peaches

Here&#x27;s a completely tutorial on how to preserve fresh summer peaches at home so that you can enjoy them year round!

How to Can Peaches

lbs peaches ((1.8 kg))

lemon juice

sugar ((400 grams))

water ((950 ml))

vanilla bean vanilla extract

With a paring knife, slice a shallow &quot;x&quot; into the bottom of each peach. Fill a large bowl with cold water and ice.

Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches.

Fill another large bowl with water and add the lemon juice.

Starting with the corners of the &quot;x&quot; on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning.

Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup.

In a large saucepan, combine the quart of water and 2 cups of sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil, then turn off the heat.

Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving 1/2 inch head space. Discard vanilla bean. Wipe the tops of the jars clean and cover with lids.

Process jars in a large pot of boiling water for 20 minutes, making sure the jars are completely covered with water the entire time.

Let cool completely. Then store in a cool dry place and consume within a year.

<p>The simplest of desserts, this softly set pudding is prepared with only five ingredients: cream, milk, sugar, gelatin, and vanilla. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked. Cream, milk, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into, traditionally, caramel coated molds, which are then kept in the freezer for two to three hours until the puddings have set. For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit.</p>

Panna Cotta

cream

milk

vanilla sugar

gelatine

Marsala wine

sugar

water

Panna cotta

Easy Peach Tarts with fresh fruit, creamy topping and flakey crust are what this time of year is all about. These little bites are perfect for a party or playful dessert.&nbsp;

Easy Peach Tarts

15-oz box (2 sheets) prepared pie pastry, or homemade

apricot jam

8-oz container créme faîche or plain Greek yogurt

pistachios (coarsely chopped)

Heat oven to 375°F. On a floured surface, roll out and cut pastry into 3 1/4-inch-diameter circles. Place on a parchment-lined baking sheet and poke each circle several times with a fork. Beat together egg and 1 tbsp water and brush over each circle; sprinkle with extra sugar. Bake until golden, 10 to 12 min; let cool.&nbsp;

Peel and cut peaches into 1/4-inch dice. Heat jam in the microwave until just hot and pass through a fine sieve. Gently toss strained jam with peaches.&nbsp;

In a bowl, stir together the&nbsp;créme faîche and sugar. Spread about a tablespoon onto each pastry round. Top with glazed peaches and sprinkle with pistachios.&nbsp;

Grilled Peach Crumble Recipe Will Make Your Summer Complete

unsalted butter,

all-purpose flour

brown sugar

cinnamon

Morton's kosher salt

Homemade whipped cream

Top warm, juicy peaches with tender baked biscuits in this Peach Cobbler Recipe. You won't be disappointed with this easy-to-make Peach Cobbler Recipe. 

Peach Cobbler Recipe 

fresh peaches, sliced (about 5 cups)

maple-flavored or pancake syrup

Tbsp. MINUTE Tapioca

nutmeg

all-purpose baking mix

Tbsp. sugar

Toss peaches with next 6 ingredients in large saucepan. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish.

Stir baking mix, granulated sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.

Bake 28 to 30 min. or until biscuits are golden brown.

The vegan peach crumble shake is a refreshing and filling summer breakfast with oats, baking spices, fresh and frozen peaches and nut milk.

Vegan Peach Crumble Shake

oats

Medjool date

chia seeds

almond butter

vanilla extract

vanilla protein powder, (optional)

non-dairy milk

filtered water

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter,  lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

This peach crumble shake is vegan and includes feel-good ingredients like chia seeds and oats. Plus, check out 19 more vegan smoothies in this post!

Peach Crumble Shake &amp; 19 More Vegan Smoothies

peaches – pitted,

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter, lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

This frozen Peach Bellini recipe is an upgrade on the classic Italian cocktail made with just three ingredients: sweet peaches, prosecco and peach schnapps!

Peach Bellini Recipe

lb frozen peaches (chunks

Prosecco

Peach Schnapps (or peach vodka)

sugar, optional

peach

mint leaves

Place all ingredients in a blender, puree until...

Place all ingredients in a blender, puree until smooth. Serve immediately and garnish as desired.

Grilled peaches may be summer’s greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.

Simplest Grilled Peaches

Olive oil

Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.

Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.

Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn’t need anything at all.

How To Grill Peaches

Enjoy this easy peach crisp baked over the campfire or on a grill.

Grilled Peach Crisp

cinnamon graham crackers

brown sugar & cinnamon instant oatmeal

Tbsp butter

pecans

Break up the graham crackers and place them...

Break up the graham crackers and place them in the foil pan.

Add in the instant oatmeal and pecans, if...

Add in the instant oatmeal and pecans, if desired.

Open up the can of peaches. Cut the...

Open up the can of peaches. Cut the peaches into bite size pieces by putting a butter knife into the can and cutting them apart.

Pour the entire can of peaches and liquid...

Pour the entire can of peaches and liquid into the foil pan and stir everything together.

Scatter small pieces of butter on top of...

Scatter small pieces of butter on top of the mixture.

Tightly cover the pan with foil.

Place on top of the grate over the...

Place on top of the grate over the campfire. Should be on a hot spot over the fire but not active flames touching the pan.

Cook for about 15 to 25 minutes, depending...

Cook for about 15 to 25 minutes, depending on your heat. Be careful to not burn the dessert.

Carefully remove from the fire, peel off the...

Carefully remove from the fire, peel off the foil, and eat.

https://mediavine-res.cloudinary.com/video/upload/nxvav3pdgqepwhrmzlcz.mp4

Treat yourself to a slice of this homemade Brown Sugar Peach Crumble Pie! This recipe combines ripe, juicy yellow peaches with a brown sugar crumble that will melt in your mouth, and it's all baked in a buttery, flaky homemade pie crust. The best experience is serving it up warm with a scoop of ice cream!

Brown Sugar Peach Crumble Pie

All-Purpose Flour

Salt

tbsp Unsalted Butter

Vegetable Shortening

Light Brown Sugar (lightly packed)

Old Fashioned Oats

Sliced Fresh Peaches (approximately 5 medium-size peaches)

Sugar

Cornstarch

tsp Vanilla Extract

Lemon

White

In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.

Add in the ice cold water 1 tablespoon at a time, and using a spatula or your hands, mix together until the pie dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of cold water so they blend in with the rest of the dough.

After forming the ball of pie dough, place it on a lightly-floured, clean surface and pat it into a 1"-1 1/2" thick disc. Then double wrap tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour or overnight (preferred).

homemade flaky pie crust (makes 1 pie crust)

In a medium bowl and using a pastry cutter (or two forks), blend together the all-purpose flour, light brown sugar, old fashioned oats, and cold unsalted cubed butter until the crumble mixture forms. Set aside.

brown sugar crumble

Adjust the oven rack to the 2nd level position and preheat the oven to 425ºF.

On a well-floured, clean surface, roll out the pie dough disc you made earlier (or unroll if using store-bought) and carefully place into the 10" skillet. Trim and/or fold in any excess pie dough, then place it back in the refrigerator as you make the peach pie pie filling.

In a large bowl, mix together the sliced peaches, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter until well coated. The mixture will start to become juicy—that's okay!

Take out the pie plate out from the refrigerator and carefully add in a layer of peach pie filling using a slotted spoon to drain the excess juices. Then top with a layer of the brown sugar crumble. Repeat again until you've used up both the pie filling and the crumble.

Optional step - using a pastry brush, lightly brush the egg white along the pie crust edges. You won't need to use all it—just a little coverage will be good.

Place the pie in the oven and bake for 15 minutes at 425ºF. Optionally, you can place a jelly roll pan on the oven rack below the pie to catch any possible run-off juices. 

After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 40-45 minutes. At this time, if you'd like to, you can add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I just bought or you can simply use pieces of aluminum foil to place around the edges.

Once done, remove the skillet from oven and allow to cool completely. 

peach pie filling

Peaches & Cream Volcano Muffins

For the muffins:

flour

eggs

vegetable oil (can substitute applesauce)

buttermilk (can substitute milk)

peach juice

For the cream filling:

8 oz blocks cream cheese (at room temperature)

For the topping:

½ sugar

Preheat your oven to 350 degrees.

Drain the canned peaches, reserving the juice. Dice the peaches into small cubes; set aside.

In a large bowl, cream together the eggs, brown sugar, &amp; vegetable oil. Mix in the peach juice, vanilla extract, &amp; buttermilk. Stir in the flour until combined, and then gently mix in the diced peaches.

In a separate bowl, make the filling. Beat the cream cheese, sugar, &amp; vanilla extract together until smooth &amp; creamy.

In a small bowl, make the topping by combining the sugar with cinnamon.

Spray your muffin pans with nonstick cooking spray. Fill the muffin cups ½ the way with peach muffin batter. Spoon a dollop of cream on top (about a tablespoon's worth). Cover with about a teaspoon of muffin batter. Sprinkle evenly with the cinnamon sugar mixture.

Bake for 25-30 minutes, or until the muffins have browned and the cream has 'volcano-ed' out of the center.

Oatmeal Cookie Blueberry Peach Cobbler highlights the delicious tastes of your summer favorites. A scoop of vanilla ice cream makes it...

Oatmeal Cookie Blueberry Peach Cobbler Recipe

vegetable oil, oil

rolled oats, not quick-cooking

baking powder

salt

granulated sugar,

When you can&#039;t decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds with my Blueberry Peach Cobbler with Oatmeal Cookie Streusel!

Blueberry Peach Cobbler

butter

old-fashioned oats or quick cooking oats

blueberries

peaches (about 4 medium)

cornstarch

Preheat oven to 350°F.

Combine flour, sugars, and cinnamon in a bowl; cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly. I like to use my fingers because the warmth of your fingers soften the butter just enough to bring the mixture together somewhere between a ball of dough and dry and crumbly. (I don’t add the oats until after this step because it cuts the oats into tiny bits.)

Stir in oats. I used quick cooking oats in this photo because I had it on hand but I prefer the look and texture of old-fashioned oats.

Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw. Spoon filling into a greased 9-inch square baking dish or 2-quart casserole. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

With the weekend coming up, you can never have too many cocktail recipes in your arsenal. These Perfect Peach Daiquiris will be the hit of your party!

The Perfect Peach Daiquiris

peaches,

honey

lime juice

oz Blue Chair Bay White Rum

Blend all ingredients in a high-powered blender until...

Blend all ingredients in a high-powered blender until all ingredients are well-combined. Serve in glasses and garnish with whipped cream and a maraschino cherry, if desired.

This is a fun play on the classic Caprese salad. Creamy burrata replaces mozzarella and peaches make a luscious stand-in for tomatoes.

Peaches, Burrata & Prosciutto Salad

pine nuts

yellow peaches,

burrata cheese, torn into chunks

prosciutto, torn into long strips

basil leaves

black pepper,

extra virgin olive oil

white balsamic vinegar

Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.

Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.

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