Peach Recipes

Palmetto Peach Pizza NEW!
Contributed by the South Carolina Peach Council
1 pkg. ready bake sugar cookie dough
½ tsp cinnamon
½ tsp sugar
1 tsp vanilla extract
1 tsp melted butter
2 cups confectioner’s sugar
8 oz. Cool Whip
1 large package cream cheese
2-3 cups fresh SC peaches, sliced
2 Tbsp. lemon juice
½ package peach flavored gelatin
2 ½ Tbsp. cornstarch
¾ cup sugar
¾ cup water
  • Roll out cookie dough onto floured surface. Press into pan form or place onto flat pizza stone. Mix cinnamon, sugar, vanilla extract and melted butter. Brush onto cookie dough. Bake according to directions. Remove from oven and allow to completely cool.
  • Mix confectioner’s sugar, cool whip, and cream cheese together. Spread evenly over top of cooled cookie dough. 
  • Gently toss sliced peaches in lemon juice, and arrange over pizza.
  • Place pizza in refrigerator while making topping.
  • In heavy saucepan, combine half package of peach gelatin, cornstarch, sugar and water. Bring to a boil over medium heat and whisk until slightly thickened. When cooled, pour over top of pizza.
  • Keep cool until served. May garnish with fresh mint, if desired.

Benja Wilson’s Grilled Peach Salad with Pan Seared Pork Tenderloin
Dressed with Peach Vinaigrette Dressing
2009 Peachy Contest Winner in the Salads & Main Dishes Category
from the
Lexington County Farm Bureau Women’s Committee

4 fresh peaches cut in 8 pieces each
¼ cup brown sugar
2 tbsp. butter
Dash cinnamon
1 oz. rum (optional)
1½ lb fresh pork tenderloin
1 medium onion sliced
1 tsp. granulated garlic
2 tbsp. apple cider vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. red pepper flakes
1 tbsp. soy sauce
2 tbsp. vegetable oil
Trim pork tenderloin and place in zip lock bag with garlic, vinegar, salt, pepper, red pepper, and soy. Let marinate at least 4 hours or over night.
Pan sear pork and onion in heavy pan at high heat in oil until well browned on all sides. Reduce heat and cook until 170 degrees on meat thermo. Remove pork loin and onions; let rest for 15 minutes to set juices and slice into ½ slices and keep warm.
Rub peach slices with brown sugar and grill in grill pan until cooked slightly. Place on plate and keep warm. 
1 or 2 fresh peaches
2 tbsp. balsamic vinegar
3 tbsp. peach preserves
2 tbsp. olive oil
2 tbsp. corn syrup
1 tsp. granulated garlic
1 tbsp. fresh lime juice
1 tsp. salt
Dash or two of red pepper
Puree peaches, add vinegar, peach preserves, olive oil, corn syrup, garlic, lime juice, salt and pepper.   Blend together and set aside.
Mixed baby greens
Grape tomatoes
Feta Cheese crumbles
Roasted walnut pieces
Place greens, tomatoes, cheese, and nuts on platter, top with grilled peaches and seared pork slices. Dress with Peach Vinaigrette Dressing.
Dwayne Schumpert’s Peach Berry Pork Salad
with Peach Dijon Salad Dressing
Salad Dressing
2009 Peachy Contest Winner in the Salads & Main Dishes Category
from the Lexington County Farm Bureau Women’s Committee

1/3 cup apple cider vinegar
10 oz. peach preserves
2 tbsp. Dijon mustard
3 cups cooked pork, thinly sliced
10 oz. fresh spinach leaves
3 cups peaches, thinly sliced
1 cup strawberries, thinly sliced
2/3 cup blueberries
½ cup pecans, finely chopped
Marinate the cooked pork in the salad dressing for at least ½ hour. Place the spinach leaves on a serving plate. Top the spinach with the peaches, pork, strawberries, blueberries, and pecans. Add the desired amount of salad dressing.
Paige Lawhorn’s Frozen Peach Mousse
2009 Peachy Contest Winner in the Desserts Category
from the
Lexington CountyFarm Bureau Women’s Committee

3 ½ cups fresh peaches, peeled and sliced
1 ½ cups sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
1 ½ cups heavy cream, whipped
Place peaches, sugar, lemon juice and vanilla in blender. Puree until smooth. Fold in the whipped cream, and pour into large bowl. Cover mousse with plastic wrap and freeze three hours. Serve in parfait glasses. Makes 2 quarts.
Clyde Sanders’ Tropical Peach Cake
2009 Peachy Contest Winner in the Desserts Category from the LexingtonCountyFarm Bureau Women’s Committee
1 box of Duncan Hines yellow cake mix
1 tbsp.  of sour cream
Mix cake mix according to box directions. Add one tablespoon of sour cram. Follow baking instructions for a three-layer cake. Cool according to box directions.
Filling #1
2 ½ cups of chopped ripe Gilbert peaches (reserve ½ cup for icing once cooked)
¼ - ½ cup of sugar (depending upon sweetness of peaches)
1 tbsp. of cornstarch
1 tbsp. of water
Cook peaches until soft. Mix cornstarch and water and add to peaches. When thickened, remove from heat and take out ½ cup to use for icing.
Filling #2
½ cup of sour cream
½ cup of granulated sugar
½ cup of flaked coconut
Mix above three ingredients and set aside.
1 8 oz. package of softened 1/3 less fat cream cheese
1 8 oz. carton of sugar free Cool Whip or fat free
½ cup of reserved cooked peaches
½ tsp. of white vanilla
To softened cream cheese, add Cool Whip. When blended, add peaches and white vanilla.
On top of first layer of cooled cake, add an inch border of coconut filling around the outside of the first layer. Then fill the remainder of the layer with the peach filling. Top with second layer and do the same thing—coconut filling border and peach filling in the middle. Now top with the third layer. Put icing on the sides of cake. On top layer put the coconut border and then add remaining peach filling on top. Put in refrigerator for at least one day. Serves 18.

Peach Pickles
8 pounds peeled peaches
2 tablespoons whole cloves, crushed
1 tablespoon ginger
6¾ cups sugar
1 quart vinegar
4 sticks cinnamon (2 inches long)

Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon ascorbic acid and 2 quarts water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but are not yet soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack into hot jars, leaving ½-inch headspace. Cover with syrup, maintaining the ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water bath. Yields about six pint jars. Source: Clemson University Home and Garden Information Center

Peach Crunch
3 c. peaches, sliced
1 tbsp. lemon juice
1 c. flour, self-rising
1 c. sugar
1 egg
6 tbsp. butter, melted
Place peaches in baking dish and sprinkle with lemon juice. Mix flour, sugar and egg until lumpy. Spread this mixture over peaches. Pour melted butter on top and bake at 375 degrees for 30 to 35 minutes.

Fruited Kabobs
6 med. peaches
1 qt. fresh blueberries
4 lg. bananas
1 C. plain yogurt 1 pt. any fruit juice
1 T. grated lemon rind
1 C. marshmallow cream
1 qt. fresh strawberries
Wash and slice peaches, slice banana into 1/2" rounds. Place sliced fruit into fruit juice for 5 minutes. Drain well. Wash strawberries and blueberries. Thread fruit onto 12 (8") bamboo skewers. Chill . Combine remaining ingredients. Mix well. Serve as a sauce with fruit kabobs. 12 kabobs
Peach Delite
courtesy of Mrs. Ollie Jackson
4 c. of chopped peaches
1 1/2 sm. boxes peach flavored gelatin
1 angel food cake
1 lrg. box instand vanilla pudding mix
3 c. cold milk
8 oz. container of cool whip
3 T. powdered sugar
Put chopped peaches into a 9x13 pan. Pour 1 1/2 boxes dry gelatin mix over peaches. Crumble cake and put on top of fruit. Mix milk and vanilla pudding and pour on top of cake. Put cool whip, sweetened with powdered sugar, over pudding mix. Chill.
Peach Bread
courtesy of Mrs. Ollie Jackson
3 c. sliced fresh peaches
2 c. plain flour
1/4 t. salt
1 t. cinnamon
2 eggs
1 c. finely chopped pecans
1 t. baking soda
1 1/2 c. plus 6 T. sugar
1/2 c. shortening
1 t. vanilla
Place peaches and 6 T. sugar in blender and process until pureed. In mixing bowl, combine flour, baking soda, salt and cinnamon. Set aside. Iin a lrarge bowl, cream the remaining sugar and shortening until mixed well. Add eggs and mix well. Alternate adding dry ingredients with peach puree until mixed well. Stir in nuts and vanilla. Spoon batter into two greased and floured loaf pans. bake at 325 degrees F for 55-65 minutes. Cool 10 minutes in pan. Turn out and cool completely.
Weathers Family Vanilla Custard Peach Ice Cream
Peel and dice 3 cups of very ripe peaches. Set aside.
2 cups whole milk
8 egg yolks
3/4 cups sugar
1/2 teaspoon salt
1/4 cup (2 ounces) vanilla extract
2 cups whipping cream
Cook milk in heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat. Wisk together yolks and next 3 ingredients in a large bowl until thick and pale. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over very low heat, stirring constantly, 5 minutes or until mixture thickens and coats a spoon. Remove from heat; pour through a wiremesh strainer into a bowl. Cool, stirring occasionally. Stir in cream and mashed peaches; cover and chill at least 1 hour.
Pour mixture into freezer container of a 1-gallon churn and freeze. Pack freezer with additional ice and rock salt and let stand 1 hour before serving.
Source: Blanche G. Weathers (Mrs. Hugh Weathers)

Personally Fit Peach Morning Smoothie
3 South Carolina peaches - peeled and sliced
1 medium banana
1 ½ cup skim milk
1 cup lemon or vanilla fat free yogurt
2 tablespoons honey
1 package cinnamon spice instant oatmeal

Puree all ingredients in a blender until smooth. Serve in chilled glasses. Serves 4.
1 serving = 0 fat, 38 grams carbohydrates, 7 grams protein, 180 calories
Source: Personally Fit Peach Morning Smoothie recipe was created for the SC Peach Council by Matt Fulmer, owner of Personally Fit in the Vista, a personal training facility in Columbia, SC. The recipe is a good way to start the day and uses peaches and dairy!
Peach Enchiladas
2 - 8 oz. tubes crescent rolls
2 sticks butter
4 firm peaches, peeled and quartered
1 1/2 c. sugar
1 tsp. cinnamon
1- 12oz. Mountain Dew
Melt butter, add sugar and cinnamon, unroll crescents and place peach quarters in each one. Roll from large end to small. Place in 12" x 10" x 2" pan. Pour butter mixture over them and then pour Mountain Dew on top. Bake at 350° oven for 45 minutes. Yield 16 servings.
2004 Peach Festival Recipe Contest at McLeod Farms Market on Hwy. 151.
Hettie Wilkerson, McBee, SC won with her Peach Enchiladas.
Quick Peach Cobbler
1/2 cup butter or margarine
1 cup sugar
1 cup self-rising flour
1 cup milk
4 cups sliced, fresh SC peaches
1 teaspoon cinnamon
1 teaspoon nutmeg
Melt butter in 1 1/2 quart casserole dish. Mix sugar, flour, and milk. Sir thoroughly. Pour mixture over butter without stirring. Add peaches to mixture and sprinkle with cinnamon and nutmeg. Bake at 350oF for 35 to 40 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or whipped cream. Yield: 6-8 servings.
Miss May’s Peach Preserves
SC peaches
Fruit Fresh preservative
Peel, core, and slice peaches in a big pan. Weigh the cut peaches. Sprinkle with Fruit Fresh. Add 3/4 pound sugar to each pound of cut peaches. Let the sugared peaches sit overnight. Next day, cook the peaches slowly and stir often until the preserves reach the desired consistency. Fill clean, sterilized jars with the peach preserves. Wipe the top edge of each jar before applying clean, sterilized seals and lids. Let stand until cool before storing.
Peach Fizz
1 pt. Pkg. Frozen sweetened peaches (fresh peaches can be used)
1 1/2 cup cold pineapple juice
1 tablespoon lemon or lime juice
1 cups ice cubes
1 cup cold gingerale
Place peaches in blender, add pineapple and lemon or lime juice. Blend until peaches are broken up. Add ice and blend to thick icy consistency. Add gingerale and blend. Serve with mint leaf and a fresh peach slice. Yield six 8 ounce cups.