Get Peachy: National Peach Month

WFMY -- It's time to celebrate a favorite fruit of the summer: Peaches.

August is National Peach Month. And Chef Nikki Miller-Ka shared some of her favorite peach recipes with the Good Morning Show team.

Mini peach-upside down cake

6 tablespoons unsalted butter, melted
1/2 cup light brown sugar
4 peaches, peeled, chopped
6 Tablespoons basil, chopped
1 box white or yellow cake mix

Whipped cream or ice cream, for serving, optional

Preheat oven to 350 degrees F.

Divide 6 tablespoons of the butter between 8 individual cake pans, giant muffin tins or ramekins. Sprinkle the brown sugar evenly into the bottom of each dish. Layer the peaches on top of the brown sugar, dividing them between the baking dishes and garnish with the chopped basil. Set aside.

In a medium mixing bowl, follow the box cake directions and then pour the cake evenly into each cake pan. Place on the middle rack of the oven and bake for 20 to 25 minutes. Use a toothpick to test doneness. If pick is clean,remove cake from oven.

Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

No-churn Cinnamon Peach Ice Cream
Makes 8 Servings

2 peaches, diced
3 tablespoons salted butter
3 tablespoons light brown sugar
1 cup heavy cream
7 ounces sweetened condensed milk, (1/2 of 14 ounce can)
3 tsp ground cinnamon
1 tsp vanilla

Place peaches, butter, brown sugar into a large skillet over medium heat. Cook and stir for 5 minutes, until peaches are softened and fragrant. Remove from heat and set aside to cool to room temperature. In a small bowl combine cinnamon and vanilla, set aside. Meanwhile, whip heavy cream in a mixing bowl until soft peaks form. The cream should fold over itself when the beater is raised out of the bowl. Pour sweetened condensed milk into the mixing bowl with the soft whipped cream, stir to combine. Gently fold cinnamon mixture into whipped cream in batches until smooth and combined. Gently fold in peaches to combine. Transfer to temperature proof container and cover tightly. Freeze overnight, until ice cream is firm. Serve as desired.

Fresh peach salsa
Makes 4 cups

1 large red onion, chopped
1 jalapeƱo pepper, seeded and minced
2 tablespoons olive oil
1/4 cup sugar (optional)
6 large firm peaches, peeled and chopped
1/4 cup cider vinegar
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Combine first 4 ingredients in large bowl. Add sugar in Tablespoon increments, if needed, to add sweetness to peaches. Stir in remaining ingredients. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.

Grilled peach, ham & cheese sandwiches
Makes 4

1 tablespoon Dijon mustard
1 Tablespoon mayonnaise
8 slices, bread
1 peach, halved, pitted, thinly sliced
4 ounces sliced ham
6 ounces thinly sliced Swiss, provolone or cheddar

Preheat a sandwich press according to manufacturer's instructions or heavy-bottomed skillet on medium-low heat, add 1 tsp oil or butter.

Spread mustard and mayonnaise on all 8 pieces of bread. Arrange bread, spread side down, on press or in skillet. Place peach slices on top. Lay ham slices on top of peaches. Top with cheese, then remaining bread, spread side up.

Cook until brown and crisp, 4 to 7 minutes, flipping halfway through.


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