It’s Peach Season! 6 Peach Recipes Your Family Will Love
Layered Fresh Peach & Cheesecake Parfait
I’ll never forget my first trip to Italy. I was 19 and touring solo through Europe by train with the Eurail Pass. Despite the Italian men giving me a scare – pinching, grabbing, kissing and chasing (I think it goes without saying… with no encouragement from me – oy!) – Rome was so stunning, my wildest dreams couldn’t have conjured up such a place.
One of my fondest memories was of the peaches sold by fruit vendors in the Piazza Campo De’ Fiori. I’d never eaten a peach that was so sweet, tender and juicy that its nectar drizzled down my arms. Truly a revelation! I became so excited about peaches that when I got home, I rushed to the grocery store for some. But after one bite, my heart sank. I realized that I’d never have such an extraordinary peach again.
That is… until locally sourced Farmers Markets came to be.
The advantage of Farmers Markets is that the fruits and vegetables are grown nearby so they can be picked at peak ripeness. And that’s when they are the most delicious and nutritious. Since peaches are in season now, I’m eating several each day. Peaches can be featured in desserts, salads, meat or other savory dishes. Here are some of my favorite peach recipes, to keep you excited about peaches!
Summer Peach and Fresh Kale Salad with Toasted Almonds and a Balsamic Vinaigrette
Summertime Peach Crisp with Roasted Nuts, Dried Fruit & Ginger
Layered Fresh Peach & Cheesecake Parfait
Honey & Brown Sugar Roasted Peaches
Creamy Peach & Soy Milk Smoothie
Peaches, Cream & Ginger Compote
Summertime Peach Crisp with Roasted Nuts, Dried Fruit & Ginger
Honey & Brown Sugar Roasted Peaches
Lisa Yockelson’s Honey and Brown Sugar-Roasted Peaches
Excerpted from Diet Simple by Katherine Tallmadge
6 Servings
The juice-ripe peaches are sweetened with a mixture of brown sugar and honey, enriched with a little melted butter, and mellowed with vanilla extract and peach nectar. Enjoy the peaches as is, or with a dollop of vanilla yogurt or ice cream.
Unsalted butter, for the baking dish
6 firm but ripe medium peaches, halved and pits removed
2 Tablespoons firmly packed light brown sugar
2 Tablespoons mild honey, such as clover
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup peach nectar (or 2 Tablespoons more, as necessary)*
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third level slot. Lightly butter the bottom of a 12 to 14-inch non-reactive ovenproof baking dish.
Place the peaches rounded-side down (cut side up) in the dish. Combine the sugar, honey, melted butter, vanilla, and peach nectar in a small mixing bowl. Spoon the mixture over and about the peaches.
Roast the fruit for 20 minutes, or until gently softened (but not mushy), and the juices have lightly condensed. Begin checking on the fruit at 15 minutes; if the peaches are not juice enough on their own, they may not give off enough juice, so you may need to add 2 tablespoons more peach nectar at this time. Roast an additional 5 minutes, as necessary. You can also glaze the fruit under a broiler for a few seconds until the tops glisten. Serve the fruit warm.
*If you cannot find peach nectar or peach juice, apricot nectar can be used.
The recipe for this essence-of-summer fruit dessert comes from Lisa Yockelson, baking journalist and author of the award-winning BAKING BY FLAVOR (New York: John Wiley & Sons, Inc., 2002).
An Unexpectedly Flavorful Salad with Local Summer Peaches and Kale
Fresh Kale & Summer Peach Salad with Toasted Almonds and a Balsamic Vinaigrette
Rush to your Farmer’s Market this week! The local peaches are exceptional: sweet, juicy, flavorful, and with a perfect velvety texture. This recipe is a tasty way to feature them at any gathering. And it’s always a favorite.
Fresh Kale & Summer Peach Salad with Toasted Almonds and a Balsamic Vinaigrette
Excerpted from my book: Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!
Serves 6
Vinaigrette:
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Salad Ingredients:
6 Handfuls of fresh Kale, washed, tough stems removed, and torn into bite-sized pieces or chiffonade
2 Cups Fresh Sliced Summer Peaches
2 Ounces toasted slivered Almonds
½ Sweet Onion, peeled and sliced
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk until blended. Add the kale, onion, almonds, and peaches. Toss together. Serve immediately.
Afternoon Delight! Swedish Waffles, Vanilla Bean Yogurt and Fresh Summertime Peaches
- At August 11, 2017
- By Katherine
- In News, Recipes
0
Swedish Waffles with Vanilla Bean Yogurt and Fresh Summertime Peaches
When I was growing up, my Swedish mother would make crepes for dinner when my father was away traveling. She’d indulge us (and herself) with some of her simple and delicious treats, one of which was crepes, topped with butter, confectioners’ powdered sugar, whipping cream, and lingonberries (a berry similar to a cranberry but sweeter and smaller). Actually, it was more like a dessert for dinner! Those were the days…
Today, I use this recipe using skim or 1% milk, and the crepe-thin, crispy, eggy waffles are topped with vanilla bean greek yogurt and fresh fruit – whatever’s in season. This spring, it was local Farmers Market strawberries. This time of year, sweet and juicy peaches. Yummy!
I’ve been treating my friends to waffle parties recently. Sometimes they’re a treat for breakfast, sometimes lunch, and sometimes dessert, topped with gelato… They’re loving it! So am I…
Katherine’s Summertime Peach Crisp with Roasted Nuts, Dried Fruit & Ginger
- At August 10, 2017
- By Katherine
- In News, Recipes
- 0
Katherine’s Summertime Peach Crisp with Roasted Nuts, Dried Fruit & Ginger (Photo by Alison Eaves, Washingtonian Magazine)
Katherine’s Summer Peach Crisp with Roasted Nuts, Dried Fruit & Ginger
By Katherine Tallmadge, M.A., R.D.
excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!” ($4.95)
Serves 12
Filling:
½ Cup Pure Maple Syrup
½ Cup Raisins, Dried Cranberries, or a mix of both
2 Tablespoons Fresh Squeezed Lemon Juice
1 teaspoon Minced Candied or Crystalized Ginger, to taste
2 Tablespoons All-Purpose Flour
3 pounds Seasonal, Ripe Peaches, peeled and thinly sliced
Topping:
1-1/2 Cups Old Fashioned Rolled Oats
½ Cup Chopped Walnuts, Pecans, Hazelnuts, any favorite Nut – or a mixture**
½ Cup Brown Sugar
1/3 Cup Whole Wheat Flour*
½ teaspoon Ground Cinnamon
1/3 Cup Walnut Oil, any Nut Oil,** or Canola Oil
Preheat oven to 350 degrees F.
Prepare filling: In a large bowl, mix the maple syrup, dried fruit, lemon juice, ginger, and flour. Add the peaches and mix well. Pour into a 9-by-13-inch baking dish.
Prepare Topping: Mix the oats, nuts, brown sugar, whole wheat flour, and cinnamon. Add the oil and mix until the topping is moist. Pour over the filling in the baking dish.
Bake for 45 to 50 minutes or until the apples are tender and the crumble is golden brown. Let stand for 10 minutes until serving
300 calories per serving.
“Katherine’s Summer Peach Crisp with Nuts, Dried Fruits, and Ginger” is adapted from a recipe in “Eating Well” Magazine.
*A whole grain – whole oats and whole wheat flour – has three parts: bran, germ and endosperm. The bran and germ contain fiber, Vitamin E, B vitamins (thiamin, niacin, riboflavin and pantothenic acid) minerals (calcium, magnesium, potassium, phosphorous, sodium, selenium and iron), protein, essential oils, antioxidants and phytochemicals (plant substances that may protect health). The endosperm contains mostly starch with a little protein and very few nutrients. When a grain is refined, turning whole wheat flour into white flour or brown rice into white rice, only the nutrient-poor endosperm is left. The heart-healthy, cancer-fighting riches found in the bran and germ are lost. Learn more about whole grains…
**Nuts – Every time a new study comes out about nuts – any nut – it’s positive news. Nut eaters around the world have fewer heart attacks, and we know that most of the protective nutrients are in the oil of the nut. While you already know each nut has a different look and flavor, each nut also has its own unique nutritional characteristics. For instance, almonds are the highest in protein and Vitamin E, and the lowest in artery-clogging saturated fat. Walnuts are the only nut with omega-3-fatty acids. Pecans have the highest antioxidant content. Pistachios contain lutein, a compound which may significantly improve eye health. ALL nuts are good for you. My favorite: Italian Hazelnuts!
Summer Peach and Fresh Kale Salad with Toasted Almonds and a Balsamic Vinaigrette
- At July 19, 2017
- By Katherine
- In News, Recipes
- 0
One reason I look forward to peach season is being able to make this recipe. This year, the peaches are abundant, sweet, juicy, and dense. Take advantage and find ways to include them in your recipes and meals, even if it’s just biting into a whole one and letting the juice roll down your arms. This salad is always a hit, perhaps because we’re naturally drawn to its variety of flavors, textures, colors, and shapes. Variety is the most significant reason we choose something to eat!
Salad With Summer Peaches, Fresh Kale, Toasted Almonds and a Balsamic Vinaigrette
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