ABOUT YOUR FARM FRESH PEACHES
You should store peaches in one layer on the counter at room temperature until they are the ripeness you prefer. Your peaches should be ripened at room temperature to allow the flavor to develop properly. When ripe, peaches should be eaten or used.  You may store your peaches in the crisper bin of your refrigerator and they will keep for up to five days, however they will loose some of their flavor when kept cold. Coconut Peach Ice Cream with Toasted Almonds   Ingredients ½ cups almonds 4 ½ cups peaches (about 10 small peaches) 1 ½ cups amaretto liquor 1 cup cream ½ cup milk 1 8oz can cream of coconut (Cream of coconut can be found in the mixed drink aisle.) Spread almonds in a dry skillet and toast over medium heat, stirring occasionally. When golden brown, remove from heat and set aside to cool. Cut peaches in half and remove pit. Dice into 1/2 inch cubes and place in a medium microwave safe bowl.  Add amaretto to peaches and microwave on high for 2 minutes. Set aside to cool, reserving the only the fruit.  In a large bowl, whisk cream, milk, and cream of coconut until combined. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. After ice cream is frozen, pack into a freezer-safe airtight container, gently folding in peaches and almonds before sealing. Place in freezer at least 2 hours until firm.  Recipe and photo courtesy of Best of Lick Ice Cream Contest
Peach Dumplings Ingredients 1 cup sugar (cinnamon sugar optional) 1 tablespoon butter 2 cups hot water 2 to 3 cups fresh sliced peaches, or frozen thawed 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar, optional 1/2 milk or cream, more or less
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes. Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream. Serves 4 to 6.  Recipe and photo courtesy of about.com
Peach Salsa This tasty peach salsa includes peaches, tomato, green onion, red bell pepper, lime juice, and seasonings, along with sugar or honey if you like your salsa sweeter. Ingredients: 2 cups diced peeled peaches  1 cup diced tomato  1/2 cup thinly sliced green onion  1/4 cup diced red bell pepper  2 tablespoons lime juice, about 1 medium lime  1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste  1 tablespoon chopped fresh cilantro, or to taste  dash ginger  dash garlic powder  1 tablespoon orange or pineapple juice, optional  dash freshly ground black pepper  sugar or honey, if desired, to taste
Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving. Delicious with grilled fish or pork. Makes enough for 4 to 6.
Peach Cobbler Ingredients: 3 cups peeled and sliced fresh peaches  1/2 cup granulated sugar  1/4 cup (4 tablespoons) butter cut in small pieces  Crust:  1 cup all-purpose flour  2 teaspoons baking powder  1 tablespoon granulated sugar  1 teaspoon salt  1/4 cup (4 tablespoons) butter  1/2 cup (or less) heavy cream
Lay sliced fresh peaches in a buttered 1 1/2-quart baking dish. Sprinkle with 1/2 cup of sugar. Dot with the 1/4 cup butter which has been cut into small pieces. For crust, mix together, flour, baking powder, 1 tablespoon sugar, and salt. Cut in the remaining 1/4 cup butter. Stir in heavy cream until dough is manageable. Roll dough out on a lightly floured surface; place over sliced peaches. Bake at 375° for 35 minutes, or until top is nicely browned. Peach cobbler serves about 6.
Peach Jam enough peaches to make 3 cups of mashed peaches 4 1/2 C Sugar  1 Box Sure Jell (can use other brand but check their instructions)  2 T Lemon Juice
Peel and slice peaches. Mash up with potato masher or fork. They will be lumpy but that is okay. Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside so sugar can dissolve. In sauce pot, place 3/4 C Water. Add fruit pectin (Sure Jell). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Stir well until all sugar is dissolved. Pour into clean 8 ounce jars (or plastic containers of choice) and leave 1 inch head space (instructions on package say leave 1/2 inch but most recipes say leave one so I go with tradition here). Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for twenty four hours. After that time, place in freezer until ready to use. Store opened jars you are using in the fridge.
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