It’s our favorite time of the year again… Palisade peach season! There are so many ways to enjoy some of Colorado’s finest local produce, and here are five of our all-time favorite recipes.
Kicking this list off with a classic cobbler is the only way to go, and this recipe is sure to be a crowd-pleaser.
For the filling:
For the topping:
In a large bowl, mix the sugar, flour, and nutmeg. Add the sliced peaches, then stir to coat. Pour the mixture into a greased 11 by 7 inch baking pan. To make the topping, mix sugar, flour, baking powder, and salt in a small bowl. Next, cut in the butter until the mixture has the consistency of fine crumbs. Stir in the egg and then spoon the mixture over your peaches.
Bake at 375° Fahrenheit for 35-40 minutes or until the filling is bubbly and the topping is golden. Serve hot or cold, and don’t forget the ice cream!
This layered dessert is definitely a delight, with a delicious cream cheese layer, pecan mixture, and Palisade peaches.
This appetizer recipe calls for fresh peaches, but it would be just as delicious with grilled peaches.
Slice the bread evenly and spread your creamy cheese on each slice. Top with a slice of peach, then lay a few strips of prosciutto on each piece of bread. This appetizer can be served cold, or toast everything in the oven at 400° Fahrenheit for a few minutes.
This recipe from Josh Niernberg, the Executive Chef & Owner at Bin 707 Foodbar, handily proves that peaches aren’t just for dessert. Don’t miss the other two Colorado-grown recipes listed on the page linked above, either:
Grilled tender belly pork chop with ricotta beignets, Palisade peach marmalade and arugula and peach salad
Peach cobbler with cream
This recipe from Monica Cook won a first place spot at the Palisade Peach Festival, so you know it’s good.
Place your peaches in a large pot, then add lemon juice and lemon peel. In another bowl, mix ¼ cup sugar with pectin. Add this mixture to the peaches and mix well before bringing everything to a full boil on medium heat. Add the remaining sugar and bring back to a boil. Boil for one minute, then pour the peach mixture into hot sterilized canning jars. Water bath according to USDA instructions.