Sangria, Ice Cream And More Recipes For Ripe Peaches

Peaches are the best right now!

Select an intensely fragrant peach that gives slightly to gentle palm pressure. Choose one with an unblemished skin. Wash the peach, take a bite, dab your chin with a paper towel or napkin to catch the drips while eating the entire peach. Discard pit when finished.

To peel peaches, drop them into boiling water for no more than 30 seconds and immediately plunge them into ice water. The skins will easily slip off.

This peach sangria will be a big hit at your next social gathering. Be sure to chill it at least six to eight hours before serving. Feel free to add your favorite fruits to the mix.

Who doesn’t love ice cream? This recipe comes from my sister who doesn’t have an ice cream freezer. The texture is like soft-serve ice cream from Dairy Queen—sans the additives!

Dad loved peach pie. A two-crust pie can be daunting but this free form tart is very easy to make.

Bon appétit!

Peach Sangria(Makes 1 large pitcher)4 large peaches, peeled, halved, and chopped

Juice 1 to 2 two fresh lemons

1 cup green seedless grapes, washed and halved

2 cups cubed seedless watermelon

1/2 cup Cointreau or Triple Sec

1 750-milliliter bottle rosé wine

Fresh mint sprigs, slightly bruised

3 cups ice cubes

Optional: 2 quarts chilled club soda added just before servingTo prepare:In a large glass pitcher, add peaches, juice of one lemon, grapes, and watermelon.

Add Cointreau and rosé wine.

Stir well with a long wooden spoon.

Taste and adjust the amount of lemon juice.

Cover with plastic wrap and let fruit macerate six to eight hours or overnight.

Add mint and ice, stir to mix, then pour into glasses and top with splash of club soda if desired.Peach Salsa(Serves 4)3 large peaches, peeled, pitted, and diced

Juice of 1 lime or more to taste

1/2 large red onion, chopped fine

1/2 cup chopped baby arugula or more to taste

Sea salt and freshly ground black pepper to taste

Approximately 2 1/2 tablespoons extra virgin olive oil

Optional: 1 jalapeño pepper seeded and mincedTo prepare:In a mixing bowl, drizzle lime juice over diced peaches to prevent discoloration.

Stir onion and arugula into the peaches, season with salt and pepper (add jalapeño if using.)

Drizzle only enough olive oil over the mixture until lightly coated.

Taste and adjust the seasonings.Judy’s Peach Ice Cream(Made without an ice cream freezer)(About one quart)2 large ripe peaches

1 fresh lime, squeezed

1 14-ounce can sweetened condensed milk, chilled

1 teaspoon pure almond extract

2 cups heavy cream, very cold

2 1/2 teaspoons pure vanilla extractFor presentation:Fresh ripe peaches, peeled and sliced (about 1/3 peach per person)

About 1/3 cup roasted salted pistachiosTo prepare:At least six hours before serving, line a freezer-proof container with plastic wrap and move the freezer setting to coldest.

Peel peaches, discard pit, and chop.

Immediately drizzle half lime juice over the peaches to prevent discoloration.

Stir about half of the sweetened condensed milk into the peaches, add almond extract, taste, and adjust the sweetness.

In large bowl of an electric mixer, whip the cream until thick, add vanilla and continue whipping until soft peaks form.

Slowly whisk remaining condensed milk into the whipped cream.

Gently fold the peach mixture into the heavy cream.

Taste and adjust the flavoring.

Transfer to the freezer container, place plastic wrap directly on top of the mixture, and freeze for at least six hours or up to three days. To serve:Arrange several peach slices in a circle in a shallow dessert/cereal bowl; fill the center with a scoop of ice cream, sprinkle with pistachios, and serve at once. Free Form Peach Tart(Serves 6-8)For the crust:1 1/2 cups all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold

1 egg, beaten

About 3 to 4 tablespoons ice water

1/2 cup blanched sliced almonds

2 tablespoons plain dry bread crumbs

2 teaspoons sugarFor the peaches:6 to 7 large ripe peaches, peeled and pitted (About 3 1/2 to 4 cups sliced)

Juice of 1 lemon for drizzling

Approximately 1 cup sugar

2 tablespoons flour

2 tablespoons unsalted butter

Optional: whipped cream or vanilla ice cream for toppingTo prepare:Working in the food processor, add flour and salt and process to blend.

Add butter and pulse until the mixture resembles coarse meal.

Transfer to a bowl.

Whisk egg with 1 tablespoon cold water and stir it into the flour.

Add few drops of water at a time until the mixture forms a ball.

Wrap in plastic wrap and refrigerate for at least one hour or overnight.

Meanwhile, place almonds, breadcrumbs and sugar in the food processor and process until evenly chopped.

Set aside.To bake and serve: Preheat the oven to 425 degrees F.

Slice peaches, place in a bowl and drizzle with lemon juice to prevent discoloration.

Stir flour into the sugar and scatter it over the peaches and toss gently.

Taste and adjust the sweetness.

Roll out pastry into a large ragged circle.

Transfer it to a large shallow baking dish.

Sprinkle almond/breadcrumb mixture in the center of the dough.

Then mound the peaches on top, dot the top with butter, and gather up the ragged edges and press the dough over the peaches, leaving the center exposed.

It’s not supposed to be perfect!

Place in the center of preheated oven and bake until crust is browned and peaches are tender to the point of a fork, about 45 minutes. (If the edges are browning too fast, reduce the heat to 400 degrees F.)

Cool on a rack.

Cut into wedges and top with whipped cream or vanilla ice cream and serve at once.