Life's a Peach in Colorado!

Every year, around this time of the year, the lookout begins for Palisades Peaches. They are

the peaches that everybody wants. Why? Well, here's the reason.

Palisade Peaches are a type of peach grown in the town of Palisade, which is located on the western slope in Colorado. These peaches are renowned for their exceptional sweetness, juiciness, and rich flavor, which is attributed to the region's unique climate and soil conditions. The combination of hot days and cool nights, and the high-altitude sun exposure in the Palisade area creates ideal growing conditions that result in peaches with a superior taste and texture. This is a once a year happening so right now is the time when grocery stores and local fruit stands get these incredible peaches. It's incumbent on friends and family to tell each other where they can be found. Coming from California I had never heard of these peaches, but I quickly learned that obtaining them was like finding buried treasure. And yes, they are that good!

So, given that we in Colorado have these amazing peaches and given that there is only a finite supply of them and given that they are only available for a short period of time, what do most Coloradans do? They get as many as they can!

Of course, a peach of this stature can be enjoyed all by itself. Which is what I'm doing as I write this. But there are so many other delectable dishes that can be made with them and so I'm here to give you a few!

Before I get to recipes, here's one thing I do every year so that we can enjoy these peaches all year round, especially in the dead of winter! I freeze them and this process couldn't be easier. I clear a space my freezer so that I can put a cookie sheet in for a short period of time. Then, I line it with wax or parchment paper. Next, wash the peaches and dry them. I do not take the skin off. I wash them in a vegetable wash to get them super clean. Using a sharp knife, cut them in half. Remove the pit or the stone as some call it, place them cut side down on the cookie sheet and put in the freezer. Freeze until solid about 4 to 8 hours. Take out and put into zip lock bags and toss back in the freezer. I don't add sugar or lemon juice. Just the peaches. I have peach's all winter long by doing this and they are great for pies, compote, cakes, whatever. And they are delicious!

Now I know that everybody can't have Palisades Peaches but before moving here I bought peaches in California that were absolutely delicious! And I am sure that wherever you live there are fabulous peaches. So here are some unique and different recipes you may want to try with your own version of Palisades preaches!

Caprese Peach Salad (Courtesy of the Food Network Kitchen)

This is about as easy as it gets and it's delicious! I love the classic Caprese Salad but this twist using peaches is in a class of its own!

Ingredients

2 sliced Peaches

8 oz of fresh mozzarella cheese

2 sliced heirloom tomatoes

white balsamic vinegar

olive oil 3 tablespoons

salt and pepper

fresh basil

Directions

Arrange the sliced fresh mozzarella, the sliced tomatoes and the 2 sliced peaches on a platter. Drizzle with the 3 tablespoons olive oil and the1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

Peach Raspberry Shortcake (courtesy of Ina Garten)

When you want to do something different than a cobbler, try this Peach Raspberry Shortcake. This is from Ina's book Barefoot Contessa Parties. I have all of her books, and I have to say that I've never been disappointed in a recipe yet!

Equipment

2 3/4-inch fluted cutter

cookie sheet

hand mixer or standard mixer

parchment paper

citrus zester

Ingredients

2 cups all-purpose flour

1 tablespoon sugar, plus extra for sprinkling

1 tablespoon baking powder

1 teaspoon kosher salt

12 tablespoons cold unsalted butter (1 1/2 sticks), diced

2 extra-large eggs, lightly beaten (Ina always uses extra-large eggs. 2 extra-large = 2 1/2 large. You can go with the 2 large or add one more egg, adding a little extra flour if needed)

1/2 cup heavy cream, chilled

whip cream stabilizer (follow the amount needed depending on your brand of stabilizer)

1 egg beaten with 2 tablespoons water or milk, for egg wash

To assemble:

1 cup heavy cream, chilled

2 tablespoons sugar

1/2 teaspoon pure vanilla extract

2 ripe peaches, peeled, pitted, and thinly sliced (I do not peel the peaches)

1-pint raspberries

1 orange, zest removed in long strips (optional)

Directions

Preheat the oven to 400 degrees F.

1. Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.

2. Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.

3. Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.

4. Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp, and the insides are fully baked. Let cool on a wire rack.

5. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and stabilizer and continue to beat until the peaks are stiff.

6. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

Simple Peach Pie (compliments of Food.com)

There are lots of peach pie recipes, but this one is pretty simple. If you don't want to do your own pastry, get a prepared one in the refrigerator section of your local grocer. I have used Pillsbury Pie Crusts, and they work great.

Equipment

deep dish pie pan

mixing bowls

• pastry for a double-crust 9-inch pie (your favorite crust recipe works here)

• 5 cups fresh peaches, sliced

• 1 cup sugar (I cut the sugar in half)

• 1⁄3 - 1⁄2cup all-purpose flour (depending how juicy your peaches are)

• 1⁄4 - 1⁄2teaspoon cinnamon (1 teaspoon if you like cinnamon)

• 2 tablespoons butter

• 2 tablespoons sugar (regular or icing sugar)

Directions

• Preheat oven to 425 degrees F.

• Stir together flour, 1 cup sugar, and cinnamon and set aside.

• Wash, peel, and slice fresh peaches. (I wash the peaches in vegetable wash and don't peel them)

• Mix peaches with the combined dry ingredients.

• Turn into pastry-lined pie pan and dot with butter.

• Cover with top crust, cut slits in it, seal the edges. (You can also do a lattice crust as I showed in my previous post of "do you think the rain will hurt the rhubarb)

• Sprinkle top with 2 tablespoons of sugar. (I use coarse sugar for this, icing sugar. It gives the pie a crystallized finish)

• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.

• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

• Let cool. Serve plain or with vanilla ice cream! Raspberry Peach Upside Down Cake (Courtesy of Delish)
  

It's really impossible to mess this up and it's insanely delicious! Fruit on the bottom, batter on top! Serve with whipped cream! Equipment 9 X 13 baking pan Wisk hand mixer or standard mixer parchment paper

mixing bowls

Ingredients For the fruit topping Cooking spray 1/2 c. (1 stick) melted butter 1 c. granulated sugar 2 large or 4 small ripe peaches, sliced 2 (6-oz.) packages raspberries 3 tsp cornstarch, divided For the cake 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp kosher salt 1/2 butter, softened 1 c. granulated sugar 1/2 c. packed brown sugar 2 large eggs 1 tsp. pure vanilla extract 1/2 c. sour cream 1/2 c. milk Directions

• Step 1. Preheat oven to 350° and line a 9"x 13" baking pan with parchment and grease with cooking spray. In a medium bowl, stir together melted butter and sugar. Spread in an even layer in prepared pan. In another medium bowl, toss peaches with 1 teaspoon cornstarch. In a small bowl, toss raspberries with 2 teaspoons cornstarch. Overlap peaches to make a stripe, then add an even layer of raspberries to make another stripe. Repeat two more times. 

• Step 2 To make cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter with sugars until mixture resembles wet sand, about 3 minutes. Beat in eggs, vanilla, and sour cream, then slowly beat in flour mixture and milk until just combined. Pour batter over fruit and smooth into an even layer. 

• Step 3 Bake until cake is golden evenly across the top, the sides of the cake begin to pull away from the pan, and a toothpick comes out clean, about 50 minutes. 

• Step 4 Remove cake from oven, let cool 15 minutes, then flip cake upside-down onto a large serving platter or cutting board. Let rest 30 seconds, then carefully remove pan. 

• Step 5 Let cake cool completely before slicing and serving

Peach and Blueberry Crisp (Courtesy of Tori Avey)

This is a simple delicious dessert using fresh peaches and blueberries. It easy and good. I've made many of Tori's recipes and each one has always come out just perfect!

Servings: 8 servings

Prep Time: 20minutes minutes

Cook Time: 50minutes minutes

Total Time: 1hour hour 10minutes minutes

Equipment

Food processor (optional)

shallow 2-quart ceramic or glass baking dish or casserole dish

cookie sheet

mixing bowls

Topping Ingredients

• 3/4 cup unbleached all-purpose flour

• 1/3 cup packed dark brown sugar

• 1 tablespoon sugar

• Pinch salt

• Pinch cinnamon

• 1/2 cup chopped toasted pecans, almonds or walnuts (I used pecans)

• 6 tablespoons chilled unsalted butter cut into 1-inch pieces

Filling Ingredients

• 4 large ripe peaches, pitted and sliced into 12-14 pieces each

• 1-pint ripe blueberries

• 1/4 cup packed dark brown sugar

• 3 tablespoons minute tapioca

• Several drops aged balsamic vinegar or fresh lemon juice

• Vanilla ice cream or crème fraiche for serving

Instructions

• Place a rack in the middle of your oven and preheat to 375 degrees F. In a food processor, combine the first 5 topping ingredients - flour, brown sugar, sugar, salt, and cinnamon. Pulse a few times till ingredients are blended. Add nuts and unsalted butter to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.

• To make the filling, combine all ingredients in a large bowl and stir gently till combined. Let the mixture stand for 15 minutes.

• Pour filling mixture into your baking dish and spread it in an even layer.

• Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.

• Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp is lightly browned and the fruit filling is bubbling. Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraiche.

Grilled Peach Sundae with Brandy Butterscotch Sauce (Courtesy of

Tori Avey  

Another one from Tori that is just delicious and will definitely impress your guests!

Equipment

• Heavy-bottomed saucepan

• grill pan

• four dessert bowls
  

Ingredients

• 2 tablespoons butter

• 1/2 cup packed light brown sugar

• 3 tablespoons heavy whipping cream divided

• Pinch of salt

• 2 1/2 tablespoons brandy

• 4 whole peaches should be ripe but firm

• 1 1/2 tablespoons maple syrup

• Vanilla frozen yogurt or ice cream

• Fresh mint for garnish

Instructions

• In a heavy-bottomed saucepan melt the butter, then whisk in the brown sugar, 2 tbsp heavy whipping cream and pinch of salt. Whisk together the ingredients until smooth, then bring to a simmer. Let the sauce simmer for 3 minutes without stirring. Remove from heat and whisk in the brandy and 1 tbsp heavy whipping cream. Let the mixture cool slowly in the pan, whisking every so often, until the sauce is warm but not hot.

• Meanwhile, halve the peaches and discard the pits.

• Brush the peaches on their cut side with maple syrup.

• Grease or butter a grill pan and heat over low. Grill the peach halves for a couple of minutes until grill marks appear. Rotate them again and continue to grill until more grill marks appear and peaches are heated through. Do not let the maple syrup burn or blacken beyond the grill lines.

• Halve the grilled peach pieces again to make quarters.

• Scoop vanilla frozen yogurt into four dessert bowls. Add four peach quarters to each bowl of yogurt. Drizzle each serving with the warm brandy butterscotch sauce, then top with a sprig of fresh mint.

Peach Chicken (Compliments of the Cozy Cook)

This Peach Chicken recipe is both sweet and savory. It's a combination of seared chicken breasts served in a Balsamic sauce with fresh peaches, herbs, burrata cheese and crunchy honey roasted almonds. In one word - delicious!

Equipment

• Meat Mallet

• Large heavy skillet (cast iron is great for searing)

• mixing bowls

Ingredients

2 large boneless skinless chicken breasts

• 2 teaspoons Italian seasoning

• Salt/Pepper

• 1-2 tablespoons olive oil

• ½ cup dry white wine, see notes

• 3 cloves garlic, minced

• 2 tablespoons butter

• 2-3 peaches, sliced

• 8 oz. Burrata Cheese, (2 balls) or fresh mozzarella (Burrata cheese is best at room temperature. If using it, take out of the fridge while preparing the rest of the dish)

• ¾ cup Honey glazed almonds, or Honey Glazed pecans

Sauce

• ¾ cup chicken broth (If you are using canned broth, add a teaspoon of Better Than Bouillon to it)

• ½ cup balsamic vinegar

• ½ chicken bouillon cube (I use Better Than Bouillon)

• 2 tablespoons honey

• 1 tablespoon cornstarch

• 1 teaspoon EACH: Worcestershire sauce, mustard powder

• ½ teaspoon EACH: dried thyme, dried basil, onion powder
  

Prep Work

• Combine all ingredients in the sauce section above and set aside. Measure out remaining ingredients before beginning.

• Note: Burrata cheese is best enjoyed at room temperature, so take it out of the fridge and let it sit out for 30 minutes while you prepare the dish.

Cook the Chicken

• Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½-inch thick. Pat the chicken dry.

• Sprinkle each side of the chicken with salt, pepper, and Italian seasoning.

• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

• Turn the heat off and add the white wine. Use a silicone spatula to “clean” the bottom and sides of the skillet.

• Set heat to medium and add the garlic. Let it bubble gently and reduce by half, about 4 minutes. Add the butter and let it melt.

• Stir in the sauce mixture from step 1. Bring to a boil and let it thicken. Once thickened, reduce heat to medium-low and add the peaches. Let them soften for 4 minutes.

• Add the chicken back and spoon the sauce on top. Simmer until heated through, about 2 minutes.

• Add the burrata cheese to serving plates along with the chicken and peaches and spoon the sauce on top. Sprinkle with almonds and serve!

Peach Custard Tart (Courtesy of and adapted from Land O Lakes)

This peach tart is easy, delicious and impressive. The dough is a "press in the tart pan". No rolling out. (No need to peel the peaches. Just wash in a vegetable wash and your good to go!) It combines an almond-flavored crust with peaches and sliced almonds.

Equipment

You will also need a mixing bowl and

an 11-inch tart pan

Ingredients

1/2 cup butter, softened

1/3 cup sugar

1 1/4 cups all-purpose flour

1/2 teaspoon almond extract

Filling

3 large (3 cups) peaches, sliced

1/2 cup sugar

1/4 cup heavy whipping cream

1 tablespoon all-purpose flour

1 large egg

2 tablespoons sliced almonds

Directions

STEP 1

Heat oven to 400°F.

STEP 2

Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed.

STEP 3

Press dough onto bottom and upside of ungreased 9-inch tart pan with removable bottom. Prick bottom and side of crust with fork. Bake 15-18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.

STEP 4

Reduce oven temperature to 350°F.

STEP 5

Combine all remaining filling ingredients except almonds in bowl with whisk. Pour filling mixture over peach slices, sprinkle with sliced almonds. Bake 32-40 minutes or until crust is golden brown and filling is set. Cool completely. Serve with whip cream. Store refrigerated.

Fresh Peach Cake (Compliments of the Preppy Kitchen)

A light as a cloud fresh peach cake perfect for any occasion. Filled with sweet, juicy peaches, everyone will reach for a second slice!

Equipment

• 9-inch round cake pan

• Electric hand mixer or stand mixer

• Mixing bowls

Ingredients

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup unsalted butter softened

• 1 cup granulated sugar (I cut the sugar)

• 2 large eggs

• ¼ cup sour cream room temperature (you can also use nonfat greek yogurt)

• 1 tablespoon vanilla extract

• 2 cups ripe peaches (Approximately 3 peaches) sliced or chopped

Directions

1.In a medium mixing bowl, whisk together the flour, baking powder, and salt.

2. In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Then add the eggs one at a time before beating in the sour cream and vanilla. With the mixer on low speed, gradually add the flour mixture until combined.

3.Clean and slice or chop the peaches.

4.Fold three-quarters of the peaches into the batter.

5.Spread the batter into a greased 9-inch cake pan.

6.Sprinkle the top with the remaining peaches and additional sugar, if desired. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.

Whew! This is a long post, but it gives you some idea of what you can do with this delicious fruit. Let me know what you think about these. And now, before I'm off to my Pilates class, I think I'll enjoy one of them au natural!

Right now, life's just peachy in Colorado :)

Liz❤️

I have two 3 previous posts. One is the recipe for my Peach Clafoutis What's a Clafoutis (kluh-fau-tuhs) (lizsbeautyandthecook.com) which is easy and quick!

This post will show you how to do a lattice crust "Do you think the rain will hurt the rhubarb" (lizsbeautyandthecook.com)

 The galette, in the "Just Ask Julia' post is featured as apple but can easily be substituted with fresh peaches. Just ask Julia (lizsbeautyandthecook.com)

(As an Amazon Affiliate, I may receive a small compensation for any purchases you make while shopping on Amazon as a result of coming to Amazon through one of my links)