Stonefruit

Instructions

• In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool.

• In a bowl, using a wooden spoon, blend the butter with the peaches, making a “compound” butter.

• Chill in a ceramic pot till ready to use and soften slightly when serving.

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FAMOUS PEACH COBBLER

Ingredients

Instructions

• Preheat oven to 350 degrees.

• In bowl combine peaches and juice of lemon. Toss to coat.

• With zester or fine grater, grate lemon rind to yield 1 teaspoon of zest and add to peaches. Sprinkle 1/2 cup brown sugar over peaches.

• Pour into buttered deep dish pie plate.

• In separate bowl combine with a fork butter, flour, remaining brown sugar and cinnamon. Blend with fork into course pieces. Sprinkle over fruit.

• Bake for 30 minutes. Serve warm. Get out the Vanilla Ice Cream!

FAMOUS PEACH SMOOTHIE

Ingredients

Instructions

• Combine yogurt and evaporated milk in a blender. Add remaining ingredients. Blend until smooth.

CHUNKY PEACH/NECTARINE SPREAD

Ingredients

Instructions

• Combine all ingredients in a 9-inch microwave-safe dish.

• Microwave uncovered on HIGH for 16 minutes, stirring every 4 minutes.

• Refrigerate to store.

• Spread over waffles, pancakes, muffins or toast.

SUMMER PEACHES & ICE CREAM

Ingredients:

Instructions:

• Toast banana nut bread and place on plate.

• Put peaches, apple juice, apricot brandy, and pie spice into sauté pan over medium-high heat.

• Stir until peaches are soft. Add ice cream over bread and pour peaches over top.

HILL COUNTRY PEACH COBBLER

Ingredients

Instructions

• Pre-heat oven to 350 degrees.

• Sift Flour, salt and Baking Powder together. Mix with 1 ½ cup Sugar. Slowly stir in Milk.

• Melt butter in 8x8x2” pan (a larger pan makes a thinner crust)

• Pour batter over the butter; do not stir. Lay Peach slices on the batter. Sprinkle with ¼ cup Sugar.

• Bake for about 1 hour.

NOTE: This is as simple as Southern cooking can get, but has that Southern hospitality appeal. Serve with some whipped cream on top, or a scoop of plain vanilla ice cream.

PEACHY FRANGIPANE

Filling Ingredients

Crust Ingredients

Topping Ingredients

4 large peaches or 8 large plums, pitted, peeled and sliced

1/2 cup apricot jelly

1/2 cup warm water

Instructions

FILLING

• In a medium mixing bowl, beat almond paste with a beater attachment.

• Combine eggs with vanilla. Add the egg mixture in stages to the almond paste: about 1/3 of the egg mixture followed by 1/2 of the butter, then 1/3 of the egg mixture, followed by all the sugar and the flour, and then the final 1/3 of the egg mixture.

• Continue to mix until smooth.

CRUST

• in a food processor, cream sugar and butter together until light and fluffy

• Add egg and vanilla Mix well.

• Add flour and mix until dough just comes together. Remove from bowl.

• Wrap with plastic and refrigerate at least 1 hour.

ASSEMBLY

• Preheat oven to 375°F. Remove dough from refrigerator and roll out into an 11-inch circle.

• Line a 10-inch tart pan with dough and pinch off any excess.

• Spread 1/4 inch or so of the frangipane mix into the bottom of the lined tart pan.

• Fan fruit slices on top of the frangipane.

• Bake until golden brown, about 30 minutes.

• Dilute apricot jelly with warm water. Glaze tart with jelly mixture.

• Refrigerate until thoroughly chilled, about 2 to 3 hours. Get out the Vanilla Ice Cream!