Peaches
Peaches are a healthy and delicious fruit which are eaten as fresh fruit, canned, as jams or preserves or in a baked product. The peach is thought to have originated in China and are now grown in temperate and subtropical regions of the world. In the U.S. there are over 300 varieties of peaches grown.
It was mistakenly believed that peaches originated in Persia so they were named for that country. The nectarine is a variety of peach with a thin, smooth skin and they are also closely related to the almond.The peach has a center stone, or pit, surrounded by juicy flesh. The fruit can be classified as a clingstone (the flesh clings to the stone) or freestone (the pit falls away from the flesh readily). The flesh is either white or yellow. Yellow fleshed varieties are typically more acidic tasting that the white varieties.
Peaches are free of fat, salt, and cholesterol and are also good sources of vitamin A and vitamin C. If you purchase peaches that aren’t quite ripe, place them in a brown paper bag and leave the bag on a counter top at room temperature. If the peaches are ripe they can be stored for five to seven days in the fruit/vegetable bin in the refrigerator. Here are some great recipes from the Amish to use your ripened peaches.
Amish Peach Cobbler
1 c. flour
1 ¼ tsp. baking powder
1 tsp. nutmeg
½ tsp. salt
2 tbsp. softened butter
1 c. white sugar
6 to 8 peaches
½ c. brown sugar
1 tsp. almond extract
1 c. boiling water
Peel and slice peaches, set aside. Grease the bottom of a nine inch baking pan. Preheat oven to 350°F. Combine the flour, baking powder and salt in a small bowl and set aside. In a large bowl cream the butter, ½ c. of white sugar together. Add the flour mixture and beat well. Place half the peaches on the bottom of the greased pan. Sprinkle half the flour/butter mixture on top of the fruit. Layer the rest of the peaches over this mixture, then layer the rest of the flour mixture on top. In a small bowl combine the second ½ c. of white sugar and the ½ c. of brown sugar, sprinkle this mixture on top of the peaches/flour in the pan. Place the almond extract into a 1 c. measuring cup and fill with boiling water. Pour this over the top of the peaches/flour but don’t mixt. Bake for 1 hour. This is best served warm, along side a generous scoop of vanilla ice cream or whipped cream.
Amish Peach Pineapple Preserves
6 c fresh peaches, sliced
2 c crushed pineapple, undrained
6 c sugar
6 oz pkg orange jello
Cook fruit & sugar for 20 minutes over medium heat; stir constantly. Remove from heat & stir in jello; stir until dissolved. Put in hot sterilized jars & seal.
Peach Pie
4 cups peeled and sliced peaches
½ c. sugar
¼ tsp. salt
2 ½ tbps. Tapioca
1 nine inch pie shell (unbaked)
2 ½ tbsp. butter, melted
¼ c. flour
½ tsp. cinnamon
1/3 c. brown sugar
Preheat oven to 425 °F. In a large bowl, lightly mix together the peaches, sugar, salt and tapioca. Let this mixture sit for 10 minutes to let the flavors meld, then spoon into the pie shell. In a small bowl, mix melted butter, flour, cinnamon and brown sugar together. Sprinkle this mixture onto the peaches pie. Bake for 45 to 50 minutes. Remove from oven an allow to cool on baking rack.
