If you're looking for a recipe to help make
our fresh products come to life in your
kitchen...then check out the mouth
watering dishes listed below!

Baked Chicken with Fresh Peaches

6 T. butter
2 (3 1/2 -lb) broiler fryer chickens, quartered
1 C. finely chopped, fresh onion
1 C. sliced, fresh celery
1 tsp. salt
1/4 tsp. ground black pepper
1/3 C. finely chopped, fresh parsley
1 C. chicken bouillon
8 firm-ripe, fresh peaches
 
Melt 4 tablespoons butter in large skillet.  Add chicken and brown on all sides.  Transfer to large oven proof casserole or baking dish.  Add onion and celery to skillet and cook, stirring to remove brown particles from pan, until onion is browned.  Spoon onion mixture over chicken.  Sprinkle with salt, pepper and parsley.  Pour chicken bouillon over all.  Cover and bake in a preheated 350 oven for 40 minutes.  Meanwhile, peel peaches by dipping in boiling water for 1 minute and then in ice water and slipping off skins.  Melt remaining 2 tablespoons butter in skillet.  Add peaches and sauté until brown on all sides.  Add to chicken.  Cover and bake another 15 minutes or until peaches are tender.  Makes 8 servings.
 
 
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Peach Stuffed Chicken

4 boneless chicken breasts (skin removed)

4 thin slices of baked ham

2 peaches, cut into ½” thick slices

¾ C. Peach Honey

½ C. grated mozzarella cheese

Place each chicken breast between 2 sheets of wax paper and pound with a mallet or use rolling pin to flatten.  Cut chicken breasts in ½ or into approximately 2 ½” wide slices so that when rolled will be appetizer size.  Set aside.  Place ham slices down and in the center of each slice, place a peach slice, 1 tablespoon Peach Honey and 1 teaspoon of mozzarella cheese.  Roll this mixture on chicken breast.  Roll up chicken breast and place seam side down in highly greased baking dish.  Place chicken breasts close together to prevent them from unrolling.  Bake for 20 minutes at 350.  Remove from oven and top each chicken breast with 1 tablespoon of Peach Honey.  Return to 350 oven for 15 minutes more.

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Peach Honey:

5 med.-size fresh peaches, peeled and sliced

2 T. honey

1 T. cornstarch

1 T. lemon juice

¼ C. water

½ tsp. almond extract

Process peaches in a food processor or blender until smooth.  Combine peaches and honey in saucepan.  Mix together cornstarch, lemon juice and water, add to peach puree and heat until thick and bubbly.  Stir in almond extract.  Use with Peach Stuffed Chicken recipe, over ice cream or pancakes.  Makes eight 2-ounce servings.

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Microwave Peachy Saucy Chicken:

1 C. (12-oz.) peach preserves

½ C. bottled Russian salad dressing

1 envelope onion soup mix

¼ C. mayonnaise

1 broiler-fryer chicken (about 2 ½-lb.)*

*Quartered with drumsticks cut from thighs and wings from breasts.

Mix all ingredients except chicken in a 13x9” microwave-safe baking dish until well blended.  Add chicken; turn to coat.  Arrange skin-side up in a single layer with meatier parts toward outside edges of dish.  Cover with vented plastic wrap and microwave on High 10 minutes.  Rearrange chicken pieces bringing those from center to outside edges.  Cover; rotate dish ½ turn and microwave 10 to 15 minutes longer.  Meat should be opaque but still slightly rare near bone.  Let stand covered 5 minutes to complete cooking.  Makes 4 servings.

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Freezing Peaches:

Sugar Pack – To each quart (1-1/3 pounds) of prepared fruit, add 2/3 cup sugar and mix well.  Stir gently until sugar is dissolved and let stand for 15 minutes.  To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar.  Use ¼ teaspoon ascorbic acid in 3 tablespoons cold water to each quart of fruit.  Pack into containers, leaving head space of ½ inch.

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Pickled Peaches

8 pounds peeled peaches* - small to medium size

6-¾ Cups sugar

4 sticks cinnamon (2 inches long)

2 tablespoons whole cloves, crushed

1 tablespoon ginger

1 quart vinegar

Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon ascorbic acid and 2 quarts of water.  Dissolve sugar in vinegar in saucepot and put on range to heat.  Boil 5 minutes and skim.  Add spices (tied loosely in cheesecloth).  Drain peaches.

Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but not soft.  Remove from range and allow peaches to set in syrup overnight to plump.  Bring to a boil and pack into hot jars.  Cover with syrup, leaving ½ inch head space.  Remove air bubbles.  Wipe jar rims.  Adjust lids.  Process 20 minutes in boiling water bath.