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Summeripe Peach & Onion Salad

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Category: salads
  • Method: fresh

Description

This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad… Easy, colorful, and delicious!


Scale

Ingredients

  • 2 Summeripe Yellow Peaches, sliced
  • 2 Summeripe Plums or Plumcots, sliced
  • 1 medium red onion
  • 3 springs of fresh thyme (optional)
  • About 1/2 cup apple cider vinegar
  • 1 Tablespoon olive oil
  • Salt to taste

Instructions

  1. Place the Summeripe Yellow Peaches, Plums, and red onion into a large serving dish
  2. Add vinegar and olive oil and mix together, making sure all fruit slices and onions are coated with vinegar/oil mix
  3. Sprinkle the fresh thyme and add salt to taste

Keywords: salad

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Summeripe Peach Caprese (on a stick!)

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15
  • Yield: 12 1x

Description

Summer evenings call for Summeripe Peach Caprese Skewers. Summeripe Yellow Peaches, cherry tomatoes, fresh mozzarella, fresh basil, and reduced balsamic vinegar threaded onto a skewer is the ultimate quick and delicious appetizer.


Scale

Ingredients

  • 2 Summeripe Yellow Peaches, sliced into equal sized slices
  • 24 fresh basil leaves
  • 12 cherry tomatoes, sliced in half
  • 12 fresh mozzarella rounds or slices (about 12 oz)
  • Drizzle of Reduced Balsamic Vinegar

Instructions

  1. Pierce one cherry tomato half onto each skewers and lay out on a plate
  2. Push Summeripe Yellow Peach slice on top of the cherry tomato half
  3. Add a basil leaf after the Summeripe Yellow Peach slice then add the fresh mozzarella round (or slice)
  4. Add another basil leaf on top of the mozzarella then add a Summeripe Yellow Peach slice and finish with the second half of the cherry tomato
  5. Lay the Summeripe Peach Caprese skewers in a row onto a platter
  6. Drizzle all of the skewers with reduced balsamic vinegar and enjoy!

Notes

To Reduce Balsamic Vinegar

  •  

Ingredients

  • 1 cup dark balsamic vinegar*

Directions

  • 1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to about half (1/2 cup), stirring occasionally. Be careful not to let the balsamic over reduce and burn.
  • *This may make more balsamic vinegar than is needed for the Summeripe Peach Caprese skewers, feel free to add reduced balsamic vinegar to taste and store the rest of the balsamic reduction in a jar in the refrigerator for up to 6 months

Summeripe Grilled Plumcot Pizza

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Summeripe Grilled Plumcot Pizza

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25

Description

Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!


Scale

Ingredients

  • 2 Summeripe Plumcots or Plums, pitted & cut into thin wedges. May add or substitute with nectarines and/or peaches.
  • 1 thin pizza crust or flatbread
  • 34 tablespoons Pesto Sauce (we love to use kale based pesto sauce but traditional pesto is great as well)
  • 1 small yellow onion, sliced into thin rings
  • 1/2 cup sun-dried tomatoes in extra virgin olive oil, diced
  • 1 1/2 ounces prosciutto, cut or torn into 1 inch pieces
  • 23 ounces of fresh mozzarella cheese, cut into thin pieces
  • 2 ounces parmigiano-reggiano cheese, grated
  • 3 tablespoons olive oil

Instructions

  1. Preheat grill to medium high heat.
  2. Heat 2 tablespoons of the olive oil in a cast iron skillet on the gas grill or stove top, sauté the onions until brown and caramelized. Remove skillet from the heat and toss the diced sun-dried tomatoes into skillet and toss with the onions. Set aside.
  3. Spread 1 tablespoon of olive oil on the pizza crust. Place directly onto the hot grill until lightly brown and warm on both sides of pizza crust, a couple of minutes.
  4. Remove pizza crust to a work surface and spread pesto sauce on one side of the crust. Top mozzarella cheese, sautéed onion and sun-dried tomato mixture, prosciutto, parmigiano-reggiano cheese and plumcot wedges evenly onto the crust.
  5. Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!

Summeripe Bellini

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Summeripe Bellini

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15

Description

Enjoy this classic cocktail with Summeripe Yellow Peaches


Scale

Ingredients

Ingredients

  • 5 very ripe Summeripe Yellow Peaches
  • 1 oz simple syrup
  • 4 oz prosecco or champagne

Instructions

Method

  1. Peel and slice Summeripe Yellow Peaches and blend in blender until smooth. Strain through a fine mesh strainer and refrigerate until cold.
  2. Mix 2 oz of peach puree and 1 oz simple syrup and pour into a champagne glass.
  3. Gently pour prosecco or champagne on top of the peach puree mixture. Leave peach puree undisturbed at the bottom of the glass until ready to serve.
  4. Just before serving, mix the peach puree and prosecco well and enjoy responsibly!

Notes

For the Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  • Once sugar is completely dissolved, remove from heat and place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best

Keywords: beverages drinks peach

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Summeripe Peaches & Cream Ice Cream

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

Scale

Ingredients

  • 10 Summeripe Yellow Peaches, peeled & sliced
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1 3/4 cups (14 oz) sweetened condensed milk
  • 1 1/2 cups sugar
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon vodka (optional)
  • rock salt
  • ice

Instructions

  1. Skin Summeripe Yellow Peaches over a blender to capture all the juices and blend into chunks or until smooth.
  2. Beat eggs, sugar, and heavy whipping cream in a mixer until blended. Then add remaining ingredients.
  3. Add liquid to an ice cream maker, cover with ice & rock salt
  4. Start ice cream maker and let run until complete (about 30-45 minutes)
  5. Serve with fresh Summeripe Yellow Peach slices and enjoy!

Notes

  • Adding vodka to the ice cream mixture will help to keep the ice cream smooth and prevent freezer burn

Summeripe Peach Parfait

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Summeripe Peach Parfait

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Total Time: 5

Description

Who knew that a tasty & healthy breakfast could be this easy? Our Summeripe Peach Parfait only needs three ingredients to make your mornings a bit brighter: Summeripe Peaches, Summeripe Peach Granola, & Yogurt


Scale

Ingredients

  • 1 or 2 Summeripe Yellow Peaches, diced
  • 1/2 cup Summeripe Peach Granola (or your favorite granola)
  • 1/2 cup Non-Fat Greek Yogurt (or your favorite yogurt)

Instructions

  1. Place about 1/4 cup of yogurt on the bottom of a glass
  2. Add a layer of diced Summeripe Peaches onto the yogurt then add 1/4 cup of granola (placing the Summeripe Peaches on the yogurt before the granola will help the granola from getting soggy)
  3. Add another layer of yogurt on top of the Summeripe Peaches and granola
  4. Top with more Summeripe Peaches and granola
  5. Enjoy!

Keywords: breakfast

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Summeripe Gluten-Free Vegan Peach-Walnut Muffins

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Category: breakfast
  • Method: baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

These peachy, simple, gluten-free, & vegan muffins are moist with irresistibly crispy edges.


Scale

Ingredients

  • 3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches
  • 1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches
  • 3/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 2 1/2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light agave nectar
  • 3/4 cup chopped walnuts (3 ounces)

Instructions

  1. Preheat the oven to 350°. Line 10 muffin cups with paper liners.
  2. In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
  3. To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
  4. In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
  5. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
  6. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
  7. Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.

Notes

  • The muffins can be stored at room temperature for 2 days or freeze the muffins to enjoy all year long.

Keywords: breakfast gluten free vegan

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Warmerdam’s Easy Summeripe Fruit Cobbler

  • Author: The Warmerdam Family
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 65

Description

A great and easy fruit cobbler that’s perfect for just about any occasion. Add in red flesh plumcots or plums for a surprising & sweet twist!


Scale

Ingredients

Ingredients

For the Summeripe Stone Fruit filling

  • 6 cups sliced Summeripe peaches, nectarines, or plums or plumcots (about 8 medium-size fruit)
  • ¾ cup firmly packed brown sugar
  • ¾ cup water
  • 2 ¼ tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or margarine
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Topping

  • 1 package (18.25 oz) yellow cake mix
  • ½ cup butter or margarine, melted
  • Ground cinnamon for sprinkling on top

Instructions

  1. Preheat oven to 375*F
  2. Combine brown sugar, water, cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, until mixture is thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes. Keep stirring so mix doesn’t stick to bottom of pan.
  3. Pour hot filling into 9×13 rectangular baking dish. Sprinkle dry cake mix evenly on top and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
  4. Bake for 35 to 45 minutes, until top is crisp and light to medium brown.
  5. Serve with vanilla ice cream or whipped cream, if desired.

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Bacon-Wrapped Smoked Peach Halves

  • Author: Chad Cotton
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 45

Description

Simple method, intense flavor! Bacon makes everything better, and these peach halves are no exception. Serve as an appetizer, side or dessert


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, halved
  • 6 strips thick cut bacon

Instructions

  1. Preheat smoker to 325 degrees
  2. Cut peaches in half
  3. Wrap 1 bacon slice per peach half around fruit, secure with toothpick
  4. Place peach halves directly on grill, close lid
  5. Turn peach halves half way through (15 minute mark)
  6. Remove and let cool slightly
  7. Serve and enjoy!

Notes

  • You can adapt this simple base recipe in many ways. A drizzle of balsamic reduction and some feta cheese would make a delicious savory/sweet appetizer.
  • Some brown sugar and cinnamon makes an almost peach pie flavor!
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Summeripe White Nectarine, Ginger, & Thyme Champagne Cocktail

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Description

Feeling fancy? Our Summeripe White Nectarine, ginger, and thyme champagne cocktail is the perfect drink for summer celebrations or a rejuvenating Sunday brunch.


Scale

Ingredients

  • 3 Summeripe White Nectarines (or Peaches), sliced + 1 for garnish
  • 3 cups water
  • 1 cup honey or agave nectar
  • 1 large chunk (about 1 inch) ginger, peeled and sliced
  • Handful of fresh thyme sprigs + more for garnish
  • 1 bottle of your favorite champagne or sparkling wine

Instructions

  1. In a saucepan combine water and honey over medium-to-medium high heat and bring to a light boil. Turn the heat down and stir until honey dissolves completely.
  2. Add in Summeripe White Nectarines slices, ginger, and thyme sprigs. Simmer for 5-7 minutes then remove thyme sprigs. Continue to simmer the Summeripe White Nectarines and ginger until liquid had reduced by about 1/3, about 15-20 minutes, stirring occasionally.
  3. Remove from heat and let cool for 10-15 minutes.
  4. Strain the liquid into to a large mason jar. Discard the ginger.
  5. To assemble drink, place a fresh Summeripe White Nectarine slice into a champagne flute and add 1-2 tablespoons of the Summeripe White Nectarine-ginger-thyme simple syrup. Pour in champagne and enjoy!

Notes

  • This recipe makes more Summeripe White Nectarine-ginger-thyme simple syrup than what is needed for 12 cocktails. Store the extra simple syrup in the refrigerator

Nutrition

  • Serving Size: 12
  • Calories: 112
  • Sugar: 26
  • Sodium: 4
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 0
  • Cholesterol: 0

Keywords: drinks beverages