Blueberry and Peach recipes for summer

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You can buy baskets of peaches and blueberries in NC right now.

Enjoy them fresh or cook with them.

Southern Sisters in Thomasville shows us some great recipes.

Peach Jezebel Sauce for Chicken, Fish or Pork

1 c fresh peaches
1/4 c sugar
1 tsp corn starch
1 tbsp water
1 c apple jelly
2 tsp horseradish

Place first 4 ingredients in a pot and heat through until slightly thickened. Add jelly and horseradish and stir until in-corporated. Serve warm over fried chicken, fish, or pork.

Southern Fried Chicken

6 pieces of your choice of chicken
2 cups self-rising flour
1 cup buttermilk
1 tbsp Frank’s Hot Sauce
¼ cup fine ground sea salt
1 tbs black pepper
1 tsp garlic powder
1 tsp sugar
3 cups peanut oil (vegetable oil may be substituted)

Heat oil in a large cast iron skillet on medium high heat. Mix dry spices in a bowl and set aside. Mix Frank’s hot sauce and buttermilk in another bowl. Spread flour in casserole dish. Sprinkle spices on both sides of chicken. Dredge in flour. Dip in buttermilk mixture. Dredge in flour again. Fry in oil until golden brown on both sides and center of chick-en is white. Tip – use gloves on your hands to dredge chicken for easy clean up.

Blueberry Crunch

5 cups fresh blueberries
1 c sugar
2 tbsp corn starch
1 cup water
2 tbsp fresh lemon juice
1 tbsp fresh lemon zest
1/2 tsp vanilla
3/4 c oats
1 c brown sugar
1 1/2 cinnamon
1/2 c melted butter

Preheat oven to 350 degrees. Spray a 9x13 casserole dish with cooking spray—set aside. In a saucepan, combine sug-ar, cornstarch, water, and lemon juice and cook until thickened stirring constantly. Add vanilla and zest, stir together, take off heat and toss in blueberries quickly. Stir slightly, then pour mixture into dish. In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Add melted butter and mix until crumbly. Sprinkle over blueberry mixture and bake for 30 minutes. Serve warm.

Peach Ice Cream and Ginger Cookie Sandwiches

6 eggs beaten
3 1/2 c sugar
10 fresh peaches chopped
4 c heavy cream
2 c half and half
2 tsp vanilla extract
3/4 tsp salt

Ginger Snap cookies

In a large bowl, mix together eggs and sugar. Puree approximately 3/4 of the peaches leaving 1/4 of the peaches slightly chunky. Stir peaches into egg mixture. Stir in the rest of the ingredients and combine. Pour mixture into ice cream maker and run until creamy and frozen. Place 1 scoop of ice cream between 2 Ginger Snap cookies, place on lined cookie sheet, and freeze for about 30 minutes.

Peach Blueberry Bourbon BBQ Sauce

1 1/2 tsp extra virgin olive oil
1/2 small red onion, chopped
1 tsp minced garlic
1/4 c bourbon
1/2 c fresh blueberries
1/2 c fresh chopped peaches
1/4 c ketchup
3 tbsp cider vinegar
1 tbsp brown sugar
1 1/2 teaspoons molasses
Pinch of allspice
1/2 tsp fine ground sea salt

Heat olive oil in pot over medium heat. Add onion and sauté until translucent. Add garlic and cook for about 30 sec-onds more. Add bourbon and cook on high for about 2-5 minutes. Stir in blueberries, peaches, ketchup, vinegar, brown sugar, molasses, allspice, and salt. Return to a boil, then reduce heat and simmer, stirring occasionally, until thickened. Great on beef, chicken, or pork.

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