Our Recipe Collection contains delicious recipes on methods of preparing our fruit that are both unique and exciting. Do you have a favorite recipe that uses peaches, plums, nectarines or pluots? Share it with us for a chance to win a summer’s supply of fruit!

Print

Summeripe Roasted Peaches & Pound Cake

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Description

Celebrate Summeripe Stone Fruit with Roasted Summeripe Peaches, Summeripe Nectarine Glazed Walnuts, and Summeripe White Peach Dessert Sauce with decadent pound cake and vanilla ice cream


Scale

Ingredients

  • 10 Summeripe Yellow Peaches, skinned, pitted, and cut into small slices
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 small loaf pound cake, may substitute angel food cake
  • 8 scoops of vanilla ice cream
  • *1 Tablespoon Summeripe White Peach Dessert Sauce, room temperature to slightly warm
  • *Small Handful of Summeripe Nectarine Glazed Walnuts, chopped

Instructions

  1. Preheat oven to 400 degrees
  2. Place sliced peaches into a large bowl. Add brown sugar and stir until coated. Single layer the peaches onto a large cookie sheet or two small cookie sheets.
  3. Roast in preheated oven for 20 minutes or until softened and slightly browned.
  4. Slice pound cake into 8 slices and place onto 8 individual plates, top with warm roasted peaches, dividing peaches evenly.
  5. Place a scoop of vanilla ice cream on top of peaches and spoon Summeripe White Peach Dessert Sauce evenly over ice cream and sprinkle with Summeripe Nectarine Glazed Walnuts and enjoy!

Notes

Print

Summeripe Nectarine Nectar Salad Dressing

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

Description

Dress up your next salad with Peggy’s original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing


Scale

Ingredients

  • 3 Summeripe Nectarines, skinned, quartered and pitted
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 2 tablespoons sherry vinegar
  • 2 tablespoons agave or honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons extra virgin olive oil

Instructions

  1. To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
  2. Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
  3. Add olive oil and blend until smooth.
  4. Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.

Notes

Notes

  • Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency

Serving Suggestion

  • Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad
Print

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.

Print

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.

Print

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
Print

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!

 

Print

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
Print

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

Print

Grilled Summeripe Peaches with Vanilla Ice Cream

  • Author: Alexandra & Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15

Description

Grilled Summeripe Peaches make the perfect bowls to serve your favorite ice cream in. This quick and easy recipe will be your new go-to dessert for any backyard BBQ!


Scale

Ingredients

  • 2 Summeripe Yellow Peaches
  • 1 tablespoon Olive Oil
  • Vanilla Ice Cream

Instructions

  1. Cut Summeripe yellow peaches in half and remove the pit
  2. Make the peach “cups” by using a melon baller to remove enough peach flesh to fit a scoop of ice cream, we usually take 3-4 spoonfuls.
  3. Heat a grill to medium-high or 350 degrees
  4. Brush or drizzle “rim” of the peach cups with olive oil to prevent the peaches from sticking to grill
  5. Place Summeripe Peach cups directly onto heat, flesh side down
  6. Grill until grill lines are visible and the peaches are fork-tender, about 4-7 minutes
  7. Remove from grill and let cool for a few minutes
  8. Place a scoop of vanilla ice cream into the center of the Summeripe Peach Cup and enjoy!

Notes

  • We love to drizzle our delicious Summeripe White Peach & White Wine Dessert Sauce on top of the Grilled Ice Cream Peach Cups
Print

Summeripe White Peach & Thyme Sangria

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

Description

Use sweet Summeripe White Peaches to make our delicious and refreshing Summeripe White Peach & Thyme Sangria. For a virgin version of this recipe, swap out the gin and white wine for lemon-lime soda or sparkling water!


Scale

Ingredients

  • 68 Summeripe White Peaches, sliced
  • 2 bottles (about 3 1/2 cups) dry white wine, we like to use a Sauvignon Blanc or a Fumé Blanc
  • 1/2 cup simple syrup
  • 4 tablespoons fresh lemon juice
  • 6 oz gin, may substitute vodka (optional)
  • 8vsprigs fresh thyme, plus more for garnishing

Instructions

  1. Slice Summeripe White Peaches and throw away the pit
  2. Combine all ingredients into a pitcher
  3. Cover and let sit for at least 2 hours, we like to let our sangria sit overnight
  4. Serve chilled and enjoy responsibly!!

Notes

For the Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • 1. In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  • 2. Once sugar is completely dissolved, remove from heat and place liquid into a jar with a lid and let cool. Store in refrigerator.

Nutrition

  • Serving Size: 4
  • Calories: 576
  • Sugar: 33
  • Sodium: 47
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 3
  • Cholesterol: 0