Substitute frozen
sliced peaches for the strawberries and peach yogurt for the strawberry yogurt.
Not exact matches
Georgia — the
Peach State —
slices up the competition in the 2014 America's Top States
for Business rankings by CNBC, signaling an apparent shift back to the Sun Belt from the energy - rich Northern Plains.
For variation use apricot and golden raspberry jam, thinly
sliced kiwi and blueberries, thinly
sliced peaches and crushed blackberries — let your imagination go wild.
Tips
for eating more: It can be hard keeping fresh
peaches and eating them before they go bad, so buy a bag of organic frozen
peach slices and add them to smoothies or a bowl of yogurt
for even more protein.
Blend
for a few seconds then pour into a dish and top with
sliced peaches and mulberries.
for the filling: 8 - 10 apricots,
sliced 2 - 4
peaches,
sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch
Try it drizzled over fresh
peach slices and vanilla ice cream
for a super-easy summer dessert.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella -
sliced 4
peaches - thinly
sliced 1/2 cup freshly chopped basil
Reserve 8
peach slices for garnish; cover and refrigerate.
2 ounces (1/2 stick) unsalted butter, softened — plus more
for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium
peaches (about 1 pound), peeled and
sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
baking soda butter,
for pan 1
peach, halved, pitted, and very thinly
sliced (about 1 / 8 - inch
slices)
For the topping: halve the
peaches, remove the pits, then
slice the halves into
slices about 1/4 in thick.
This gelatin - based pie offers a clear filling, making it possible
for you to see the embedded
peaches and cherries when looking at the whole pie, and with every
slice.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup
peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Apricot
Peach Crisp Crisp Topping Follow the directions
for the Crisp Topping in the «World's Best Apple Crisp» Apricot -
Peach Filling 1/4 cup sugar 1 tablespoon tapioca starch / flour 1/3 cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh
peaches — peeled, pitted and
sliced Gim me Gluten Free Method 1.
This burger starts off decently normal with a little pepper mixed into the meat and bacon
for topping but then you stuff some goat cheese in the patty and add
peach chutney,
peach slices, and basil on top.
Black Pepper Maple Bacon Wrapped Roasted
Peach Skillet Ingredients
for the
peaches: 6 - 8 fresh
peaches,
sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
Submerge
peach slices in prepared lemon - water
for a few minutes, and then remove and pat dry with paper towels.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
For the filling: Recipe adapted from Butterlust -3 medium
peaches,
sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water,
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon,
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
Peaches will only be in season
for a few more weeks, but I already have plans to try this recipe with
sliced pears over the coming months.
I also served it up with the purple cauliflower gratin and
sliced potatoes sauteed in butter, olive oil and salt, with
peach - blueberry cobbler
for dessert.
1 recipe
for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh
peaches, peeled and
sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar,
for sprinkling
Pin It Fruit Salad (Layered Version) 2 1/2 — 3 cups chunked watermelon 2 cups
sliced green grapes 1 pint blueberries 3
peaches, chunked 1/2 honeydew melon, chunked 1 carton strawberries, cored and
sliced 1 small carton raspberries Blackberries
for... Continue Reading →
Every year
for four years, I'd buy some of the rock - hard
peach approximations shipped in from California, and every summer I'd be disappointed — until, that is, I found out that you can pick your own
peaches in Willcox, AZ of all places (which is why I currently have 6 cups of jam, 3 pints of pickled
peaches, 2 pints of
peach chutney and four quarts of
sliced, frozen
peaches at my house — takes surprisingly little effort to pick 25 lbs of
peaches!).
I love the
peaches studding this bread... and my coffee is calling
for a
slice alongside it!
Peel and
slice about 8 or 9 yellow
peaches, enough
for 7 cups.
For galette 2 large
peaches, pitted and
sliced into 1 / 4 - inch thick wedges 1 large egg, lightly beaten Sanding sugar, optional
For salad 1
peach, pitted and
sliced thinly 6 ciliegine mozzarella balls, thinly
sliced 1 generous handful baby greens 1 tablespoon minced chives Salt and black pepper to taste
For the filling 2 medium
peaches — quartered, cored and thinly
sliced 3 - 4 tbsp finely chopped fresh basil 1/2 tsp sumac (optional) or lemon zest 1tsp olive oil salt & pepper to taste
Morningstar of Littleton executive chef Greg Sever,
for example, placed grilled scallops atop thin
slices of Rocky Ford cantaloupe while Christopher Moore, executive chef at The Club at Ravenna, with help from apprentices Rick Bourland and Conner Brodeur, received plenty of compliments
for his cherry - scented Colorado lamb barbacoa piled atop roasted Olathe Sweet sweet corn pancakes and accompanied by a dollop of Palisade
peach and cherry chutney.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves, thinly
sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (
for serving)
Spray your
peach slices with olive oil spray and grill
for about 2 minutes on each side, until there are nice grill lines and
peach as softened slightly but is not mushy.
Throw a few thin
slices on a salad like this Steak Spinach Salad with Grilled
Peaches and Red Onion and you won't hear anyone complain about leftovers
for dinner, that's
for sure.
Fresno, CA; June 1, 2015: In preparation
for the second season of their freshly
sliced peaches and nectarines in June, Woot Froot has recently launched a new website.
for the filling 2 tbsp ground almonds ~ 400 g (14 oz)
peaches,
sliced 2 tbsp demerara sugar + more
for sprinkling small handful of pistachios, roughly chopped
for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil
for the filling: 2 pints of blueberries 5 - 6
peaches, pitted and thinly
sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt
2 cups whipping cream 1/3 cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2 cups pitted and diced ripe plums 2 bananas, peeled and
sliced 1 cup peeled, pitted and diced ripe
peaches 1/3 cup pecan or walnut halves 2 navel oranges, peeled and sectioned Plum and
peach slices for garnish
If the tomatoes don't do it
for you, you can easily throw in any other summer fruit or vegetable — fresh peas, carrots,
sliced beets, avocado, or fresh
peaches are all delicious with this.
Or even a
slice (except
for that one piece of
peach ginger pie that molded as a lesson in how stupid self restraint is).
4
peaches,
sliced 4 tablespoons brown sugar 1/4 cup all - purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, room temperature 1 teaspoon lavender (+ more
for garnish) 1/2 cup plain granola Vanilla Bean Ice Cream
These shrimp skewers make
for a lovely weeknight supper served along a light salad, or can be served on smaller skewers (with just one shrimp and one
slice of
peach) as passed hors d'oeuvre
for a dinner party.
* Pastry
for a Single - Crust Pie (see Recipe Center) * 1/4 cup sugar * 2 tablespoons cornstarch * 1 12 - ounce can evaporated skim milk * 1/4 cup frozen egg product, thawed * 1/2 teaspoon vanilla * 2 medium peeled
peaches or nectarines, thinly
sliced * 2 plums, thinly
sliced * 2 kiwi fruit, peeled and
sliced * 1/4 cup blueberries or blackberries * 2 tablespoons honey * 1 tablespoon rum or orange juice
Half an apple (
sliced)
for snack, a quarter of an orange (sectioned)
for lunch, 1/4 cup canned
peaches for dessert.
For young kids who are cultivating a life - long palette, canned
peach slices packed in syrup convey a very different message than a fresh, ripe
peach.
For the fruit base: Peel ripe
peaches and cut into
slices.
Ingredients: Honey, fresh thyme, fresh or frozen
peach slices, black tea bags, lemon juice, bourbon (optional), thyme sprigs and lemon
slices for garnish
1/2
peach (I used frozen, just pop 4 - 5
slices in a bowl of warm water
for 5 - 10 minutes) 3/4 orange, juice of 1/4 tsp allspice 1/4 tsp vanilla 1 T maple syrup
Preheat the oven to 350 degrees F.
Slice the
peach into 12
slices, you'll need 2
for each cake.
for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil
for the filling: 2 pints of blueberries 5 - 6
peaches, pitted and thinly
sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt
In addition to the protein powder, increase the nutritional value of the oatmeal even more by adding fresh fruit, such as
peach slices or apple chunks, which will add fiber, potassium and vitamin C. Stir in low - fat plain yogurt
for a boost of bone - building calcium, probiotics and added protein.