They are all ripening at a different time, so we get to enjoy the peach abundance all summer long. The first one to ripen is my favourite tree. This year, this baby has put out about 3,000 peaches; even though we picked off hundreds and hundreds to ease the load. Its branches were bending.
It was heart breaking to see and every time I walked past my tree, while extremely grateful for her producing soo much fruit for us, I whispered encouraging words to her, kind of what you would tell a twin mom-to-be during the last weeks of pregnancy.
Now they are ripe, the peaches that is.
And I am sure, my tree is happy and grateful that every day, we pick several pounds off of her. So far, we have already harvested over 30 pounds but if you take a look at my peach tree, you would say, we have hardly made a dent.
What to do with all of this peach abundance?
Well, we gave away numerous pounds, ate them right off the tree, I made peach cobbler and peach ice cream and TODAY, I am going to dehydrate several pounds of them.
I will also share some of our reciped, in case you have too many peaches, too.
Peppery Dried Peach
Makes 2 cups
6 peaches1/4 teaspoon sea salt
1 1/2 teaspoons freshly ground black pepper
-Slice the peaches into 1/2 inch wedges. Toss gently in a bowl with the pepper and salt.
-Dry until only slightly flexible ~8-10 hours at 135 degrees F in a food dehydrator.
-Store in an airtight container or they will absorb moisture from the air.
Sweet Dried Peaches
Or enoy just the peaches...
Wth lemon juice and lemon verbena leaves
Roasted Peaches with Mascarpone Ice Cream
- 4 egg yolks
- 3/4 cups plus 2 tablespoons sugar
- 2 cups whole milk
- 1 cups mascarpone, 7 ounces
- 1/2 teaspoon fresh lemon juice
- pinch of salt
- 2 cups dry white wine
- 2 tablespoons honey
- 1 cup water
- 1/4 cup sugar
- 1 rosemary sprig
- 1 cup, ripe but firm peaches, peeled (optional), halved and pitted
- 1. Make the ice cream: In a large bowl, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; dont let the custard boil.
- 2. Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes.
- 3. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.
- 4. Meanwhile, prepare the peaches: In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.
- Peach Pie with Joghurt
1/2 cup pecan halves
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon canola oil
1/4 cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice or distilled white vinegar
1 cup sugar
3/4 cup low-fat milk
3/4 cup nonfat plain Greek yogurt (6 ounces) we prefer our homemade one as it actually is loaded with cultures as opposed to anything you can find in a store.
2 eggs (ducks, of course as it is for baking!)
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 teaspoon vanilla extract or 1/4 teaspoon almond extract
Pinch of salt
2 cups sliced peaches, fresh or frozen, peeled if desired
2 tablespoons chopped pecans
- To prepare crust:
1. Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
4. Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
5. Arrange peaches in the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.
6. Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350°. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.
Melon & Peach Salad with Prosciutto & Mozzarella
- 1 1 1/2-pound honeydew melon, seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoon chopped basil
- 2 tablespoon chopped marjoram
- 1/2 pound fresh mozzarella, chopped
- 8 thin slices of prosciutto, 2 ounces
In a bowl, toss the melon and peach with the oil and vinegre ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
Gluten-free waffles with homemade Creme fraiche and Peaches
To make the waffles (makes 4 heart-waffles):
6 tablespoons of butter
3 eggs (of course, I use our duck eggs for baking. They are richer and yummier for baking.)
2 teaspoons of apple cider vinegar
2 tablespoons of honey
3 teaspoons of baking powder
2 cups of almond meal, we use organic and blanched
butter for waffle iron
creme fraiche (as much as you like, I like about 1 tablespoon per waffle)
syrup (again, as much as you like.... I use honey instead, btw)
Melt the butter in a small pan on low heat.
In a mediuim sized bowl, while the butter melts, separated the egg whites from the yolks, set yolks (in a smaller bowl) aside.
Start beating the whites; I do it by hand for about 3 minutes until they are fluffy and show little heaps.
Then add vinegar, honey and melted butter to the yolks, stir until smooth.
After that, I slowly add the yolk-mix to the egg whites, making sure that the fluffness is retained.
Finally, I add the almond meal, a tablespoon at a time, folding it in.
Then everything goes to the waffle iron.
After the waffles come out, we heap the creme fraiche and the cut up peaches and top it off with syrup or honey. THE BESTEST BREAKFAST YOU CAN IMAGINE!
- 4 pound firm, ripe peaches
- 1 2/3 cup light brown sugar
- 1 cup apple cider vinegar
- 2 tablespoon minced fresh peeled ginger
- 1 small red onion, slivered
- 12 cardamom pods, lightly cracked
- 2 to 4 dried hot red chiles, such as cayenne stemmed seeded and thinly sliced
- 1. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
- 2. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
- 3. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.
Ben & Jerry's Fresh Georgia Peach Ice Cream - improved by me
2 cups of pitted and pureed fresh peaches
1 1/4 cup of sugar
Juice of 1/2 lemon
2 duck eggs
2 cups of heavy cream
1 cup of milk
Combine the peaches with 1/2 cup of sugar and the lemon juice and let it refridgerate for an hour.
After the hour, in a separate bowl, whisk eggs until creamy, about 2 minutes.
Whisk in the remaining sugar until blended and then add cream and milk. Blend well.
Transfer to ice cream machine and after it is frozen, enjoy!
My Peach Salad with Goat Cheese
Ingredients (for 2 person)
1 Romaine lettuce heart
1 chicken breast
1 small log of goat cheese
sprig of Lemon Verbena
White Balsamic Vinegar
Heat up the grill.
Wash and chop lettuce, herb and peaches.
Grill chicken and peaches.
Add goat cheese to the lettuce and make a vinegrette (general rule is 2 parts oil, 1 part vinegar but I prefer a strong vinegar taste, so I add about 4 tablespoons of oil and 3 tablespoons of vinegar)
Heap the roasted fruit and meat onto the salad and enjoy the salad with the melting goat cheese. Ahhh!
Peach Streusel Cake
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 lb. peeled, pitted and sliced 1 inch thick peaches
Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
Note: If using a glass baking dish, reduce the oven temperature to 325°F.
Use your regular Kombucha brew.
To make fruit flavored kombucha add to each freshly brewed pint jar of Kombucha: two tablespoons fruit juice, or 2 tablespoons fresh or frozen fruit (whole, sliced, or crushed); or one tablespoon unsulphured, unsweetened dried fruit.
To make ginger-honey flavored kombucha use freshly grated organic ginger root. For each pint combine one tablespoon of the grated ginger with one tablespoon of raw honey and one tablespoon of water. Stir until combined. Strain the mixture into one pint-sized jar.
Fill the jars to the top with kombucha. Place a sheet of wax paper under each lid. (The paper prevents the acidic kombucha from contacting the lid.) Cap tightly. Store in the refrigerator.
To restore effervescence to chilled kombucha remove from the refrigerator about 15 minutes prior to serving. Flavored kombucha is especially prone to developing strands of culture in the bottle. Be sure to strain the tea just before serving.
"Nature never says one thing and wisdom another." Decimus Junius Juvenalis