One of my great passions during the summer is fresh peaches. There are several places in Oklahoma, Texas and Arkansas that have the sweet and most aromatic peaches on the planet. In late August my favorite varieties finally begin to ripen, my mouth begins to water just thinking about it. This year I already have a plan for what culinary delights I will prepare with my glorious ripe wonders.
My first priority is canning and freezing as much as I can. Then I begin to cook fresh cobblers and tarts for a sweet taste of peach heaven.
Here are a couple of my favorites this season:
- 2-2/3 cups finely chopped peeled peaches
- 1-1/2 cups crushed raspberries
- 3 cups sugar
- 1-1/2 teaspoons lemon juice
- In a Dutch oven, combine all ingredients. Cook over low heat,
- stirring occasionally, until sugar has dissolved and mixture is
- bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15
- minutes, stirring constantly. Remove from the heat; skim off foam.
- Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in.
- headspace. Remove air bubbles, wipe rims and adjust lids. Process
- for 15 minutes in a boiling-water canner. Yield: 5 half-pints.
Raspberries and peaches, my two favorite fruits and they are both in one luscious jam. I prefer to make jam because it contains the fruit pulp as opposed to jelly that contains only the fruit juice. Having a pantry full of jam to share with friends and family makes me feel happy and accomplished. This recipe only has FOUR ingredients and is from the Taste of Home Canning and Preserving special publication. If you missed it on newsstands you can find it at http://www.shoptasteofhome.com
Here is a peach cobbler that I can’t wait to make! This is what fresh tastes like, warm peaches with a tender, crunchy praline crust to top it all off.
- 1-1/2 cups plus 2 teaspoons sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cup water
- 8 cups sliced peeled fresh peaches
- 2 cups self-rising flour
- 1/2 cup shortening
- 1/2 cup buttermilk
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 cup chopped pecans
- In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon.
- Stir in water until smooth. Add peaches. Bring to a boil over medium
- heat; cook and stir for 2 minutes or until thickened. Pour into a
- lightly greased 13-in. x 9-in. baking dish; set aside.
- In a bowl, combine flour and remaining sugar; cut in shortening until
- mixture resembles coarse crumbs. Add buttermilk and stir just until
- moistened. If needed, add additional buttermilk, 1 tablespoon at a
- time, until dough clings together. Turn onto a floured surface;
- knead gently 6 to 8 times. Roll into a 12-in. x 8-in. rectangle.
- Combine butter, brown sugar and pecans; spread over the dough to
- within 1/2 in. of edges. Starting with long side, roll up jelly-roll
- style. Cut into twelve 1-in. pieces. Place on top of the peach
- mixture. Bake, uncovered, at 400° for 25-30 minutes or until
- golden brown. Yield: 12 servings.
Check out my Facebook page in August to see a picture of my cobbler and other peach delights!