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White Peach Margarita Chicken

Monday, August 16th, 2010

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Makes 4 Servings Prep Time: 10 minutesCook Time: 8 to 10 minutes

Marinate time: 30 minutes

Ingredients

Topping
2 fresh California Summerwhite® peaches, pitted and diced
2 tablespoon tequila
2 tablespoon fresh lime juice
Margarita Chicken
4 boneless, skinless chicken breasts, pounded to 1/2-inch thick
1/4 cup tequila
1/4 cup fresh lime juice
3/4 teaspoon salt
1 1/2 tablespoon olive oil
Chopped fresh cilantro (optional)

Directions

Stir together all topping ingredients in a medium bowl; set aside. Rinse chicken and pat dry. Place tequila, lime juice and salt in a shallow dish. Add chicken and let stand for 15 minutes. Turn and let stand for 15 minutes more. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes on each side or until cooked through. Remove from skillet and top with peach mixture. Sprinkle with cilantro, if desired.

Per serving: 290 calories, 40g protein, 10g carbohydrate, 6g total fat, 100mg cholesterol, 400mg sodium, 1g fiber.

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Awesome Peach Recipe Videos

Saturday, July 3rd, 2010

The Today show had a great peach recipe segment just before the July 4th holiday. Click on the screenshot below to check them out!

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Memorial Day Recipes

Friday, May 28th, 2010

California Peach Sangria

Makes 6 Servings Prep Time: 10 minutes

Ingredientscalifornia_peach_sangria_recipe1

1 (750 ml.) bottle dry white wine (such as Sauvignon Blanc), chilled

1 cup Summerwhite® peach puree (about 2 medium peaches)

½ cup peach brandy

2 tablespoon sugar

1 peach, pitted and thinly sliced

4 lime slices

To garnish: mint sprigs

Directions

Stir together the wine, peach puree and brandy in a large pitcher. 
Add sugar and stir until dissolved. Add fruit slices, pressing against 
the side of the pitcher with a large spoon to release some of the juices.
Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over 
ice, garnished with mint.

Peaches and Cream Pops

Makes 4 Servings Prep Time: 10 MinutesChill Time: at least 4 Hours

Ingredientspeaches-n-creamsicles1

1/2 cup peeled, chopped fresh California peaches

1/3 cup peeled, pureed fresh California peaches

2/3 cup nonfat vanilla yogurt

Directions

Puree 1/3 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.

* For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.

Per serving: 40 calories, 2g protein, 7g carbohydrate, 0g total fat, 5mg cholesterol, 25mg sodium, 1g fiber.

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Peachy Keen Iced Tea

Saturday, October 3rd, 2009

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Makes 4 Servings

Ingredients

4 cup freshly brewed iced tea

Sugar (optional)

2 fresh California Summerwhite® peaches, sliced thinly

Mint leaves

Directions

Pour tea into glasses over ice and sweeten with sugar, if desired.

Add 6 to 8 peach slices to each glass, and garnish with mint leaves.

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Peach Pie Smoothie

Thursday, September 17th, 2009

Prep time: 5 minutes

peach-pie

Ingredients

2 fresh California peaches,

pitted and sliced

1 cup low-fat vanilla frozen yogurt

1/4 cup low-fat milk

2 teaspoons honey

1/2 teaspoon vanilla extract

1/8 teaspoon cinnamon

2 vanilla wafer cookies, crumbled

Directions

Puree all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.

Makes 2 servings

Nutritional analysis per serving: Calories: 320; Fat: 5g; Saturated Fat: 3g; Trans Fat: 0g, Cholesterol: 65mg; Sodium: 85mg; Carbohydrates: 59g; Fiber: 2g; Sugars: 37g; Protein: 11g; Vitamin A: 15%; Vitamin C: 15%, Calcium: 30%; Iron: 2%

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Karen Weibe’s Peach Pie Recipe

Friday, September 11th, 2009

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Karen Weibe, wife of California peach plum and nectarine grower Gordon Weibe, shared her classic peach pie recipe with us.

Weibe Farms Inc. has been farming peaches plums and nectarines in and around Reedley, California for over 50 years. Weibe Farms regularly give tours of their orchards and fruit packing facility - find out more HERE.


California Peach Pie

Prep time: 30 minutes

Cook time: about 1 hour

Pastry dough for 2 crusts, divided

8 cups peeled, sliced California Peaches

2/3 cup plus 1 tablespoon sugar, divided

1/4 cup minute tapioca

3 tablespoons flour

1/2 teaspoon cinnamon (optional)

1 tablespoon fresh lemon juice

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Preheat oven to 375°F. Roll out half the pastry dough and press into a 9-inch pie pan. Stir together peaches, 2/3 cup sugar, tapioca, flour and lemon juice in a large bowl; pour into pastry-lined pie pan. Roll out remaining dough and place over filling. Press edges to seal and flute decoratively. Cut several slits in the top with a small sharp knife and sprinkle with remaining sugar. Lightly tent pie with foil and bake for 25 minutes. Remove foil and bake for 35 minutes more or until juices bubble and crust is a deep golden brown. Makes 8 servings.

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Rum-Poached White Peaches

Thursday, July 16th, 2009

rum-peach

Makes 4 Servings Prep Time: 15 minutes Cook Time: 10 minutes

Ingredients

2 cups water

¾ cup white rum

½ cup sugar

2 lime slices

2 fresh California Summerwhite® peaches, pitted and halved

Topping

1/3 cup shredded coconut

2 tablespoon chopped macadamia nuts

1 tablespoon butter

1 tablespoon brown sugar

¼ teaspoon cinnamon

Directions

Bring water, rum, sugar and lime slices to a boil in a medium saucepan. Add peach halves, skin side down, and cook for 2 minutes; remove and let cool slightly. Carefully slip off skins with your fingers and place back in simmering liquid. Cook for 2 minutes, then turn over and cook for 2 minutes more. Remove peaches from liquid and let cool. Place cut side up on a small baking sheet. Mix topping ingredients in a small bowl until well blended and sprinkle equal amounts over each peach half. Broil several inches from heat for about 2 to 3 minutes or until golden and bubbly.

Per serving: 200 calories, 2g protein, 30g carbohydrate, 9g total fat, 10mg cholesterol, 45mg sodium, 2g fiber. 

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California Peach Sangria

Thursday, July 2nd, 2009

The 4th  of July holiday for peach growers in California is a time for celebration and hard work. Extra family members visiting expecting to BBQ and set off fireworks might be put to work if there not careful! Growers and packers are working overtime to make sure that all the ripe peaches are picked, packed and ready to ship to eager markets.

For the rest of us who don’t have to work try out this California Peach Sangria recipe!

California Peach Sangria

Makes 6 Servings Prep Time: 10 minutes

peach-sang

 

Ingredients

1 (750 ml.) bottle dry white wine (such as Sauvignon Blanc), chilled

1 cup Summerwhite ® peach puree (about 2 medium peaches)

1/2 cup peach brandy

2 tablespoon sugar

1 peach, pitted and thinly sliced

4 lime slices

To garnish: mint sprigs

Directions

Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.

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Chipotle Peach Salad

Monday, June 22nd, 2009

Makes 5 Servings

Prep Time: 15 Minutes - Cook Time: 10 to 15 Minutes - Chill Time: 30 Minutes

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Ingredients

1 pound boneless, skinless chicken breasts

Salt and Pepper

1-1/2 tablespoon adobo sauce from chipotle can, divided

1 chipotle pepper

2 ripe Summerwhite® or yellow peaches, divided

3 tablespoon olive oil­

3 tablespoon fresh lime juice

½ teaspoon each: salt and sugar

1 bag Fresh Express® Hearts of Romaine

½ cup quartered and thinly sliced red onion

½ cup coarsely crushed white tortilla chips

Directions

Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Makes 4 to 6 servings.

 

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Sweet Summer Fruit Bruschetta

Friday, June 5th, 2009

rec_bruschetta11 

This recipe works great as an appetizer or dessert.

Makes 8 Servings

Ingredients

24          1/4-inch baguette slices

1/4         cup butter, softened

6            tablespoon brown sugar, divided

1/4         teaspoon cinnamon

1/2         cup chopped peaches and/or nectarines

1/2         cup chopped plums

2            tablespoon fresh lime juice

2            tablespoon chopped glazed walnuts

Directions

Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.

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