Colorado Peach Recipes

Colorado Peaches are great on their own, but here are some recipes that will showcase the sweetest, juiciest peaches in the world.

Unfortunately, the Gourmet Magazine article about "America's Best Peaches" is not online, but this Peaches Foster recipe from Gourmet is fabulous.

Here are some more of our favorites:

WALCHER ORCHARDS PEACH CRISP
4 Fresh Peaches
1 Cup Flour
1 Cup Brown Sugar
1 Cup Oatmeal
1 Cup Butter, Melted
1 Cup Chopped Walnuts (Optional)

Peel and Slice the peaches into a 9x9 baking dish. Set aside. In a separate bowl, combine flour, brown sugar, oatmeal, and butter. Spread the mixture over the peaches. Bake at 375 for 45 minutes to one hour. Serve warm with half-and-half, or ice cream. Smile.

KAREN'S PEACH CRISP
(Karen Hayashi, Grand Junction)
5 Peaches, peeled and sliced
3/4 Cup firmly packed brown sugar
1/2 Cup flour
1/3 Cup rolled oats
1/3 Cup butter, room temperature
1 Teaspoon cinnamon (optional)

Place peaches in 8x8" or 10x6" baking dish. Combine all other ingredients. Sprinkle over the peaches. Bake at 375 °F for 40-45 minutes. Serve warm with ice cream.

PEACH ALMOND BOATS
3 Peaches, peeled and halved
1/2 Cup almond paste (comes in tubes)
3 Tablespoons hot water
1 Teaspoon lemon juice
Stick of butter

Peel the peaches and cut in half. In blender or food processor, puree the almond paste, water and lemon juice. Spoon about a tablespoon of the mixture into each peach half, leaving an indent for the butter. Put a slice of butter in each one, then place on a cookie sheet and bake at 400 °F until almond paste turns brown, about 25 minutes.
Serves 6.

BAILEY'S IRISH PEACHES
4 Peaches, peeled and sliced
Vanilla ice cream
Bailey's Irish Cream
Nutmeg

Here's a simple but decadent variation on an old theme. Peel and slice the peaches. Spoon them over a bowl of vanilla ice cream, then top with Bailey's Irish Cream, and add a dash of nutmeg. Life is good.

PEACH PARFAITS
4-6 peeled, sliced peaches
1 Package Cheesecake-flavored Jell-O instant pudding
2 Cups Cold Milk
Whipped Cream

Whisk instant pudding into cold milk and beat 2 minutes. Let it stand 5 minutes to set. Layer peaches and pudding into parfait glasses. Add a dollop of whipped cream and top with a peach slice or a cherry. Chill and serve. Makes 4 glasses.

PEACH CUSTARD PIE
(Naomi Nigro,Colo.)
1 Unbaked 9" pie crust
2 Cups peaches, peeled and sliced
2-4 Egg yolks
1/3 Cup maple syrup
1 Cup plain yogurt
1 Teaspoon vanilla extract
1/2 Teaspoon cinnamon
1/4 Teaspoon salt
Ice cream for topping (optional)
Preheat oven to 375 °F.

Spread peach slices in the unbaked pie shell. Combine remaining ingredients in blender until frothy. Pour over the peaches. Bake 45 minutes or until solid in the center. Cool at least one hour before slicing. Serve chilled or at room temperature. Top with ice cream if desired.

GREG'S PEACH SCHMOOZIES
Want to schmooze your business and political associates? Get out the blender - nothing is as simple or satisfying:
1/2 of 14-oz. Can Sweetened Condensed Milk
3 Fresh Peaches, pitted and peeled
Puree in Blender, then add ice to fill blender. To taste, add cinnamon, cloves, or your favorite spice.
That's it. Makes 4 8-oz. glasses, and new friends.

PEACH PUDDING POUND CAKE
4 Eggs
2/3 Cup sugar
3/4 Cup plus 2 tablespoons sifted flour
1 Teaspoon baking powder
1/4 Cup ground almonds
4 Tablespoons melted butter
1 Teaspoon vanilla extract
3 Peaches, peeled and halved
Ice cream or half-and-half, for serving
Preheat oven to 350 °F and grease a 9-inch spring form pan.
Beat together the eggs and sugar until well blended and pale. Combine flour, baking powder and almonds. Fold the dry ingredients into the eggs in 2-3 batches, adding the butter and vanilla at the end, Mix well, but don't beat. Pour the mixture into the spring form pan, then arrange the peach halves upside-down on top. Bake about 45 minutes, until a toothpick comes out clean. The batter will rise and surround the peach halves, nearly hiding them. Cool slightly, then remove pan, cut into wedges, and serve with half-and-half or ice cream. For extra pleasure, use a butter-almond or bourbon-pecan ice cream!

UNBAKED PEACH PIE
Diane K., GJ Farmers Market
Filling:
1 cup crushed peaches
1 cup sugar
1/2 cup water
3 Tablespoons corn starch
2 drops vanilla extract
4-6 peeled, sliced peaches
Pre-baked pie crust

Combine filling ingredients in a saucepan and thicken on stove. Pour some filling into baked piecrust, then add a layer of sliced peaches. Add layers until pie is full. Chill and serve.

A VARIATION ON UNBAKED PEACH PIE
Dorothy Hessler, GJ Farmers Market
Filling:
1 1/2 cups water
3/4 cups sugar
2 Tablespoons corn starch
3-oz. Package of Jell-O
4-6 peeled, sliced peaches
Graham Cracker Crust
Whipped Cream

Cook filling ingredients until mixture turns clear and slightly thick. Add Jell-O and peaches and stir. Pour in Gram Cracker Crust, Chill until set. Top with Whipped Cream.

TRADITIONAL PEACH MELBA
One of the all-time classic, and easiest, peach desserts. Peach halves, with ice cream and raspberry sauce.
3 Fresh Peaches
1 pound of raspberries
2 tablespoons of sugar
3 Tablespoons Chambourd liqueur (optional)
Vanilla Ice Cream

To make the sauce, puree the raspberries and sugar in blender. Add the liqueur. Peel peaches and cut in half. Serve a peach half cut side up, topped with a scoop of ice cream, and pour raspberry sauce over the top. Serve immediately or chill. Serves 6.

FARMER'S MARKET COBBLER
4 Fresh Peaches
1 Cup Flour
1 Cup Milk
1 Cup Sugar
3 Teaspoons Baking Powder

Lightly butter the bottom of a 9x13 cake pan. Mix flour, milk, sugar, and baking powder; blend well and spread in bottom of cake pan. Peel and slice peaches and cover the batter. Sprinkle with sugar and cinnamon. Bake at 350 until cake batter rises and browns on top, about 30 minutes. Serve with ice cream. Enjoy.

SOUR CREAM PEACH CAKE
1 (2-layer) package yellow cake mix
3/4 cup melted butter
1 pound peaches, sliced, sweetened
2 cups sour cream
1/4 cup sugar
3 egg yolks
Cinnamon to taste

Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 9 x 12-inch cake pan. Layer peaches over top. Blend sour cream, sugar, and egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon. Bake at 350 °F for 30-35 minutes or until set. Yield: 12 servings.

CANNING BRANDIED PEACHES
(Brenda Mitchell)
24 Peaches, peeled and halved
5 Pounds sugar
1 Quart water, and 2-3 pints brandy
8 Sticks cinnamon and 2 tablespoons whole cloves

Boil sugar and water with spices, until clear. Add peaches and boil for 5 minutes. Remove peaches and place them in hot sterilized canning jars; continue boiling syrup until thick. Cool syrup and add the brandy. Place one stick cinnamon and 3 cloves in each jar and fill with syrup to 1/2" below rim. Process in canner 10 minutes in boiling water with at least 2" of water above the jars. Remove and cool to seal. Makes 8 quarts.

PEACH CREAM CHEESE DESSERT
3/4 c. flour
1 (4 serving) pkg. vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 c. milk
3 tbsp. melted margarine
1 (16 oz.) can drained peaches, chopped into bite-size pieces (save the juice)
1 (8 oz.) pkg. cream cheese
1 c. white sugar
1 tbsp. white sugar
1/2 tsp. Cinnamon

Mix flour, pudding and baking powder together. Combine and add to dry ingredients egg, milk and margarine. Pour into an 8x8x2 inch greased pan. Add peaches. Beat together cream cheese, 1/2 cup sugar and peach juice. Pour over the top. Then sprinkle with 1 tablespoon sugar and cinnamon. Bake at 350 °F for 45 minutes.

PEACH FILLED COFFEE CAKE
1 1/2 c. flour
1 c. sugar
2 tsp. double acting baking powder
2 tsp. grated lemon peel
1/8 tsp. salt
1 c. butter, softened
4 eggs
1 (29 oz.) can sliced peaches (well drained)

TOPPING:
1 c. flour
1/4 c. sugar
1 tbsp. grated lemon peel
1/2 c. melted butter
Preheat oven 350 °F. Grease 13x9 cake pan. Mix well first 7 ingredients. Increase speed to high for 4 minutes (scraping sides). Spread batter evenly in pan. Arrange peaches on top of batter. Sprinkle with topping. Mix: Add: Stir to form soft dough. Bake 45-50 minutes until golden and toothpick comes out clean.

PEACH COBBLER CRUMB CAKE
1 (16 oz.) can of peaches in light syrup
1 box yellow cake mix
1 cube of butter

Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 °F until golden brown. Serve with Cool Whip or alone.

FROZEN PEACH DAIQUIRIS
2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice

Combine all ingredients in blender; blend smooth. Pour into stemmed glasses. Garnish with peach and lime slices.
Makes three 6-oz drinks.

* For non-alcoholic version, substitute pineapple juice for rum and decrease sugar to 2 tablespoons.

PEACH & POPPY SEED MUFFINS
3/4 c. pureed peaches (Jr. baby food)
1 tsp. baking soda
10 tbsp. butter
1 c. sugar
2 eggs
1 1/4 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
3 tbsp. poppy seeds

Stir soda into peaches and set aside. Cream butter and sugar until smooth. Add eggs, one at a time. Add vanilla. Combine flour and salt. Alternately add flour and peach mixture. Then add poppy seeds. Fill 12 muffin cups nearly to top. Bake at 350 °F for 20 to 25 minutes.

PEACH NUT BREAD
3 c. flour
1 tsp. salt
1 tbsp. cinnamon
1 tsp. soda
2 c. sugar
4 eggs, beaten
1 1/4 c. oil
2 c. peaches, blended
1 1/4 c. chopped nuts

Sift dry ingredients. Make a well and add remaining ingredients. Mix and pour into 2 greased and floured 9 x 5 x 3 inch loaf pans at 350 °F for 1 hour. May be baked in 6 small pans 40 minutes.

PEACH UPSIDE DOWN CAKE
2 lbs. Peaches
1/2 c. light brown sugar
2 1/4 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. sour cream

Heat oven to 350 °F. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50-55 minutes.

IMPERIAL PEACH SUNDAE
1 Cup chopped dried peaches
1 Cup Amaretto liqueur
1/2 Cup water
1/4 Cup sugar
1 Tablespoon ginger
2 Whole star anise
Vanilla ice cream
Toasted pine nuts

Combine the first 6 ingredients in medium saucepan and bring to a boil, stirring until sugar dissolves. Reduce heat to low, cover partially and simmer until peaches are tender (about 15 minutes). Cool completely to room temperature and discard the anise. Spoon peach sauce over ice cream, then sprinkle with pine nuts (any roasted nuts will work).

SIMPLE PEACH PIE
3-4 ripe peaches, peeled and halved, but not sliced
4 tablespoons melted butter
1 Cup sugar
2 Eggs, beaten

Start with your favorite piecrust recipe and make enough for top and bottom crusts. Fill the bottom crust with 6-8 peach halves (peeled and cut in half, not sliced), round side up. Blend the butter, sugar and eggs; pour the mixture over the peaches. Top with the top crust, poke a few holes, and bake at 350 for 45-60 minutes.

PEACH NUT BREAD 2
1 1/2 Cups sugar
1/2 Cup shortening
2 Eggs
2 1/4 Cups peach puree
2 Cups flour
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon nutmeg
1 Teaspoon vanilla
1 Cup chopped walnuts

Cream together the sugar and shortening. Add eggs and mix well. Add the peach puree and all dry ingredients and mix well. Add the vanilla and walnuts. Pour in greased and floured bread loaf pans and bake at 325 °F for about an hour, watching closely. Cool before removing from pans.

TAPIOCA PEACH PIE
Crust
9-inch Double Pie Crust - use your favorite recipe.
Filling
4 to 6 cups sliced, peeled fresh peaches (about 2-1/2 pounds or 3-4 large peaches)
3/4 cup sugar
1/2 package tapioca pudding mix, not instant (about 3 tablespoons plus 2-1/2 teaspoons)
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon cornstarch
1 tablespoon butter or margarine

For crust, prepare according to your recipe, or use a store-bought crust. Place in a 9-inch pie pan and pre-heat oven to 375°F.

For filling, combine peaches, sugar, pudding mix, nutmeg and cinnamon in large microwave-safe bowl. Cover lightly with waxed paper. Microwave at 100% (HIGH) 3 minutes. Stir in cornstarch. Microwave at 100% (HIGH) 3 minutes. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.

Cover pie with top crust. Cut slits in top crust to allow steam to escape. For glaze, brush with milk, if desired. Bake at 375°F for 35 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

PRESERVING PEACHES
Toward the end of the harvest, it's time to think about saving some for the winter. The late varieties (Hale, Elberta, and O'Henry) are best for canning and freezing because their thick skins are easier to peel and their firm texture holds up well in jars and freezer bags.

PEELING PEACHES
The quickest way to peel many peaches is the hot water method. Immerse them in boiling water for 30-60 seconds, then plunge them into ice water. The skins will slip right off.

FREEZING PEACHES
The simplest method for preserving peaches is freezing. Peel and slice them; to keep them from turning brown, sprinkle with sugar or Fruit Fresh (ascorbic acid). Then put them in Zip-lock bags and lay flat in freezer. They don't take up much room, and you can enjoy cobblers, pies and smoothies all winter.

CANNING PEACHES
Many people prefer canning because they don't require refrigeration, and have a very distinctive flavor. Wide-mouthed quart jars are best for these large peaches. Use the traditional water-bath method recommended with your canner.