If Congress were to ever create another National Holiday, it absolutely should be Peach Day. Oh how we longingly wait for their arrival each summer. Can you ever have too many? Is there a more versatile fruit?
Consider these uses:
Puree 3 or 4 peaches (skin on) and pour into a popsicle mold. Freeze, then devour!
Cold Peach Soup
1 C white grape juice
1 C water
1/3 C apple juice concentrate
1 tsp pure vanilla
¼ tsp cinnamon
2 tsp lemon juice
4 large peaches (skin on)
1 pint raspberries
In 1-quart saucepan, bring first 5 ingredients to a boil. Simmer for 2 min. Remove pan from heat and stir in lemon juice. Chop two of the peaches and place in blender (try the Vita Mix) or food processor; add liquid and process until smooth.
Transfer to a large bowl. Cut remaining peaches into ½-inch wedges. Add to the bowl, making sure the wedges are covered with puree so they won’t discolor. Refrigerate at least 1 hour, or until well-chilled. Serve in shallow bowls topped with raspberries. Serves 4.
Download this recipe.
1 ½ C chopped peaches (skin on)
3 Tbsp raw honey
1 Tbsp lemon juice
½ tsp grated nutmeg
5 egg whites
1/8 tsp cinnamon
In blender (try the Vita Mix) or food processor, puree peaches. In 1-quart saucepan, combine puree and honey. Cook over low heat, stirring often, for 20 min., or until thickened. Add lemon juice and nutmeg. Cool mixture to lukewarm.
In large bowl, beat egg whites until stiff peaks form. Gently whisk one-third of the whites into the peach mixture. Then fold the peach mixture into the remaining whites. Spoon mixture into an ungreased 1 ½ quart soufflé dish. Sprinkle with cinnamon.
Place dish in pan of hot water. Bake at 300º F for 1 hour, or until firm to the touch and browned. Do NOT open the oven door until near the end of the required baking time or the soufflé will fall. Serve immediately and relish the ooohs and aaaahs. Serves 6.
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