There are so many ways to eat Kyndall Peaches all year long. Below are several recipes. If you have a good recipe you would like to share, please email it along with a picture, if available.
If you have a recipe you would like to share with others, send to us here:
Cook time:45 Minutes
6 c. sliced Kyndall Peaches
1 tsp. lemon juice
1/2 c white sugar
1/2 c brown sugar
1 T. flour
3-1/2 T. minute tapioca, divided
1/4 tsp. cinnamon
pinch of nutmeg
2 T. butter
Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Pour into pie crust. Dot with the butter.
Sprinkle on crumble crust till pie filling is fully covered. Place aluminum foil over pie Bake at 375° for about 30 minutes. Take foil over and cook for an additional 15 minutes or until golden brown.
Cook Time:12-16 Minutes
Fully Sweetened Kyndall Peaches
Vanilla Ice Cream
-Preheat grill medium to high.
-Select fully sweetened Kyndall Peaches.
-Wash with warm water and dry.
-Cut peaches in half.
-Lightly coat peaches with pure honey.
-Place peach halves with pit side down on grill until caramelized grill marks form. (6 to 8 minutes)
-Turn with pit side up sprinkling chopped pecans on top and drizzle on a little more honey.
-Cook again until skin is lightly caramelized (6 to 8 minutes)
-Optional: serve with vanilla ice cream.
Cook Time 45 Minutes
Any quantity of pears (it usually takes about 4 lbs per quart of pear sauce.
2-3 tablespoons of fruit fresh or lemon juice
1/4 –1/2 cup of water
Optional: sugar, cinnamon and nutmeg (to taste)
-Peel pears, core, and cut into chunks.
-Place in a large pot on the stove.
-Boil, then simmer allowing the pears to get soft.
-Smash pears with masher
-Add sugar and cook slowly until desired thickness, about 20-30 minutes.
-Add cinnamon and nutmeg at the end.
-Pour into jars when sauce is at a low boil.
-Let the jars seal and enjoy up to 3 years.