Recipes

Submit your own recipe: recipes@ringbrosmarketplace.com

Peach Pound Cake

WWW.GAPEACHES.ORG

 

Ingredients:

1 cup butter plus 2 TBSP butter

2-1/4 cup sugar, divided

4 eggs

1 teaspoon vanilla

3 cup all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

2 cup chopped, fresh Georgia peaches

Preparation:

Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2-3/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325F for 1 hour 10 minutes. Remove from pan & cool completely.

 

Cucumber Peach Salsa

WWW.GAPEACHES.ORG

Ingredients:

2 cups peaches, peeled & chopped

1 cup English cucumber, chopped

½ cup red bell pepper, chopped

2 tablespoons lime juice

½ cup crumbled feta cheese

3 tablespoons chopped fresh mint

 

Preparation:

In a medium bowl, combine peaches, cucumber, pepper, and lime juice. Stir in feta and mint just before serving.

 

 

 

BOURBON GLAZED PORK TENDERLOIN WITH GRILLED PEACHES

Courtesy of www.GAPEACHES.ORG

Ingredients:

1 teaspoon smoked paprika

¼ teaspoon cinnamon

1 teaspoon salt

2 teaspoons olive oil

½ cup peach preserves

2 tablespoons bourbon

2 (1-pound) pork tenderloins, trimmed & silver skin removed

5 peaches, unpeeled and cut into quarters

 

INSTRUCTIONS

  1. FIRST In a small bowl, combine paprika, cinnamon, and salt. Rub tenderloins with olive oil and sprinkle with spice rub.

 

  1. NEXT Preheat grill to medium-high heat. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.

 

  1. LAST  While pork is grilling, place peach quarters on the grill for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.

 

Roasted Salmon with Hot Pepper Peach Jam

Courtesy of WWW.STONEWALLKITCHEN.ORG

Ingredients:

2 pounds salmon, steak or filet

1/2 cup dry white wine

1 jar Stonewall Kitchen Hot Pepper Peach Jam

1/4 cup fresh mint, torn

Salt and pepper to taste

 

INSTRUCTIONS

  1. Pre-heat oven to 425 degrees F.
  2. Season salmon with salt and pepper.
  3. Place salmon on a cookie sheet and pour white wine over the top of the salmon.
  4. Mix together the Hot Pepper Peach Jam and mint. Then spoon over the salmon.
  5. Place in oven and roast for 15 minutes, basting halfway through with juices.

 

PEACH & AVOCADO SALSA

Courtesy of WWW.GAPEACHES.ORG

Ingredients:

2 cups peeled and chopped peaches

1 avocado, diced

½ cup grape tomatoes, halved

2 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

 

INSTRUCTIONS

In a medium bowl, combine peaches, avocado,  tomatoes, cilantro, and lime juice.  Season with salt to taste and serve.

Delicious served with tortillas chips or as a topping for grilled fish, steak, chicken, or pork.