With the State Fair premium book now up online, North Carolinians are one step closer to getting one of those coveted blue ribbons. If you’re thinking about entering a peach dish, July 24th’s Peach Day from 11 a.m. to 1 p.m. at the State Farmers Market in Raleigh would be a great time to stock up on fresh, local peaches–after all, the prime time for getting N.C. peaches is right now.
You could even take it one step further and use the Farmers Market’s peach dessert contest as a test run for your favorite peach dessert. Judging begins at 10 a.m., but your dessert would have to be in the hands of the judges between 8 and 10 a.m. Check out the link for all the details.
In the meantime, WRAL had a great segment on yummy peach recipes that aired yesterday, as did the Independent Weekly about a month ago. Here’s some other great recipes to keep you busy this summer and make use of our peach farmers’ fuzzy fruits:
EASY FRESH PEACH PIE
- 9-inch unbaked pastry crust
- 1 cup sugar
- 1/8 teaspoon cinnamon
- 6 medium-size fresh peaches, quartered
- 3 tablespoons flour
- 2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.
LOW-FAT PEACH POUNDCAKE
- Vegetable cooking spray
- 1/3 cup vegetable oil
- ½ cup plain lowfat yogurt
- 1 ½ cups sugar, divided
- 3 eggs
- 2 egg whites
- 1 teaspoon vanilla
- 3 cups flour, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups chopped, fresh peaches
Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool completely. Serves 16.
Feel free to share your own in the comments!
