Palisade-grown peaches secret to winning at annual contest
What is the secret to a prize-winning recipe in the Palisade Peach Recipe Contest?
Ask the judges, contestants and those who enjoy the sample sales after judging, and they’ll tell you it’s the Palisade peaches.
Growers spent many sleepless nights this past spring protecting these peaches so we can savor the flavor ... and so you can enter the Palisade Peach Recipe Contest on Aug. 21. Go to http://www.palisadepeachrecipecontest.com for more information.
Now, here are some reasons to enter the contest.
One year, a young woman who never had made a pie took grandma’s pie recipe baked a pie and took first prize.
Jeff Oppenheim entered for the first time last year and received grand prize with Peachy Keen Cheesecake Supreme. What is for this year Jeff?
You love peaches.
The prizes from presenting sponsors: Ball Fresh Preserving Products (canners, gift bags and more); hundreds of dollars worth of Albertsons gift cards; hotel getaways at Gateway Canyons, Wine Country Inn, Hotel Colorado and Redstone Inn; an Alida’s $250 gift certificate for most unique use of peaches in the home canned category; and the names of all who enter will be placed in a Kitchen Aid mixer from Herberger’s.
Peaches ‘N’ Cream Pie
From Merilee A. Shields, 2006 Palisade Peach Recipe Contest grand prize winner, pie category
1 baked 8 or 9 inch pie shell, cooled
1/2 pint Meadow Gold Old Style Whipping Cream
3/4 cup clarified apple or peach juice
1 tablespoon or more lemon juice
3 ounces cream cheese
12 Palisade peaches, blanched, peeled and chilled
1 cup sugar mixed with 3 tablespoons cornstarch
Vanilla and powdered sugar to taste
In heavy saucepan, place fruit juice, 1 1/2 cups diced peaches, lemon juice and sugar/cornstarch mixture. Bring to simmer, stir gently until thick; cool.
Once that mixture is cool it’s time to whip cream until just thick; add softened cream cheese and then whip until fairly stiff. Add vanilla (and powdered sugar if want it sweeter).
Spread cream cheese/whipped cream mixture in bottom of pie crust. Arrange rest of peaches, sliced over this layer. Spoon cooled glaze over top. Refrigerate until firmly set.
Fresh Peach Salsa
From Brent Colorsky, 2006 Palisade Peach Recipe Contest second prize, refrigerated category
4 diced Palisade peaches
4 diced Roma tomatoes
2 tablespoons diced red onion
2 finely diced Thai hot peppers
2 finely diced garlic cloves
1 finely diced shallot
1 lime, juiced
1 tablespoon diced fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt
Toss together and enjoy.
Fabulous Peach Cobbler
From Julie Coleman, 2007 Palisade Peach Recipe Contest grand prize winner, non-refrigerated category
4 cups fresh, peeled, sliced Palisade peaches
3/4 cup sugar
1 tablespoon fresh lemon juice
3 tablespoons minute tapioca
Combine all of the above ingredients in a mixing bowl and let sit for 15 minutes. Pour into 8 or 9 inch baking dish.
1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon sugar, optional
Mix in small bowl. Mixture will be thick. Spread over the peach mixture. Sprinkle with cinnamon sugar. Bake 40–50 minutes at 350 degrees until top is golden brown and fruit is bubbling. Serve warm with ice cream.