Tag Archives: peaches

The Smoothest, Yummiest Peach Daquiris Ever!

After becoming the lucky recipient of 3 boxes of peaches, I set about to “put them up,” as my Mom would say.  I made peach pie filling, and peach butter, but saved a few back to celebrate with some yummy fresh peach daiquiris.  Here’s how:

  • 3 peaches, peeled pitted, quartered
  • 3 TBSP sugar
  • 1/2 cup light rum
  • 1 oz triple sec
  • 2 TBSP lime juice
  • 3 cups ice.

Blend until smooth. Makes a blender-full of some of the smoothest, yummiest peach daiquiris ever.  Enjoy!


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Peach Pie Filling (to make now and freeze for later!)

I have wonderful friends who pack peaches for an organic grower here in the Valley.  The grower comps them boxes of “thirds”–peaches with bird damage, split pits, bruised, etc.  Perhaps not beautiful from every angle, but still delicious and perfect for cooking.  Anyway, my friends had more boxes than they could deal with and gave three boxes to me!  Score!  Have a look at my bounty:

big peach

lots of peachesI decided I could make lots of peachy things (including daiquiris!), and decided to start with some pie filling.  Won’t a freshly-baked peach pie be spectacular on a snowy day?!  I tackled the peeling and pitting first.  Peeling is easier when peaches are dropped into boiling water for a minute or two and then placed into cold water.  The skins tend to slip right off.  Some people score a small x  into the skin of each peach before boiling to help the process, but I’m too lazy to do that and have never had trouble with just the boiling water-cold water thang.

After peaches are peeled, assemble ingredients.  Here’s what’s needed for each future peach pie; recipe from The Prairie Homestead Blog:

ingredients pie filling

  • 5 cups peeled, sliced peaches
  • 3 Tablespoons arrowroot powder OR cornstarch
  • 1 teaspoon cinnamon
  • 2 teaspoons real vanilla extract
  • 1/4 cup (or more to taste) sugar or other granulated natural sweetener
  • 2 Tablespoons pure lemon juice
  • 1/4 teaspoon nutmeg
  • Pinch of salt

Mix everything thoroughly in a bowl.

combine all in bowl

Pour into labelled freezer bags and voila!  Freeze until you need them.

place in freezer bag and label

When you’re ready, defrost the frozen filling, place in a crust and bake 25 minutes at 375F.  Or make a cobbler!  Or a crisp!  Or defrost, heat and serve over ice cream!  Or bake into cinnamon rolls!  Oh, your house is gonna smell good this winter, and your people will be so happy you froze these yummy peaches for them!  I just love baking for others.  How ’bout YOU?


Filed under Canning and preserving, comfort food, dessert, food gifts, recipe

Perfect Peach Salsa

Peach season.  Farm stands loaded with luscious glowing orbs of yumminess.  Perfect for eating fresh.   The juice running down your arm?  No worries!  All hail the glorious peach!  Enjoy them fresh now, and save some to brighten the dark days of winter.  So many options to save peaches: canning, freezing, pie filling, jams, jellies, and butters.  One of my favs is the spectacular combo of sweet and heat, peach salsa.  Yummy as a dip and as the perfect condiment to Mexican foods, especially in my humble opinion, fish or chicken tacos!


Make it and store it in the fridge or can it to have all winter.  Peach salsa is an easy canning project–don’t fear the canner!  Recipe from the Ball Complete Book of Home Preserving


  • 1/2 cup white vinegar
  • 6 cups chopped, peeled and pitted peaches
  • 1 1/4 cup red onion, chopped
  • 4 jalapeno peppers, finely chopped (seeded as well if you want to tone down the heat)
  • 1 red bell pepper, seeded and chopped (I used a green pepper, because that’s what I had on hand–red would make a pretty salsa, though!)
  • 1/2 cup loosely packed, finely chopped cilantro (Ok to leave this out if you hate cilantro)
  • 2 TBSP honey
  • 1-2 cloves garlic, minced or pressed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper

Prepare your canner, jars, lids and rings.  Combine all ingredients in a large stainless steel pot and bring to a boil over medium-high heat, stirring constantly.  (Placing vinegar into the pot first and chopping peaches into it as you go will stop peaches from browning.)

chop and combine

Reduce heat and and boil gently, stirring frequently until slightly thickened, about 5-10 minutes.

Boil and simmer

Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace with more salsa if needed.  Wipe rim, center lid and screw band down to finger-tight.

ladle into hot jars

Process in hot water bath canner for 15 minutes for 1/2 pints, 20 minutes for pints.  Remove canner lid, wait 5 more minutes and remove jars.

process for 15 min plus 5

Let cool for lids to seal–you’ll hear a “thunk,” and the lid will be concave.

remove and let cool to seal

Label your pretty jars with the date canned.

label lids

Peach Salsa makes a lovely gift, but be sure to save some for yourself to enjoy!  Yum!


I’ve noticed people either love or hate the whole “sweet and heat” thang.  Which side are you on?


Filed under Canning and preserving, dairy-free, Garden produce, snack, Vegetarian

Old Fashioned Peach Cobbler

I live in Western Colorado, an area as famous for its peaches as Georgia.  Peaches usually start coming on in July and continue into September.  Big, beautiful, sweet and juicy.  The best way to enjoy them?  Fresh off the tree.  But cobbler?  Not a bad alternative.  Yum.

This cobbler can be made with fresh, canned or frozen peaches.  (I like fresh best!)  The recipe comes from my favorite cookbook, The Better Homes and Gardens New Cookbook.

  • 4 cups sliced peaches
  • 1 1/2 TBSP cornstarch
  • 1/4 tsp mace (This spice is what makes the cobbler taste old fashioned.  Mmmmm.)
  • 1/2 cup brown sugar
  • 1/2 cup water
  • I TBSP lemon juice
  • 1 TBSP butter

For the biscuit topping:

  • 1 cup flour
  • 2 TBSP sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chilled butter
  • 1/4 cup milk
  • 1 egg beaten

Preheat oven to 400F.

Prepare the biscuit topping first.  Sift together flour, sugar, baking powder, and salt.  Cut in the butter using a pastry cutter or a fork until the mixture resembles crumbs.

Combine the milk and egg.  Add to dry mixture and stir until moistened.  Set aside.

Peel and slice peaches.  Combine cornstarch, mace, brown sugar and water in a saucepan over medium heat.  Stir until thickened.

Add peaches, lemon juice and butter, cook until peaches are hot, about 5 minutes.

Pour peach mixture into a round 8″x 2″ pan.

Spoon on biscuit topping in six mounds.

Bake for 20-25 minutes, until the topping is golden brown.

Serve warm with ice cream or whipped cream if desired.  (I didn’t have either when I made this, and you know what?  It was STILL yummy!)

Oh yummy.  The taste of summer, even if you’ve used canned peaches and it’s snowing outside.

Mom used to make cobblers on the camp stove in her dutch oven and called it “glop.”  The biscuits end up dumpling-like, rather than the crisp topping of an oven-baked cobbler.  Both ways are lovely comfort food desserts (or breakfasts!), both equally yummy.  Do you have a favorite camping yummy?

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Peach, Apricot and Basil Popsicles

Summer.  Hot days, the sound of lawn mowers, smell of fresh cut grass and barbeque, kids running through sprinklers, and popsicles!  Not just any popsicles, but frozen treats made with fresh summer fruits and herbs.  Easy-peasy, uber-yummy, (healthy!), hot weather relief.  Ahhhhhhhh….

If you’re lucky enough to have farmer’s markets in your area, head on out to select your favorite summer fruits.  I decided on peaches and apricots.  An online search resulted in basil being a nice compliment to these stone fruits, so out to the garden for a handful of fresh basil and I was halfway to popsicle nirvana!  My molds hold 1/2 cup each, so amounts given are for that.  Adjust the recipe for your own molds–small dixie cups and craft sticks work great.  I got these super-cute little bug molds at Pier 1.  Gotta love their little leaf-with-a-bite-out-of-it stands!

  • 2 small peaches, the riper the better, pitted, peeled and sliced
  • 4 apricots, the riper the better, pitted and sliced
  • 1/4 cup simple syrup, infused with 16-20 basil leaves.  (Simple syrup is equal parts sugar and water, boiled and cooled.  I used 1/2 cup each and had left over, which keeps in the fridge for quite a while.)
  • 1 1/2 tsp fresh lemon juice

Prepare your simple syrup, pour into a seal-able container with the basil leaves.  Gently muddle (crush) the leaves to release the oils, seal and allow to cool.  Of course, while basil is super yummy here, it’s optional.  You can just leave your simple syrup, well, simple.

When your syrup is cooled to at least room temperature, prepare the peaches and apricots and plop them in your blender.  Peaches first, because they tend to be juicier–the better to blend, my dear.

Puree to a smooth consistancy and add lemon juice and simple syrup (strain it if you used basil).  Puree a bit longer.  You’ll end up with 2 cups of puree.

Pour into popsicle molds.  Fill them to the brim.  Add the sticks and freeze for at least 6 hours.

Remove from the freezer (Ooooo!  Frosty and cold!) and run the molds under warm water until the molds come loose.

Oh my.  Time to take a break from the heat in the yummiest way ever!

The basil was just barely noticeable in these pops.  I’ll be upping the amount of basil next time–my 16 or so leaves were actually in a bit over 1/2 cup of syrup.  I can’t wait to try different fruit-herb combos, and maybe blend in a bit of yogurt, leaving some fruit chunks in the puree, making layers????  Oh the possibilities!

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Filed under dairy-free, dessert, Garden produce, recipe