Blushing Peach Dessert Food

BLUSHING PEACH MELBA DESSERT

Steps:

• Mix dry gelatin mix, apple juice and water in Dutch oven. Bring to boil on medium-high heat. Cook until gelatin is completely dissolved, stirring frequently.
• Add peaches; cover pan with lid. Reduce heat to medium-low; simmer 15 to 20 min. or just until peaches are tender. Remove peaches from liquid; discard liquid.
• Serve peaches warm or cover and refrigerate until ready to serve. Top with the raspberries and whipped topping.

BLUSHING PEACH PIE

Steps:

• 1. Heat oven to 425. Prepare pastry or use store bought. Mix peaches, sugar, flour, and candies; turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute
• 2. Cover edges with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Self rising flour may be used in this recipe.

BLUSHING PEACH JAM

Steps:

• To peeled, pitted, and crushed peaches add 2 T.lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 T. lemon juice.
• Combine peaches and raspberries with sugar in a heavy kettle.
• Mix well and bring to a boil.
• Boil hard for 1 minute.
• Remove from heat and add pectin.
• Stir well and skim off foam.
• Add the almond extract and stir well again.
• Pour into clean, hot, sterile jars.
• Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

BLUSHING PEACH PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
• Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
• Spoon the filling into the shell.
• Top with the other piece of rolled-out crust, making a lattice top if desired.
• Sprinkle with 2TBSP. sugar.
• If not using a lattice top, cut several vents in the top crust.
• Bake for 15 minutes.
• Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
• Remove the pie from the oven and cool on a wire rack.
• The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!

BLUSHING PEACH BANANA JAM

Steps:

• Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
• Mix pectin into fruit in pan.
• Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
• Add and stir in the sugar.
• Bring to a full rolling boil once again.
• Stir constantly and boil. Boil rapidly for one minute.
• Remove from heat.
• Skim off foam.
• Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
• Ladle into sterilized canning jars, leaving 1/4 inch headspace.
• Make sure jar rims are clean and cover with two piece metal lids and rings.
• Hot water bath for 5 minutes.

BLUSHING PEACH PIE

Steps:

• 1. Mix flour, salt, and Crisco with a fork or pastry blender until resembles meal consistency.
• 2. Add cold water and mix until dough forms.
• 3. Form into two equal-size patties and refrigerate for about 1/2 hour.
• 4. Roll out and form into a pie dish.
• 5. Mix filling.
• 6. Add filling to the pie dish and lay top crust over the pie. Seal by folding the top edge over the bottom edge and decorate the edge with a fork.
• 7. Bake at 375 for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.