Showing posts with label peach recipes. Show all posts
Showing posts with label peach recipes. Show all posts

Sunday, May 8, 2022

Fresh Peach Cream Pie

This old-fashioned fresh peach cream pie is lighter than a custard pie but still rich and sweet enough to be a delightful dessert. Make it with fresh peaches, if you have them and canned or frozen peaches if you don’t.

Food Lust People Love: This old-fashioned fresh peach cream pie is lighter than a custard pie but still rich and sweet enough to be a delightful dessert. Make it with fresh peaches, if you have them and canned or frozen peaches if you don’t.

Not long after my maternal grandmother died back in 2001, my great aunt Joy asked my grandfather for her sister’s recipe file. It was a small metal file box with a bunch of index cards, many handwritten or typed out by my grandmother or other family members. The sisters had always had a small rivalry going over their cooking and baking prowess so the rest of us were pretty upset that he’d handed it over. 

I knew I couldn’t flat out ask Aunt Joy for it back but I finally got up the nerve and asked if I could borrow it for a while, just to look through. Well, wouldn’t you know it, but the file box was nowhere to be found! 

Until finally, a few years ago, Aunt Joy’s daughter sent me a message to say she had something for me. I assumed it was her mom's pepper sauce but was even more pleasantly surprised that it was the long-lost recipe box. I just about burst into tears!

This fresh peach cream pie recipe was on one of those cards. It’s a treasure. 


Fresh Peach Cream Pie

Many older recipe call for scalded milk, as this one does. All that means is milk that has been heated to just below the boiling point. For more information on that, I highly recommend this informative post from my friend, pastry chef Jenni Field wherein she gives you the how and why of scalded milk.

Ingredients
For the filling:
1 1/2 cups or 355ml milk
2 eggs
1/4 cup or 50g sugar
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 fresh peaches (approx. weight 1 lb 3.5 oz or 550g)
1 pie crust from this recipe or your own favorite (ingredients needed for mine below)

For the pie crust:
1 1/4 cups or 156g all-purpose flour  
1⁄4 cup plus 2 tablespoons or a little shy of 70g shortening (I prefer Crisco, when I can get it.)
1/2 teaspoon fine sea salt 
2 to 3 tablespoons cold water

Method
Scald the milk and set it aside to cool. Instructions here: https://pastrychefonline.com/how-to-scald-milk/

Preheat oven to 375°F or 190°C. Make the pie crust by following these instructions or your own favorite.

Roll out the pie crust and fit it into a pie plate. Crimp the edges and dock the bottom and sides with a fork. 


Bake the pie crust in the preheated oven for five minutes. Remove from the oven and set aside. 

In a mixing bowl, whisk the eggs, sugar, vanilla and nutmeg together. 


The scalded milk should be just slightly warm by now. Pour it into the egg mixture slowly, whisking continuously as you do. 


Peel, pit and slice the peaches. 


Arrange them to cover the sides and bottom of the pie crust. 


At this point, I put the pie in a large pan to make transfer to the oven less fraught with the possibility of spillage. Pour the milk mixture over the peaches. 


Carefully transfer the pie to the oven. 

Bake for 55-60 minutes or until the custard is just set (a knife will come out clean) and the pie crust is golden. My oven heats unevenly so I turn the pie around midway through. 


Leave to cool completely on a wire rack. 

Cut in slices to serve. Enjoy!

Food Lust People Love: This old-fashioned fresh peach cream pie is lighter than a custard pie but still rich and sweet enough to be a delightful dessert. Make it with fresh peaches, if you have them and canned or frozen peaches if you don’t.

It’s Sunday FunDay and today we are sharing recipes for Mother’s Day! Check out all the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm.

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Fresh Peach Cream Pie!

Food Lust People Love: This old-fashioned fresh peach cream pie is lighter than a custard pie but still rich and sweet enough to be a delightful dessert. Make it with fresh peaches, if you have them and canned or frozen peaches if you don’t.

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Sunday, August 29, 2021

Citrus Peach Sangria

This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

Food Lust People Love: This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

Over the years I’ve lived in a lot of places where summer peaches aren’t available. Or they are imported and the shops do sell them but the peaches were clearly picked too early, shipped chilled, and aren’t the fragrant ripe peaches I remember growing up. Honestly, is there any smell more wonderful (with the exception of frying bacon) than the aroma of warm peaches piled in woven bushel baskets at a farm stand? 

I’ve come up with a few ways to get my peach fix from canned peaches, like my creamy bourbon peach frozen yogurt but this refreshing citrus peach sangria is one of my favorites. The apple brandy adds a bit of oomph to the wine but the citrus and peaches and peach syrup are the stars. 

If you are lucky enough to have fragrant ripe peaches, you might want to make my sweet peach cornbread or my sweet peach cream cheese muffins. If your fresh peaches aren't so sweet, they are perfect for making fresh peach cucumber salad

I was away from home when I took these photos and I had to mix it up in two pitchers so don’t let the smaller pitcher in my photos fool you. This recipe makes plenty enough to serve 10-12. 

Citrus Peach Sangria

If you do want to use fresh peaches for this sangria, replace the peach syrup with simple syrup. 

Ingredients
1 (750ml) bottle dry white wine, chilled (I use a Sauvignon blanc.)
1/2 cup or 120ml apple brandy 
14 oz or 400g can sliced peaches in light syrup, chilled
1 lemon 
1 lime 
Ice
12 oz or 355ml lemon lime soda (Sprite, 7­Up or the like) or to
taste

Method
Slice your lemon and lime thinly. 


Add them to a big pitcher along with the wine, apple brandy and the can of peaches. Put in a couple of handfuls of ice and then top up with lemon lime soda. Give the whole thing a gentle stir.

Food Lust People Love: This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

To serve, use a spoon to scoop a couple of peach and citrus slices into each glass. Add a few cubes of ice and fill with sangria. 

Food Lust People Love: This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

Enjoy!

It's Sunday FunDay and this week our recipes are Just Peachy! Check them out below. Many thanks to our host, Camilla of Culinary Adventures with Camilla


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Citrus Peach Sangria!

Food Lust People Love: This citrus peach sangria is made with canned peaches, lemons and limes, summer sunshine in a glass so you can enjoy it year round. Make this refreshing favorite for your next family party!

 .

Monday, July 13, 2020

Shortbread Peach Jam Squares

Make Shortbread Peach Jam Squares by surrounding bright sweet peach jam with crumbly buttery shortbread and baking it all to golden perfection!

Food Lust People Love: Make Shortbread Peach Jam Squares by surrounding bright sweet peach jam with crumbly buttery shortbread and baking it all to golden perfection!


When sweet peaches are in season, I can’t help myself; I have to make peach jam. While we also eat plenty and I freeze some, jam seems like the best way to make sure we can enjoy the flavorful juicy peaches for months to come.

Is it just me or does anyone else get an inordinate amount of satisfaction from seeing rows of homemade jams, chutneys and preserves in the pantry?

I get a little giddy as my stock grows although I also like to give some away. I have one rule though, if possible, wash my jars and give them back once they are empty! You’ll be much more likely to be a future recipient if you do.

Shortbread Peach Jam Squares

This recipe is adapted from one on Tasty for blackberry jam squares. As long as it’s nice and thick, you can use your favorite jam. I popped one cup of my homemade peach jam on the scale and it weighed 290g. I’ve added the correct measure below, for those of you who weigh ingredients.

Ingredients
2/3 cup or 158g butter, plus extra for greasing pan
1/8 cup or 25g sugar
1/8 cup or 25g dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups or 312g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups or 363g peach jam

Method
Preheat the oven to 350˚F or 180˚C and prepare an 9x9 in or 23x23cm pan by greasing it lightly and lining it with baking parchment.

Note: If you don’t mind cutting the squares in your pan, you can skip the baking parchment step but I find that I end up damaging my pan if I can’t remove the baked goods before cutting. The parchment makes lifting out easy.

Melt two tablespoons of the butter and set aside to cool.

In a bowl, beat together the rest of the butter and the two sugars until fluffy.

Add in the egg, melted butter, and vanilla extract and beat again.

Sift 2 cups or 250g of the flour, baking powder and salt into the bowl. Mix with a wooden spoon until combined.

Bring the mixture together using your clean hands to make a dough and divide it into two equal pieces.

Use your clean hands to spread out half of the dough in the baking pan. Prick the dough with a fork to prevent bubbles from forming while baking.

Spread the peach jam on top.


Mix in the remaining flour into the dough and use a fork to make a knobbly crumble.

Sprinkle the crumble on top of the jam.


Bake for 20 minutes, until golden brown on top.

Leave to cool completely then lift it out with the parchment paper. Cut into squares.

Food Lust People Love: Make Shortbread Peach Jam Squares by surrounding bright sweet peach jam with crumbly buttery shortbread and baking it all to golden perfection!




















Enjoy!

Food Lust People Love: Make Shortbread Peach Jam Squares by surrounding bright sweet peach jam with crumbly buttery shortbread and baking it all to golden perfection!


This month my fellow Baking Bloggers are featuring peaches in all of our recipes, some savory, some sweet! Many thanks to our host, Sue of Palatable Pastime for all her behind-the-scenes work. Check out all the peachy deliciousness below:
Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin these Shortbread Peach Jam Squares!

Food Lust People Love: Make Shortbread Peach Jam Squares by surrounding bright sweet peach jam with crumbly buttery shortbread and baking it all to golden perfection!
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Tuesday, June 9, 2020

Sweet Peach Cornbread #BreadBakers

The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious.

Food Lust People Love: The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious. You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season.


I was scrolling through my Facebook feed a couple of weeks and I saw post about something called The Peach Truck. Apparently it’s a thing! Order ahead and they bring fresh Georgia peaches right to your city. This is NOT a sponsored post but here's the link, if anyone is interested. https://thepeachtruck.com/pages/preorder. We need to support our farmers now more than ever.

Braving the queue, I wore my mask and stayed well apart from my fellow peach buyers, of course. Then I picked up 25 pounds of sweet Georgia peaches!

For the last couple of days we’ve been eating peaches straight over the kitchen sink because they are so juicy and sweet. I swear, it’s the only neat way to eat them. I’ve frozen them sliced with some sugar. I’ve made sweet jam and spicy jam and we still have about 25 peaches left!

Sweet Peach Cornbread

You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season. The sweet in the recipe title refers to the peaches. With only a half cup of sugar, the cornbread is not overly sweet.

Ingredients
2 large yellow peaches (average weight 5 1/2 oz or 156g)
1 cup or 125g all-purpose flour
1 cup or 180g fine yellow cornmeal
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup or 120ml buttermilk, at room temperature
1/2 cup or 113g butter, melted and cooled
2 large eggs, at room temperature

Method
Slice one of the peaches and roughly chop the other one. (The sliced will bake on top of the cornbread, the chopped will go in the batter.) Sprinkle one tablespoon of the sugar each over both peaches and set aside.



Preheat the oven to 350°F or 180°C and grease a 9x9 inch or 23x23cm baking pan or line it with baking parchment.

In a large bowl, whisk together the flour, cornmeal, baking powder, the balance of the sugar and salt.



In a separate mixing bowl, whisk together the buttermilk, cooled butter, eggs and vanilla.

Pour any juice that has formed in the chopped peach bowl into the wet ingredients and stir those peaches into the dry ingredients bowl to coat them with flour. This will help keep them in the batter instead of sinking to the bottom of the cornbread.





Fold the wet ingredients into the dry ingredients until just mixed.



Pour the batter into the prepared baking dish and spread evenly.



Arrange the sliced peach on the top of the batter. Drizzle on any juice that formed in the sliced peach bowl.

Food Lust People Love: The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious. You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season.


Bake for 35-40 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Food Lust People Love: The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious. You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season.

Allow to cool slightly before slicing and serving.

Food Lust People Love: The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious. You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season.


Enjoy!

This month my Bread Baker friends are baking with corn in some form or another. Check out all the lovely recipes they are sharing today.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

Pin this Sweet Peach Cornbread!

Food Lust People Love: The juicy fresh Georgia peaches inside and on top of this sweet peach cornbread make it super moist and absolutely delicious. You should use fresh sweet peaches when they are in season but you can certainly substitute canned peaches out of season.
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Monday, June 25, 2018

Sweet Peach Cream Cheese Muffins #MuffinMonday

Sweet Peach Cream Cheese Muffins celebrate the best of summer peaches with a wonderfully subtle tang. They are perfect for a summertime brunch, breakfast or snack.

Food Lust People Love: Sweet Peach Cream Cheese Muffins celebrate the best of summer peaches with a wonderfully subtle tang. They are perfect for a summertime brunch, breakfast or snack.


If you follow me on Instagram, you know I’ve been flitting all about this last week and a half, with a long weekend first in New York City and then a few short days in Quito, Ecuador. Now I am finally back in my hometown of Houston, enjoying time with even more family and taking advantage of local Texas produce, like my favorite crookneck yellow squash, young carrots with greens still attached, glowing golden beets, and especially the fragrant peaches.

In the Dubai grocery stores, peaches rarely smell like peach. They’ve been picked too young and flown in from goodness knows where. The Texas peaches actually smell as a good peach should. I stood in front of the peach bin picking many of them up, one by one, inhaling that glorious aroma and tucking them into a produce bag.

When I got home, my mom reminded me that peaches are her favorite fruit, to which I replied, I know! That’s why I’m making peach cream cheese muffins. I love cooking and baking for Mom because she always loves whatever I make.

Which brings me to this month’s Muffin Monday recipe.


Sweet Peach Cream Cheese Muffins

If you don’t have good fresh peaches, you can substitute frozen or, if you drain them well on some paper towels first, peaches canned in natural juice.

Ingredients
2 ripe but firm peaches (approximate whole weight of both: 10.5 oz or 300g)
2 cups or 250g flour
1 cup or 200g sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 oz or 113g cream cheese, softened
1/4 cup or 60g butter, melted and cooled, plus extra for the pan
1 large egg, at room temperature
3/4 cup or 180ml milk

Method
Preheat oven to 350°F or 180°C. Prepare your muffin pan by buttering it or lining it with muffin cups.

Pit and dice your peaches, setting aside about 1/4 cup to top the muffins with before baking. The larger pile will go in the muffin batter.

In a large mixing bowl, whisk together your flour, sugar, baking powder, cinnamon and salt.



Tip in the bigger pile of diced peaches and stir till the peach bits are well coated with the flour. Set aside.



In a medium bowl, mash the cream cheese with a fork, then pour in the cool, melted butter. Use the fork to mix the cream cheese and butter together until you have a mixture that looks like small soft curds.



Add in the egg and the milk and beat with the fork until combined. There will still be some tiny lumps of cream cheese.



Pour the wet ingredients into the dry ingredients and fold until they are just combined.



Divide the batter between the muffin cups in your prepared pan. Top with the reserved diced peach.



Bake in your preheated oven for 20-25 minutes or until the muffins are golden all around the edges and a toothpick comes out clean.



Cool in the pan for about 10 minutes, then remove the muffins and cool on a wire rack. These can be served warm or room temperature.

Enjoy!

Food Lust People Love: Sweet Peach Cream Cheese Muffins celebrate the best of summer peaches with a wonderfully subtle tang. They are perfect for a summertime brunch, breakfast or snack.


Check out the other lovely muffins my Muffin Monday friends are sharing today!



Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it! 


Food Lust People Love: Sweet Peach Cream Cheese Muffins celebrate the best of summer peaches with a wonderfully subtle tang. They are perfect for a summertime brunch, breakfast or snack.
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Wednesday, August 2, 2017

Halloumi Freekeh Peach Salad #FoodieExtravaganza


This halloumi freekeh peach salad features pan-fried salty cheese, nutty freekeh and sweet peaches along with baby arugula and spicy cashews for a delightfully fresh and filling meal. Drizzle it with chili peach vinaigrette or your favorite dressing.

Food Lust People Love: This halloumi freekeh peach salad features pan-fried salty cheese, nutty freekeh and sweet peaches along with baby arugula and spicy cashews for a delightfully fresh and filling meal. Drizzle it with chili peach vinaigrette or your favorite dressing.

My self-imposed Salad Month starts in earnest with this beautiful salad that is perfect for a full meal for two or a starter for four. It’s what we call “fancy salad” at our house, which means it has greens, fruit, cheese and nuts. These vary by what we have on hand or feel like eating but fancy salad should contain those four essential ingredients.

But since this month's Foodie Extravaganza ingredient is peaches, that is the fruit I chose. If you love summer peaches, you are going to love this salad and this edition of Foodie Extravaganza. Make sure to scroll down to the bottom to see the other lovely peach recipes we have for you today.

In this case, the freekeh, another of the so-called ancient grains, adds a little more bulk, making this a light but filling salad, perfect for lunch or dinner just on its own. The day I put it together, my husband was away from home on a business trip, so I served it up and then added the chili peach vinaigrette to my portion. I ate the rest the next day and it was still fabulous.

If you’ve never cooked freekeh, check out this info and easy instructions on BBC Good Food. I cooked a whole cup, which gave me more than enough for this salad, as well as leftovers to add to another salad, another day. It’s lovely and nutty tasting, and rather reminds me of bulgur wheat.


Halloumi Freekeh Peach Salad

Ingredients – for 2 dinner salads or 4 starter salads
7 oz or 200g halloumi cheese
1-2 teaspoons olive oil
4 1/2 oz or 130g baby arugula or rocket
1 cup or 160g cooked cracked freekeh, well drained and cooled (More information here. https://www.bbcgoodfood.com/glossary/freekeh)
3-4 small peaches (Mine were tiny! More like apricot size.) or 1-2 larger peaches
1/4 cup or 40g spicy cashews or your favorite nut
8-10 mint leaves, sliced thinly
Chili Peach Vinaigrette or your favorite sweet, tart and spicy dressing.

Method
Cut the halloumi into slices about 1/4 in or 1/2cm thick. Heat a non-stick frying pan over a medium high heat and drizzle in the olive oil. Pan-fry the halloumi just a minute or two on each side until both are golden.


Set aside. Pit and slice your peaches into wedges.


Assemble the salad starting with the arugula and top with the freekeh. Add in the golden halloumi broken roughly into bite-sized pieces, the sliced peaches and the cashews.

Stack the mint leaves one on top the other and slice thinly. Sprinkle over the salad.

Tip: This salad is great as leftovers if you haven’t added the dressing so I suggest that if you think you might not eat it all the day you make it, dress each serving, rather than dressing and tossing the entire salad.

Drizzle with chili peach vinaigrette or your favorite dressing.

Food Lust People Love: Chili Peach Vinaigrette - Don’t let the pale peach color of this lovely chili peach vinaigrette fool you. The flavor is tart, sweet and spicy, in my opinion, the perfect combination. Use it to dress your favorite salad or as a marinade for chicken or pork.

Enjoy!

Food Lust People Love: This halloumi freekeh peach salad features pan-fried salty cheese, nutty freekeh and sweet peaches along with baby arugula and spicy cashews for a delightfully fresh and filling meal. Drizzle it with chili peach vinaigrette or your favorite dressing.

Many thanks to this month's Foodie Extravaganza host, Wendy from A Day in the Life on the Farm. Check out all of our peach recipes!


Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!


Pin it! 

Food Lust People Love: This halloumi freekeh peach salad features pan-fried salty cheese, nutty freekeh and sweet peaches along with baby arugula and spicy cashews for a delightfully fresh and filling meal. Drizzle it with chili peach vinaigrette or your favorite dressing.

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Sunday, July 30, 2017

Chili Peach Vinaigrette

Don’t let the pale peach color of this lovely chili peach vinaigrette fool you. The flavor is tart, sweet and spicy, in my opinion, the perfect combination. Use it to dress your favorite salad or as a marinade for chicken or pork.


This spicy recipe kicks off the start of a big, bold adventure. As you read this, my younger daughter and I are on Day 1 of a cross-country trip from Massachusetts to California. We left the home of dear friends in Hingham, MA today, and are on the high road to upstate New York. If all goes to plan, we’ll hit the west coast on Tuesday, August 8th.

Since it’s the height of hot summer in the northern, I decided to do something different on this blog for August. I’ll be sharing some of our favorite fresh salads and dressings, beginning with this chili peach vinaigrette.

(Of course, since it’s not actually August yet, I’ll still have a Muffin Monday post for you tomorrow.)

Our accommodations are an eclectic mix of Airbnb homes, interstate motels and even one lodge in the Grand Canyon National Park. No doubt we’ll be craving salads the whole way. My Instagram feed is always a strange place to be, but follow along to travel with us from sea to shining sea.

Chili Peach Vinaigrette

Ingredients – Yields 1 cup or 240ml
6 oz or 170g ripe, firm peaches, washed, pitted and chopped (1 large peach or 3-4 small peaches)
1/2-1 small red chili pepper
1/4 cup or 60ml natural apple cider vinegar
1/8 cup or 30ml canola or other light oil
1 tablespoon honey, or more, if needed
1 tablespoon minced onion
1/2 teaspoon mustard powder (like Coleman's)
1/4 teaspoon fine sea salt

Method
Blend all the ingredients together in a blender or in an appropriate vessel with a hand blender until smooth.


Taste and add more honey, if necessary. If you are lucky your peach will be sweet enough and the extra honey will not be needed.

Store in a clean jar in the refrigerator.


Enjoy!

Love salads and unusual dressings? Check out some of my favorites.


Pin it! 

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