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10 Ways to Serve Peaches

10 Ways to Serve Peaches

10 ways to serve peaches! All are delicious, some may be more preferable than others but whatever way you slice and dice, peaches make a great dessert.

 

10 Ways to Serve Peaches

01. Victorian Rose Salad

Form a rose on each bed of lettuce by over-lapping slices of sliced peaches (canned or fresh). Fill the center with whipped cream mayonnaise and garnish with three cherries pitted and filled with pecans.

02. Vanilla Fruit Sauce

1/2 cup sugar
1 tablespoon cornstarch
1 cup syrup drained from can of peaches
2 tablespoons butter
1 teaspoon vanilla

Mix sugar and cornstarch and stir into Peach syrup. Boil for five minutes, stirring constantly. Remove from fire and add butter and flavoring. Makes 1 cup.

03. Peach Jelly

2 cups peach syrup (saved from canned peaches)
1 lemon
3 cups sugar
1 cup liquid pectin

Mix peach syrup, sugar and lemon juice. Bring to a boil. Stir constantly while adding liquid pectin and boil vigorously for one minute. Skim and pour into sterilized glasses. Cover with melted paraffin. Makes four glasses.

04. Peach Salad Selma

For each portion place a peach half on lettuce and fill with mayonnaise blended with cream cheese. Garnish with blanched almonds and half a Maraschino cherry. Serve with ripe olives.

Peach Salad Selma
Peach Salad Selma

05. Peach Tapioca Cream

1 2-1/2 can peaches
1 cup evaporated milk diluted with 1 cup water
1-1/2 tablespoons tapioca
2 eggs, beaten separately
2-1/2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla

Drain peaches from their syrup and place a fruit half in each serving dish. Heat diluted milk in a double boiler and add tapioca. Cook for twenty minutes, or until the tapioca is transparent. Stir into the well-beaten egg yolks, return to double boiler and cook ten or fifteen minutes longer. Remove from fire, fold in stiffly beaten egg whites and flavor. Pour over peach halves, chill and serve with vanilla fruit sauce. Serves six to seven.

06. Peach Cobbler

4 tablespoons sugar
1 tablespoon cornstarch
1 No. 2-1/2 can sliced peaches
Nutmeg
Baking powder biscuit crust

Mix the sugar and cornstarch together thoroughly and add to the sliced peaches. Turn into a buttered baking dish, sprinkle with nutmeg and cover with baking powder biscuit dough. Bake in a hot oven until crust is browned and serve cold with sauce. Serves six.

07. Jellied Peach Salad

1 package orange flavored gelatin
1 cup boiling water
1 cup peach juice
1 No. 2-1/2 can sliced peaches
1 package cream cheese
1/4 cup ground nuts

Dissolve the gelatin in the boiling water and add the juice drained from the peaches. Rinse large muffin tins with cold water and line with sliced peaches. Pour the gelatin over the fruit and when it begins to thicken, drop a nut covered cheese ball in the center of each mold. Chill and serve inverted on lettuce. Garnish with mayonnaise. Servings ten.

08. Golden Peach Salad

1 No. 2-1/2 can peaches
8 stoned dates
8 small bananas
1 head lettuce
French dressing
Chopped parsley

Drain the juice from the peach halves and arrange on lettuce. Fill each half with a stoned date. Cut the bananas lengthwise in quarters and make a criss-cross of four banana strips around each peach. Garnish with chopped parsley and serve with French dressing. Servings eight.

09. Peach Conde

2 cups streamed or boiled rice
1/2 teaspoon vanilla
3 tablespoons sugar
1 cup peach juice
1 No. 2-1/2 can peaches
Raspberry jam

While the rice is hot, add the vanilla, sugar and peach juice. Pour int a casserole and cover the top with peaches, cut side up. Keep in the oven long enough to heat the fruit thoroughly. Before serving, fill the peaches with raspberry jam. Serves six.

Peach Conde
Peach Conde

10. Peach Upside Down Cake

4 tablespoons butter
1/2 cup brown sugar
1/2 cup walnut meats
1 No. 2-1/2 can peaches
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla
4 tablespoons milk with enough water to make 1/3 cup liquid

Butter a deep cake pan generously and line with brown sugar. Sprinkle with walnut meats and arrange the drained peach halves over the bottom of the pan. Sift the dry ingredients. Cream the shortening and the sugar and add the well-beaten eggs and the flavoring. Add the diluted milk and dry ingredients alternatively, blend well and turn into pan. Bake from 45 to 60 minutes in a moderate ove (350 degrees) and serve warm. Serves ten.