Type what you have

Ingredients

• ✓ peach
• plum
• tomato
• cherry
• parsley
• lemon zest
• lemon juice
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and black pepper in a large bowl until; set aside to allow flavors to blend, at least 5 minutes. Drizzle with olive oil; stir to combine.

By VirginiaWillis

Ingredients

• ✓ peach
• ✓ peach
• pecan
• savoy cabbage
• red bell pepper
• yellow bell pepper
• green onion
• celery seed
• vegetable oil
• honey
• lemon juice
• salt
• pepper
• mint

Instructions

1. 1 Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. 2 In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. 3 In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

By L M KELLY

Ingredients

• ✓ peach
• cabbage
• pineapple
• apple
• marshmallow
• celery
• mayonnaise
• salt

Instructions

1. 1 In a large mixing bowl, combine cabbage, pineapple, apple, marshmallows, celery, peaches, mayonnaise, and salt. Toss until the mixture in well coated with the mayonnaise. Refrigerate until you are ready to serve.

By Paula

Ingredients

• ✓ peach
• watermelon
• cantaloupe
• pineapple
• strawberry
• grape
• kiwi fruit
• water
• orange juice concentrate
• limeade concentrate
• lemonade concentrate
• pecan
• lettuce

Instructions

1. 1 In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
2. 2 Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

By Kitten

Ingredients

• ✓ peach
• angel food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix and peaches with juice in a large bowl until well combined. Pour batter into an ungreased 10x4-inch tube pan.
3. 3 Bake in the preheated oven until the top is dark golden brown and cracks feel very dry and not sticky, 37 to 47 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle, this will prevent the cake from sinking.

By Amy Brolsma

Ingredients

• ✓ peach
• vegetable oil
• ice cream

Instructions

1. 1 Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
2. 2 Serve warm peach halves topped with ice cream.

By Target Test Kitchen

Ingredients

• ✓ peach
• white sugar
• pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat.
3. 3 Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
4. 4 Pour cooked peaches into a bowl, then measure 6 cups of peaches back into the pan (reserving any remaining peaches for another use). Add sugar and bring to a boil over medium heat.
5. 5 Gradually stir in dry pectin; boil for 1 minute.
6. 6 Remove from heat and pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place. Serve and enjoy!

By Kevin

Ingredients

• ✓ peach
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour peaches into a 9x13-inch baking dish.
3. 3 Sprinkle cake mix on top and pour melted butter all over.
4. 4 Bake in the preheated oven until top of cobbler is golden brown, about 50 minutes.

By Kristi Ford

Ingredients

• ✓ peach
• water
• fruit pectin
• sucralose sugar substitute

Instructions

1. 1 Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well combined. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling, 1 minute. Remove from heat; stir in sucralose. Skim foam from surface using a metal spoon.
3. 3 Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; remove the rings for storage and store in a cool, dark area. If the lid springs back, it is not sealed, and refrigeration is necessary.

By JAYDA

Ingredients

• ✓ peach
• mango
• white sugar
• fruit pectin

Instructions

1. 1 Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
2. 2 Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
3. 3 Pour preserves into seven (8-ounce) hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
4. 4 Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

By misty

Ingredients

• ✓ peach
• brown sugar
• sour cream
• pecan

Instructions

1. 1 Place peach slices in a small serving bowl; sprinkle with brown sugar and top with sour cream and pecans.

By Mandy Hood

Ingredients

• ✓ peach
• lemon juice
• water
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.
3. 3 Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.
4. 4 Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm, about 4 hours.

By gartenfee

Ingredients

• ✓ peach
• white sugar
• water
• heavy cream

Instructions

1. 1 Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
2. 2 Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.
3. 3 Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

By John Mitzewich

Ingredients

• ✓ peach
• yellow cake mix
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut peaches into thirds; place in a 9x13-inch baking dish. Sprinkle cake mix over peaches; add butter slices over top. Sprinkle with brown sugar.
3. 3 Bake in the preheated oven until golden and bubbling, about 30 minutes.

By MommaEmily

Ingredients

• ✓ peach
• yellow cake mix
• butter
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Empty peaches into a 9x13-inch baking dish.
3. 3 Cover peaches with dry cake mix and press down firmly.
4. 4 Cut or grate butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.
5. 5 Bake in the preheated oven until peaches are hot and bubbling and top of dump cake is golden brown, about 45 minutes.
6. 6 Serve and enjoy!

By Jessica

Ingredients

• ✓ peach
• pecan
• baby spinach
• poppyseed salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet in a single layer.
3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
4. 4 Slice peaches into bite-sized segments.
5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Ingredients

• ✓ peach
• canola oil
• brown sugar
• vanilla fat-free frozen yogurt
• gingersnap cookie

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush peach halves with canola oil.
3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Ingredients

• ✓ peach
• lemon juice
• vanilla yogurt
• lemon zest
• angel food cake

Instructions

1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Ingredients

• ✓ peach
• white sugar
• peach gelatin
• lemon juice
• almond extract

Instructions

1. 1 Inspect five 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches; cook until skins loosen, about 20 seconds. Drain; cool until easy to handle. Peel and pit peaches; cut flesh into chunks.
3. 3 Add 5 cups peach chunks to the pot; mash with a potato masher. Add sugar, gelatin mix, lemon juice, and almond extract; mix well. Bring to a rolling boil; boil for 1 minute. Remove from the heat.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest until cool, about 12 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By bethanylanell

Ingredients

• ✓ peach
• white sugar
• lemon juice
• orange juice
• mint

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ peach
• pineapple
• lemon
• white sugar
• pectin

Instructions

1. 1 Inspect 8 to 10 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Cook and stir peaches and pineapple in a large pot over medium heat until fruit juices are released, 6 to 10 minutes; stir in lemon juice. Stir in sugar, then stir in pectin; cook and stir until slightly thickened, about 2 minutes.
3. 3 Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Anne OBrien-Kakley

Ingredients

• ✓ peach
• crystallized ginger
• fruit pectin
• white sugar
• butter

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes or until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Add sugar and butter; cook and stir until sugar is dissolved. Stir constantly and return to a boil, about 1 minute. Remove from the heat and skim off any foam with a spoon.
3. 3 Pack peach mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool.
6. 6 Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By ClaudiaR

Ingredients

• ✓ peach
• white sugar
• lavender flower
• water
• lemon juice

Instructions

1. 1 Place peaches and sugar in a blender or the bowl of a food processor; purée until smooth. Transfer purée to a large bowl; stir in lavender blossoms until incorporated. Let stand at room temperature for 2 hours.
2. 2 Stir water and lemon juice into purée mixture until well combined; refrigerate until cold, about 2 hours.
3. 3 Pour chilled purée mixture into a 6-quart ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and store in the freezer until firm or desired consistency.

By The Magpie

Ingredients

• ✓ peach
• clementine
• white sugar
• water
• earl grey tea

Instructions

1. 1 Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon or potato masher; add water and tea bags and stir well.
2. 2 Refrigerate tea until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon. Serve tea over ice.

By Angela L

Ingredients

• ✓ peach
• water
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Bring a large pot of water to a boil. Set out a large bowl of ice water.
2. 2 Carefully put 2 peaches at a time in boiling water; leave until scalded, 30 seconds to 1 minute. Quickly transfer to ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
3. 3 Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
4. 4 Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
6. 6 Add sugar, cinnamon, and nutmeg to peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
7. 7 Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Jacquelyn Henderson

Ingredients

• ✓ peach
• peach flavored gelatin mix
• yellow cake mix
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peaches over the bottom of 9x13-inch baking dish. Sprinkle dry gelatin over peaches, then sprinkle dry cake mix over gelatin. Dot with butter pieces, then pour 1 cup reserved peach juice and water over the top.
3. 3 Bake in the preheated oven until the top is browned, about 1 hour.

By GERONEMO

Ingredients

• ✓ peach
• yellow cake mix
• margarine
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour canned peaches into a 9x13-inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of sugar and sprinkle with cinnamon to taste.
3. 3 Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats; place randomly over the top. Sprinkle with remaining 1/2 cup sugar and a light dusting of cinnamon.
4. 4 Bake in the preheated oven for 25 to 30 minutes, or until bubbly and top is crusty and golden brown.

By Brenda

Ingredients

• ✓ peach
• water
• tea bag
• stevia powder

Instructions

1. 1 Bring 3 cups water to a boil in a saucepan over high heat. Add tea bags; steep for 15 minutes. Discard tea bags.
2. 2 Meanwhile, place peaches and 1 cup water into a blender; blend until very smooth.
3. 3 Pour peach mixture, tea, and stevia powder into a 1-gallon pitcher; fill pitcher to the top with water. Stir until blended.

By MichaelaK9

Ingredients

• ✓ peach
• white sugar
• cinnamon
• yellow cake mix
• margarine

Instructions

1. 1 Pour peaches and half the juice from the can into a large skillet. Sprinkle with sugar and cinnamon. Sprinkle evenly with cake mix. Dot with margarine pieces.
2. 2 Cover the skillet and bring to a simmer over medium-high heat. When steam begins to escape, reduce heat to medium-low. Continue cooking for 10 minutes, undisturbed.
3. 3 Remove from heat; let stand, covered, 15 minutes more.

By KELIEGH

Ingredients

• ✓ peach
• brown sugar
• lemon juice
• butter
• cinnamon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place peach slices in center of a large sheet of heavy-duty aluminum foil. Sprinkle with lemon juice, brown sugar, and cinnamon; dot with butter. Fold edges of foil up to seal.
3. 3 Cook on the preheated grill until peaches are tender, 15 to 20 minutes.

By Peggy Esposito