medium heat until the butter melts. Remove from heat and stir in peach puree.
3. Combine the sugar, corn syrup, and 1/4 cup water in a large, 4-quart heavy-bottomed saucepan (do not use a smaller pan here as the sugar mixture will bubble and eventually triple in volume). Stir until the sugar is evenly moistened and forms a thick grainy paste. Brush the sides of the pan with a damp pastry brush to remove any stray sugar crystals. Clip an instant-read thermometer to the side of the pan so the tip is completely immersed in the sugar.
4. Cook sugar mixture over medium to medium-high heat, resisting the urge to stir, until the mixture boils and reaches 250°F. If you want firmer caramels, continue to cook the mixture up until 320°F. You may need to tilt the pan to get an accurate temperature reading, depending on your thermometer.
5. When the mixture reaches 250°F or desired temperature, remove from heat and carefully whisk the warm cream mixture into the sugar syrup. The sugar syrup will bubble violently. Stop whisking once all the milk and butter mixture has been added.
6. Return the pan to medium to medium-high heat and bring to a boil, again without stirring. Remove from heat when the caramel reaches 245°F to 250°F and darkens to a light golden color, about 15 to 20 minutes. Quickly whisk in the vanilla.
7. Immediately pour the caramels into prepared pan, without scraping the bottom of the pan (there are sometimes hard burnt bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out.
8. Let sit, uncovered at room temperature for at least two hours or overnight. The pan can be covered only when the caramels have cooled to room temperature.
9. To cut, lift the caramel block out of the pan with the parchment paper flaps and transfer to a cutting board. Cut the caramels into candies with a very sharp knife or a rotary cutter sprayed lightly with nonstick cooking spray.
10. Wrap each caramel in a piece of waxed paper cut slightly longer than the length of your caramels, and twist the ends closed. Caramels will keep at room temperature for about two weeks.

Source: http://www.loveandoliveoil.com/2013/08/peach-caramels.html

 

[sister herb]

Peach Cookies {That Look Like a Real Peach!}

Yield: 17 sandwiched cookies (34 singles)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 10 1/2 Tbsp butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg
• 2 Tbsp sour cream
• 3/4 tsp vanilla extract
  
  Filling and Coating
• peach jam or preserves
• 6 Tbsp milk, divided
• red and yellow food coloring
• 1/2 cup granulated sugar
• fresh mint leaves, for garnish (optional)
• you'll also need a clean paintbrush

Directions

• Preheat oven to 375 degrees F/190 C. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
• To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.

Source: http://www.cookingclassy.com/2012/10/peach-cookies-that-look-like-a-real-peach/

 

[sister herb]

Grilled Sirloin Skewers with Peaches and Peppers

• Kebabs:

• 1 1/2 tablespoons ground cumin

• 1 1/2 tablespoons cracked black pepper

• 2 3/4 teaspoons kosher salt

• 2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces

• 4 peaches, each cut into 8 wedges

• 2 small red onions, each cut into 8 wedges

• 2 large red bell peppers, each cut into 8 (1-inch) pieces

• Cooking spray

• Sauce:

• 1/2 cup chopped fresh parsley

• 1/4 cup soy sauce

• 1 teaspoon olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon cracked black pepper

• 3 garlic cloves, minced

• Parsley sprigs (optional)

Preparation

1. Prepare grill.
2. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.
3. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Source: http://www.myrecipes.com/recipe/grilled-sirloin-skewers-with-peaches-peppers-10000000334269/

 

[sister herb]

Pasta with Peach and Basil

Yield: 2

Ingredients:

• 100g / 3.5 oz thin pasta like capellini, vermicelli or spaghettini
• Salt , for the pasta water
• 3 to 5 very ripe and juicy peaches or nectarines
• 4 to 6 large fresh basil leaves
• 1.5 teaspoons fleur de sel or other good sea salt
• 3 tablespoons good olive oil, divided
• black pepper

Directions:

1. Boil the pasta in salted water following package instructions until al dente (just a bit firm).
2. While the pasta is cooking, peel the peaches by dunking them in boiling water for a few seconds (tip: you can just use the pasta water for this) then slipping the skins off. Cut the peaches up into rather big chunks, making sure to keep any juice that drips out of them..
3. Rip the basil leaves up with your hands, or finely shred them with a knife..
4. Put the cut up peaches, juice and all, into a bowl and toss with the sea salt and 2 tablespoons of olive oil.
5. Put the cooked and well drained pasta in a bowl. Add the peaches with the oil and juice and toss well. Add the basil leaves. Taste the pasta and peaches and add a bit more salt if needed. It should taste a bit salty but yet sweet. Add a few grinds of black pepper.
6. Serve warm or chilled, drizzled with the remaining olive oil. If serving chilled, leave the basil leaves out and add them just before serving.

Notes
Use two kinds of peaches - white and yellow - for added color.

Source: http://justhungry.com/pasta-peaches-and-basil

 

[sister herb]

Peach Soup

Serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Source: http://harvardfarmersmarket.org/wordpress/2009/09/fresh-365s-peach-soup-recipe/

 

[sister herb]

Summer is coming - preparing for the hot days:

Chunky Peach Popsicles

Makes: 12 popsicles, 2 ounces each
Active Time: 15 minutes
Total Time: 2 1/4 hours

Ingredients

• 1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
• Juice of 1 lemon
• 1/4 cup freshly squeezed orange juice
• 1/4 cup sugar, or to taste
• 1/4 teaspoon vanilla extract

Preparation

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Tips & Notes

• Make Ahead Tip: Store in the freezer for up to 3 weeks. | Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks.

Source: http://www.eatingwell.com/recipes/chunky_peach_popsicles.html

 

[sister herb]

Peach and Mint Granita

• 4 peaches peeled, pitted

• 3 tablespoons sugar

• 1/3 cup water

• 14 mint leaves

Place the sugar and water in a saucepan put on medium heat for approx 5 minutes.

Meanwhile slice the peaches into thin slices and ad to the saucepan and cook a further 1 minute, and remove from the heat.

Pick the leaves off the stalks of mint and chop finely using a sharp knife to prevent bruising.

Puree the peach and sugar mix in a blender or processor, once smooth pour into a relatively shallow freezer proof dish or tray, place in freezer and leave for 15 minutes, add the mint and stir with a fork.

Replace to freezer and continue to scrape with fork every 30 minutes or so to ensure even crystals.

Serve in a glass as a dessert.

Serves 6.

Source: http://www.chefspencil.com/recipe/peach-and-mint-granita/

 

[sister herb]

Grilled Peaches

3 ripe peaches, halved, pits removed
1 Tbs. olive oil
1 Tbs. brown sugar

Preheat grill.

Brush peach halves with olive oil and place them on the grill face side down. After about 3 to 4 minutes {when the peaches have grill marks} turn them over and sprinkle the peaches with brown sugar. Remove peaches from the grill after the brown sugar has caramelized a bit {2 minutes or so} and serve warm.

Serve the peaches with dinner, but I bet they’d be pretty awesome served along or with a big fat scoop of vanilla ice cream and a sprig of mint.

Source: http://www.onehundreddollarsamonth.com/easy-summer-recipes-grilled-peaches/