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Klassen Family Peach-Raspberry Jam

  • Author: The Klassen Family
  • Total Time: 50
  • Yield: 4 1x

Scale

Ingredients

  • 2 pounds fully ripe Summeripe Yellow Peaches
  • 10 oz. (1 package) frozen red raspberries
  • 6 cups sugar
  • 1/2 bottle liquid fruit pectin or 1 package Certo
  • 1/4 cup lemon juice, about 2 medium lemons

Instructions

  1. Peel, seed, and grind about 2 lbs. fully ripe peaches.
  2. Thaw 1 (10 oz) pkg. frozen red raspberries. Once thawed, measure raspberries and add enough ground peaches to make 4 cups prepared fruit.
  3. Squeeze juice from 2 medium lemons or ¼ cup lemon juice into fruit mixture then add 6 cups sugar.
  4. Place fruit mixture on heat; bring to full roiling boil and boil hard 1 minute; stirring constantly.
  5. Remove from heat, immediately stir in ½ bottle liquid fruit pectin or one package of Certo.
  6. Skim off foam, then stir and skim 5 minutes to cool slightly and prevent floating fruit.
  7. Ladle quickly into jars.

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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


Scale

Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 4 cups salad greens, mix of arugula and spring greens
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoons toasted sesame seed oil
  • Coarse salt to taste

Instructions

Directions

  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
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Klassen Family Peach Cobbler

  • Author: The Klassen Family
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50

Description

A Klassen family original recipe for a delicious peach cobbler.


Scale

Ingredients

  • 46 Summeripe Yellow Peaches, sliced
  • 1 Cup flour
  • 3/4 Cup + 1 Tablespoon sugar
  • 1/2 Cup walnuts or pecans, chopped
  • 1/2 Cup butter
  • 2 Tablespoon cornstarch
  • Dash of salt

Instructions

  1. Preheat oven to 400 degrees
  2. Slice enough fresh Summeripe Peaches to fill a 7 x 11 pan
  3. Sprinkle Summeripe Peaches with mixture of 1 Tablespoon sugar and 2 T cornstarch
  4. Combine flour, sugar, nuts, butter, and salt into a bowl. Mix until ingredients begin to from a crumble like topping.
  5. Top the Summeripe Peaches with topping mixture and bake for 25-30 minutes or until topping is golden brown
  6. Bake at 400 degrees for 25-30 minutes.

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Summeripe Peach and Grilled Corn Salad

  • Author: Peggy Thurlow
  • Prep Time: 25
  • Total Time: 25

Description

Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, diced
  • 4 ears Yellow Corn, shucked
  • 3 roma tomatoes, diced
  • 34 green onions, thinly sliced
  • 2 avocados, diced
  • 12 serrano peppers, minced
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons seasoned rice vinegar
  • Salt & Pepper to taste

Instructions

  1. Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
  2. Remove grilled corn kernels and place into a medium size bowl
  3. Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
  4. Add in avocados and stir gently
  5. Add salt and pepper to taste and enjoy!

Notes

Serving Tip

  • We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
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Klassen Family Fresh Peach Pie

  • Author: The Klassen Family
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50

Description

A Klassen family original recipe for a delicious fresh peach pie with an almond & coconut crust.


Scale

Ingredients

Ingredients

For the Crust

  • 1 cup blanched almonds
  • 1 cup coconut flakes
  • ¼ cup sugar
  • ¼ cup butter, cut into small pieces

For the Filling

  • 3 cups Summeripe Yellow Peaches, thinly sliced
  • 1 cup + 1 Tablespoon sour cream
  • ½ cup whipping cream
  • 6 Tablespoons powdered sugar (4 for sour cream, 2 for whipping cream)
  • 1 teaspoon orange juice
  • 1 teaspoon shredded orange rind
  • 1 teaspoon vanilla
  • Dash of salt

Instructions

Directions

  1.  

For the Crust

  1. Preheat oven to 375 degrees
  2. Grind almonds medium fine then mix with coconut flakes
  3. Work in sugar and butter with fingers into the almond & coconut mixture
  4. Once evenly mixed, remove 3 Tablespoons of crust mixture to be toasted in a separate pie pan
  5. Press remaining crust mixture evenly in bottom and sides of 9” glass pie plate
  6. Place both pie plates into oven, remove topping mixture when toasted, about 5 minutes, and continue to bake crust until golden brown about 10-12 minutes

For the Filling

  1. Beat sour cream, salt, orange juice, orange rind, vanilla, and 4 Tablespoons powdered sugar
  2. Spread sour cream mixture on bottom and sides of the baked crust and cover with Summeripe Peaches
  3. Whip cream then fold in remaining 2 Tablespoons powdered sugar.
  4. Cover the Summeripe peaches with the whipped cream
  5. Sprinkle toasted coconut mixture on top, chill, and enjoy!

 

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Summeripe Peach & Nectarine Sangria

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 130

Description

It’s almost 5 p.m. You’re expecting company. And you’re faced with a decision that could make or break your evening: Wine or cocktails? Our Summeripe Peach & Nectarine Sangria is the perfect solution! You get the best of both drinks in one pitcher with Summeripe Yellow Peaches & Nectarines, white wine, & Summeripe peach-infused vodka.


Scale

Ingredients

  • 2 very ripe Summeripe Yellow Peaches, sliced
  • 2 very ripe Summeripe Yellow Nectarines, sliced
  • 1 lemon
  • 1 1/2 bottles of dry white wine, we suggest using a Fumé Blanc or a Sauvignon Blanc
  • 1/4 cup raw cane sugar
  • 6 oz of Summeripe Peach infused vodka, may substitute peach schnapps or any peach flavored vodka)

Instructions

  1. Add in Summeripe Yellow Peach slices and Summeripe Yellow Nectarine slices into the bottom a pitcher or jar
  2. Cut lemon in half and juice one half of the lemon into the pitcher. Thinly slice the remaining half of the lemon for garnishing
  3. Add raw cane sugar, white wine, and Summeripe Peach Infused Vodka into the pitcher.
  4. Let the pitcher chill for at least 2 hours, we like to chill our sangria overnight.
  5. Serve chilled and garnish with a slice of a Summeripe Peach, Nectarine and lemon. Don’t forget to enjoy responsibly!

Notes

To make Summeripe Peach Infused Vodka

  • Slice a very ripe Summeripe Peach into a jar, add in 1 cup of vodka. Keep vodka and peaches covered in the refrigerator for 2-3 days.

Nutrition

  • Serving Size: 4
  • Calories: 260
  • Sugar: 25
  • Sodium: 4
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 2
  • Cholesterol: 0
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Summeripe Peach & Nectarine Mini Cobblers

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50

Scale

Ingredients

  • 4 Summeripe Peaches, peeled and cut into 1/2-inch-thick wedges
  • 4 Summeripe Nectarines, peeled and cut into 1/2-inch-thick wedges
  • 3 tablespoons brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup raw cane sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 pint vanilla ice cream, for serving

Instructions

  1. Preheat the broiler on high and position a rack about 6 inches from the heat.
  2. In a large bowl, toss the Summeripe Peaches & Nectarines with the brown sugar and scrape them onto a rimmed baking sheet.
  3. Broil the Summeripe Peaches & Nectarines for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the Summeripe Peaches & Nectarines cool slightly. Lower the oven temperature to 375°.
  4. In a large bowl, combine the flour, raw cane sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
  5. In a separate bowl, toss the cooled Summeripe Peaches & Nectarines with the lemon juice; divide among six 8-ounce ramekins.
  6. Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream