Blackberry & Peach Inspiration

The end of May reminds us that it's time for Fredericksburg peach season! We hoped to return to the pick-you-own farm we visited last year, but some online research revealed that the late freezes that killed our own summer squash and tomato plants decimated the flourishing peach blossoms. What the freeze didn't kill, subsequent hail storms finished off. We found a peach stand further north near the Highland Lakes still offering some peaches and located a pick-you-own blackberry farm nearby. We started our Memorial Day day trip with a visit to Krause Springs near Spicewood, Texas. Despite the cloudy weather, we had a refreshing morning in the cool water, jumped off the rope swing, watched a snake swim by us in the water, and enjoyed a picnic lunch.

These delicious peaches went fast! We tried some new canning recipes this year. For all recipes, start by peeling the peaches by lowering them into boiling water for 30 seconds for small peaches to 1 minute for larger peaches. Then transfer into a bath of ice water. Peel off the skins and remove the pits.

Peaches Pickled with Red Wine
adapted from http://www.pbs.org/wgbh/victorygarden/eat/recipes/peaches.html by Chef Alice Waters

Chef Alice Waters says these pickled peaches are especially delicious to accompany grilled cured duck breast or pork

Makes 6 pickled peach halves, so multiply the recipe as needed.

Ingredients

• 3 peaches
• 2 cups water
• 1/2 cup red wine vinegar
• 1/4 cup red wine
• 2 tablespoons honey
• 1/2 teaspoon peppercorns
• 4 cloves
• 2 allspice berries
• 1/2 stick cinnamon
• 1 bay leaf

To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the peach segments. Scoop into clean jars. Process for 20 minutes in hot water bath.

Peach Cobbler Preserves with Vanilla & Bourbon
adapted from http://southernfood.about.com/od/jamsjellies/r/r80910b.htm

Makes about 5 half-pint (8-ounce) jars. Note: for every 1 1/3c fruit

we used 1 1/2T low-sugar pectin to reduce the sugar amount used.

Ingredients

• 5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
• 4 tablespoons fresh lemon juice
• 4 cups granulated sugar, divided
• 1 scant teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon unsalted butter
• 1 pouch liquid fruit pectin
• 1 1/2 teaspoons vanilla

Combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using to prevent foaming. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla.

Fill jars with hot fruit mixture, leaving 1/2 inch headspace. Top with bourbon. Boil in hot water bath for 10 minutes.

Sweet-Hot Pickled Peaches -- We loved the flavors in this one when we taste-tested it!

adapted from http://www.bhg.com/recipe/appetizers-snacks/sweet-hot-pickled-peaches/

ingredients

• 6pound small fresh peaches (about 18 peaches)
• 2 1/2cups  water
• 2 1/2cups  cider vinegar
• 0.5cup  granulated sugar
• 3cups  packed brown sugar
• 4sticks cinnamon
• 2 - 4piece fresh gingerroot, peeled and cut in strips (more ginger=hotter taste)
• 1 1/2teaspoons  crushed red pepper
• 1teaspoon  mustard seed
• 8whole cloves
• 1small sweet onion, cut in wedges
• 1medium red sweet pepper, seeded and cut in strips
• 
  
• For the pickling mixture combine the 2-12 cups water, vinegar, sugars, cinnamon, ginger root, red pepper, 1 teaspoon salt, mustard seeds, and cloves. Bring to boiling, stirring to dissolve sugars. Reduce heat. Simmer, uncovered, 5 minutes.

Add peaches, onion, and sweet pepper to pickling mixture; Stir and return to boiling. With slotted spoon divide peaches, onion, sweet pepper, and cinnamon evenly among four clean, hot 1-quart jars. Pour pickling mixture into jars. Process in hot water bath for 20 minutes.

We also spent about 1.5 hours picking gorgeous blackberries. These plants, complete with their prickly thorns, brought back the picking skills we developed scavenging wild blackberries from the park near our apartment in Georgia. We are making our favorite blackberry and lavender jam with most of the berries. A search of recipes for blackberries came up with many appealing options for the rest, but this one just had to get made!

Goat Cheese Tart with Blackberry Preserves

adapted from http://thegoatmilkmaid.blogspot.com/2010/03/winter-treats.html

Ingredients: 
8 ounces goat cheese

8 ounces ricotta
4 eggs
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest, for garnish
1 9inch homemade tart crust
1 jar of homemade blackberry lavender preserves

Zest the lemon into a small bowl.

Blend the cheese, eggs, sugar, and lemon juice until smooth.

Pour the mixture into the pre-cooked tart shell, place on a cookie sheet at bake at 350 for 45 minutes.
Let the tart cool and serve with a dollop of blackberry preserves sprinkled with lemon zest and we appreciated a side of arugula fresh from the garden!