It’s time to head to the orchards…the peaches are ready! As a big fan of eating locally grown food, I can hardly wait for all the summer’s bounty to pour in…just check out these beautiful peaches! and because a ripe little peach isn‘t going to last long… here are some of my favorite ideas for preparing them:
Peach Mango Salsa
- 2 ripe peaches, chopped
- 1 mango, peeled & chopped
- 1/2 of a red onion, chopped
- juice and zest from one lime
- 2 Tablespoons fresh cilantro
- Crushed red pepper flakes and Kosher salt to taste.
Combine all items in a medium sized bowl. Serve with tortilla chips or with a main dish such as chicken or fish. You can also try adding freshly chopped tomatoes, garlic, or red peppers…have fun trying your own creations! Send me your ideas!
And then there is my favorite recipe for peaches… Peach Cobbler
- 6 cups of fresh, thinly sliced peaches
- 1 1/2 cups granulated sugar
- 4 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon of cinnamon or nutmeg
- 1/4 cup butter
- One layer of refrigerator pastry/pie crust
In a Dutch oven, combine the peaches, sugar, and flour on medium heat. Stir until the mixture becomes bubbly and a nice syrup begins to thicken. Add the nutmeg (or cinnamon). Remove from heat. Add the vanilla and the butter to the peach mixture, and stir in the butter until it melts completely. Set aside.
Prepare the pie crust by rolling it out flat, and cutting out shapes with a cookie cutter or using a pastry cutter to make strips of pastry.
Pour the peaches into the bottom of a 9 inch pie plate and top with the pastry pieces. You can sprinkle the top with a little more sugar for decoration before baking it. Bake in the oven at 450 degrees F until the peaches are bubbly and the crust golden brown–about 25 minutes. Serve with vanilla ice cream or freshly whipped cream.