Pickled Peaches

Source: This recipe was submitted to the North Carolina Peach Growers Society by Paige Burns of Southern Pines, who said it originally came from the chef at Crooks Corner in Chapel Hill.

Before cranberries, imported from the Northeast, were available in North Carolina, pickled peaches were a staple on the Thanksgiving dinner table. In many places around the state, they still are.

Ingredients:

8 pounds small or medium-sized prepared peaches

2 tablespoons whole cloves

4 two-inch pieces of stick cinnamon

2 pounds sugar (4.5 cups)

1 quart vinegar

1 pint water

What to do:

Wash and peel peaches. Put cloves and cinnamon loosely in a clean, thin white cloth and tie the top tightly. Cook together the spices, sugar, vinegar and water for ten minutes. Add the peaches. Cook slowly until tender, but not broken. Let sit overnight.

In the morning, remove the spices. Drain the syrup from the peaches and boil the syrup until thickened. Pack the peaches in hot sterilized jars. Pour hot syrup over the peaches, filling the jars to the top. Process 20 minutes in a boiling water bath.

Yield: Seven to eight pints

 

Peach Sauce for Chicken

GottobeNC.com/inspiration

Ingredients:

1 NC peach sliced per chicken breast

2 green onions

½ teaspoon fresh ginger grated

1 cup white wine

2 tablespoons olive oil

What to do:

Sauté the onions in olive oil with salt and pepper.

Add ginger and cook 1 minute longer.

Add wine and simmer for 2 minutes.

Add peaches, turn to low and cook 2-3 minutes.

 

Tomato and Peach Caprese Salad

GottobeNC.com/inspiration

Ingredients:

2 cups grape tomatoes, halved

2 cups yellow grape tomatoes, halved

2 cups peach, diced with skin on

2 tablespoons olive oil

3 oz. small mozzarella balls

½ teaspoon salt

¼ teaspoon fresh ground pepper

1/3 cup basil, torn into pieces

What to do:

In a bowl combine all ingredients except the basil and toss gently. Top with basil. Serves 4.

 

Fresh Peach Bellini

GottobeNC.com/inspiration

Ingredients:

2 ripe NC peaches, seeded and diced

1 Tablespoon freshly squeezed lemon juice

1 teaspoon sugar

1 bottle chilled sparkling NC wine

What to do:

Place the peaches, lemon juice and sugar in the bowl of a food processor fitted with the steel blade and process until smooth.

Press the mixture through a sieve and discard the peach solids in the sieve.

Place 2 tablespoons of the peach puree into each glass and fill with cold wine.

Serve immediately.

 

Fresh Peach Lush

GottobeNC.com/inspiration

Ingredients:

First layer:

1 cup chopped pecans

1 cup plain flour

1/2 cup butter melted

Second layer:

8 oz. cream cheese, softened

8 oz. Cool Whip

1 cup powdered sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

Third layer:

3 cups sliced peaches

2 ½ tablespoons cornstarch

1 cup sugar

1 teaspoon almond flavoring

What to do:

First layer:

Mix above ingredients and spread in 13 x 9 pan. Bake at 350°F for 15 minutes. Cool completely.

Second layer:

Mix and spread over cooled crust.

Third layer:

Combine peaches, cornstarch and sugar. Cook over medium heat for about 5 minutes – until thick. Remove from heat and add flavoring. Cool completely and spread over second layer. Top dessert with 8 oz. Cool Whip.

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