GREENSBORO, N.C. – Whether you love homemade peach ice cream or peach cobbler, the Piedmont Triad Farmers Market was the place to be today.
People came out to show off their cooking skills today with the Peach Recipe Contest.
To enter the contest, all of the dishes have to be made with peaches grown in North Carolina and contain at least two cups of peaches.
Lisa Lemmings from Lexington came in first place with her Carolina Peachy-Keen Jam recipe.
Daniel Parsons from Reidsville came in second with his Peachy Keen Salsa recipe.
The judges also liked Heather Peters’ upside down cake recipe.
Carolina Peachy-Keen Jam
Before you begin this recipe either wash jars in the dishwasher on the extra hot water cycle or wash them with hot soapy water and boil them for 10 minutes, leaving them on dry or in the boiling water until you need them for your jam. This sterilizes the jar and lengthens the shelf life of your jam.
Pectin, 1 package low sugar
NC peaches, 3 ½ pounds
Sugar, 4 ½ cups (check the pectin package for exact measurements – the instructions differ slightly depending on the brand of pectin)
Lime juice, ¼ cup
Vanilla bean, ½ cut into ¼-inch pieces
Bourbon, ¼ cup (used Wild Turkey American Honey flavor)
Almond extract, 1 teaspoon
Blanch the peaches in boiling water for 30 seconds, than slip off the skins. Chop the peaches into ¼ inch dice, removing the pits.
Put the peaches, sugar and lime juices into a large non-reactive pot (stainless is good). Combine these ingredients with a hand mixer at low speed, until they are your desired consistency. Stir until the sugar is dissolved. Add the vanilla bean.
Over medium-high, bring the peach mixture to a rolling boil, stirring frequently to prevent scorching. Boil for 1 minute, then add the pectin (or do as the pectin package directs). Bring the jam to a rolling boil once more, stirring constantly, and boil exactly 1 minute. Remove the vanilla bean.
Remove the jam from heat. Stir in the bourbon and extract, ladle the hot jam into jars and screw on the lids. Then set the jars on a rack in a large pot of boiling water – the water should be 1 inch above the jar tops.
Bring the water to a gentle boil and boil the jars for 10 minutes. Then remove the jars from the hot water and set aside to cool.
When the jam is cold, check the seals on the jars by pressing on the center of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. If the lid flexes, there is not seal, so store the jar in the freezer or refrigerator instead.
Peachy Keen Salsa
Fresh NC tomatoes, 8 cups, skinned and sliced*
Fresh NC peaches, 6 cups, skinned and sliced*
Sugar, 1 ¼ cup
Salt, 1 Tablespoon
Red onion, 1 small
Jalapeno, 2, chopped finely
Garlic, 2 cloves
*Note: The tomatoes and peaches will skin very easily if you boil them in boiling water 1-2 minutes. Then plunge them into cold water. The skin should slide right off!
Boil tomatoes and peaches, remove skins. Cube and cut tomatoes and peaches, removing the peach seed. Add about ¾ cup sugar to peaches and let set.
Meanwhile, heat up the tomatoes over medium heat, just enough to get the juices flowing good, strain off the extra juices. Place tomatoes over medium-high heat again, this time adding the peaches. Add salt to taste, as much as 1 Tablespoon.
Mince red onion, jalapenos and roasted garlic and mix together in bowl. (I like to use the small fresh red onions right out of the garden as some of them have just come in as the peaches have become ready).
Chop the jalapeno peppers. Jalapeno peppers differ in taste, best to slice a piece to test while putting any recipe together so you know what you are dealing with as it is hard to judge their ability to spice things up; some just taste like peppers.
Roast the garlic and mince before adding to the mix.
Once done with these three steps, add them to the tomatoes and peaches. Stir together and add sugar as needed, approximately ½ cup, to adjust the sweetness so it offsets the heat according to your jalapenos.
Enjoy on tortilla chips, crackers or burgers.
Heather’s Peach Upside Down Cake
Butter, ¾ cup melted
Brown sugar, 1 cup
Slivered almonds, ¼ cup
NC peaches (very ripe), 2 cups of, diced with the juice
Butter, 1 cup soft and at room temperature
White sugar, 1 ½ cup
Eggs, 3 large
Cake flour (I use “White Lily), 1 ½ cup
Baking powder, 1 Tablespoon
Sea salt, ½ teaspoon
Ground ginger, ¼ teaspoon
Cinnamon, ¼ teaspoon
Whole milk, 1 cup
Vanilla, 2 teaspoon
Pour melted butter into an oblong baking pan. Stir in brown sugar and form an even layer on the bottom of the pan. Sprinkle slivered almonds over the sugar layer. Pour in the ripe, diced peaches and juice, forming an even layer. Set aside.
Cream butter until light and fluffy. Add in sugar a little at a time and mix until well blended. Add in eggs one at a time, beating after each addition. Mix in the vanilla.
Combine all dry ingredients and sift together thoroughly. Add this to the creamed mixture, alternating with milk until completely mixed and you have a smooth batter. Gently pour this over the peach mixture in the baking pan.
Bake at 350® for 35-45 minutes (depending on how fast your oven cooks). If unsure, insert a toothpick or skewer into the center of the cake to see if batter is set. Cool the cake for 15 minutes before you turn it out onto a serving platter. *Use caution as the pan and cake will be hot. Serve with whipped cream, if desired. Serves 12-15 people.