When life gives you peaches- eat them. Palisade peaches are in full bloom and since there was no freeze, there is an extra large harvest of peaches this year.

Here are five recipes to help you make the most out of palisade peaches for breakfast, lunch, and dinner.

Riley

Peach Pancakes from “Peaches and Other Juicy Fruits.“

  • 1 cup low-fat or nonfat milk
  • 1 cup chopped peaches
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon melted butter
  • 2 eggs beaten
  • 1 tablespoon canola oil or nonfat cooking spray
  • Fresh peach purées for topping

Stir the milk, peaches, flours, butter and eggs together in a large bowl. Heat 1/2 tablespoon of the oil in a large skillet and drop in large spoonfuls of the batter. Cook over medium heat for about two minutes on each side, until golden brown. Repeat with the remaining oil and batter. Serve hot with the peach purée. Makes about 16 pancakes.

Raspberry-Peach Pie from “Blue Ribbon Pies

  • 1 unbaked 9-inch pie shell with top crust
  • 2 1/2 cups sliced fresh peaches
  • 1 3/4 cups fresh raspberries
  • 1 1/4 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/8 teaspoon nutmeg
  • 2 tablespoons butter

Preheat oven to 450°F. Mix peaches and raspberries with sugar, tapioca, lemon juice and nutmeg. Pour into unbaked pie shell. Dot with butter. Cover with top crust, flute edges, and vent top. Sprinkle with a little sugar. Bake at 450°F for 10 minutes, then lower oven heat to 350°F and bake for another 30 minutes, or until light brown.

Just Peachy Shake from “Peaches and Other Juicy Fruits

  • 3 juicy peaches, pitted and quartered
  • 2 tablespoons honey
  • 1 cup peach applesauce
  • 1 cup peach nectar or apple juice
  • 1 cup low-fat or nonfat peach, apricot or vanilla yogurt, semi-frozen (for semi-frozen, freeze 15 to 20 minutes)

Purée all of the ingredients in a blender until smooth. Makes about 4 servings.

Peaches N' Coconut Cream Oats from "Running to the Kitchen."

    • 1/2 cup rolled oats
    • 1/4 small banana, chopped
    • 1/2 tablespoon chia seeds (optional)
    • 1/4 teaspoon cinnamon
    • 1/8 teaspoon nutmeg
    • pinch of salt
    • 1/2 teaspoon vanilla extract
    • 1/3 cup milk
    • 2/3 cup coconut milk from a can
    • 1 teaspoon agave
    • 1 cup peaches, chopped & divided
    • 1 tablespoon vanilla whey protein powder (optional)

Combine all ingredients except 1/2 cup of the peaches in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently until oatmeal thickens. Pour into bowl and top with remaining peaches. For icing on top- combine 1 tablespoon coconut milk and 1/2 tablespoon coconut butter. Heat in microwave for 15 seconds, stir and drizzle on top.

Peach, Apricot and Pistachio Couscous from "Keep It Simple Foods"

  • 2 sliced peaches (or nectarines)
  • 3 sliced apricots
  • 1 can chickpeas, drained and rinsed
  • 1 shallot, minced
  • 1 1/2 cups dried couscous
  • 5 Tablespoons extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 cup fresh parsley, chopped
  • 1/2 cup salted pistachios (shelled)
  • 1/2 cup pine nuts (or slivered almonds) (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon

In a large mixing bowl add the fruit, spices, chickpeas, couscous, nuts, shallot, and parsley. Add the balsamic vinegar and olive oil and give it a good stir to combine. Serve at room temperature or slightly chilled. Makes 4-6 servings.

What are some of your favorite palisade peach recipes?
We will add them to the list.