Trading Post: Keen on peachy desserts

Staff Writer
Mount Shasta Herald

Early in the peach season come cling peaches, the kind where the flesh sticks to the pit or stone. But then arrive the more popular freestone varieties, where the pit easily separates from the flesh. A word to describe both: Yum! 

To ripen hard peaches, place them in a paper bag. Make a few small tears in the bag and let the peaches sit on the counter for a couple of days. If you put an apple in the bag, the peaches will soften a little faster. Apples give off ethylene gas, which speeds ripening. 

Ripe peaches can be stored in a plastic bag in the refrigerator for up to five days.

Here are some peach recipes from Shelly Gresham of Springfield, Ill. 

Peachy Pecan Muffins

1½ cups flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup sugar

1½ teaspoons cinnamon

½ cup butter, melted

¼ cup milk

1 egg

2 medium peaches, diced, to equal 1 cup 


½ cup pecans, chopped

¼ cup flour

2 tablespoons butter, melted

½ cup brown sugar

1½ teaspoons cinnamon 

Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, salt, sugar and cinnamon; set aside. Mix butter, milk and egg together; pour into dry mixture, stirring until just enough to moisten. Fold in peaches. 

Spoon mixture into greased and floured muffin pans. Combine topping ingredients and sprinkle over batter. Bake 20-25 minutes. 

Makes about 8. 

Easy Fruit Salad

6 peaches, peeled and chopped

1 pound strawberries, sliced

½ pound each seedless green and red grapes

3 bananas, sliced

½ cup sugar

Juice of 1 lime

½ cup pineapple juice

1 teaspoon ground ginger 

Combine fruit in serving bowl; toss gently. Sprinkle with sugar. Combine remaining ingredients and fold into fruit. Cover and chill well before serving. 

Makes 6 to 8 servings. 

Grilled Peaches and Pineapple

2 cups plain yogurt

½ cup milk

4 cups raspberries

2 pineapples, cut into 1-inch thick slices

4 peach halves

2 cups blueberries 

In a blender, puree yogurt, milk and 2 cups raspberries on medium speed. Transfer to a bowl and chill. 

Heat grill and place pineapples and peaches directly on the rack. Grill on medium-high heat until golden brown, about 4 minutes per side. Transfer to dessert plates. Sprinkle with blueberries and remaining 2 cups raspberries. Top with reserved sauce. 

Makes 8 servings. 

Layered Peach Dessert


1½ cups flour

½ cup chopped pecans

¼ cup packed brown sugar

½ cup butter, melted 


1 (8 ounce) package cream cheese, softened

1¾ cups confectioners’ sugar

1 (12 ounce) container whipped topping

½ teaspoon almond extract

2-3 cups sweetened peaches, drained 

Preheat oven to 350 degrees. 

Crust: Combine first 3 ingredients and add the butter. Mix well and press mixture in the bottom of a 13-by-9-inch baking pan. Bake 18-20 minutes. Cool completely. 

Filling: Beat cream cheese and sugar until light and fluffy. Fold in whipped topping and extract. Drain peaches and add to whipped mixture. Spoon over cooled crust. 

Chill for several hours before serving. 

Makes about 12 servings.

The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or Please include your name, city and daytime phone number.