• www.wedels.com

Peachy Summer Recipes

Is there anything more heavenly than a sweet peach, locally grown and perfectly ripe? There’s just something about that sweet nectar dripping down your chin (peaches are certainly not the tidiest of fruits) that harkens back to the good ol’ days when fresh fruit was purchased and enjoyed only in season. Peach season in West Michigan begins mid to late August and is eagerly awaited by true connoisseurs. In order to ensure that you get the most out of the season this year, we’ve put together three delicious recipes that will satisfy peach lovers everywhere.

NO CHURN PEACH ICE CREAM

  • 1 pint (2 cups) heavy whipping cream
  • 1 tablespoon vanilla
  • 1 (14 oz) can sweetened condensed milk
  • 4 large peaches, peeled and chopped
  • ¼ cup light brown sugar

Add peaches and brown sugar to pan and cook over medium heat until soft (3 – 5 minutes). Remove from heat and cool completely.

Add heavy whipping cream and vanilla to bowl of a stand mixer (or a large bowl if using an electric hand mixer). Whip heavy cream and vanilla until stiff peaks form. Add sweetened condensed milk and whisk until combined. Stir in cool peaches. Spoon mixture into a metal loaf pan (glass will work, but metal freezes ice cream better) Freeze for several hours, until frozen.

PEACH SANGRIA

  • 2 ½ cups sliced peaches
  • 1/3 cup granulated sugar
  • 1 cup peach vodka
  • 1/3 cup lemonade concentrate (thawed)
  • 1 bottle (750 ml) Moscato

Add peaches, peach vodka, lemonade concentrate, sugar, and Moscato to a large pitcher. Let the sangria rest over night (at least 8 hours). Serve chilled and enjoy!

CAST IRON PEACH COBBLER

FILLING:

  • 5 cups peaches, peeled and sliced
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ¼ cup boiling water
  • 1/8 teaspoon cinnamon

TOPPING:

  • 1 cup self rising flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon salt

Preheat oven to 350 degrees. In a cast iron skillet combine peaches, water and cinnamon. Bring to a boil, reduce heat and simmer for 10 minutes. Transfer cooked peaches to a separate bowl until ready to use. Add 4 tablespoons of butter to the skillet and melt over medium heat. Combine self-rising flour, sugar, milk, and salt. Mix well and pour into the skillet with the melted butter.

Transfer peaches (and sauce) back to the skillet (peach mixture will be on top of batter). Transfer cast iron skillet to oven and bake for 40 minutes or until golden brown. Serve warm with ice cream for the perfect summer dessert.

Leave a Reply

Your email address will not be published. Required fields are marked *