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Peaches are in season folks, but you had better hurry or they will be gone before you know it. Peaches are my favorite fruit. Especially tree ripened Texas peaches. If you can find them locally, buy them. If you get them from the local grocery store be aware of what you are buying.

Most peaches at the supermarket still need to be ripened. When selecting fresh peaches to bring home and ripen, look for peaches that show a background color of yellow or cream and have a fresh looking appearance. Peaches may have some red "blush" depending on the variety, but this isn't a sign of how the fruit will taste after it's ripened. Also, choose peaches that are mildly fragrant because they'll ripen into sweet and delicious flavors. If you can't smell them..don't buy them.

When selecting peaches that are ripe and ready to eat, look for ones that are soft to the touch and have a fragrant smell. Because these peaches are ripe and ready to enjoy, they should be eaten right away. Peaches should be stored in the refrigerator at high humidity. Storing them on the counter will cause the to rot quickly.

Did you know that peaches are a good source of vitamin C? In fact, just one peach has 10% of the vitamin C our bodies need every day for good health. A medium-sized fresh peach is full of vitamins and minerals, including vitamin A, vitamin C, riboflavin, and beta carotene. Peaches are also low in calories, fat-free, sodium-free, and cholesterol-free.

Nutritional Counts for One Medium Peach:
Calories  40
Protein  0.6g
Carbohydrates 10g
Fat  0g
Cholesterol  0mg
Sodium   0mg
Dietary Fiber   1.5g
Vitamin A    47RE

So run out and get yourself some fresh peaches. Slice them up and put them on your cereal or fix one of these yummy dishes. Your house will smell great and your taste buds will thank you.


4 ripe peaches
Juice of 1/2 lemon
1/3 C. crushed amaretti cookies
2 T. brandy or peach brandy
2 T. butter (at room temperature)
1/2 tsp. vanilla extract
2 T. sugar
1 egg yolk

Preheat oven to 350°F. Wash peaches, cut them in half and remove the pits. Enlarge the hollow left by the pits by scooping out some of the peach with a small spoon. Sprinkle the peach halves with the lemon juice.
Soften the amaretti cookie crumbs in the brandy for a few minutes. Beat the butter until soft. Stir in the amaretti mixture and all the remaining ingredients. Arrange the peach halves in a baking dish in one layer hollow side up. Fill the hollows, mounding the stuffing. Bake for 35 to 40 minutes.

Crock Pot Peach Butter
6 cups unsweetened peaches
3 cups white sugar
1 1/2 cups apricot nectar
2 tablespoons orange or lemon juice
1 teaspoon vanilla

Put peaches through food mill or food processor. Mix all ingredients together well and put in crockpot. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling. When it boils, remove cover.

Fresh Peach Muffins w/Pecan Crumb Topping

2 cups finely chopped fresh or frozen peaches
1 1/2 cups sugar
1/2 cup butter (1 stick) at room temperature
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans
1/4 teaspoon ground cinnamon
4 tablespoons cold butter

Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powdered, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.