Peach Recipes

To print just one recipe, simply highlight the recipe then click "file" on the top left of the screen and then click "print" and "print selection."

1. Peach-Apple Pie

• 3 cups peeled, sliced, fresh peaches
• 2 cups sliced apples
• 3/4 c sugar
• 2 T quick-cooking tapioca
• 1 T lemon juice
• 1/8 t ground cinnamon
• pinch of salt
• 1 T unsalted butter, cut into bits
• pastry for a two-crust 9-inch pie
• 1 t sugar

1. Preheat oven to 400 degrees.
2. In large mixing bowl, stri together peaches, apples, sugar, tapioca, lemon juice, cinnamon, and salt.  Let stand while making pastry.
3. Line 9-inch pie plate with half of the pastry.  Spoon in the filling.  Cover with remaining pastry and crimp edges of pastry together.  Prick a few holes in top crust. 
4. Brush top of pastry with a bit of cold water and then sprinkle with the 1 t sugar.
5. Place pie on lowest rack of oven and bake 40-50 minutes or until nicely browned and juicy. 
6. Allow to cool at least 20 minutes before serving.

2. Grilled Peaches

• 4 peaches, halved and pitted
• 2 T honey
• 1 c soft cream cheese with honey and nuts
• 1 T vegetable oil

1. Preheat grill for medium-high.
2. Brush peaches lightly with oil.  Place pit side down on grill and grill about 5 minutes. 
3. Turn peaches over and drizzle with honey.  Place a dollop of cream cheese spread in middle and grill 2-3 more minutes.  Serve immediately.

3. Cold Peach Soup

This recipe comes from Janice Hummel that she got from Mother Earth News.  She makes it without the rosewater because she hasn't been able to find it.  :)  The soup is served cold.

• 4-6 T butter
• Slightly less than 6 T sugar
• 2 T cornstarch
• 2 c water (you can peel the peaches over a measuring cup and include the peach juice in the 2 c of liquid.)
• 8-9 peaches, chopped
• 1 t rosewater

1. Whisk the sugar, cornstarch, and water together. 
2. Melt butter, and add sugar mixture and chopped peaches.
3. Cook over medium heat for approximately 15 minutes, or until peaches are soft.
4. Cool slightly and then puree in a blender or food processor.
5. Serve chilled.

4. Muffin Recipe

This recipe comes from Seasons Pequignot.  You can use any fruit, but her favorites are blueberries or peaches.

• 2 c Bisquick
• 3 T sugar
• 3/4 c milk
• 1 egg
• 2 T butter, melted
• 2/3 c fruit (blueberries, raspberries, apricots, peaches, raisins, dates, etc.)

1. Preheat oven to 400 degrees.
2. Grease muffin pan.
3. Combine all ingredients and stir well.  Batter will be slightly lumpy.
4. Fill muffin cups 2/3 full and bake for 15-20 minutes.  Makes 12 muffins.

5. Peach Cobbler

Filling:

• 1 quart sliced peaches
• 3/4 c water
• 1 c sugar
• 2 T margarine
• 1 1/2 t lemon juice
• 1 T cornstarch
• 1/2 c water

Topping:

• 2 1/4 c flour
• 1 1/2 c sugar
• 3 t baking powder
• 1/2 t salt
• 1 1/2 c milk
• 1 t vanilla
• 1/2 stick margarine, melted
• sprinkle of sugar and cinnamon

1. Stir first five ingredients for filling in a large saucepan.
2. Heat over medium heat until mixture comes to a boil.
3. Dissolve cornstarch in 1/2 c cold water in small bowl.  Add to mixture and return to a boil and heat until thickened.
4. Pour filling into an 8 1/2 x 11 casserole or baking pan.
5. Mix first seven topping ingredients together and pour over the filling mixture. 
6. Sprinkle with sugar and cinnamon.
7. Bake at 300 degrees for approximately 45 minutes or until brown.

6. Yummy Peaches in the Crock Pot

• 1/3 c buttermilk baking mix
• 2/3 c quick oats
• 1/2 c brown sugar
• 1 t cinnamon
• 4 c sliced peaches (canned or fresh)
• 1/2 c peach juice, or water

1. Mix together baking mix, oats, brown sugar, and cinnamon in greased crock pot.
2. Stir in peaches and peach juice.
3. Cook on low for at least 5 hours.  (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.)
4. Serve with ice cream.

7. Peach Pie

This recipe (along with a slice of this delicious pie!) was given to me by Wesley Shoemaker.  Thanks Wesley - it was great!

• 3 c peeled and sliced peaches
• 3/4 c sugar
• 1/4 c flour
• 1/4 t nutmeg
• 1/4 t salt
• 1 c light cream
• unbaked pie crust

1. Mix sugar, flour, nutmeg and salt.
2. Pour over sliced peaches and toss to coat.
3. Pour into an unbaked pie crust.
4. Pour the light cream over the top, do not stir.
5. Bake at 400 degrees for 45 minutes.

8. Peach-Blueberry Crisp

This yummy recipe is from my mom. 

Filling:

• 1 quart blueberries
• 4 white peaches, peeled and diced
• juice of half a lemon
• sugar to taste

Crumb Topping:

• 1 stick unsalted butter, softened
• 1/2 c all-purpose flour
• 1/2 c oats (regular or quick cooking)
• 1/2 c packed brown sugar
• 1/2 t cinnamon
• dash nutmeg
• dash salt

1. Combine crumb topping ingredients in medium bowl and work into a crumbly mixture.  Mixture should look gravely.  Do not overwork or the mixture will become oily.
2. Preheat oven to 375 degrees.
3. Combine berries, peaches, lemon juice, and sugar in a rectangular baking dish.
4. Top evenly with crumb mixture.
5. Bake for 40 minutes, or until topping is crisp.
6. Serve with vanilla ice cream.

9. Pork Chops with Peach Teriyaki Glaze

This recipe is from my mother.  Dan likes it a lot and requested her recipe - I hope you like it too!

• 1/4 c soy sauce
• 6 T light brown sugar
• 3 T rice wine vinegar
• 1/4 t ground ginger
• 2 t fresh garlic, minced
• 2 T onion, finely minced
• 1 T cornstarch, dissolved in 1 T water
• 2-4 fresh peaches, halved - or 15 oz. canned peaches, drained
• 1 T sliced almonds
• 1 T fresh basil leaves, chopped
• salt and pepper to taste
• 4 center cut pork chops, weighing 8-10 oz each
• 2 T soy sauce
• 1 1/2 t dry mustard
• 2 T canola oil

1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
2. Add the garlic and onion, simmer gently for 3-4 minutes.
3. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
4. Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
5. Gently simmer for another minute to warm the peaches.
6. Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
7. Toss the pork chops in this mixture and drain well.
8. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8-10 minutes on each side. (The pork may also be grilled or baked.)
9. Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
10. Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
11. Garnish with sliced almonds and basil.

10. Homemade Peach Ice Cream

If you have an ice cream freezer, this recipe is sure to please!  This is for a 4 quart freezer.  Adjust recipe if you have a different size.

• 4 c milk
• 2 cans evaporated milk
• 4 large eggs
• 1 3/4 c sugar
• 1/2 t salt
• 3 T vanilla
• 1 pound peaches, crushed, with extra sugar on top (we actually go a little heavier on the peaches)

1. Cook milk, eggs, sugar, and salt until thick.  (I do this in a glass bowl in the microwave stirring frequently - depending on your microwave it will probably take about 10-20 minutes on high.)
2. Cool and refrigerate overnight (or at least a few hours).
3. In blender, mix the cooked milk mixture with the peaches.
4. Pour into inner freezer chamber and add the evaporated milk and the vanilla.
5. Put freezer chamber in the ice cream bucket and layer crushed ice and rock salt and freeze according to your freezer's directions.
6. To make strawberry ice cream, substitute 1 qt mashed berries sprinkled with sugar.

11. Peach Bread

This recipe is from Joann Fissel, one of our wonderful customers.  We've had customers make this and then e-mail us to tell us how much they loved it!  I've also made it and it's wonderful.

• 1/2 c butter or margarine, softened
• 1 c sugar
• 3 eggs (room temperature)
• 2 3/4 c flour
• 1 1/2 t baking powder
• 1 t salt
• 1/2 t baking soda
• 1 1/2 t cinnamon
• 3 c fresh diced peaches
• 1/2 c orange juice
• 1 t vanilla

1. Preheat oven to 350 degrees and spray 9 inch loaf pan with non-stick spray.
2. Cream butter, then gradually add sugar and combine well.
3. Add eggs, one at a time, beating well after each one.
4. In a separate bowl, combine flour, baking powder, salt, baking soda, and cinnamon.
5. Stir dry mix into creamed mixture alternately with peaches, starting and ending with dry mix.
6. Add orange juice and vanilla and stir well.
7. Pour batter into prepared pan.
8. Bake at 350 degrees for one hour, or until done. 
9. Cool and serve.  Makes one large loaf, or two small loaves.  Makes a nice gift.

12. Peach Dumplings

• 8 perfect peaches (easily found at Paulus Orchards!)
• 1/4 c packed brown sugar
• 1 T ground cinnamon
• pastry for 2-crust pie
• spicy honey sauce (recipe below)
• sweetened whipped cream

Spicy Honey Sauce

• 2/3 c maple syrup (PA Maple syrup sold at Paulus Orchards)
• 1/3 c honey (Use honey made from the bees at Paulus Orchards!)
• 1/2 t ground allspice
• 1 t ground cinnamon

1. Heat oven to 400 deg.
2. Peel peaches and cut in half.  Removes stones.  Drain on paper towels, keeping pairs matched.
3. Combine brown sugar and cinnamon.
4. Fill each peach pit hole with brown sugar and cinnamon.  Press matched halves together.
5. Divide pastry in half and roll each half into a 14-inch square.
6. Cut each 14-inch square into four 7-inch squares. 
7. Place a peach on each square.  Moisten corners of pastry squares; bring 2 opposite corners up over peach and pinch.
8. Repeat with opposite corners; pinch edges to seal.
9. Place dumplings in a baking dish large enough that dough does not touch.
10. Bake for 30 to 40 minutes until crust is golden brown.
11. Meanwhile, prepare spicy honey sauce by mixing maple syrup with honey in a small, heavy saucepan and heating over LOW heat while stirring.  When syrup is hot, add spices and cook over MEDIUM heat, stirring until sauce boils.  Makes 1 cup.
12. Serve dumplings warm or cool with warm sauce and sweetened whipped cream.

13. Peach and Raspberry Cobbler

This is another favorite of Dan's.  I've also made it with blueberries instead of raspberries.  Either way, it's great.

Filling:

• 3 cups 1/2 inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
• 1 cup fresh raspberries
• 2 T fresh lemon juice
• 1/2 c sugar
• 2 T cornstarch
• 2 T unsalted butter, melted

Topping:

• 2/3 c all-purpose flour
• 1/4 c sugar
• 1 t baking powder
• 1/8 t salt
• 2 T unsalted butter, melted
• 1/4 c regular or low-fat sour cream
• 1 T milk
• 1 T sugar
• Vanilla Ice Cream (optional)

1. Heat oven to 375 deg.  Butter a 9x9x2 inch square baking dish or other shallow 2 1/2 quart baking dish.
2. Filling: Mix together peaches, raspberries, and lemon juice in a large bowl.  Stir together sugar and cornstarch in a small bowl.  Add to the berry mixture; toss together to mix well.  Pour into prepared pan.  Drizzle evenly with melted butter.
3. Topping: Stir together flour, sugar, baking powder and salt in a large bowl.  Stir together melted butter and sour cream in a small bowl.  Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
4. Roll the dough out on lightly floured surface to 1/3 inch thickness.  Cut out pieces with a 2 1/2 inch round cookie cutter or other desired shape.  Arrange cutouts evenly over fruit.  Brush cutouts with milk.  Sprinkle with sugar.
5. Bake in 375 deg. oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly.  Transfer to a wire rack to cool.
6. Serve with ice cream if desired.

14. Blackberry Peach Pie

• 1 1/2 c Sliced Peaches
• 1 1/4 c Blackberries
• 1 T Lemon Juice
• 1/2 t Nutmeg
• 1/2 t Cinnamon
• 1/2 c Sugar
• 2 T Tapioca Mix

In large bowl combine all of the above ingredients.  Pour into a prepared bottom pie crust.  Cover with a top crust, overlapping around edges.  Cut hole in center of top crust.  Bake at 325 degrees for 20-25 minutes.  Brush with milk and sprinkle with sugar.

15. Peach-Apple Sauce

• 4 large sweet apples
• 5 large peaches or nectarines
• 1 T apple juice, water, or canned peach juice
• 1 t ground cinnamon
• 1/2 t ground nutmeg
• 1/4 c honey

1. Peel, core, and slice the apples and place in a large, heavy-bottomed pan.  Pit and slice the peaches and add to the apples, along with the apples juice, cinnamon, and nutmeg.
2. Cover the pot and simmer over low heat for 20 minutes.  remove the lid and simmer 10 minutes longer.  Mash with a potato masher or puree in a food processor or blender in two batches.  Stir in the honey.
3. Spoon over oatmeal, pancakes, waffles, French toast, and quick breads or enjoy by itself.
4. Refrigerate for up to 2 weeks; freeze for up to a year.

Be a fan of Paulus Orchards on Facebook