So I just got a text; apparently my father just dropped by the house, handed my husband a large box full of slightly under-ripe peaches, said “For the love of god take these I was picking up windfalls and I have another bushel at home” and left.
The joys of having parents with a fruit orchard.
In a couple days once they ripen, I’m thinking peach pie 🙂
Would you like:
A: my recipe for peach habanero bbq sauce
B: my recipe for peach raspberry cordial
C: my recipe for peach fritter quick bread?PLEASE
A: Peach Habanero BBQ Sauce
- 12 habanero peppers remove seeds, or keep them in for an even more extreme heat, chopped
- 4 large peaches, diced
- Splash of oil
- 1 diced onion
- 7 garlic cloves
- 1 cup apple cider vinegar vinegar
- ½ cup molasses
- ½ cup honey
- ½ cup yellow mustard
- ½ cup light brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon coriander
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon cloves
Saute peppers, peaches, onion, and garlic in oil until softened and onions are starting to brown. Add remaining ingredients and bring to a boil. Puree with an immersion blender. Season to taste with salt, pepper, and sweetener. I usually have to add a little extra sweetener.
B: Peach Raspberry Cordial
- 1 gallon Mason jar
- 1+ pound raspberries
- Lots of peaches
- Sugar
- High proof vodka
- Vanilla bean
Take mason jar, pack as tightly and as full of sliced peaches (skin on) and raspberries as you can. Insert 1 split vanilla bean. Top with sugar, fill jar with vodka. Shake well 2x daily for 3 weeks, then let sit for 3-4 months on a dark shelf, shaking every week.
C: Peach Fritter Quick Bread
Brown Sugar/Cinnamon Mixture:
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
Bread Loaf
- 2/3 cup white sugar
- ½ cup butter softened
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ cup milk or almond milk
- 3 peaches, peeled and diced, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Old-Fashioned Creme Glaze
- ½ cup of powdered sugar
- 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted
Instructions
- Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
- In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
- Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
- Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
- Mix milk into batter until smooth.
- Pour half the batter into the prepared loaf pan; add half the chopped peach mixture.
- Sprinkle ½ of the brown sugar/cinnamon mixture you set aside earlier, on top of peach layer.
- Pour the remaining batter over peach layer and top with remaining chopped peaches, then the remaining brown sugar/cinnamon mixture.
- Lightly pat peaches into batter; swirl brown sugar mixture through peaches using knife or spoon.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
- To make glaze, mix powdered sugar and milk or cream together until well mixed.
- Let cool for about 15 minutes before drizzling with glaze.
LET ME KNOW HOW YOU LIKE THESE THINGS
OOOOOOOOOOOO
Which sounds best?
That quick bread sounds AMAZING.
I’m always a slut for carbs.
OH MY GOD @systlin YOU KNOW WHAT THIS MEANS
If you make the raspberry cordial NOW, you’ll have it in time for Halloween. What colour is raspberry and peach together? ORANGE. Add frozen blackberries to the bottom of the glass. A little lemon balm as a garnish. BAM! HALLOWEEN DELICIOUSNESS.
FUCKIN’ HEL YOU’RE A GENIUS
It’s Peach Time ™ again, everyone hit @systlin up with your favorite peach recipie!
It’s also time to bring up the annual Georgia Vs Pallisade stype peach debate again: is a Peach supposed to be Firm and Delicately flavored or is it supposed to basically explode with syrupy juice the second you bite into it?