WILLOW FRUIT LLC

 

Willow Fruit LLC

 

W5244 Green Tree Road

Plymouth, WI  53073

 

Ph. 1-855-5-WILLOW

Fax: 1-920-893-0973

Email: info@willowfruit.com

Single Crust Peach Pie
Ingredients:
6 fresh Georgia peaches - pitted, skinned and sliced
1 recipe pastry for a 9 inch single crust pie
3/4 cups white sugar
2 Tbs butter, softened
1/3 cup all-purpose flour
1/4 tsp ground nutmeg


Directions:
Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.

Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.


Peach Finger Pie
Ingredients:
4 cups all-purpose flour
2 Tbs white sugar
1 pinch salt
1 1/2 cups vegetable shortening
1 egg
cold water, or as needed

1 1/4 cups water, divided
1/4 cup cornstarch
3/4 cup white sugar
1/4 tsp salt (optional)
1 Tbs lemon juice (optional)
4 cups fresh Georgia peaches - peeled, pitted and sliced


Directions:
Mix together the flour, 2 Tbs of sugar and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl and pour it into a 1 cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers until it holds together. Divide the dough in half.

Preheat oven to 350 degrees F (175 degrees C).

Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 tsp of salt and lemon juice, if desired. Combine with the sliced peaches.

Roll half the crust out on a floured surface in a rectangle shape about12 by 20 inches and fit the pastry into a 10x15 inch jellyroll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust and place the top crust on the pie. Crimp and fold the edges to seal and cut several slits into the top crust.

Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.


Peach Pound Cake in a Jar
Ingredients:
2 2/3 cups sugar
2 sticks butter
4 eggs
1 tsp vanilla
2 tsp almond extract
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups Georgia peaches - peeled and chopped
1/2 cup sour cream

Directions:
In a large bowl, cream sugar and butter with an electric mixer. Add eggs and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to the dry ingredients and mix with whisk and spoon.

Gently stir in chopped peaches and sour cream.

Place 1 cup batter each in 7 well-greased one-pint wide mouthed canning jars. Wipe batter from rim.

Place jars on a baking sheet. Bake at 325 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.


Peach Salsa
Ingredients:
4 cups fresh Georgia peaches - peeled, pitted and chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic,minced
1 1/2 tsp ground cumin
1/4 cup distilled white vinegar
1 tsp grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar canning jars

Directions:
Sterilize jars and lids.

In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil and stir in remaining 3 1/2 cup sugar. Boil for 1 minute stirring constantly. Remove from heat and stir for 5 minutes.

Pour peach salsa into prepared jars leaving 1/4 inch air space. Seal an process in a boiling bath for 15 minutes.


Peach Salsa with Cinnamon Sugar Chips
Salsa:
8 fresh Georgia peaches - peeled, pitted and diced
1/2 cup quartered yellow cherry tomatoes
1/4 red onion, chopped
2 Tbs chopped fresh cilantro
1/2 jalapeno pepper - seeded, membranes discarded, and pepper chopped
1/4 tsp ground cardamom
1 lime, juiced
1 Tbs fresh lemon juice
Chips:
10 small flour tortillas, cut into 8 wedges
1/4 cup butter, melted
2 Tbs cinnamon sugar

Directions:
Mix peaches, tomatoes, onion, cilantro and jalapeno pepper together in a bowl sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa toss to coat.

Preheat oven to 350 degrees F (175 degrees C).

Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on baking sheet.

Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.


Georgia Peach Smoothie

Ingredients:
1 large peach, sliced and unseeded
1/2 cup peach yogurt
1/2 cup whole milk
6 ice cubes

Directions:
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another minute on low setting.



Peach Soup
Ingredients:
2 1/4 cups fresh Georgia peaches
4 cloves garlic
1 Tbs olive oil
1/2cup diced onion
1 Tbs curry powder
1/8 tsp ground turmeric
1/4 cup packed brown sugar
1/4 cup Chardonnay wine
1 cup vegetable broth or stock
1/2 cup coconut milk
salt and ground black pepper to taste

Directions:
Preheat oven to 275 degrees F. Roast garlic cloves on a baking sheet for about 30 minutes or until golden but not burnt.

Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic and sugar. Cook over medium to low heat until caramelized, about 30 minutes. De-glaze the pan with Chardonnay wine, then stir in the vegetable stock.

Remove from the heat and puree the soup in a blender or food processor and strain through a fine sieve. Stir in the coconut milk and season with salt and pepper. Reheat if desired before serving.


Peach Omelet
Ingredients:
1 cup Georgia peaches - peeled and sliced
1 Tbs lemon juice
4 slices bacon
2 Tbs water
6 eggs
1 tsp chopped fresh chives
1/4 tsp salt
1 Tbs white sugar
1/8 teaspoon ground black pepper
1 pinch paprika

Directions:
Mix peaches with lemon juice; set aside. Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 Tbs bacon grease in skillet.

In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.

Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.