CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
Now that Labor Day has passed we must admit that Summer has truly come to an end here in the Mountains. But Before Autumn and the changing leaves give way to consistently cooler temperatures, there is still seasonal summer fruits to take advantage of that are at their peak.
For the next few weeks, wonderful Peaches are still available in much of the Eastern U.S. Ripe and sweet, nothing is better than a peach in season. So, don’t miss the chance to take advantage of this “sinfully good” recipe for Peach Delight from the Connestee Falls Cookbook Book.
Peach Delight by Ronnie Lever:
2 c. sugar
Dash of salt
½ tsp. vanilla
8 medium fresh ripe peaches (2 ½ lb.)
1 pt. fresh strawberries or raspberries or 1 (10 oz.) pkg. frozen strawberries or raspberries, thawed
In medium saucepan, combine sugar, salt and vanilla with 1 cup water. Bring to boiling, stirring. Boil, without stirring, 5 to 8 minutes to thin syrup. Meanwhile, wash and peel peaches. Cut in half and remove pits. Add peach halves to syrup. Cook over low heat uncovered until peaches are almost tender but retain shape (about 5 minutes).
Using slotted spoon, transfer peaches to serving bowl. Continue boiling syrup until it is thick. Remove from heat and gently stir berries into syrup. Pour over peaches. Refrigerate until well chilled. Yields 6 to 8 servings. (Sinfully good.)