Peach Recipes

Peach Recipes

I missed strawberries, raspberries are almost behind us but now is time for peaches!!!

Fresh Peach Jam in the Microwave Recipe
4 cups peeled, pitted and finely chopped peaches
2 Tbsp. lemon juice
1 box (1-¾ oz) powdered fruit pectin
5-½ cups sugar

In 3 qt casserole, place peaches, lemon juice and pectin. Stir well. Cover. Microwave on HIGH 8-10 minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture, stirring well. Microwave on HIGH 7-8 minutes more, uncovered, stirring after 4 minutes, till mixture reaches a full rolling boil again, then set time for one more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared jars. Seal. Keep in refrigerator. (Note: For longer storage, use the waterbath canning method.)

Makes: 3 pints
Recipe courtesy of CDKitchen.com



Simple and Easy Perfect Peach Preserves
2 (29 oz.) cans peaches in heavy syrup
2 cups sugar

Pour peaches and syrup into medium sized pot. Heat over medium low heat for half an hour, stirring occasionally. Gently stir in sugar. Raise heat to medium and continue cooking for 1-½ to 2 hours, or until the peaches have cooked down to 1/3 or ¼ of their original volume and have the consistency of jam or preserves. Remove from heat. Store in refrigerator or in pantry if canned properly.



Peach Marmalade
1 small orange
1 lemon
¼ cup water
3 pounds peaches
1 (1-¾ oz.) package powdered fruit pectin
5 cups granulated sugar

Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices.

In medium saucepan combine fruit slices and water. Cover and simmer orange and lemon mixture for 20 minutes.

Peel, pit, and finely chop peaches. In 8 to 10-quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring to full rolling boil again, stirring constantly. Boil hard, uncovered, 1 minute.

Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal.

Makes 7 or 8 half-pints.
Recipe courtesy of recipegoldmine.com.



Peachy Jalapeno Jelly
12 peaches, skinned and seeded
7 large jalapenos, chopped
5 to 6 cups granulated sugar
1 package pectin

Cook peaches until done, but not too mushy. Add jalapenos and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additional 15 minutes, stirring frequently.

Pour jelly into sterilized jars, filling to a half inch from rim. Tighten the lids and put in a hot bath for 20 minutes.

Recipe courtesy of recipegoldmine.com.



Peach and Bourbon Glazed Roast Chicken
1 whole chicken (about 4 pounds)
½ cup peach jam
¼ cup orange juice
2 Tbsp. butter
2 Tbsp. Bourbon
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
½ tsp. dry mustard
½ tsp. salt
½ tsp. black pepper

Preheat oven to 375°F

Combine ingredients (except chicken) in a saucepan. Simmer over medium heat, whisking, for 3 minutes. Reserve ¼ cup of glaze to serve with the cooked chicken.

Place chicken on rack in roasting pan. Add 1" of water to bottom of pan. Brush chicken entirely with half of glaze. Roast 45 minutes to an hour, or until chicken is done; baste occasionally with glaze while roasting. If necessary, add more water to bottom of pan to prevent glaze from burning. Loosely cover chicken with foil towards end if glaze is getting too brown.

Remove from oven and let rest 15 minutes, loosely covered with foil. Cut into quarters; spoon reserved glaze over chicken before serving.

Serves 4.



Boneless Pork Loin With Honey-Peach Glaze
1 cup peach preserves
2 Tbsp. honey
Juice of 1 small lemon
1 boneless pork loin roast (about 3 pounds)
Salt and pepper, to taste

In medium saucepan, combine peach preserves, honey, and lemon. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

Heat oven to 350°. Line 13x9x2-inch baking pan with foil.

Sprinkle pork roast with salt and pepper. Place roast, fat side up, in prepared pan. Roast for 1 hour.

Brush roast entirely with peach glaze. Continue roasting for about 30 to 40 minutes, brushing frequently with glaze. Remove roast from oven when meat thermometer reads 160° when inserted in center.

Serves 6 to 8.



Fiery Peach-Glazed Alaska Salmon
4 (4 to 6-oz.) Alaska salmon steaks or fillets
¼ cup peach jam (or marmalade)
1 tsp. soy sauce
¼ tsp. cayenne pepper
1/8 tsp. ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 Tbsp. vegetable oil
*Zucchini, leeks or squash may be substituted for peppers.

Preheat broiler or grill to medium-high heat.

Place salmon on a non-stick or vegetable cooking spray-coated baking or broiler sheet.

In small bowl, blend peach jam, soy sauce, cayenne pepper, and ginger. Brush glaze on salmon. Place sliced vegetables on baking sheet, brushing lightly with oil; season with salt and pepper.

Grill or broil 5 to 7-inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.

Serves 4.

SWEET/SOUR SAUCE FOR PORK OR CHICKEN

SWEET/SOUR SAUCE FOR PORK OR CHICKEN

1 small (8 oz.) jar Italian salad dressing
1 small (12 oz.) jar apricot preserves
1 env. Lipton onion soup mix

Mix ingredients in bowl. Pour over meat. Bake in oven until meat is
tender. Covers 3 pounds meat, approximately.

Garlic Cream Sauce

Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour. Over low heat,
constantly stirring, mix together rue, whipping cream, minced garlic,
paprika and chicken base. Serve over pasta or seafood.

Easiest Frosting Ever

Easiest Frosting Ever

1 pint Heavy whipping Cream
1/2 package of instant pudding mix

Beat whipping cream, slowly add the pudding mix. Continue to beat until stiff.

I used chocolate pudding & put this on a "from scratch" chocolate cake, yum!

PEANUT BUTTER SAUCE

This sounds like something I used to make PB milkshakes, yummy!

PEANUT BUTTER SAUCE

6 tbsp. cocoa
3 c. sugar
1/3 c. corn starch
4 c. water
1 lb. creamy peanut butter
Pinch salt

Mix cocoa, sugar, cornstarch and salt. Add 1 cup water and make a
paste. Bring remaining water to a boil, then add peanut butter after
taking water off stove. Serve hot or cold. Great on ice cream.

FLUFFY PUDDING FROSTING

FLUFFY PUDDING FROSTING

1 c. cold milk
1 pkg. (4 serving size) Jello instant pudding, any flavor
3 1/2 c. (8 oz. container) Cool Whip whipped topping, thawed
24 plain cupcakes
Candy decorations, if you wish

1. Pour 1 cup of cold milk into bowl. Add pudding mix.

2. Beat with wire whisk until well blended, about 2 minutes.

3. Stir whipped topping into pudding very gently with rubber scraper
until mixture is all the same color.

4. Place about a spoonful of frosting on each cupcake. Spread frosting
around top of cupcake with a back of the teaspoon. Sprinkle with candy
decorations, if you wish. Put cupcakes into refrigerator to chill
until serving time. Store any leftover cupcakes in refrigerator.

Warm Blueberry and Cranberry Sauce

Warm Blueberry and Cranberry Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00

200 grams cranberries -- (7 oz)
150 grams blueberries -- (5-1/2 oz)
100 grams golden caster sugar -- (3-1/2 oz)
Grated zest and juice of one lemon
8 juniper berries -- crushed
5 tbsp port wine

Stir all of the ingredients together in a large bowl. Cover with cling film and pierce several times. Microwave on High (1000W) for five minutes until the cranberries and blueberries are softened Serve warm.

GET AHEAD: Cool and store in the fridge for up to four days or freeze and defrost in the microwave on Medium (600W) for two minutes, stir and cook for two more minutes

Serves eight

Description:
"Great with duck or roast turkey"
Source:"fresh magazine"

Mandarin Peach Sauce

Mandarin Peach Sauce

Yield: 1 cup

1 can (15 oz.) cling peach slices in juice or extra light syrup
3 tablespoons Kikkoman Teriyaki Marinade & Sauce
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon fennel, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder

1. Drain peaches and reserve liquid for later use.
2. Place peaches in blender container. Whirl on high speed until
smooth; pour into small saucepan.
3. Combine teriyaki sauce and cornstarch; stir into peaches with
sugar, fennel, pepper and cloves.
4. Bring mixture to boil over medium heat. Simmer until sauce
thickens, about 2 minutes, stirring constantly.
5. Remove from heat and stir in garlic powder.


MY Source: KikkomanUSA

Surprisingly Simple Meat Sauce

I might have to add some garlic to this, but otherwise it sounds like a good out of the pantry type of sauce!

Surprisingly Simple Meat Sauce
Stewed tomatoes, tomato sauce and onion soup mix combine with ground
beef for a super sassy sauce!
Cooking Method: Boil-Simmer
Prep Time: 10
Cooking Time: 20-30 minutes

Makes: 3 cups or 6 servings (1/2 cup each)

Ingredients
1 can (15 ounces) Hunt's® Tomato Sauce
1 can (14.5 ounce) Hunt's® Stewed Tomatoes No Salt Added, undrained
1 package (1 ounce) dry onion soup mix
1/4 teaspoon granulated sugar
1 pound lean ground beef, cooked, drained

Directions

1. Mix tomato sauce, tomatoes with their liquid, the soup mix and
sugar in large saucepan until well blended. Stir in ground beef.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low;
simmer 20 minutes, or until heated through, stirring occasionally.

Source: hunts.