Our Peach Recipes

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We pride ourselves on growing the finest peaches Delmarva has to offer so it’s only fair that we share 
 some of our favorite farmstead recipes, passed down through generations. 

For more recipes, please request our current Recipe Sheet when you visit our farmers market locations or at our pick-your-own orchards. 

For information on how to soften, store, peel, freeze, and can Bennett Peaches & Bennett Nectarines please visit
Softening, Storing, Peeling, Freezing & Canning Bennett Peaches.



Ms. Delthia’s Rustic Peach & Creme Pie
 Growing up, walking across the street from the farm to our neighbor, Ms. Delthia’s house was always a rewarding experience, especially during peach season. We would trade armfuls of our tree-ripened peaches for one of her locally famous peach and creme pies. Her memory lives on with this heritage recipe direct from our collection. We hope that you enjoy baking it for your family & friends as much as she did for ours. 

6 Bennett Peaches peeled, pitted & halved 
1 pie crust

 1 cup heavy whipping cream
 ½ cup sugar
 3 tablespoons cornstarch
 1 tablespoon tapioca
 Cinnamon (to sprinkle on top)

Preheat oven to 400° F. Lay halved peaches pit side down in pie shell. Mix together sugar cornstarch, and tapioca. Spread sugar mixture evenly over peaches. Pour cup of cream over peaches. Sprinkle top with cinnamon. Bake at 400° for 10 minutes. Turn oven back to 325° and continue cooking for 25 minutes or until cream begins to set (You may need to cover edges of crust with foil so it doesn’t get too brown). Refrigerate pie after it cools and allow it to completely set before cutting. Enjoy! Serves about 6. 


Susan’s Soon-To-Be-Famous Bennett Peach Tart 
 
 7 Bennett Peaches, peeled, pitted & halved
 1 cup flour
 1 teaspoon baking powder
 ⅛ teaspoon salt
 1 stick butter, room temperature
 ¾ cup sugar
 2 eggs

 Sugar & lemon juice to sprinkle on top 

Preheat oven to 350° F. Grease a 10” springform pan. Sift together flour, baking powder and salt. Set aside. Mix butter and sugar until light and fluffy, add eggs, then fold in dry ingredients until blended. Spoon batter into a pan & smooth it to make an even layer over the bottom. Make sure that the bottom is entirely covered. Arrange peach halves over top. Sprinkle sugar and lemon juice lightly over top. Bake until golden brown (approximately 50 to 60 minutes). Serves about 6. 


Peachy Cornbread Muffins with Salted Honey Bennett Peach Butter 
 While you certainly could make either one of these recipes on their own, they are downright delicious served together and round out the summertime supper spread with an addictive sweet and salty combination of flavors. 

Cornbread:
  2 Bennett Peaches, peeled, pitted & diced
  1 cup buttermilk
  1 egg
 ¼ cup vegetable oil
  2 cups self-rising white cornmeal mix 

Butter:
1 Bennett Peach, diced
 2 sticks butter, room temperature
¼ cup honey 
  Sea Salt, larger flakes 

Preheat oven to 425° F. Prepare muffin tin by coating it with non-stick cooking spray. Add diced peaches to a mixing bowl. Add egg, buttermilk and oil; mix to combine. Add cornmeal and mix with a spoon to combine. Immediately scoop batter into the muffin tin and place in the center of the oven. Cook for 15 to 20 minutes until golden brown. 

To make the butter, start with room temperature butter in a small mixing bowl. Using an electric mixer on high speed, whip butter until light and fluffy. Add honey and combine. Using a rubber spatula, fold in fresh chopped peaches. Sprinkle with salt when serving. Makes 12 muffins. 


Grandma Mary's Glazed Bennett Peach Pie
 
 4 cups sliced Bennett Peaches
 ½ cup water
  1 cup sugar
  3 tablespoons cornstarch
  1 tablespoon butter
  9" baked pie shell
  
  Crush enough peaches to make one cup, leaving rest to slice. Combine crushed peaches with water, sugar and cornstarch. Cook until clear (2 to 3 minutes) stirring occasionally. Add butter, cool slightly. Fill baked pie shell with sliced peaches. Pour glaze mix­ture over peaches. Chill at least 2 hours. Makes 6 slices. 


Grilled Bennett Peaches

 2 Bennett Peaches, peeled, pitted & halved
 2 tablespoons olive oil (or 2 tablespoons melted butter with 1/2 teaspoon of cinnamon)

Brush olive oil (or melted butter with cinnamon) onto Bennett Peach halves. Grill on high heat, approximately 3 to 5 minutes per side, or until grill marks appear. Do not overcook. These are delicious served alongside grilled pork chops, grilled chicken or on top of a salad. Makes 4 peach halves.


Easy Peasy Bennett Peach Crisp
 
 6 Bennett Peaches, pitted & sliced 
 ¼ cup light brown sugar
 2 cups granola 
 2 tablespoons olive oil
 Salt

Preheat oven to 375° F. Toss fruit, brown sugar, and salt together in an 8" x 8" baking dish. Bake until juices are bubbling and most of liquid is evaporated, approximately 35 to 40 minutes. Meanwhile, toss granola with oil in a medium bowl. Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7 to 10 minutes. Let cool before serving. Serves about 4. 


Peach, Blueberry & Thyme Salad

 8 Bennett Peaches, peeled, pitted & chopped
 1 cup Bennett Blueberries
 ¼ cup lemon juice
 1 teaspoon lemon zest
 1 tablespoon honey
 2 teaspoons fresh thyme chopped

Whisk together honey, lemon juice and lemon zest in a small bowl. Set aside. In a separate bowl, combine blueberries, peaches and thyme. Pour dressing over fruit mixture and combine. Cover and chill for 1 hour in the refrigerator prior to serving. Serves about 6. 



Bennett Peach Caprese Salad

 3 Bennett Peaches, pitted & sliced into rounds 

2 medium heirloom tomatoes, sliced into rounds 
 ½ lb. mozzarella cheese 
 Handful of fresh basil leaves 
 2 tablespoons balsamic vinegar
 2 tablespoons fresh lemon juice 
 1 tablespoon Dijon mustard 
 1 tablespoon honey
 1 tablespoon shallot, chopped
 ¾ salt
 ½ teaspoon black pepper
 ¼ cup olive oil 

In a small bowl, combine and whisk together vinegar, lemon juice, mustard, honey, shallot, salt and pepper. While whisking, slowly drizzle in the olive oil and continue to whisk until the dressing is emulsified. Arrange mozzarella, peaches, tomatoes and basil on a serving platter. Drizzle with the dressing and sprinkle with salt and pepper, as desired. Serves about 4. 

From our family to yours, enjoy the fruits of our labor.