Sweet Peach Custard Pie
- Crust:
- 1/2 cup unsalted butter
- 1 1/4 cups flour
- 1 teaspoon sea salt
- 2 tablespoons sugar
- 3 tablespoons cold water
- Custard:
- 3/4 cup unsweetened almond milk
- 3/4 cup nonfat Greek yogurt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 2 tablespoons flour
- 2 large eggs
- 2 cups sliced peaches, fresh or frozen
Heat oven to 350 degrees.
Add butter, flour, salt and sugar into food processor and pulse until mixture has a sandy texture.
Add water in slowly, and pulse until dough comes together. Remove and form into a disc. Wrap in plastic and refrigerate for 1 to 2 hours.
Roll out dough and place in pie plate. Line crust with parchment paper and fill with dried beans.
Bake in oven for 10 minutes. Remove from oven to cool. Discard parchment and beans.
Whisk together milk, yogurt, sugar, cornstarch, vanilla and flour in a saucepan over medium heat for 5 to 7 minutes or until hot. Do not boil.
In separate bowl, whisk eggs until smooth and frothy. Slowly add warm liquid mixture into eggs, a little at a time, whisking constantly. Let mixture stand 3 to 5 minutes until thickened enough to coat the back of a spoon.
Add custard mixture to cooled crust and top with peaches. Bake 55 to 60 minutes or until custard is set in the center. Chill before serving.
recipe courtesy Eggland’s Best
Spiced Pecan Grilled Peach Salad with Goat Cheese
- Spiced Pecans:
- 1 egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 2 cups pecan halves
- Salad:
- 1/4 cup, plus 2 teaspoons, olive oil or pecan oil, divided
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 large peaches, halved and pitted
- 6 cups mixed baby greens
- 4 ounces soft goat cheese
To make spiced pecans: Heat oven to 275 degrees. Line rimmed baking sheet with parchment paper.
In bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until combined. Fold in pecans and mix until evenly coated. Spread in single layer on baking sheet. Bake 45 to 50 minutes, stirring occasionally until pecans are golden brown. Allow to cool completely.
To make salad: In bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and cayenne pepper. Set aside.
Brush cut sides of peach halves with remaining olive oil; grill until grill lines appear and peaches become tender, about 3 to 5 minutes. Remove peaches and slice.
Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads. Top each salad with drizzle of vinaigrette.
recipe courtesy American Pecan Council
Peach Peanut Salsa
- 1 pound ripe firm peaches, pitted and cut into 1/2-inch pieces
- 2 medium plum tomatoes, seeded and chopped
- 3 ounces lightly salted dry roasted peanuts
- 1/3 cup white onion, chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
In bowl, combine peaches, tomatoes, peanuts, onion, jalapeno, lime juice, cilantro and salt. Mix well and let stand at least 30 minutes before serving.
recipe courtesy Georgia Peanut Commission
Grilled Peach Flatbread
- 2 large flatbreads
- 2 fresh peaches, sliced
- 1/4 cup goat cheese crumbles
- 1 to 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Fresh arugula, optional
Heat grill or grill pan.
Grill flatbread until softened and lightly grilled.
Place peach slices on grill and sear 1 minute per side.
Using pastry brush, spread olive oil onto flatbread. Top flatbread with goat cheese and peaches.
Place back on grill over low heat, cover and cook 3 to 5 minutes.
Add fresh arugula, if desired. Drizzle with balsamic vinegar before slicing and serving.
recipe courtesy Healthy Family Project
Roasted White Peaches with Honeycomb and Ice Cream
- 1 cup sugar, divided
- 1 lemon, zested
- 4 ripe but firm white peaches, halved and pitted
- 2/3 cup water, plus 2 tablespoons, divided
- 1/3 cup honey
- 1 1/2 teaspoons baking soda
- 4 cups vanilla ice cream, divided
Heat oven to 425 degrees.
In small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in 13-by-9-inch baking dish. Pour 2/3 cup water into dish. Sprinkle lemon sugar mixture over peaches and roast 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
Lightly spray cooking spray on small baking sheet.
In medium-heavy saucepan over high heat, bring remaining sugar, honey and 2 tablespoons water to boil, stirring constantly. Reduce heat to medium-high and cook, without stirring, about 5 minutes, or until candy thermometer reaches 305 degrees.
Remove from heat and whisk in baking soda until blended and mixture begins to bubble.
Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in airtight container.
Spoon 1/2 cup ice cream into each of 8 bowls. Top with warm roasted peaches and juices. Sprinkle with honeycomb pieces and serve immediately.
Note: Honeycomb can be stored in airtight container at room temperature for up to 3 days.
recipe courtesy Breyers