Niagara Gazette — Deciding to put cold ice cream on a hot peach crisp was a risky move, especially on a hot day at the recent Lewiston Peach Festival.
But, despite the creamy blending of all the flavors, or perhaps because of it, the judges unanimously choose Jeanne Green’s “Peach Plum Delight” as the winner of the annual peach recipe contest at the festival.
Green had just pulled the hot dish out of her oven before leaving her Grand Island home for the contest. She packed the ice cream in a separate cooler. When it was time to plate the dish for the contest, she put a dollop of fresh peach infused ice cream on top of each submission.
“I put one aside for me and when I tasted it, I said “Oh, my gosh, this is good,” she said, laughing. Green, who was raised in Niagara Falls, won $200 for her efforts. She also won a bag of other gifts that included Niagara University Basketball tickets, movie tickets, a free pizza coupon, and more, was delighted by her victory. Her entry last year, peach cannolis, did not win, but was a favorite with family and friends. This year her colleagues at the Niagara County Health Department are waiting for her to bring in samples of her winning recipe. Green, a public health nurse, is already planning next year’s submission.
Here is her winning recipe for Peach Plum Delight, along with some other randomly selected entries.
Peach Plum Delight
1 package (9 ounces) apple crisp mix
6 tablespoons cut up cold butter
2 ½ cups sliced fresh peaches
1 ½ cups sliced fresh plums
2 teaspoons cornstarch
2 cups vanilla ice cream
Mix crisp mix with cut up butter until crumbly.
Spray four custard cups with cooking spray. Take half of mixture and divide into cups. Combine 2 cups peaches, plums and cornstarch and mix to coat.
Place peach/plum mixture over crumb layer. Place remaining crumb mixture over peach/plum layer. Bake 375 degrees for 25-30 minutes (until bubbly) and golden brown.
Serve warm. Mix vanilla ice cream with 1/2 cup of cut fresh peaches and add to each cup before serving.
Peach Pudding (homemade or store bought)
Lady fingers (homemade or store bought)
Fresh Chopped Peaches
Whipped Cream (homemade or store bought)
Crumb topping or graham cracker crumbs
Place dollop of pudding on bottom of a cup or bowl, then a lady finger, chopped peaches, and a drivel of sauce in desired. Continue layering until cup or bowl is filled. Sprinkle top with crumbs. Place a dollop of whipped cream on top with a few slice’s of peaches, and a sprinkle of cinnamon or nutmeg on top. Serves: 8
— Corin Gilder, Youngstown
Peach cobbler nut bread
1/4 cup margarine, softened
1/4 cup butter, softened
1 cup granulated sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups peeled and chopped fresh peaches
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup granulated sugar
1/8 cup chopped walnuts
1/8 cup chopped pecans
Preheat oven to 350 degrees F. Spray 2 - 8”x4”x2-1/2” inch loaf pans generously with nonstick cooking spray; set aside. In a large mixing bowl, combine margarine, butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and extract. In a separate bowl, combine the flour, salt, baking soda, and baking powder; gradually beat into the batter. Stir in the peaches, walnuts and pecans. Pour into prepared loaf pans. Combine the topping ingredients and sprinkle over batter.
Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Set on a wire rack and cool before serving. Can be served warm or at room temperature.
--Valerie L. Khan, Niagara Falls
Krispy Peach Wraps
4 medium fresh, ripe peaches, peeled and diced
¼ cup sugar
1 teaspoon ground cinnamon
12 soft flour tortillas, taco sized, warmed
¾ cup cream cheese, softened
Cooking oil for frying
Whipped cream, caramel sauce and powdered sugar (optional)
Combine peaches, sugar and cinnamon: mix well. Spread 1 tablespoon of cream cheese over each tortilla. Spoon about 1 heaping tablespoon of peach mixture in center of tortilla. Fold one end of tortilla up over peach mixture; fold right and left sides over folded end. Roll up. Secure with wood picks if necessary. Heat about ¼- inch depth of oil in large skillet over medium-high heat. Place wraps seam side down; fry turning until golden on all sides. Drain on paper towels.
Serve warm with a dollop of whipped cream and drizzled with caramel sauce or dust with powdered sugar. Serve warm or room temperature for a quick on the go treat.
Fresh Peach Crostata
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter
1/2 cup ice water
5 ripe peaches, pitted and sliced
1/2 teaspoon vanilla
2 tablespoons sugar
4 teaspoons all-purpose flour
Glaze for the Crust:
brush edges with milk
2 tablespoons of sugar
Glaze for the Peaches:
1 to 2 tablespoons peach preserves
Preheat oven to : 425 degrees. To make the pastry: Place the flour, salt and sugar in a large mixing bowl. Add the butter and mix with pastry blender. Add the ice water until dough comes together. Form dough into a disk and refrigerate for at least 1 hour. To make the filling: Combine peaches, vanilla, sugar and flour in a bowl. Toss gently to coat the fruit.
Roll the dough out into a large circle, about 1/4 inch thick. Spoon the mixture into the center of the dough, leaving a 2 inch border all around. Lift the edge of the crust over the filling, leaving the fruit exposed in the middle. Fold and pinch the dough to seal any cracks. Brush the crust with the milk wash and sprinkle with sugar. Bake the crostata for 40 to 45 minutes until golden brown. Brush the peach preserves gently over the peaches when it comes out of the oven.
— Katie Rodriguez, 15, North Tonawanda