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For sweet desserts and savory dinners, reach for a peach

For sweet desserts and savory dinners, reach for a peach

On a hot summer day, there are few things better than biting into a fresh, juicy peach.

National Peach Month is celebrated in August, lining up perfectly with the peak of Virginia peach season. Peaches are grown all over the commonwealth, and Virginia ranked 14th in peach production according to the 2017 Census of Agriculture.

With plenty of farm-fresh peaches to go around this summer, now is the perfect time to explore some new recipes that bring out the diverse flavors of this summertime favorite.

As a bonus, watch chef Tammy Brawley prepare peach ice cream on Real Virginia, Virginia Farm Bureau’s weekly television program. The corresponding recipe can be found online.

To find a local farm stand or farmers market that sells peaches, visit Virginia Grown and type “peaches” into the search bar.

Old South Burgers with Peach Compote

1 cup diced fresh peaches
1 cup diced sweet onion
1 cup American-style lager
¼ cup packed brown sugar
2 teaspoons chopped fresh rosemary
1 pound ground beef
4 pre-baked biscuits, split
crumbled blue cheese or goat cheese, optional

For peach compote:

Heat large skillet over medium heat until hot.

Add peaches and onions. Cook, and stir lightly for about 5 minutes, or until peaches and onions are lightly browned. Add beer, brown sugar and rosemary, and bring to a boil. Cook for about 13-15 minutes, or until peaches and onion are soft, and the liquid is almost gone.

For burgers:

Lightly shape ground beef into four ½" thick patties.

Place patties on a charcoal grill over medium, ash-covered coals. Cover, and grill for 8-10 minutes, turning occasionally. For a gas grill, preheat and then grill patties for 7-9 minutes. Grill until a meat thermometer inserted horizontally into the center of the burgers registers 160°.

Place burgers on bottom half of each biscuit, and evenly spoon peach compote over burgers. If desired, sprinkle burgers with blue cheese or goat cheese crumbles, and top with the other bun.

Source: Recipe adapted from “Beef. It’s What’s For Dinner.”

Peach Upside Down Cake

½ cup butter
1 cup brown sugar
1 cup sugar
3 eggs, beaten
1 tablespoon milk
1 cup flour
¼ teaspoon baking powder
3 peeled and sliced peaches

Heat oven to 350°.

In a cast iron or oven-safe skillet, melt the butter and brown sugar, stirring occasionally. Remove from heat, and cover the melted mixture with fresh peaches.

In a mixing bowl, combine the sugar and eggs and beat until slightly stiff. Add the milk, flour, baking powder and combine.

Pour the mixture over the peaches in the skillet. Bake for 30-45 minutes or until cake is done and pulled away from the side of the skillet.

Remove from the oven, and turn onto a large plate. Make sure the plate is slightly larger than the skillet as there may be extra syrup when it is flipped.

Source: Recipe adapted from Cooking Virginia Style with Farm Bureau Women