I always made jam & used the recipe on the box of Sure-Jell. Nothing's better than homemade peach jam in the middle of winter.
We'd use it on pancakes & french toast when I didn't have time to make peach "syrup". Yum!
Here's the recipe for the syrup.
Fruit Pancake Syrup
½ c sugar
3 Tbl cornstarch
2 c water
2 c fruit, fresh or frozen
Bring sugar, cornstarch & water to boil, stirring constantly. Add fruit & simmer until tender.
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This recipe was a real hit here, but I have to admit I adjusted it to use less sugar - even when using fresh peaches that hadn't been packed in syrup, you know?
PEACH FRENCH TOAST
1 c packed brown sugar
½ c butter or margarine
2 Tbl water
1 can sliced peaches, drained (29 oz.)
12 slices French Bread, 3/4 inch thick (day old)
5 eggs
1½ c milk
1 Tbl vanilla
ground cinnamon
In a saucepan, bring brown sugar, water & butter to a boil. Reduce heat & simmer for 10 minutes, stirring frequently. Pour into a greased 13x9x2 inch pan. Top with peaches, arranging bread over peaches.
In a bowl whisk together eggs, milk & vanilla, slowly pour over bread. Cover with foil and refrigerate over night.
Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon.
Bake at 350 for 20 minutes covered. Remove cover & cook for 25-30 minutes or until bread is golden brown.
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This is the recipe I use for pie - it was my grandmother's & you just don't mess with success, you know?
Peach Pie
2 eggs
1 c sugar
2 Tbl flour
peaches
Mix eggs & sugar. Add flour & pour over peaches in a 9” crust. Bake at 425 for 10 min. Reduce heat & bake at 375 until done.
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This is awesome! Much like a Fresh Strawberry Pie. The fruit holds it's shape & doesn't taste "cooked". Yum!
Fresh Peach Pie
1 c sugar
4 Tbl cornstarch
2 Tbl corn syrup
1 c water
3 Tbl peach jello powder
4-6 fresh peaches
baked pie shell
Combine sugar, cornstarch & corn syrup in heavy saucepan. Gradually add water & cook until thick & clear. Stir in gelatin. Cool until lukewarm. Meanwhile, peel & slice peaches. Combine with glaze & pour into baked pie shell. Refrigerate 1 hour. Garnish with whipped cream. Alternate: Use a ‘Nilla Wafer crumb crust.
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Parshing Ponakucka aka Peach Fritters
½ c sugar
2 eggs, well beaten
1/3 c butter
2 c flour
3 tsp baking powder
½ tsp salt
1 c milk
½ tsp lemon juice
½ tsp vanilla
1½ c peaches, chopped
Cream butter & sugar; add eggs & beat well. Sift dry ingredients together. Add dry ingredients & butter mixture alternately to milk. Fold in peaches, lemon juice & vanilla. Drop by teaspoonfuls into hot fat & fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar.
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This may sound weird, but it's actually quite good - especially with ham!
Peach Catsup
from Carla Emery’s Old Fashioned Cook Book
1 qt peaches (remove stone & cut into sections)
1 chopped onion
1 c sugar
½ c vinegar
¼ tsp salt
¼ tsp allspice
½ tsp cloves, ground
½ tsp cinnamon
Combine ingredients & boil 1 hour. Fill jars & seal.
This catsup compliments ham or game meats.
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Pasta Fruit Salad
Source:Taste of Home
3 c uncooked medium pasta shells
20 oz unsweetened pineapple chunks -- drained
1 lg navel orange, peeled, sectioned and -- halved
1 c halved green grapes
1 c halved red grapes
1 med apple, chopped
1 lg firm banana, 1/4" slices
8 oz plain yogurt
1/4 c orange juice concentrate
Cook pasta. Drain and rinse in cold water.
Place in a large bowl. Add the fruit.
Combine the yogurt and orange juice concentrate. Pour over salad and toss to coat.
Cover and chill for several hours.
[Substitutions I've used when making this:
Raspberry pieces - dried raspberries
Mandarin oranges
2 Fresh peaches
vanilla yogurt
orange-strawberry juice blend]
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I haven't tried this one yet, but it sounds good.
Glow Pork Chops (3.5 PTS)
5 whole pork loin chops -- (5 to 6)
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
8 ounces tomato sauce
29 ounces cling peach halves
1/4 cup vinegar
to taste Salt and pepper
Lightly brown pork chops on both sides. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook 4 to 6 hours.
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Then there are these Disney recipes:
Peach Cobbler
2007 Food & Wine Festival
Equipment: 14" Dutch oven
For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup
For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch
For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.
For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.
Quick Peach Cobbler
2007 Food & Wine Festival
Equipment: 16" Dutch oven
3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice
Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).
