2012 Palisade Peach Festival Recipe Contest winners

2012 Palisade Peach Festival Recipe Contest winning recipes

CATEGORY: Home preserved

First place and grand prize winner

By Jill Young
3 pounds of ripe peaches (about 9 medium-sized peaches, enough to make 6 cups)
6 cups sugar (divided)
1 cup finely chopped red bell pepper
1/2 cup finally chopped jalapenos or hot red chili peppers (I used fresh jalapenos)
1 cup white vinegar

Peel peaches, cut up so you have 6 cups. (I leave some large chunks in mine)

Sprinkle with 3 cups sugar and let stand overnight if possible, but you don’t have to. Stir the fruit and put in a large pot. Bring to a boil. Reduce heat and cook at slow steady boil for 15 minutes.

Add remaining ingredients (3 cups sugar, peppers and vinegar). Bring to boil, reduce temperature and cook at slow steady boil for 45 minutes stirring occasionally. Skim (if you put in a teaspoon of butter, it cuts down on the need to skim). Put in hot jars. Top with hot lids, screw on rings — water bath for 10 minutes (per Rhonda Follman, Colorado State University Extension).

Second place

By Frances Blackwelder of Grand Junction
4 cups fresh Palisade peaches, peeled, pitted and chopped
2 teaspoons Ball Fruit Fresh
1 box Ball Fruit Pectin
2 tablespoons lemon juice
5 1/2 cups granulated sugar

In large stock pot, toss peaches with fruit fresh, pectin and lemon. Heat to boiling, add sugar, boil for one minute. Remove from heat, skin off the foam. Pour into hot sterilized Ball jars and seal with Ball lids and rings. Process according to manufacturer’s instructions. (Rhonda Follman with CSU Extension recommends water bathing for 10 minutes.)

Third place

By Sandra Harvey of Clifton
5 pounds of fresh peaches
5 fresh jalapenos
3 cups sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon lime juice
2 tomatillos
2 clove garlic
1 tablespoon butter

Peal the skin off of the peaches, chop them up and place in food processer. Then add cut jalapenos, tomatillos and garlic. Mix in lemon juice and lime juice. Blend till lumpy. Add sugar and cinnamon. Place in pan on top of stove and add 1 package pectin. Cook for 15 minutes on top of stove, then add 1 tablespoon butter. Scrape the foam of top off mixture then add to jars. Place in water bath for 15 minutes.

CATEGORY: Pies and Tarts

First place

By Kaylee Pixler of Fruita
Tart crust:
1 1/3 cups all purpose flour
1/2 teaspoon salt
1 sticks unsalted butter at room temperature
1/2 cup sugar
1 extra-large egg yolk
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees. Generously butter bottom and sides of 11 or 12 inch tart pan with fluted sides at least 1 inch high and removable bottom. Mix flour and salt in medium-sized bowl. In large bowl, beat butter and sugar together on high until creamy. Add egg yolk and vanilla, beat until blended. Reduce speed to low and mix in flour just until it disappears and dough forms. Press dough out in tart pan and up sides. Prick crust in several places with a dinner fork. Bake until golden, about 10 minutes. Do not over bake! Leave crust in pan and transfer to wire rack to cool. Leave oven on and prepare the batter.

2 8-ounce packages of cream cheese (full fat) at room temperature
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 extra large egg
1/2 cup heavy cream
1/2 cup mini-chocolate chips

Peaches to peel and slice over top of cheesecake.

Put 1 package of cream cheese, 1/3 cup sugar and cornstarch in large bowl. Beat with mixer on low until creamy.

Beat in remaining package of cream cheese, remaining 1/3 cup sugar and vanilla. Blend in the egg and then cream until just blended. Fold in chocolate chips.

Spoon batter into tart shell. Place tart in oven at 350 degrees with a pan of water on the shelf below.

Bake until golden brown, about 30 minutes. When golden brown, take out of oven and let cool for 2 hours. Place plastic wrap over and refrigerate until completely cold, about 4 hours.

Slice fresh peaches, enough to cover top of tart. Pat dry. Eat and enjoy.

Second place

By Brenda Austin of Clifton
Pie crust:
1 cup plus 2 tablespoons white whole wheat flour
1/3 cup canola oil
1/2 teaspoon sea salt
2 to 3 tablespoons cold water

Mix flour, salt and oil until particles are size of small peas. Sprinkle in water, one tablespoon at a time, mixing until all flour is moistened and pastry is almost clean outside of bowl. Gather pastry in a ball. Line 9-inch pie pan.

8 to 10 organic peaches
1/2 cup blueberries
1/2 cup heavy cream
2 tablespoons cornstarch
1/2 cup white sugar
1/2 cup homegrown Stevia extract (boil 1 cup Stevia leaves in 2 cups water, cool and strain)
1 teaspoon cinnamon
1 teaspoon almond extract

Peel and slice peaches. Mix in blueberries. Pour into unbaked pie crust, enough to slightly heap pie. Mix remaining ingredients together and pour over peaches. Bake in 350 degree oven one hour or until a light golden color. Let set at least one hour or until a light golden color. Let set at least one hour before serving. Serve with ice cream. Enjoy.

Third place

By Patricia Allen of Palisade
1 1/2 cup all–purpose flour
9 tablespoons unsalted butter, cut up
1/4 cup water
1 1/2 tablespoons Canola oil
1 1/2 tablespoons sugar

1/2 cup unsalted butter, cut up
1/2 cup sugar
2 eggs
1/4 teaspoon salt
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 Palisade peaches, sliced

Heat oven to 375 degrees. Place 1 1/2 cups flour in large bowl. Put all remaining crust ingredients in large skillet over medium heat for 3–5 minutes, stirring occasionally, or until mixture begins to brown and gives off a nutty aroma. Pour over flour. Stir until dough forms. Let stand until cool enough to handle. Press into bottom and up sides of 9-inch tart pan with removable bottom.

Bake 15–18 minutes or until browned and slightly puffed. Cool completely on wire rack.

Meanwhile, heat 1/2 cup butter in medium skillet over medium heat for 4–7 minutes or until milk solids on bottom are dark chocolate brown. Pour into large glass measuring cup or other container with spout. Cool 15 minutes or until warm but not hot.

Whisk 1/2 cup sugar, eggs and 1/4 teaspoon salt in medium bowl until combined. Whisk in 1/4 cup flour and vanilla. Gradually whisk in warm browned butter until smooth.

Place tart pan on rimmed baking sheet. Arrange peaches over crust. Pour filling over peaches (filling will reach top of crust). Bake 30–40 minutes or until filling is puffed, golden brown and just set in center remove tart pan from baking sheet; cool completely on wire rack.

CATEGORY: Miscellaneous — Refrigerated

First place

By Jan Psenda of Palisade
4 tomatoes
4 Palisade peaches
1/2 sweet onion
3 cloves garlic
1 can chopped chilies drained
1/2 teaspoon salt
2 teaspoons sugar
Juice of 1 lime
1 jalapeno pepper
2 dashes Tabasco sauce
3 teaspoons chopped cilantro

Core and peel tomatoes, quarter and remove the seeds and liquid. Peel and quarter peaches. Cut onion in 2 quarter. Wash Jalapenos and cut in half. If you want salsa hot, leave in seeds.

In a manual food processor place half of tomatoes, half the peaches, half the onion, garlic and half the jalapeno. Place lid on processor and pump handle 25 times. Check to see if salsa is cut small enough. If not, pump a few more times. Remove, and do the same for the remaining 1/2 of vegetables/fruit. When all veggies are chopped and in the bowl, add salt, sugar, juice of lime, chopped cilantro and drained chopped chilies and Tabasco sauce. Place in refrigerator to cool. Eat soon!

Dixie note: You can also make this by just chopping the vegetables and fruit by hand or carefully in food processor using pulse control.

Second place

By Kathi Hemmer of Grand Junction
4 tomatoes
1 yellow tomato
9 sweet peppers
2 serrano peppers
1 jalapeno
1 pasilla pepper
2 yellow hot peppers
1/2 red onion
1/2 sweet onion
1 Habanero pepper

Chop all above very fine — NO seeds!

Add 1/4 cilantro, chopped, 2 cloves garlic, minced. Add: salt, pepper and lime juice to taste.

Third place

By Margaret Chandler of Grand Junction
Preheat oven to 325 degrees.
2 2/3 cups milk
1/4 teaspoon salt
1 cup white sugar
2 teaspoons vanilla
6 eggs
4 cups cooked white rice, cooled
6 Palisade peaches, chopped into small pieces
1 tablespoon Fruit Fresh

Combine milk, salt, 3/4 cup white sugar, vanilla and eggs. Beat well. Gently fold in cooked rice. Generously grease a baking dish with butter. Pour rice mixture into the baking dish. Bake rice mixture until set, about 80 minutes. Remove from oven and cool.

While custard is cooling, peel and chop peaches to desired size. Toss with Fruit Fresh and remaining sugar. Place custard and chopped peaches in parfait glasses, alternating layers. Chill thoroughly. Garnish with fresh raspberries and mint leaves right before serving.

CATEGORY: Miscellaneous — Non-refrigerated

First place
By Jessica Emilia of Denver
3 garlic cloves, finely chopped
1/2 cup olive oil
1/2 teaspoon crushed red pepper
Pinch of cayenne pepper
1 teaspoon Garlic Pepper Balsamic Vinegar (see note)
1/2 cup white wine (Sauvignon Blanc)
1 pound Casarecce Pasta (Italian rolled pasta) (see note)
3–4 Palisade peaches
1/3–1 cup sliced Kalamata olives (see note)
5 ounces, finely crumbled Gorgonzola cheese
2 tablespoons local, raw honey

Cut peaches into medium-sized chunks; set aside. 

Add the garlic, 1/4 cup olive oil, crushed red pepper, balsamic vinegar, cayenne pepper and white wine into a large pan and heat on low for at least 10 minutes.

Add 1/8 cup salt and 1/4 cup olive oil to pot of water on stove, bring to a boil. Add pasta to boiling water and cook al dente.

Strain pasta, and add to pan along with the olives, honey and 3 ounces cheese. Cook on medium heat for 5 minutes stirring continuously. Sprinkle remaining cheese over.

Dixie notes: If you can’t find Garlic Pepper Balsamic Vinegar just use balsamic vinegar. There is enough garlic in the recipe to make up for that, add pepper to taste.

This recipe suggests 1 cup Kalamata olives. Start out with 1/3 cup, adding more to taste.

The Casarecce pasta is an Italian rolled pasta. If you can’t find it, just use a pasta shape that holds the sauce such as shells or rotini.

Second place
By Maury Levy, Cedaredge
This is a lengthy recipe and it will be available soon at palisadepeachfest.com. I (Dixie) will tell you that once it is time to fill the tamales, he used cream cheese and 1/4-inch peach slices. The tamale dough is a sweet variety.

After talking with him, I have a feeling that he is headed toward a career as a chef. We’ll have to wait and see.

Third place

By Maury Levy, Cedaredge
This features poblano or green chili stuffed with marscapone, goat cheese and Palisade peaches, surrounded by Palisade Peach Sauce.
Makes 4 poblano rellenos or 8 green chile rellenos.
4 poblano or 8 green chiles, roasted, peeled and seeded
2 4-ounce mild goat cheese logs
4 tablespoons marscapone cheese
2 large Palisade peaches, peeled and cut into 1-inch cubes
1 tablespoon honey
1 1/2 tablespoons flour
4 large eggs, separated
8–10 slices Melba toast (pulsed to crumbs in a food processor)
1 teaspoon salt
Fresh ground pepper

Using a hand held or stand mixer. Combine goat cheese, marscapone, honey and a few twists of fresh black pepper. Stir in peaches. Stuff the peppers with the mixture being careful not to tear the peppers. Place the peppers in freezer for about 10 minutes to firm up.

Whip the egg yolks, flour, salt and a few twists of black pepper in a medium bowl. Whip the egg whites to stiff peaks (not dry) in a large bowl. Add about a 1/4 of the whites to the yolk mixture and combine.

Fold the yolk mixture into the egg whites along with the Melba toast crumbs. Heat 2–3 cups of Canola oil to 360 degrees. Carefully place one chili at a time into egg mixture coating all sides.

Place the chili into the hot oil and cook for about 2–3 minutes turning occasionally until golden brown. Remove and drain on paper towel. Place one relleno on plate and surround with Palisade Peach Sauce.

2–3 large Palisade peaches, peeled and cut into 1/2-inch pieces
2 tablespoons butter
1 tablespoon honey
Fresh ground pepper

Sauté peaches in butter for 2–3 minutes. Place in food processor with honey and a few twists of pepper. Pulse a few times until smooth.


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