Courier Cookbook Peaches

Everywhere you go this time of year you see Palisade peaches for sale. They are in season and delicious. The Niwot High School Instrumental Music is selling Palisade peaches through today. Order yours today here.

Sometimes you buy a whole flat and wonder what to do with all those peaches. Here are a few ideas.

CANNED PEACHES

Submitted by Deborah Fowler

Adapted from the Niwot Women's International Club Cookbook

"My go-to is the regular canned peaches - I serve them on Christmas Day as a lighter alternative to Christmas pudding."

Ingredients:

Peaches (25 pounds yields about 8 quarts)

Ascorbic Acid

3 cups sugar (can use Splenda to taste)

Directions:

1. Wash peaches.

2. Prepare light syrup using 6 cups of water and 2 cups of sweetener over heat.

3. To peel peaches use the tomato peeling method. Plunge in boiling water for a minute. Place in ice water with a slotted spoon. Peels should slip off easily.

4. Slice peaches and sprinkle with ascorbic acid. Toss peaches to ensure fully coated.

5. Place peaches in boiling syrup. Boil for 5 minutes.

6. Ladle hot peaches into hot sterilized jars. Pack peaches, use a rubber knife to remove air bubbles. Leave 1⁄2 inch headspace, wipe rims, and seal with prepared lids. Heat jars in boiling bath 20 minutes and quarts for 25 minutes (add 10 more minutes when a "mile high").

7. Remove from the pan and cool. Test the seal the next day.

PEACH BOURBON JAM

Submitted by Deborah Fowler

Adapted from the Niwot Women's International Club Cookbook

"The Peach Bourbon jam is delish and a quick addition to goats cheese ( I always try and go local so Haystack goats cheese is my preference) for an impromptu Happy hour which happens quite often - I just blob it on and it's always a winner."

Ingredients:

4‐1/2 c. coarsely chopped, peeled, peaches (about 4 pounds)

6 Tbsp. pectin

1⁄4 c. bottled lemon juice 1⁄4 c. bourbon 1⁄2 tsp. butter 2 Tbsp. of crystalized ginger, chopped 7 cups sugar Directions: 1. Place peaches, pectin, lemon juice, bourbon, butter and ginger in a large heavy bottomed 6-quart Dutch oven, and mash with potato masher until evenly crushed. Stir in pectin and all other ingredients except the sugar. 2. Bring the mixture to full boil that can't be stirred down, over a high heat. Stir constantly. 3. Add sugar, stirring until dissolved. Return to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. 4. Ladle hot mixture into sterilized hot jars. Leave a 1⁄4" headspace. Wipe rims, apply two‐part lids. 5. Boil half pints for 10 minutes in a hot water bath (10 minutes more when "a mile high"). 6. Remove jars to cool. Check the seal after 24 hours.

PEACH ( OR ANY STONE FRUIT) TEA CAKE

Submitted by Siegrid Rickenbach

Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson

"Use any stone fruits you have including plums, apricots, and nectarines. This is always delicious topped with a dollop of whipped cream or ice cream."

Ingredients:

Butter for preparing the pan

2 ¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. fine sea salt

1 cup sugar

¾ cup (6 oz.) unsalted butter at room temperature

3 eggs

1 Tbsp. vanilla

2 ½ cups peeled and coarsely chopped Palisade peaches (you can add or substitute plums, nectarines, apricots and/or apples)

1 Tbsp. plus 2 tsp. brown sugar

Directions:

-Butter tart pan or round cake pan. Preheat the oven to 375 degrees.

-Whisk the flour, baking soda, and salt together.

-Using a hand held beater or mixer, in a separate bowl cream the sugar and butter together. -Continue beating for 4 minutes or until light and fluffy.

-Add the eggs one at a time, scraping the bowl between the eggs and beating well. Add vanilla and combine.

-Add the flour mixture to the butter mixture and stir to make a smooth dough. Wrap the dough in plastic wrap, flatten to a thick disc and place in the freezer for 30 minutes. Clean up the mess during that time.

-Divide the dough into two equal portions. Lightly roll out one portion and place in the prepared pan, shaping and tapping the dough in place. Place the fruit over the dough. Sprinkle with 2 tsp. brown sugar.

-Break up the rest of the dough into tablespoon-sized round pieces and distribute them over the top of the fruit. Sprinkle the rest of the brown sugar on top.

-Bake for 30 or 40 minutes until light golden brown. Cool before serving but can be served warm. Serve plain or top with whipped cream or ice cream.

Next week the Courier Cookbook will focus on pizza. Send recipes for crusts, sauce and toppings to [email protected].