I love this time of the year because Peaches are in season. Our neighbors have a peach tree and we are lucky that they are nice and that they are willig to share. So I will share some fun things to make with the in season Peaches................ Yes today I made two pies and a blackberry crisp! Yummy. All from my garden. Enjoy!
1 Hr Cook Time:
45 MinReady In:
1 Hr 45 Min
US Metric Calculate
Original Recipe Yield 1 - 9 inch pie
10 fresh peaches, pitted and sliced 1/3 cup all-purpose flour 1 cup white sugar 1/4 cup butter 1 recipe pastry for a 9 inch double crust pie
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
6 eggs, beaten 3 1/2 cups white sugar 10 fresh peaches, pitted and chopped 4 cups heavy cream 2 cups half-and-half cream 2 teaspoons vanilla extract 3/4 teaspoon salt
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions
Peach Jelly... ( a great gift to stock up on for xmas) yes I said it!
12 fresh peaches, pitted and chopped 4 1/2 cups white sugar 1 (2 ounce) package dry pectin
Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Last but not least,
1 cup peeled, sliced peaches 2 tablespoons lemon juice 4 slices bacon 2 tablespoons water 6 eggs 1 teaspoon chopped fresh chives 1/4 teaspoon salt 1 tablespoon white sugar 1/8 teaspoon ground black pepper 1 pinch paprika
Mix peaches with lemon juice; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 tablespoons bacon grease in skillet.
In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.