Stewed Peaches with Coconut Gelato & Shortbread Cookies – Easy & Fun!

6 Freestone Peaches
3 Tbsp Butter, Unsalted
2 Tbsp Brown Sugar
Pinch Kosher Salt
Pinch Black Pepper
Pinch Cinnamon
12 Shortbread Cookies
6 Scoops Coconut Gelato

1. Drop peaches in boiling water for 30 seconds and drop them into an ice bath immediately after. Remove the skins.
2 Cut peaches in half and remove the pit.
3. Place the cut side up in an oven proof pan.
4. Mix: butter, brown sugar, salt, pepper and cinnamon. Evenly distribute butter in center of peaches (pit area). 5. Put a 1/4 cup of water in bottom of the pan and place pan in oven at 350° for 20-25 minutes. Remove, serve warm or let cool to room temperature your choice! 6. To serve: place 2 peach halves in a shallow bowl with a scoop of coconut gelato and 2 shortbread cookies per serving.
Note: Peaches can be made ahead of time and reheated in a microwave.

Baked Peach Pudding

3 cups fresh peaches, thinly sliced
2 cups milk
2 cups bread crumbs
1 cup dark brown sugar
1/4 cup unsalted butter
2 medium eggs, beaten
1/4 tsp. cinnamon
pinch of salt
ice cream

Preheat oven to 350ºF. Scald milk, then stir into the breadcrumbs. Add butter and mix thoroughly. Add salt, sugar, eggs and cinnamon; then stir into the breadcrumb mixture. Fold in sliced peaches. Butter a casserole dish, then pour in the mixture and bake for 55-60 minutes. Serve with ice cream.

Peach French Toast

1 cup brown sugar, packed
10-12 slices French bread
1/2 cup butter
5 eggs
2 Tbsp. water
1-1/2 cups milk
16 oz. fresh, sliced peaches
3 tsp. vanilla
cinnamon to taste

Melt butter, add brown sugar and water and blend until smooth. Pour into sprayed 13” x 9” pan.  Spread peaches over syrup. Place bread slices in a layer over peaches. Mix eggs, milk, vanilla and cinnamon and pour over bread (can be refrigerated over night at this point). Bake at 350º for 45-55 minutes. To serve, invert peach topped portions onto individual plates.

Fresh Peach Cobbler

4 cups fresh peaches, sliced
1-1/4 cups flour
1 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1 Tbsp. lemon juice
1 tsp. lemon peel
1/2 tsp. cinnamon
1/4 tsp. salt

Combine 1 cup of flour, 1/2 cup of sugar, the salt and cinnamon. Cut in margarine until the mixture resembles corn meal. Combine the sliced peaches, lemon juice, lemon peel, 1/2 cup of sugar and 1/4 cup of flour, then spoon into a greased 9” square dish. Sprinkle the flour mixture over top. Cover and bake at 400ºF for 15 minutes. Remove cover and bake for another 40 minutes.

Breakfast Smoothie

2 bananas
1- 8 oz. can crushed pineapple
1/3 cup mango
2 cut up peaches
1 cup low-fat or skim milk

Combine all ingredients in a blender until smooth.



Plum Coffee Cake Muffins
3/4 cup + 2 tbsp sugar
1 tsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
2 eggs, at room temperature
1 tsp vanilla
3/4 cup milk ( I used skim)
1/2 cup melted butter, cooled
3-5 ripe plums, depending on their size, pitted and cut into small chunks.
Preheat the oven to 375 degrees.
Spray or line 10 muffin cups. Put water in the remaining two cups.
In a large bowl, combine 3/4 cup sugar, 1/2 tsp cinnamon, flour, baking powder, salt, and nutmeg. Set aside.
In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)
Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly.
Divide one half of the batter evenly among the 10 lined muffin cups.
Add a layer of plum pieces to each.
Divide the remaining half of the batter over the layer of plums.
Combine the remaining 2 tbsp sugar and 1/2 tsp of cinnamon in a small bowl. Sprinkle over the muffins.
Bake for 15 – 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.