Iced Peach Tea

Iced Tea is one of my favorite summer drinks.  I like to experiment with different flavors. This recipe uses fresh summer peaches.  The peaches are cooked until soft and then cooled.  I then puree the peaches and stir in some tea.  Pour over ice, and enjoy a nice refreshing beverage.


Iced Peach Tea

Ingredients:
2 ripe peaches sliced
4 cups water, divided
1 cup sugar
4 regular size tea bags

Directions:
1. Combine peaches, 1 cup water and sugar in a medium saucepan.  Bring to a boil and stir frequently.  Cook until the peaches are soft and sugar is dissolved.
2. Remove from heat and let the mixture cool.  When cooled puree the peaches with a immersion blender until smooth.  Set aside.
3. Bring 1 cup of water to a boil.  Remove from heat and add the tea bags.  Steep for 5 minutes.
4. Remove the tea bags. Pour into a pitcher.  Add the remaining 2 cups of water and the peach puree. Stir and place in the fridge until ready to serve.  Serve over ice.

Canning Peaches

I have been busy canning peaches this past week.  Usually I just make some jams and jellies.  I decided to mix things up a bit this summer.    This is one of my first adventures into canning fruit.  I found a terrific and very informative website.  It gave me step by step instructions on preparing the fruit, the equipment needed, and canning time - water bath.

The canning process wasn't nearly as difficult as I thought.  In fact, I enjoyed it.  It was kinda of satisfying preserving summer's produce to enjoy in the winter,   My next adventure in canning is going to be Crushed Tomatoes.

Here is the link to the website I used for canning peaches.  They have canning tips for various produce.  Pick Your Own.

Peaches and Nectarines With Rosemary Lavender Syrup

A refreshing salad for those host summer days.  Juicy, sweet peaches and nectarines  tossed in syrup flavored with rosemary and lavender.   Add some pecans and you have a perfect dish you can serve as a summer salad or dessert.


Peaches and Nectarines With Rosemary Lavender Syrup

Ingredients: 

3 tablespoons honey
3 tablespoons water
1/4 cup sugar
1 teaspoon lemon juice
Pinch kosher salt
1 sprig fresh rosemary
1 teaspoon dried lavender buds
3 ripe white or yellow peaches, sliced
3 ripe white or yellow nectarines, sliced
1/2 cup pecan halves

Directions:
1. Place the honey, water, sugar, lemon juice and pinch of kosher salt  in a small saucepan.  Stir to combine.  Bring to a simmer and swirl until sugar is dissolved.
2.  Remove saucepan from heat. Add rosemary and lavender buds.  Stir and let syrup cool. Once cool remove the sprig of rosemary.
3. Toss peaches, nectarine, and pecans with the syrup in a large bowl.  Serve.

Makes 4-6 servings

Lavender White Peach Curd

I love "curd" to spread on my scones, biscuits, toast, muffins, etc.   I had some white peaches still on our tree so I decided to make some curd this year.   I was particularly intrigued by this recipe that flavors the Peach Curd with lavender.  I love lavender and the wonderful flavor it adds to foods.   This recipe was no exception.  The curd had a wonderful sweet peach flavor with a mild hint of lavender.  

To begin your adventure in "curd" making, you first puree your chosen fruit - in this case peaches.  Set them aside and  whisk egg yolks together with some sugar.  You then add all of your ingredients together and cook the curd over a pan of simmering water.  I used my double boiler but you can set a bowl over a saucepan.  Be sure the fit is snug.

Once the curd has reached 175 degree F strain it into a bowl.  Whisk in some butter and  store the curd in a jar in the fridge.  It is ready to enjoy whenever you are.


Lavender White Peach Curd
From Local Milk


INGREDIENTS
1 scant tablespoon lavender buds, ground into a powder
3 large white peaches, peeled and diced
1 tablespoon of lemon juice or to taste
5 egg yolks
2/3 cup sugar
1 tsp vanilla extract
pinch of salt
6 tablespoons unsalted butter

INSTRUCTIONS
1. In a food processor of blender puree peaches. You should have about 12 ounces of puree.
2. Whisk yolks and sugar in a heat proof bowl until thick and pale yellow.

3. Stir in peach puree, lemon juice, lavender, salt, and vanilla.
4. Bring an inch or two of water to a simmer in a sauce pan that the bowl will fit snugly over, and cook the puree over the water, stirring constantly until thick enough to coat the back of the spoon, about ten minutes. It will thicken around 175°f.

5. Strain curd through a mesh strainer, swirling with the back of a ladle but not pushing, into a clean bowl and whisk in the butter, bit by bit, while the curd is still hot until fully incorporated.
6. Strain once more if desired (i don't usually but you can if you want a more refined texture).
store in a jar in the fridge. slather on everything.

Pickled Peaches

Pickled Peaches are a great way to enjoy your summer produce.  You can use them on salads, scoop some in your yogurt,  on top of ice cream, or just eat them by themselves.  They are delicious no matter how you eat them.  How do you make these you ask?

You start by making the Pickling Brine.   The brine consists of  water, white balsamic vinegar, sugar and kosher salt.  Bring the ingredients to a boil and them remove from heat.  Let the mixture cool for about 1 hour.

Fruit Pickle Brine

Next, you prepare your peaches.  Wash and slice about 1 pound of fresh peaches.  You then put the peaches and mint springs into a canning jar.  The recipe recommends a 24-ounce jar.  Once the mint and peaches are in the jar, pour your brine over the peaches.  Seal and chill the jar for at least an hour.

Peaches and Mint

How do these peaches taste?  They taste fantastic.  The sweetness of the peaches is enhanced by the vinegar.  They have a delicious sweet taste with a touch of tartness and the refreshing flavor of mint.  Try them - you'll like them is all I can say:)

Pickled Peaches
From Southern Living Magazine

Ingredients:
1 pound fresh peaches, cut into slices
2 fresh mint sprigs
Fruit Pickle Brine - recipe follows

Preparation:
Place about peaches and mint sprigs in a 24-oz. jar with a tight-fitting lid. Pour Fruit Pickle Brine over peaches; seal and chill 1 to 12 hours. Store in refrigerator up to 1 week.

Fruit Pickle Brine
Ingredients:

1 cup water
1/2 cup white balsamic vinegar
1/4 cup sugar
2 teaspoons kosher salt

Preparation:
Bring all ingredients and 1 cup water to a boil in a medium saucepan over high heat. Remove from heat. Cool completely (about 1 hour), stirring occasionally.

Makes 1 (24-ounce) jar

Beautiful and Delicious