Peach Pecan Pie

Recipe: Peach Pecan Pie

By | Farm Blog, Peaches, Recipes | No Comments

Ingredients:

¼ cup butter
¼ cup sugar
2 tbsp. flour
½ cup light corn syrup
¼ tsp. salt
3 eggs
1 ½ cup fresh peaches, diced
1 (9 inch) unbaked pastry shell
Topping:
¼ cup flour
¼ cup brown sugar
2 tbsp. butter
½ cup pecans, chopped

Instructions:

Cream together butter, sugar, and flour.
Stir in syrup and salt. Mix well.
Beat in eggs until well blended.
Add peaches.
Pour into pie shell.
Sprinkle with topping.
Bake at 400 degrees about 35 minutes.
Test with knife into filling, when knife comes out clean it is done.
Serve chilled.
Topping: Mix flour, brown sugar, butter, and pecans together and sprinkle over peaches in pie.

Insalata con Peche

Recipe: Insalata-con-Peche

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Ingredients:

1 (6-oz.) package spring greens mix
2 (8-oz.) packages fresh mozzarella cheese, sliced
2 large fresh, ripe peaches, peeled and thinly sliced
4 ounces thinly sliced prosciutto
½ tablespoon fresh thyme leaves
½ cup extra virgin olive oil
¼ cup fresh lemon juice
Salt and freshly ground pepper

Instructions:

Place greens on 4 serving plates.
Top with mozzarella, peaches, and prosciutto; sprinkle with thyme.
Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste.
Drizzle over salads.

Summertime Peach Ice Cream

Recipe: Summertime Peach Ice Cream

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Ingredients:

4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-ounce) can evaporated milk
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half

Instructions:

Combine peaches and sugar, and let stand 1 hour.
Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions.
Spoon into an airtight container, and freeze until firm.

Plum-tart

Recipe: Plum Tart

By | Farm Blog, Plums, Recipes | No Comments

Ingredients:

2 cups all-purpose flour
¾ cup finely chopped walnuts
¾ cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 ½ sticks), diced
1 egg yolk
2 pounds firm plums, pitted and quartered lengthwise

Instructions:

Preheat the oven to 400 degrees F.
Combine the flour, walnuts, and sugar in a large bowl.
Add the butter and the egg yolk.
Mix, either by hand or with an electric mixer, until crumbly.
Press 1 ½ cups of the crumb mixture in an even layer into the bottom of a 9 ½-inch springform or tart pan.
Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums.
Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.
Remove from the oven and cool for 10 minutes.
Remove from the pan and transfer the tart to a flat plate.
Serve warm or at room temperature.