Our brunch-worthy fruit galette
Have you ever wanted to bake one of those gorgeous fruit galettes you find in the bakery case? Well now you can with this cheater short cut. This fruit galette is Sunday Brunch- worthy. Using organic fruit from our FruitShare (of course), we created this beauty and you can too. Inspired by food network’s Sunny Anderson.
One of the joys of this recipe is that it is easily adapted to whatever summer fruit is in season. With our organic fruit delivery, FruitShare strives to help you eat with the seasons and so we love the adaptability of this recipe. Start with plums and blueberries now, with a later fruit delivery try Colorado peaches, and in the fall–give apples a try.
1 disk refrigerated pie dough (here you can even go gluten free!)
1/4 cup fig jam (or another jam of your choice-plum, blueberry, blackberry)
1 organic egg
1/4 cup organic cane sugar
Organic Plums (approx 4-5)
splash of vanilla/ 2 Tbs butter (optional)
1 cup organic cream or coconut cream for dairy free option, 1 tsp vanilla and sugar to taste (optional for making whipped cream)
Let dough soften at room temperature while oven is preheating to 425 degrees. Line a baking sheet with parchment paper. Next lay the pie crust on the parchment paper. Lightly saute plums or stone fruit in butter, add a splash of vanilla (this step is optional but makes the plums very flavorful). Spread jam on the pie crust leaving approximately a 2 inch clean border. Next layer organic plums and blueberries on crust and fold up the pie crust edge. Whisk egg with 1 Tbs of water and brush onto dough. Then sprinkle with sugar. Depending upon the sweetness of plums you may also wish to sprinkle sugar over the fruit itself too. Bake at 425 until bubbly and crust is golden brown. Approximately 35-40 minutes. Top with whipped cream, ice cream or coconut whipped cream.
Next enjoy and share with friends. Oh, and also act like this is nothing and you bake this type of thing all the time…
Fresh peaches beg for spices like cinnamon and nutmeg. This recipe uses that pairing along for a moist, richly flavorful bread that is perfect to start your day with a cup of coffee – and maybe a fresh peach!
Spiced Peach and Carrot Bread Recipe
3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes. Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Courtesy of Southern Living.
Order your Colorado Peaches! They’ll be delivering soon and for a limited time. Do not miss out on these fresh peaches. They are some of the most flavorful fruit we have all year, with juiciness that runs down your hands! They’re amazing for eating fresh, and in your favorite recipes. And – as always – they are 100% organic and will be delivered right to your doorstep!
Looking for a tasty appetizer or snack that will wow your family and friends, but comes together in a snap? We’ve got one for you! You may not have known that peaches and tomatoes go together hand-in-hand. With a bit of sweet, a hint of saltiness and some crunch, you’ve got a delicious recipe you’ll use over and over.
Peach, Tomato and Mozzarella Crostini Recipe
Baguette sliced and toasted in olive or butter
Fresh, ripe peaches, sliced thin
Fresh, summer tomatoes, sliced thin
Fresh mozzarella, removed from water and sliced
Fresh basil, sliced into thin ribbons
Coarse salt and freshly cracked pepper
Place toasted baguette slices on a serving tray. Top with a slice of peach, a slice of tomato, a slice of mozzarella, and a second slice of peach. Sprinkle generously with salt and pepper. Top with basil ribbons and drizzle with balsamic vinegar. Serve immediately.
Courtesy of joythebaker.com
With Colorado Peaches in season, what could be more perfect than a fresh peach pie? (Answer: nothing.) Sweet peaches are complemented perfectly by nutmeg in this simple recipe. Make sure to taste as you go along; you might not need all the sugar since our peaches are so sweet!
Fresh Peach Recipe
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1/4 scant teaspoon nutmeg
5-7 large, ripe peaches, peeled
1/4 cup sugar
1 baked 9-inch pie shell
Whipped cream or vanilla ice cream
Combine the 3/4 cup sugar, cornstarch and water in a medium saucepan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, finely crush 3 peaches and add to the cornstarch mixture. Bring to the boiling point, reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches, arrange on bottom of a baked pie shell. Sprinkle with 1/4 cup sugar. (If peaches are very sweet, use less.) Spoon cooked mixture onto sliced peaches. Refrigerate several hours before serving. Top with whipped cream or ice cream, if desired.
Courtesy of Denver Post Food Blog, “Colorado Table“
A tasty, creamy treat perfect for the end of the summer, this Peach Creme Recipe is simple…and simply delicious. Prepare it during the day and wow your family and friends when you pull it out after dinner! Use your Colorado Peaches for a flavorful, indulgent treat.
10 oz. gingersnap cookies
3 tbsp. butter
1 14 oz. can organic sweetened condensed milk, lowfat optional
½ cup crème fraiche
¼ cup fresh lemon juice
1 tbsp. cinnamon
1 ¼ cup ripe peaches, peeled and diced
In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Put in the freezer while preparing the filling. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Squeeze the peach pieces in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust. Place in the fridge for at least 4 hours.
Courtesy of sproutedkitchen.com
We delivered the first boxes of Colorado Peaches this week! Our fresh peaches are from Brant and Carol, and we’re convinced that they grow the best peaches, period.
We love using Colorado Peaches in pies and crumbles, in smoothies, topped with yogurt, sliced on salads, and in tons of recipes. They lend themselves very well to cooking, baking, grilling and – of course – eating fresh!
This year, we almost didn’t get a Colorado peach harvest at all. The cold spring brought frosts and freezes in April while the trees were flowering. A lot of times, growers use large fans to mix the air during the cool nights, but this year that was not enough to moderate the temperature. Then, on April 24th, it snowed between 3-5 inches before noon. Nearly 75% of the harvest was lost. The quality of the remaining fruit was not affected, but the size is not consistent because the trees were thinned by the freeze, not by hand. Consider yourself lucky to get Colorado peaches this year. Our thoughts certainly go out to all the growers who have faced a difficult year.