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BAKED PEACHES WITH MACAROONS

Ingredients:
  • 3 large peaches
  • 4 macaroons (or chopped coconut)
  • 3/4 cup Grand Marnier Liqueur

Cooking Instructions:

Peel peaches, cut in half, and remove the pit.   Remove some fruit from the pit area.   Fill the cavity with crumbled macaroons or coconut.   Place in a baking dish.  Pour Grand Marnier Liqueur over peaches.   Bake 30 minutes at 350 degrees.   Serve with ice cream or whipped cream.


FRESH PEACH CREAM PIE

Pie Ingredients:
  • 2 cups of fresh peaches, peeled and chopped
  • 1 unbaked pastry shell
  • 1 cup of sour cream
  • 3/4 cup of sugar
  • 2 teaspoons of flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of almond extract
  • 1 egg, beaten
Topping Ingredients:
  • 3 tablespoons of flour
  • 1 tablespoon of sugar
  • 3 tablespoons of cold butter
  • 3 tablespoons of chopped almonds

Cooking Instructions:

Combine sour cream, flour, salt, sugar, almond extract, and beaten egg.  Beat 3-4 minutes on medium speed.   Fold in peaches.  Pour into pastry shell and bake at 400 degrees for 25 minutes.   Remove from oven.  Combine topping ingredients and sprinkle over top of pie.   Bake an additional 10 minutes.  Chill and serve.

(from "Jersey Fresh Recipes" at www.state.nj.us)


FROZEN PEACHES AND CREAM MOUSSE

Ingredients:
  • 3 fresh peaches
  • 1 cup dairy sour cream
  • 1/4 cup Grenadine Syrup
  • 1 quart French Vanilla ice cream

Cooking Instructions:

Peel, pit, mash, and drain the peaches.   Combine drained peaches, sour cream, and 1/4 cup grenadine syrup.   Stir ice cream just until softened; fold in peach mixture.   Turn into a 5 cup mold.   Freeze firm.   Empty the mold onto serving plate and top with extra grenadine syrup if desired.   Garnish with additional fresh peach slices.


FROZEN PEACH JAM
(Yields 5-2/3 cups)

Ingredients:
  • 2-1/4 cups chopped or blended peaches
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon of "Fruit Fresh" (canning supplies section of grocery store)
  • 1 box "Sure-Jell" fruit pectin (canning supplies section of grocery store)
  • 5 cups sugar
  • 6 empty one-cup jars w/ lids

Cooking Instructions:

Mix first 4 ingredients and let set for 10 minutes.   Mix one box of "Sure-Jell" with 3/4 cup water and bring to a boil.   Boil vigorously for one full minute.   Mix "Sure-Jell" into fruit mixture and stir constantly for 3 minutes.   Ladle into jars and put on lids.   Let set for 24 hours and then freeze until ready to use.   After thawing, keep refrigerated.


PEACH CRUMB CAKE

Ingredients:
  • 2 cups sliced fresh peaches
  • vegetable cooking spray
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons reduced calorie margarine or butter, melted

Cooking Instructions:

Layer sliced peaches in bottom of an 8-inch square baking dish coated with vegetable cooking spray.   Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl; stir well.   Add margarine or butter and mix well.   Sprinkle graham cracker crumb mixture over peaches and bake at 350 degrees for 30 minutes.   You can add sugar or sugar substitute to graham cracker mix.  Serve warm or cold.   Can be served with "Cool Whip," whipped cream, yogurt, or ice cream.


PEACH DAIQUIRI
(One daiquiri, can be multiplied)

Ingredients:
  • juice from 1/2 lemon (tart) or 1/4 lemon (sweeter)
  • 3-oz Rum (light) or to preferred taste
  • 1 medium peach peeled and sectioned
  • 1 teaspoon sugar
  • 1/2 cup chopped ice

Cooking Instructions:

Mix contents in a blender.   Serve in a 6-oz frosted wine glass.   Can be garnished with mint and/or cherry.


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