Recipes
Peachy Rice Pudding
3/4 cup soy milk
1/2 cup diced fresh or frozen peaches
2 tablespoons diced ripe banana
1/4 cup cooked brown rice
1/8 teaspoon cinnamon
Bring all ingredients to a boil in a small saucepan. Reduce heat and simmer, covered, for 10 minutes. Let cool slightly, then place in food processor. Pulse on and off 10 times for 6- to 9-month-olds or leave slightly chunkier for 9 to 12-month-olds.
Makes about 1 1/2 cups.
For babies 6 to 9 months and 9 to 12 months
Source: ARA Content
Skillet Peach Pie
Ingredients
1 (10 ounce) package pie crust mix
6 fresh peaches - pitted, skinned, and sliced
1/2 cup white sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 tablespoons butter
Directions
Preheat oven to 425 degrees F (220 degrees C).
Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.
Nutritional Information
Amount Per Serving: Calories: 335 | Total Fat: 17.7g |
Cholesterol: 8mg
Source: Allrecipes.com
Peachy Bread Pudding with Caramel Sauce
Ingredients
2 cups fresh peaches — peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
Caramel Sauce
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
* If you prefer, you can omit the rum and use 2 teaspoons of vanilla extract in the caramel sauce instead.
Source: Allrecipes.com
Gluten-Free
Peach Crisps
Gluten–Free Peach Crisps makes 6-8 individual crisps, or one larger crisp
For the Filling:
6 cups peach slices (I used one bag of frozen, organic peach slices, with great results)
1/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
(extra butter for greasing the ramekins/pie plate)
For the Crusty Topping:
3/4 cup gluten–free oats
1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup brown sugar
1/3 cup butter, cut into small pieces
1/3 cup pecans/walnuts (whichever you prefer, or use both)
Preheat oven to 375. Grease 6-8 ramekins (or a large pie pan, if using). In a large bowl, toss the peach filling ingredients together until evenly combined.
For the crusty topping, place all ingredients, except the nuts, into a food processor. Pulse 10-15 times (holding down about 5 seconds/pulse), until a loose mixture created. Don’t worry if it’s not totally uniform, rustic is the look. Add nuts to mixture.
Evenly divide sugared peaches into greased ramekins. Sprinkle about two tablespoons of oat/butter mixture onto each of the crisps. You may want more or less topping, depending on your preference. If you have extra topping leftover, it freezes well and you can sprinkle it onto a different fruit later. Place ramekins on a baking sheet and bake for 30-35 minutes.
Source: www.thekitchn.com
Bigelow Tea
Herb Tea Smoothie
3/4 cup hot water
6 Bigelow herbal tea bags (Perfect Peach)
1 cup low-fat vanilla yogurt
1 cup frozen peaches (or any combination of berries of your choice)
Instructions:
In a measuring cup, combine hot water and tea bags. Allow to steep for 3-5 minutes. Remove tea bags.
Allow tea to cool, then place in the refrigerator until well chilled.
In a blender, combine the yogurt, frozen fruit, and ½ cup chilled tea. Puree until smooth.
Pour into glasses and serve with a straw.
Source: www.bigelowteablog.com
On June 16 1982, then President of the United States, Ronald Reagan proclaimed July as National Peach Month, but interestingly enough, many places celebrate August as National Peach month instead. July or August, either way, it doesn’t change the fact that the fleshy, sweet fruit tastes equally good whether you’re slurping down a peach smoothie on a hot day or gobbling warm peach cobbler with plenty of cool ice cream melting on top.
According to the proclamation filed with the Office of the Federal Register, back in 1982, peaches were a $365 million cash crop that bolstered the economy of 32 states. The United States was the world’s largest peach producer, providing more than 20 percent of the world’s peaches and exporting approximately 250 million pounds each year.
It was in recognition of the peaches’ contribution to the economy and food supply that Congress requested the President to designate July 1982 as National Peach Month.
Today, California is the No. 1 peach producing state — China grows the most peaches, though they generally do not export out of the country — followed by Georgia and South Carolina.
In July, the California Peach Festival, formerly known as the Marysville Peach Festival, just north of Sacramento, attracts approximately 30,000 people to this two-day street fair that celebrates the delicious and juicy fruit.
On their website, www.fillyourplate.org, the Arizona Farm Bureau shared some interesting facts about peaches in celebration of National Peach month.
• The peach originated in China and has been cultivated at least since 1000 B.C.E. It has special significance in Chinese culture: the peach has mystical attributes, and supposedly brings luck, abundance and protection.
• The peach tree is considered to be the tree of life and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides.
• The Romans called the peaches “Persian apples” naming them after the country that introduced peaches to the West.
• Spaniards brought peaches to South America and the French introduced them to Louisiana. The English took them to their Jamestown and Massachusetts colonies.
• Columbus brought peach trees to America on his second and third voyages.
• China is the largest world producer of peaches, with Italy second.
• California produces more than 50 percent of the peaches in the United States (and grows 175 different varieties).
• So many peaches are grown in Georgia that it became known as the Peach State.
• True wild peaches are only found in China. Unlike the cultivated fruit, the wild fruit is small, sour and very fuzzy.
• Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories.
• You can ripen peaches by placing them in a brown paper bag for two to three days.
• Sliced, fresh peaches should be tossed in lemon or lime juice to prevent browning.
• Nectarines are a variety of peach with a smooth skin, not a cross between a peach and a plum.
• The juice from peaches makes a wonderful moisturizer, and it can be found in many brands of cosmetics.
• A peach pit contains hydrocyanic acid, which is a poisonous substance.
• Like the plum and the apricot, the peach is a member of the rose family (rosaceae), distinguished by its velvety skin. It is classified as a drupe, a fruit with a hard stone.
And now for some fun, useless trivia for those who like to collect conversational tidbits:
• The term, “you’re a real peach” originated from the tradition of giving a peach to the friend you liked.
• Most peaches are cultivated by grafting different combinations of rootstocks to scions.
• There are over 700 varieties of peaches — some Chinese varieties are even flat like hockey pucks.
• Peaches are the third most popular fruit grown in America.
• The United States provides about one-fourth (25 percent) of the world’s total supply of fresh peaches.
• The world’s largest peach is located in Gaffney, South Carolina, and weighs over 10,000 pounds. The city of Gaffney, near Greenville, built a water tower in the shape of a peach in 1981.
• Many stories have been written about peaches including James and the Giant Peach, which was eventually made into a movie of the same name, and Momotaro, the Peach Boy; a Japanese Fairy Tale.
Sources:
The nibble.com
http://www.inmamaskitchen.com/FOOD_IS_ART/peacharticle.html
http://www.factmonster.com/ipka/A0781683.html#A0781693
