Everyday Minerals | Everyday Naturals

God these peaches look tasty! It's a real pleasure in the summer...(and apricots too!)
I can't cook so I don't have any recipe to share, but i'll try the Peach-BBQ soon, that's a great idea!

One of my favorite things to do with peaches is actually to make salsa. I'm not a super huge fan of "burn your mouth" salsas, so for me, peach salsa has a nice kick, but is mellowed out with some sweetness. I especially love it with blue corn tortilla chips.

Here's a recipe from "Taste of Home"

Peach & Mango Salsa

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro

Directions: Mix it all together. Let it sit for a few so the flavors mingle. Eat with chips. Ta Da!

One of my favorite recipes is peach tiramisù, a good variation of a classic italian dessert. No baking is required, so it's a good dish to prepare on summer.

Peach Tiramisù

Ingredients

4 peaches
500g mascarpone cheese
4 eggs
peach juice
24 ladyfinger biscuits (savoiardi)
125g sugar
cocoa powder

Directions

Making the mascarpone cream:

In a large bowl stir until smooth eggs yolks and sugar. Add mascarpone cheese. Stir until smooth and set aside. In a metal or glass bowl, beat egg whites until whites are frothy, glossy and form soft peaks. Add whipped-up egg whites to the mix of sugar and yolks. Carefully fold in until just combined. The cream is ready. Peel and cut up the peaches and add them to the cream.

Assembling the dessert:

Pour peach juice (or a liqueur, if you prefer) into a shallow bowl. Dip ladyfingers quickly into juice, just enough to moisten them (do not sit them in the liquid or they will go soggy). Fit the biscuits into a serving dish and layer over mascarpone cream. Add layers of biscuits and cream until ingredients end, finishing with a layer of cream on the top. Cover the top with cocoa powder. Refrigerate and let rest for at least 2 to 3 hours so biscuits have time to soften and the flavours can develop.

You can also use strawberries or raspberries instead of peaches.





A strawberries version:



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I think that once you find the perfect peach, you dont need to do anything to eat. Just enjoy

This is so good. it is baked chicken with peaches

http://allrecipes.com//Recipe/baked-chicken-with-peaches/Detail.aspx

Peach Vinaigrette Perfect for summer!

* 1 medium yellow peach
* 3 Tbsp. extra virgin olive oil
* 3 Tbsp.red wine or sherry vinegar
* 1/2 tsp. salt
* 1/4 tsp. cayenne pepper

Preparation:

1. Peel and pit one peach. Cut into chunks and place in a blender with oil, vinegar, salt, and cayenne. Whirl until smooth.

I actually just tried this and it was quite good. It is kind of scary to look at but it is really good non the less

Ingredients for Peach Fluff Recipe

* 1 cup sugar
* 1 cup thick cream
* 2 egg whites
* 4 cups sliced peaches

Instructions

1. Add half the sugar to the cream, stir until the sugar is dissolved, and then add the whites of the eggs beaten stiff.
2. Place the sliced peaches in a dish, sprinkle them with the remainder of the sugar, pour on the cream mixture.
3. The cream, eggs, and fruit should be placed on ice at least two hours before the dish is to be prepared and should be kept in the ice box until needed.

* 3 egg, beaten
* 1 3/4 cups white sugar
* 1 cup vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 2 cups fresh peaches - peeled, pitted and sliced
* 1/2 cup chopped pecans

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
3. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

I have not actually tried this but it looks really good and got great reviews


Ingredients

* 4 peaches, halved, pitted, and cut into 1/2-inch dice
* 1/2 small red onion, cut into 1/4-inch dice
* 4 green onions, including green tops, thinly sliced
* 2 medium tomatoes, cored, seeded, and cut into 1/2-inch dice
* 1 jalapeno chile, seeds and ribs removed, finely minced
* 1/2 cup chopped fresh cilantro leaves
* 1 lemon, juiced
* 1 lime, juiced
* 2 tablespoons pure olive oil
* 1 (1 ounce) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Directions

1. In a medium bowl, combine the peaches, red onion, green onions, tomatoes, jalapeno, and cilantro. In a measuring cup, stir together the lemon juice, lime juice, oil, and package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Stir until the seasoning mix dissolves, and then pour over the peach mixture. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour to allow the flavors to meld.

Ingredients

* 1 (15 ounce) package pastry for a 9 inch double crust pie
* 1 egg, beaten
* 5 cups sliced peeled peaches
* 2 tablespoons lemon juice
* 1/2 cup all-purpose flour
* 1 cup white sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons butter

Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

I love this post and I love peaches lol

Peach Sweet Tea

Peach Iced Tea

* 3 12 oz. cans of peach juice
* 2 quarts of tea
* 1 cup of sugar
* ¼ cup of lemon juice (optional)

1. Prepare tea as in above recipe, adding the peach juice and lemon juice to the final product.
2. Chill, garnish with a peach slice or sprig of mint, serve and enjoy!

To turn the above recipe into an alcoholic concoction, try adding a shot of your favorite whisky per glass.

Read more at Suite101: Peach and Sweet Iced Tea Recipes: The Southern Beverage of Choice http://southerncuisine.suite10...z0vpiw5fyf

yummy! Peach iced cream


Ingredients

* 2 1/2 pounds fresh peaches - peeled, pitted and chopped
* 1/2 cup white sugar
* 1 pint half-and-half cream
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 teaspoon vanilla extract
* 2 cups whole milk, or as needed

Directions

1. Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
2. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
3. Follow the manufacturer's instructions to freeze the ice cream.

As in our family we have lots of Birthdays during this period of a year we usually enjoy the celebrations-barbeques in the yard. I love peaches and especially like to combine them with meat. The combination is heavenly...
So, I have two favourite recipes...

"Fizzy Peach"

Ingredients:
Champagne, freshly squeezed peach juice, brandy and mint leaves.

Directions:
Combine 1/2 of Champagne bottle with 150 ml of peach juice, add a little bit of brandy. Serve in champagne glasses decorated by mint leaves.

"Hot Peach" Served with meat

Mix 1 blanched and chopped ripe with 1 tablespoon of dried chili flakes, finely chopped small red onion and black pepper. Serve with meat.

I found this recipe and would definitely advise to try!!!!!

Summery Fresh Fruit Iced Tea / Tea Punch

Ingredients :

1/2 cup finely diced strawberries
1/2 cup finely diced fresh mint
2 cups room temperature water (for strawberry mixture, step 1)
boiling water (for tea mixture, step 2)
1 black tea bag (I like green tea sometimes)
1/2 medium Pineapple, diced finely
2 peaches, peeled and diced finely
1 mango, peeled and diced finely
water (for tea-pineapple-peach-mango mixture, step 3)

Directions:

1. In a measuring cup, mix together strawberries, mint and 2 cups water. Pour mixture into ice-cube trays. Freeze.

2. In a cup, pour boiling water onto tea bag and leave to steep for 2 minutes. Remove tea bag and leave tea to cool (put in the fridge if you want).

3. Put tea, pineapple, peaches, and mango into a large jug. Cover with water and place in the fridge for 1 to 2 hours.

4. By now, the ice cubes should have frozen. Put half of them into the jug with the Tea Mix and the other half into glasses. Serve!

Makes: 1 Large Jug, Preparation time: Couple of hours

Here's a fabulous recipe courtesy of Fatfree Vegan Kitchen. You can check the blog out at [urlhttp://blog.fatfreevegan.com/]

Peach Upside-Down Cake

Dry ingredients:
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/2 tsp ginger
1/2 cup natural sugar
1/8 teaspoon salt

Liquid ingredients:
1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
1/2 tsp vanilla extract
1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)

4 cups peeled and sliced peaches
2 tablespoons natural, raw or brown sugar
1/4 cup natural, raw or brown sugar
2 tablespoons water

Preheat oven to 350F.

Combine the dry ingredients in a medium-sized mixing bowl. Combine the liquid ingredients in a separate bowl. Set aside without mixing them together.

Combine the peaches with the 2 tablespoons of sugar. Wipe or spray a 10-inch, well-seasoned cast iron skillet with oil. (This step is very important if you want to be able to get the cake out of the pan.) Begin heating it and add the 1/4 cup (or more) of sugar and the water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced (but be careful not to burn it). Place the peaches on top of the sugar and remove from heat:

Add the liquid ingredients to the dry, stirring briefly, just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven (you may want to place a cookie sheet or foil on the shelf below it to catch drips) and bake until the sides of the cake pull away from the edges of the pan and a toothpick comes out clean (about 30-40 minutes).

Allow the cake to cool in the pan for about 15-30 minutes. Then, run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake:

Be sure to scrape any caramelized juices from the pan and smooth them over the peaches. Voilà! Peach Upside-Down Cake:

Serve warm or at room temperature, alone or with vanilla non-dairy ice cream. Makes about 6 servings. Well, maybe 8, if you like skinny pieces!

Each serving (based on provides 148 Calories (kcal); 1g Total Fat; (2% calories from fat); 2g Protein; 36g Carbohydrate; 0mg Cholesterol; 166mg Sodium; 2g Fiber.

How about a chinese sponge cake topped with peaches?

Here's a recipe by Rhonda Parkinson from: http://chinesefood.about.com/o...gecake.htm

The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutesIngredients:
•1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
•1 tsp baking powder
•1/4 tsp salt
•5 eggs
•1/2 teaspoon cream of tartar
•3/4 cup sugar
•1 tsp almond extract
Preparation:
Line an 8 X 8 or 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.

Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.

Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.

Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 - 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares.

Now you can top with peaches and enjoy your cake!

Thanks for all the wonderful recipes!! Here's one that I found that I will be making tonight!! Cheers!!

Healthy Peach Frozen Yogurt

* blender
* 2 cups whole- milk plain yogurt
* 1 cup fresh yellow peaches
* 1/4 cup apple juice concentrate
* 8 inch square baking tin
* freezer
* ice-cream maker (optional)
* large mixing bowl
* electric hand beater

Step 1
Put the whole-milk plain yogurt, fresh sliced yellow peaches and apple juice in a blender.

Step 2
Blend all ingredients together until smooth.

Step 3
If you have an ice cream maker prepare the ingredients according to the directions for it.

Step 4
If you don't have an ice cream maker pour your peach yogurt mixture into an 8 inch square baking tin.

Step 5
Put the tin in the freezer and freeze until mushy.

Step 6
Take it out of the freezer and scrape into a mixing bowl and beat until fluffy.

Step 7
Repeat the freezing and beating process once or twice more.

Step 8
Then freeze until desired texture is accomplished.

Step 9
If it freezes too hard just let it defrost for a little bit.

**I'm definitely going to try this with other fruit combinations!! Thanks for the inspiration!!

This recipe is vegan and pretty healthy for a dessert.

Peach crisp

4 cups thinly sliced peaches
1 tbsp cornstarch or arrowroot flour
3 tbsp organic sugar

Topping:
3/4 cup quick-cooking rolled oats
1/4 cup whole wheat flour
3 tbsp organic brown sugar
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp canola oil
1/4 cup frozen apple juice concentrate
1/3 cup slivered almonds

Mix together the cornstarch and sugar, and toss the sliced peaches with this mixture. Layer the peaches in a casserole dish (the peach layer should be about 1.5 inches high). Lightly oil the bottom and sides of the dish with canola oil before putting in the peaches, to prevent sticking.
For the topping, mix together the oats, flour, brown sugar, cinnamon and salt. Stir in the slivered almonds. Thaw out the apple juice concentrate and mix it with the canola oil. Drizzle this mixture over the dry ingredients and stir it in until the dry ingredients are just moistened evenly. Sprinkle the topping over the peaches. Bake in 350 degree oven until the peaches are soft and the topping lightly browned.

Holy moly, that puff pastry looks good.

My simple recipe~~(No measurrements, eyeball it)

Peach Jam

7-10 juicy peaches, peeled
3-5 cups sugar, taste it to your liking. Maybe add a 5th if you like it sweetest
2 (or so) tbsp lemon juice
1 pk of instant pectin

Slice peaches, simmer in large pot with lemon juice. When very soft, mush them real good. My family doesn't like lumpy jam, so I use one of those stick mixers.
Add sugar to taste.

Simmer a little while longer. You'll know when they've simmered enough.
Add the pectin with a whisk. Let cool. Pour into freezer safe containers BUT keep one out!

While making some toast, fill freezer with jars. If you can leave them there, you'll have fresh from the kitchen peach jam on those long winter nights.
We can't.

I found this nice and easy receipe and it is very tasty.

Peach Crisps

Ingredients:

1 cup vegan margarine
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup soy milk
1/s teaspoon of cinnamon
2 pounds of fresh sliced, peeled and pitted peaches

Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

I looove peaches!
You need to try a butterscotch peach pie, yum!

Ingredients:
- 3 1/2 cups sliced peaches
- pastry for 2-crust 9-inch pie
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- dash salt
- 1/4 cup butter
- 2 teaspoons lemon juice

Directions:
Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches. Make a lattice-style top crust. Bake at 425° for 25 to 35 minutes.

*To make a lattice top crust, cut dough into 1/2-inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges.

OMG my father in law makes the BEST peach pie!
I will have to get his receipe and post it later!
SO GOOD!
And I am not really much of a pie person... Nor am I a crust person...
But.. his fresh peach pie takes me to heaven!

Ingredients:
1 large peach, sliced and unseeded
1/2 cup of peach yogurt
1/2 cup of whole milk
6 ice cubes

Directions:
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another minute on low setting. You may substitute fresh peaches with canned peaches with the syrup in this smoothie recipe.

Omg I Love Peaches! My favourite Summer Fruit Ever!
My favourite quality of peach is what here we call "NOCEPESCA" in English it'd be "Nectarine" or something like this.
Here you are a photo:



Is smaller than a normal Peach and it has a smooth peel!
I love it, I eat it with all the peel, is so juicy and refreshing!

But when I think about Peaches my first thought goes to my Grandfather.
He loved to eat a specialities of our region called "Percoca nel Vino" --> "Peach in the Wine"
It is also called "Sangria Napoletana" ("Sangria of Naples" that's where I live)

When I was little I always saw him eating peach in the wine after drunk his glass of wine at the end of the meal.
I always wanted to eat it too!
When all the family was together at Grandma's House, she prepared a jug of Wine with Pieces of Peach!
At the end of the meal everyone of us took a piece of Peach!
It was a delicious way to finish our meal also because My Grandpa made the red wine all by himself every autumn so it was a handmade deliciousness!



I cherish wonderful memories of my Grandpa and of our family reunions.
Now when I saw or eat "Peach in the wine" I always think about him...



Prepare your Own "Peach in the Wine" is so easy that you MUST Try it!

Cut the Peach in small or medium pieces (as you prefer) and then dip it in the Red Wine and let it in the glass for a while (so it will take up the flavour of the wine).
Drink your wine as always and then, when it is finished, pick the pieces of peach and eat them!
You can use Red or White wine but I suggest you the RED one is my favourite!

Thanks a lot Carina for this post!

I love peaches. I like them freshly picked and the kids loved going to Great Country Farm to pick their own peaches. I don't really know many recipes that I could use peaches, since we end up eating them just the way they are. I do like peach tea and will have to try the recipe that someone above posted. I also like peach milkshake so here's a recipe for that.
Ingredients:
•1 cup sliced fresh peaches
•1/4 cup pineapple juice
•1/4 cup sugar
•2 cups vanilla ice cream
•3/4 cup milk
Preparation:
Blend peaches with pineapple juice and sugar until smooth. Add ice cream and blend until soft; pour in milk and pulse to mix in. Pour shake into chilled glasses.
Serves 2.

I've got two delicious recipes

First: Grilled chicken with peach sauce
Ingredients:

* 1/2 cup orange juice
* 3 tablespoons lime juice
* 2 tablespoons olive oil
* 1 cup diced peaches
* 6 tablespoons diced red pepper
* 6 tablespoons minced red onion
* 6 tablespoons chopped fresh cilantro
* 1 teaspoon balsamic vinegar
* 4 boneless, skinless chicken breasts (about 24 ounces raw)
* 1 teaspoon olive oil

Preparation:

1. First start the marinade: Add orange juice, lime juice, and olive oil to medium sized bowl and stir.
2. Put peaches, red pepper, red onion and cilantro in a small bowl and toss to blend. Add half of this mixture to a small food processor and pulse briefly (4 seconds) to chop and blend. Add the pureed mixture to the orange-lime marinade.
3. Add balsamic vinegar to the remaining peach mixture in the small bowl. Cover and place in refrigerator until chicken is ready. This will be your peach sauce.
4. Add the chicken breasts to the orange-lime marinade, cover well with the marinade. Refrigerate for at least 1 hour, up to 8 hours.
5. Preheat grill. Lift chicken from marinade and grill until cooked throughout. Place on serving plate to rest a few minutes.
6. Meanwhile, preheat a small, nonstick frying pan over high heat. Brush the bottom of the hot pan with a teaspoon of olive oil. When the oil is good and hot, add the peach mixture from the refrigerator and saute for exactly 1 minute. Serve each chicken breast with a spoon of the peach sauce over the top.


And after this delicious meal you should try something delicious and so simple Just mix champagne with peaches! You can decide how much peach you want to use and how 'peachy' drink you want It is great for summer parties, your friends will be delighted
It will look like that:



BON APPETIT!