| Blog

One of the great things about living right here in the Okanagan is that we get an abundance of gorgeous fresh fruit all summer long! Okay let’s get to the good stuff! – The Drunken Peach! Peaches make great Bellini’s – just watch this video and you will want to race out to get some peaches! We have included the recipe below to make it easy for you to enjoy these at home! or PRINT RECIPE

INGREDIENTS:

  • 3 cups frozen peach slices
  • 1 cup mango nectar
  • 1 (750-mL) bottle Prosecco, chilled

DIRECTIONS:

  1. Combine peach slices and mango nectar in blender until smooth.
  2. Pour peach mixture into champagne flutes until half full. Fill glasses with Prosecco.
  3. Serve immediately, garnished with peach slices, if desired.

 

There are several good orchards in town that you can visit to pick up some of these sweet tasting treats. A trip out to Paynter’s Orchard in West Kelowna is definitely worth it! They are open from 8am to 9pm, 7 days a week.  Some other local orchards are Old Meadows Organic Farm Market  Kempf Orchards  Rose Ridge Orchard & Nursery    Solunqua Orchards  Function Junction  Gazke’s Farm Market

Here are some facts about Peachespeach facts nutritionA peach is about 87 percent water and has fewer calories than either apples or pears. Peaches are excellent sources of Vitamin C and Vitamin E, and like other orange-colored fruits and vegetables, peaches are a significant source of vitamin A.

Freestone Peaches: Freestone peaches have flesh that easily comes away from their pits, making them most ideal for eating fresh. Though not as juicy or sweet as a clingstone peach, freestones are good for baking as well, and are best for being canned.

Cling Peaches: The flesh of clingstone peaches clings firmly to their pits, or stones. They have a soft texture, and are juicier and sweeter than other peach varieties making them perfect for baking your favorite peach desserts. The commercial industry uses clingstones for preparing canned peaches. These tend to be the preferred variety for jellies and jams.

Semi-freestone Peaches: Semi-freestones are a combination of freestone and clingstone peaches, making them both sweet and ideal for canning or baking.

Canned and dried peaches are a great source of fibre that you can easily add to yogurt, lunch snacks, baking and breakfast cereals. Peaches also have a reasonable amount of potassium, copper, manganese, and niacin, and they are also rich in phytochemicals which act as antioxidants, ridding the body of harmful free radicals. When it comes to peaches it’s really hard to decide the most delicious way to eat a peach, other than fresh off the peach tree!! Okay now you want a peach don’t you?

Here’s another terrific way to eat peaches as well! Fresh Peach Crepes make a delicious breakfast or lunchtime treat or dessert…..

What you’ll need:

  • 12 crepes
  • 2 cups of fresh peaches, peeled, washed and sliced
  • 3 Tbsp granulated sugar
  • 8 ounce pkg cream cheese, softened
  • 1/4 cup icing sugar

Directions:

Reserve 1 cup of the peaches – place in refrigerator to chill. In a small bowl, gently mix remaining peaches & 3 Tbsp. granulated sugar; refrigerate. In a medium bowl, beat cream cheese and icing sugar until smooth. Gently stir in reserved peaches Spread about 1 Tbsp peach & cream cheese mixture over each crepe, roll up and serve topped with the chilled sweetened peaches and whipped cream.

Here is the traditional Canadian way to enjoy this delicious fruit!      

This easy fruit cobbler is one of our favorite traditional Canadian dessert recipes. 

Ingredients:

  • 6 1/2 cups sliced, peeled and pitted peaches
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

In large bowl, gently mix peaches with lemon juice, sugar and cornstarch. Scrape into 9×9 square glass baking dish.

For Old Fashioned Topping

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1/4 cup butter (cold)
  • 3/4 cup milk

Combine flour, sugar, baking soda, baking powder and salt. Using pastry blender cut in butter until nice and crumbly. Add milk, stirring with fork to form a soft, sticky dough. With a spoon, drop dough in 6 – 8 mounds over hot fruit mixture. Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

We hope you enjoy peach season as much as we do! Thanks for watching and reading and don’t forget to try these great recipes. Remember to check back here in the next week or so for more information about our fantastic Okanagan paradise. We love living here and love helping you make this destination home too!

Shannon & Tamara Stone

Leave A Comment

Your email address will not be published. Required fields are marked *