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Summeripe Peach Steak Sauce

  • Author: Peggy Thurlow
  • Total Time: 10
  • Yield: 2 1x

Description

Our Summeripe Peach Steak Sauce is sure to be your new favorite steak sauce. The Summeripe Peach juices give this sauce a sweet & unique flavor that will have everyone coming back for more! We love to freeze the Summeripe Peach Steak Sauce to satisfy our Summeripe fruit cravings during the winter!


Scale

Ingredients

  • 2 Yellow Summeripe Peaches, skinned and sliced over a blender or food processor bowl to capture all of the juice
  • 1 Yellow Onion
  • 34 cloves of Garlic, pressed
  • 1/4 cup Raisins
  • 1/4 cup Sun Dried Tomatoes
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Apple Cider Vinegar
  • 1 Tablespoons Balsamic Vinegar
  • 2 Heaping Tablespoons of Tomato Paste
  • 2 Tablespoons Molasses
  • 2 Tablespoons Worcestershire Sauce
  • 2 Teaspoons Kosher Salt
  • 1/41/2 Teaspoon Fresh Cracked Pepper
  • 1/8 teaspoon Cayenne Pepper

Instructions

  1. Combined all ingredients into a blender or food processor until smooth. If sauce is to thick add more red wine vinegar or apple cider vinegar.

Notes

  • Yields about 2.5 cups of sauce
  • Serve along side grilled steaks or on top of grilled hamburgers
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Summeripe Crispy Fruit Cups

  • Author: Peggy Thurlow
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 12 1x

Description

Our Summeripe fruit crisp is the ultimate sweet treat!Use any combination of Summeripe peaches, nectarine, plum, and/or plumcots to make this simple and delicious fruit-filled dessert.


Scale

Ingredients

For the Summeripe Fruit Filling

  • 3 Summeripe Peaches, sliced and pitted (optional to remove skin)
  • 3 Summeripe Nectarines, sliced and pitted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 Tablespoons cornstarch
  • 1 1/2 Tablespoons fresh lemon juice
  • 1 Tablespoon butter
  • 1 teaspoon cinnamon
  • Dash of nutmeg

For the Crispy Cups

  • 24 sheets phyllo dough, thawed
  • Vegetable cooking spray
  • 2 tablespoons confectioner’s (or powdered) sugar

Instructions

  1. Pre-heat the oven to 375 degrees
  2. In a large sauce pan, combine Summeripe peaches and nectarines, sugars, lemon juice, cornstarch, butter. Cook over medium heat, stirring occasionally for 15-20 minutes or until softens. Stir in cinnamon and nutmeg, set aside
  3. Coat 12 cups of a muffin pan with cooking spray
  4. Lightly coat 2 phyllo sheets with cooking spray and fold each into a 4-inch square. Press one square into the bottom of a muffin cup and spray again, top with the other square. Repeat with the remaining phyllo to form 12 cups. Bake phyllo until golden and crisp, 18 to 20 minutes.
  5. To serve, divide the Summeripe Fruit Filling filling among phyllo cups and dust with confectioner’s sugar
  6. Enjoy!

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Summeripe Donut Peach “Donuts”

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Total Time: 10

Description

Indulge your sweet tooth with half the guilt with our Summeripe Donut Peach “Donuts”! A sweet and fruity treat for adults and kids, simply dip Summeripe Galaxy Donut Peaches in greek yogurt, add some sprinkles, and enjoy these incredible white flesh peach “donuts”!


Scale

Ingredients

  • 6 Summeripe Galaxy Donut Peaches, cored
  • 1 cup Greek Yogurt, plain or vanilla
  • Your favorite toppings & sprinkles

Instructions

  1. Core the Summeripe Galaxy Donut Peaches with a small pairing knife.
  2. For easy dipping, spoon the greek yogurt into a bowl that is large enough to dip the donut peaches into.
  3. Dip the top half of the Summeripe Donut Peach into the yogurt then add as many sprinkles as you wish.

Notes

  • We like to slice our Summeripe Donut Peach “Donuts” into bite size pieces and eat with toothpicks.
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Summeripe Plum Slaw & Grilled Turkey Burgers

  • Author: Peggy Thurlow
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x

Description

Make one or both variations of the Summeripe Plum Slaw to serve on top of turkey burgers for your next backyard BBQ or family dinner. Nothing taste more like summer time than burgers & delicious Summeripe Plums!


Scale

Ingredients

Ingredients

Two variations of the Summeripe Plum Slaw

Summeripe Plum Slaw with Mustard Dressing

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 1/2 cup cucumber, diced
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1 to 2 Serrano chili pepper, minced
  • 1/3 cup Dijon mustard
  • 3 Tablespoon mayonnaise
  • 2 Tablespoon apple cider vinegar
  • Salt and pepper to taste

Summeripe Plum Vinaigrette Slaw

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1/2 cucumber, diced
  • 1/2 cup rice vinegar
  • 1/2 fresh lemon, juiced
  • Zest of 1/2 lemon
  • Salt

For the Grilled Turkey Burgers

  • 1.5 pounds ground turkey, 90% lean range (small percentage of fat will keep the burger moist & flavorful after grilling)
  • 4 buns
  • 4 green onions, sliced thinly
  • 12 serrano chili pepper, minced (optional)
  • 1 cup purple cabbage, finely chopped
  • 12 tablespoons of olive oil or canola oil
  • Kosher salt and fresh cracked pepper

Instructions

Directions

  1.  

For the Summeripe Plum Slaw with Mustard Dressing

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, radishes, & optional Serrano chili peppers) into a medium sized bowl
  2. In a smaller bowl whisk together Dijon mustard, mayonnaise, apple cider vinegar, salt and pepper
  3. Combine the mustard mixture and dry ingredients together and stir until dry ingredients are evenly coated

For the Summeripe Plum Vinaigrette Slaw

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, & radishes into a medium sized bowl
  2. In a smaller bowl whisk together rice vinegar, lemon juice, lemon zest, and salt
  3. Combine the vinaigrette and dry ingredients together and stir until dry ingredients are evenly coated

For the Grilled Turkey Burgers

  1. In a large bowl combine the turkey meat, green onions, serrano chili peppers and cabbage.
  2. Work ingredients together with your hands or a spoon.
  3. Form 4 patties, brush both sides with olive oil and season with salt and cracked pepper to taste.
  4. Cook for 4-5 minutes each side on medium-high heat to lightly char the outside and cook the inside through without drying the meat out.
  5. Set the buns on the grill for 30 seconds or until lightly charred.
  6. Top the burger with the Summeripe plum slaw of your choice or cut the bun and burger in halve and try both plum slaws!! We also like to serve the Summeripe Plum Slaw as a delicious side salad.

Notes

  • Any variety of Summeripe Plum or Plumcots will be great in either one of the slaws. We used Black Splendor plums in our photographs. For you Plum & Plumcots aficionados… Use Flavorelle Plumcots for an amazing citrus inspired flavor & aroma.