Peach-Cherry Ice Cream

In honor of National Ice Cream Month, enjoy this recipe. It's easy and egg-free! Peaches are ripe for the picking and cherries are abundant and affordable. No excuses!!

Peach-Cherry Ice Cream (Egg-Free) Recipe

Makes 1 quart (approx.)

1-1/2 pounds peaches, peeled and chopped into small pieces (about 4 medium)

1 cup cherries, pitted and chopped

¾ cups sugar

1 tablespoon Kirsch liqueur or Grand Marnier

1 teaspoon fresh-squeezed lemon juice

Pinch kosher salt

2 cups heavy whipping cream

1 teaspoon peach schnapps or vanilla extract

Place ice cream maker bowl into the freezer until fully frozen, about 24 hours. In a large bowl, combine peaches, cherries, half of sugar, liqueur, lemon juice and salt and allow to sit for 30 minutes.

In a medium saucepan, over medium heat, add cream with remaining sugar, Schnapps or vanilla. Stir to dissolve sugar, about 10 minutes. Remove from heat. Pour the cream mixture over the peaches and stir until combined. Cover with plastic wrap, making sure plastic is touching the top of the mixture. This prevents a skim from forming. Refrigerate

Overnight.

Once chilled, pour prepared mixture into chilled freezer bowl and prepare according to ice cream maker’s instructions. Pack into a freezer-safe container, place in freezer and allow to harden before serving. Consume within a few days.

Just Peachy Review by Port Arthur News

https://culinarypa.blogspot.com/2019/05/stay-just-peachy-all-year-long.html

Just Peachy Cookbook -- Now Available for Pre-order on Amazon

Hello All! 

I am proud to announce that my first cookbook, Just Peachy, published by Gibbs Smith, is available for pre-order on Amazon. I hope you will logon and purchase a copy!

https://www.amazon.com/Just-Peachy-Belinda-Smith-Sullivan/dp/142365126X/ref=sr_1_1?s=books&ie=UTF8&qid=1546540206&sr=1-1&keywords=just+peachy+cookbook

Peach Strawberry Crisp

After a while you learn to have a few "go-to" dishes that you can count on to save the day!! When it comes to last minute dessert, cakes and pies take too much time. But crisps and crumbles are perfect--so easy your fifth-graders can make them in very little time. Of course it always helps to have a few basic ingredients on hand. During the summer we always  have peaches and strawberries in the fridge. During the fall and winter months substitute with apple or pears and cranberries.

Peach Strawberry Crisp Recipe

Serves 6-8

Filling

4-5 cups peaches, peeled and sliced

1-2 cups strawberries, hulled and quartered

1 tablespoon cornstarch

1 cup brown sugar

2 tablespoons lemon juice, fresh-squeezed

1/2 teaspoon almond extract

Pinch, kosher salt

Topping

3/4 cup brown sugar

3/4 cup all-purpose flour

1/2 cups rolled oats

1/2 cup chopped walnuts

1/4 teaspoon kosher salt

1 teaspoon Chef Belinda Turkish Coffee Spice Mix

1/2 cup unsalted butter, melted

Preheat oven to 350F. Spray baking dish with cooking spray.

In a large bowl combine peaches, strawberries, cornstarch, sugar, lemon juice, extract and salt. Toss thoroughly to combine and spoon into prepared dish.

Make the topping by combining all ingredients until crumbly and sprinkle, evenly, over the top of the fruit mixture. Bake  for 40-45 minutes until top is golden brown and filling is bubbly. Remove from oven and cool slightly before serving.

(Thanks to Lodge Cast Iron for the perfect baking and serving dish!)

Peach-glazed Barbecue Ribs and Peach Strawberry Sangria

Peach overload at its best! Whenever I can combine my two favorite summer foods - barbecue ribs and peaches - into one meal, it doesn’t get any better than this!  And the beauty of it is I did not have to spend hours over a hot grill in the blistering sun cooking the ribs.  This slow-cooked oven recipe is beyond easy.  I put them in the oven before going to bed and let them cook through the night.  The next morning they are fork tender and perfect. The spicy peach barbecue sauce is the most time-consuming; but once you’ve made it, you should have enough to last through the summer. Add a few of your favorite “sides,” and enjoy with a pitcher of peach strawberry white sangria.  What a pleasant ending to a long holiday weekend!

Spicy Oven Ribs Recipe

Ingredients

Spareribs or baby back ribs

Chef Belinda Spices Grilling Rub - or your favorite dry rub

Spicy peach barbecue sauce (see recipe below)

Preparation

Heat oven to 200 degrees. 

Place slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle Chef Belinda Spices Grilling Rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form a sealed packet.  Refrigerate overnight, if possible, to allow meat to absorb flavor.

Put the rack on a baking sheet, and place in oven. Bake for 8-10 hours, until a fork easily penetrates the meat.

Open the packet and pour off the accumulated juices.  Refold the packet.   Make the spicy peach barbecue sauce.

Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or under the broiler, then coated with sauce.

Peach Barbecue Sauce Recpe

Ingredients

4 lb. peaches

1/4 cup fresh lemon juice

1/2 cup canola oil

1 large onion, chopped

6 garlic cloves, chopped

1 1/2 cups firmly packed dark brown sugar

1 cup cider vinegar

1/2 cup bourbon or water

1 cup Worcestershire sauce

1 cup ketchup

1 teaspoon crushed red pepper

1 tablespoons chili powder

Salt and freshly ground pepper, to taste

Preparation

Sterilize four one-pint jars and their lids.

Blanch and peel the peaches, then halve them and remove the pits. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl, add the peaches and stir to coat with the lemon juice.

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon (or water). Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.

Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, red pepper and chili powder.  

Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.

Ladle the hot sauce into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to one year. If a seal has failed, store the jar in the refrigerator for up to two weeks. 

Makes four one-pint jars. 

Peach and Strawberry Sangria Recipe

Ingredients *

3 peaches, sliced

1-1/2 cups strawberries, sliced

1/2 cup peach schnapps, or brandy

3 tablespoons sugar, optional

1 bottle white wine

2 cups sparkling water, or club soda

1 lemons, sliced

Preparation:

Combine strawberries and peaches in a pitcher.  Pour peach schnapps over fruit and sprinkle with sugar.  Refrigerate for 2 hours.

Stir in wine,  and sparkling water.  Add lemon slices.

Serve over ice.
* Try with any combination of your favorite fruits - kiwi, grapes, berries, pineapples, mango etc.

Peach Flaugnarde

Well, last weekend marked the end of peach season here in Edgefield County, South Carolina.  What a sad day for me as I made my final trek up Highway 25 to my favorite peach stand.  I can’t think of a better way to celebrate this much- loved fruit than with a flaugnarde.  As I peel, slice and freeze what's left of the ‘peck’ of peaches I purchased, I take some solace in knowing that at least a few more memorable desserts will still be concocted in my house over the next several months. Until next year...

Peach Flaugnarde Recipe 
Serves 6
Ingredients
1/2 tablespoon unsalted butter, at room temperature
7 tablespoons sugar
5 medium peaches, peeled and halved (or sliced)
2 large eggs
2 tablespoons peach liqueur
1/2 teaspoon vanilla
Pinch salt
1/2 cup whole milk
1/4 cup flour
Confectioners' sugar for dusting

Preparation
Heat oven to 375º. Butter a 9-inch quiche or pie dish; dust with 1 tablespoon sugar.
Arrange peach halves in bottom of dish.
In a blender, puree remaining 6 tablespoons sugar, eggs, liqueur, vanilla and salt until well blended. Add milk and flour; puree until smooth. Pour batter over peaches.
Bake until flaugnarde is set and knife inserted in center comes out clean, about 35 minutes. Cool completely. Dust with confectioners' sugar just before serving. 

Double Peach Whammy!! Peach Pecan Scones with Peach Marmalade

The wonderful thing about living in the middle of peach country is having an abundance of "just picked" goodness.  And the combination of that fresh taste with homemade scones and marmalade is an anytime of the day treat that is sure to delight. Just ask my beta "tasters" - my neighbors - who left my house last week with happy tummies, smiling faces and goodie bags! 
Do not let a lack of canning experience stop you from attempting to make this marmalade.  You do not need the full kit of canning equipment; and the jars are easily sterilized in the oven.

Peach Pecan Scones Recipe 
Ingredients:
2-3/4 cups bread flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
zest of one lemon
2 sticks cold unsalted butter, cup into pieces
1/2 cup heavy cream
1 egg
1 teaspoon vanilla
2 medium peaches, peeled and chopped
1/2 cup pecans, toasted and chopped
1/4 cup milk, or heavy cream
2 tablespoons sugar, for sprinkling on top
Glaze:
1/4 cup lemon juice
1 cup confectioner's sugar, sifted


Preparation:
Preheat oven to 400 degrees.  In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
Combine cream, egg, lemon zest and vanilla.  Stir into flour mixture with peaches and nuts until just combined. Pat dough into a 3/4" thick rectangle, about 6-7 inches wide.  Cut in half lengthwise; then cut each half into 6 wedges.
Place on a baking sheet.  Brush with milk and sprinkle with sugar.  Bake for 20-25 minutes or until golden brown.
Mix the lemon juice and confectioner's sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm scones. Makes one dozen scones.


Peach Marmalade Recipe
Ingredients:
4 pounds firm, ripe peaches (about 5 large peaches)
1 orange, thinly sliced, seeds removed
4 cups sugar

Preparation:

Drop peaches into boiling water to loosen skins - about 3-4 minutes; then into cold water. Gently peel off skins. Halve and pit the peaches and coarsely chop enough to yield 4 cups. Wash the orange; cut off ends and thinly slice and quarter. Discard seeds.

Combine peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking - about 40 minutes. (Cooking time will vary with degree of ripeness and type of peach.)

Meanwhile, put five half-pint (8 ounce) jars in a 300 degree oven for 20 minutes, to sterilize.  Put lids in a pot of boiling water for 10 minutes; leave in water until ready to cap jars.

Remove marmalade from heat and skim off any foam. Immediately fill the hot sterilized jars and seal. 

Make sure to stir up the marmalade as you go so that the fruit remains evenly distributed. Leave a 1/2 inch headspace in the jars; wipe clean the rims, and apply the lids.

Process for 10 minutes in a boiling water bath and then remove.  Leave jars undisturbed for at least 12 hours before checking the seals.  Wipe clean the jars and lids, and store for up to one year. Yields 5 half-pint (8 ounces) jars.