½ cup sugar
7 tablespoons honey (such as orange blossom), divided
1 (14-oz.) can sweetened condensed milk
1 cup milk
3 large eggs
1 large egg yolk
¼ teaspoon kosher salt
Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.
Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.
Peaches & Ginger are a match made in heaven. Create a much loved desert with this delectable PEACH & GINGER CAKE and keep your family happy and contented
Grease a 10 inch round cake pan or a 9×13 rectangular baking pan. Mix together:
1/3 cup melted butter
1/2 cup brown sugar
Spread evenly in the bottom of the pan.
Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled. About 4 or 5 large Indian River Natural Georgia Peaches.
1 1/4 teaspoons baking soda
2/3 cup boiling water
1 2/3 cups flour
1 1/4 tsp baking powder
3 tsp powdered ginger
Cream together until light and fluffy:
1/2 cup butter
2/3 cup molasses
1/2 cup brown sugar
1 large egg
Add all at once, the dry ingredients, the baking soda and water mixture, along with:
2 tbsp freshly grated ginger root
Mix for an additional minute until smooth then pour over the peaches in the prepared pan. Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with vanilla whipped cream.
Vanilla Whipped Cream Recipe
2 cups whipping cream
4 tbsp powdered sugar (icing sugar)
2 tsp pure vanilla extract
Whip together to firm peaks.
Peach Caprese Salad is a fresh and slightly sweet twist on the classic Caprese Salad. It’s delicious and healthy and oh so good.
6oz fresh mozzarella cheese, sliced
1 ripe Indian River Natural Georgia Peach, sliced thick
1 vine-ripened tomato, sliced thick
12 leaves fresh basil
good extra virgin olive oil
good balsamic vinegar (or reduced balsamic vinegar)
salt & pepper
Layer mozzarella cheese slices with peaches, tomatoes, and basil.
Drizzle with extra virgin olive oil and balsamic vinegar then sprinkle with salt and pepper.
Balsamic Chicken with Peaches & Prosciutto is a deliciously simple and healthy dinner made on the grill in just 10 minutes!
1 lb. boneless skinless chicken breasts
1 Tbsp. olive oil
salt and pepper to taste
2 Indian River Natural Georgia Peaches sliced
4 slices prosciutto
1 ball Burrata cheese
1/4 c. balsamic reduction
1 Tbsp. dried basil
Between two pieces of plastic wrap, pound the chicken breasts 1/2″ thick. Season with salt and pepper and rub with olive oil. Add the chicken to a hot grill and cook for 2-3 minutes on each side until no longer pink in the center.
Arrange the chicken on a platter and top with sliced peaches and prosciutto. Pull the Burrata apart into smaller pieces and add to the top of the platter and drizzle with the balsamic reduction. Serve immediately.
Enjoy this very yummy Peach Salsa recipe. This can be made in advance and simply eaten with salty chips or served with grilled fish, chicken or pork
6 Fresh Indian River Natural Freestone Peaches, pitted, peeled and diced
3 green onions, chopped
1 ½ cups diced fresh Jicama or substitute with green apple
½ cup diced fresh cucumber
½ teaspoon ground coriander
½ cup fresh cilantro leaves, washed and patted dry, chopped
1 fresh jalapeno pepper, seeded and diced (optional)
juice of one lime
1 tsp sea salt
pinch freshly-grated nutmeg
In a non-reactive mixing bowl, combine all ingredients. Mix well, taste for seasoning and refrigerate until serving.
Enjoy this Georgia Peach season with a taste explosion! This delicious Peach Cobbler will be a winner to share with all of your family and friends.
6 to 8 large ripe Indian River Natural Georgia Peaches, peeled and sliced
2-1/2 tablespoons cornstarch
3/4 to 1 cup sugar
1 cup all-purpose flour
2 large egg yolks
1/4 cup butter, melted
1 teaspoon baking powder
1 cup sugar
2 large egg whites, stiffly beaten
Combine peaches, cornstarch and sugar; place in a greased 13 x 9 baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden.
This super delicious and crazy easy Peach & Pecan Upside Down Cake starts with a boxed cake mix, but we kick it up with our amazing peaches and pecans, they’re the perfect compliment to the caramel flavors running through this dessert. The only thing better than the flavor is just how easy it is.
2 to 3 Indian River Natural Georgia Peaches
1/2 cup chopped Indian River Natural Georgia Pecans
1 cup butter, divided
1 cup firmly packed light brown sugar
1 (15.25-ounce) box yellow or butter cake mix
1 cup milk
3 large eggs
1 teaspoon ground cinnamon
Preheat the oven to 325°F. Peel, pit, and thinly slice the peaches. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the pecans over the peaches.
In a small bowl, melt 1/2 cup butter and mix in the brown sugar. Pour it over the peaches and pecans.
Melt the remaining 1/2 cup butter and add it to a large bowl with the cake mix, milk, eggs, and cinnamon. Mix well. Pour the cake batter over the peaches and brown sugar mixture.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover pan with a platter and invert. Serve warm, topped with whipped cream or vanilla ice cream, if desired.
Recipe courtesy of Food Network Magazine
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 teaspoons packed dark brown sugar
3 tablespoons shredded unsweetened coconut
1 Indian River Natural Ruby Red Grapefruit
3 tablespoons chopped roasted salted peanuts
1/2 cup coarsely chopped fresh mint
1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
2 scallions, thinly sliced diagonally
2 tablespoons vegetable oil
1/2 pound lean ground pork
1 teaspoon finely grated peeled ginger
1 small red onion, halved and thinly sliced
Romaine or Bibb lettuce leaves, for wrapping
1.Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.
2.Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions.
3.Heat 1 tablespoon oil in a large skillet over medium heat. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown). Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute. Add the onion to the meat, pour in the fish-sauce mixture and gently toss.
4.Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.
6 Indian River Natural Navel Oranges
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
Spice blend (see below)
1 mild red onion (6 oz.), peeled and sliced
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped cilantro
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed
1. With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick.
2. In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
3. In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
4. Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
1 (9-pound) fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern
10 (3-inch) cinnamon sticks cut in 1/2 lengthwise into 20 pieces
4 Indian River Natural Navel Oranges, sliced crosswise into 1/3-inch slices (20 slices)
5 lemons, sliced crosswise into 1/3-inch slices (20 slices)
10 bay leaves
1/4 teaspoon black pepper
One 13-ounce jar orange marmalade
1/4 cup light brown sugar
1/2 cup orange juice
1/2 cup water
1 teaspoon hot sauce
1/8 teaspoon ground ginger
Pinch ground cloves
Preheat the oven to 325 degrees F.
Place the ham, cut side down, in a large roasting pan. Insert the cinnamon sticks partially into the scored ham at even intervals. Skewer 1 orange slice and 1 lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves around the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150 degrees F on an instant-read thermometer, about 2 hours. Baste the ham with the glaze during the last hour of cooking.
Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.
Recipe courtesy Emeril Lagasse
Total Time: 2 hr 45 min
Prep 25 min
Cook 2 hr 20 min
Yield: 10 to 12 servings