So Many Peaches, So Little Time!

So Many Peaches, So Little Time!

Having spent most of my life in peach country I might be biased but peaches are simply my favorite fruit! Nothing matches their flavor, and their versatility. That’s right -- versatility.

Early this year, I set out to compile a peach recipe book. I decided I wanted to show that there were many uses for peaches, above and beyond just sticking them in a pie or cobbler. Don’t get me wrong. Peach pies and cobblers are among my favorite desserts, however, peaches can also shine in delicious main dishes and side dishes, and even soups and salads!

My efforts to prove the versatility of the peach resulted in my new cookbook -- Peach 101: Recipes Your Mother Never Told You About. -- which was released nationally last week. The book contains 101 ways to “enjoy sweet and sassy peaches” as well as tips on selecting and storing the wonderful fruit.

In honor of the local harvest celebration -- Peach Days -- that's held in my hometown every September, I want to share two of my favorite recipes from the book: Peach Syrup and Peaches ‘n Chips with Cinnamon Sauce. Peach Syrup is wonderful on pancakes and waffles and Peaches ‘n Chips not only provides a delicious new use for fresh peaches but it’s fast, easy, and sure to please every member of the family!

Peach Syrup

1-½ cups sugar
½ cup water
3 cups fresh or canned peaches, pureed
1 tablespoon lemon juice

Combine sugar and water in a medium saucepan. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add peach puree. Return to a low boil and boil for 5 additional minutes. Remove from heat. Add lemon juice. Store in the refrigerator in tightly sealed container for up to 3-5 days.


Peaches ‘n Chips with Cinnamon Sauce

1 sheet puff pastry dough
Fresh ripe peaches, peeled and sliced
Vanilla Ice Cream

Preheat oven according to pastry dough package directions.

Lay out the pastry dough on an ungreased cookie sheet. With a pizza cutter, or small knife, cut the pastry dough into triangles the size of a tortilla chip. Separate the triangles, leaving about 1/8 inch between each one. Bake according to package directions or until puffed and golden brown. Serve warm with fresh sliced peaches and vanilla ice cream and top with cinnamon sauce for a yummy treat!

Cinnamon Sauce:

½ cup honey
¼ cup peach juice
1 cup powdered sugar
1 cup peach syrup
1 teaspoon cinnamon

I hope your family enjoys these two recipes as much as mine has!

In the coming weeks, I'll be sharing year round uses for peaches and all new recipes that aren't in the book, plus I'll be interviewing peach experts and giving you a look at the best peaches in the country.

A special thanks to Barnes and Noble and Borders for carrying my book!