Back to Recipes list

Peach Conserve
7 Cups sliced peeled peaches
2 Tablespoons whole allspice tied in a cheesecloth bag
4 cups sugar
3 ½ cups raisins
1 lemon peeled, quartered and sliced thin
1 orange peeled, quartered and sliced thin
1 cup coarsely chopped walnuts

Wash jars and lids in hot soapy water, rinse well. Place in a pot with a cloth or rack on bottom. Fill with hot water, heat to a boil and boil for 15 minutes. Keep glass in hot water until ready for use.

Prepare fruit as directed above. In a large pot, stir together all ingredients except the walnuts; heat to a boil. Stirring frequently, boil gently for 20-25 minutes. Remove the allspice in cheesecloth bag. Stir in walnuts. Fill jars to ¼ inch from top. Wipe top of jar with a clean cloth, add cap and screw on hand tight. Invert jar for a minute.
Store in a cool dark place for up to 6 months.


Spinach Salad with Peaches and Pecans
3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppy seed salad dressing

1 Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a
single layer on a baking sheet and roast in preheated oven for 7-10
minutes, until they just begin to darken. Remove from oven and set
aside.
2 Peel peaches (if desired) and slice into bite-sized segments. Combine
peaches, spinach and pecans in a large bowl. Toss with dressing until
evenly coated, adding a little additional dressing, if necessary.


Pan-Grilled Salmon Steaks with Warm Fruit Sauce
1 (15.5 ounce) can sliced peaches, drained and coarsely chopped or 2
cups of fresh peaches, peeled and sliced
1 (8 ounce) can pineapple chunks, un-drained
2 tablespoons white sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
2 tablespoons lemon juice
4 (6 ounce) salmon steaks
1/4 cup sliced almonds, toasted (optional)

1 In medium saucepan, combine peaches, pineapple with juice, sugar,
cornstarch and ginger; bring to a boil over medium-high heat. Cook and
stir 1 minute or until mixture thickens. Stir in lemon juice; set aside.

2 Meanwhile, grill salmon over medium-hot coals (or broil on rack of
broiler pan 3 to 4 inches from heat) 7 to 11 minutes or until fish is
cooked to desired doneness, turning once.
3 Serve salmon with sauce and sprinkle with almonds, if desired.


Peach Cobbler
1 1/2 Tbs. Cornstarch
1/4-1/3 cup brown sugar
1/2 cup cold water
4 cups sliced peaches
1 Tbs. butter
1 Tbs. lemon juice
mix 1st 3 ingredients together, add peaches, cook until thickened. Add
butter, lemon juice. Pour into an 8" baking dish. Add biscuit topper.
Biscuit topper:
Sift together: 1 c flour, 1 Tbs. sugar, 1 1/2 tsp. baking powder and 1/4
salt. Cut in 1/4 C butter until mixture resembles coarse crumbs. Mix
1/4 milk and 1 slightly beaten egg, add all at once to dry ingredients.
Stir to moisten. Drop by spoonfuls atop HOT fruit. sprinkle top with
sugar. Bake at 400 degrees for 20 minutes. Serves 6.