June through October is the height of Colorado growing season! In Colorado you can find long summer days full of blue skies and Colorado sunshine, wildflowers and greenery everywhere you look, and have access to all your favorite sunny outdoor activities—but there’s one symbol of a Colorado summer that we love so much, and it’s Palisade Peaches!
No matter how you enjoy them, make sure to get yourself messy this summer with the golden juicy goodness of Palisade Peaches. Try out some of our favorite Serendipity Palisade Peach recipes, below:
Green Chili Palisade Peach Crostini
Ingredients: 1/2 lb Roasted Hatch Green Chilies, 2 Large Palisade Peaches, 1 Peeled and Finely Chopped Onion, 1 tbsp Finely Grated Fresh Ginger, 1/2 tbsp Cayenne Powder, 1 tsp Ground Turmeric Salt, Freshly Baked Crostini Toasts, Choice of Chèvre Cheese.
Directions: Heat 1 Tbs canola oil in large pan. Sauté diced onion and ginger. Peel skin off peaches and chop into a small dice. Add chopped peaches to the sautéed onions. Next add 1 cup of the chopped roasted Hatch Chiles. Add chili powder, turmeric salt. Simmer for 30-40 minutes on medium heat. Remember to stir occasionally. Taste for seasoning. When the juices thicken and evaporate the chutney is done. Allow to cool, then spread chèvre on crostini, add chutney to top and garnish with microgreens or fresh herbs. Enjoy!
Palisade Peach Caprese Salad
Ingredients: Palisade Peaches, House Tomatoes, Fresh Basil, Mozzarella (Sliced), Salt and Pepper, Edible Florals for Garnish
Directions: Slice tomatoes into even round slices. Set aside. Cut peaches in half and carefully remove pit. Slice into even round slices. Set aside. Assemble salad by layering/alternating between tomato slice, peach slice, cheese slice and fresh basil. Repeat until plate is full. Garnish with fresh edible florals if desired. Sprinkle pepper and salt for taste. Enjoy!
Rosemary Palisade Peach Salad
Ingredients: 1-2 Palisade Peaches, 10 Cherry Tomatoes, Mixed Greens, 1/2 cup Crumbled Goat Cheese, 1 Cucumber, Fresh Rosemary, 1-2 Whole Carrots, Dressing of your Choice
Directions: Slice cucumber in thin slices, horizontally. Set aside. Cut peaches in half and carefully remove pit then quarter. Grill on each side until you get nice grill marks. Set aside. Toss crumbled goat cheese in fresh rosemary. Set aside. Cut Cherry tomatoes in half. Set aside. Assemble salad by starting with mixed greens, then add all ingredients. Eat with your favorite dressing, we chose our house citrus vinaigrette. Enjoy!
Basil Palisade Peach Flatbread
Ingredients: Naan bread, Olive Oil, 8 oz Fresh Mozzarella, 2 Ripe Palisade Peaches, Fresh Basil, Balsamic Glaze, Salt and Pepper
Directions: Preheat oven to 325 degrees. Slice and lightly grill peaches (2-5 minutes). Lightly brush Naan with olive oil. Grill for about 3-5 minutes or until lightly browned. Top Naan with mozzarella and peaches. Stick in oven and bake for 10-15 minutes or until cheese is melted and naan is crispy brown(but not burnt). Sprinkle with balsamic glaze and chopped basil. Season with salt and pepper. Allow to cool before serving. Enjoy!
Palisade Peach Vanilla Crisp
Ingredients: ¼ Cup of Butter, 1 tbsp. Granulated Sugar, ¼ tsp. Cinnamon, Ripe Palisade Peaches (Washed and Halved), Granola, Vanilla Ice Cream, Honey
Directions: In small bowl, whip butter until smooth. Add sugar and cinnamon and blend well. Lightly baste peaches with cinnamon butter mixture. And place face down on medium to high heat grill. Grill until tops are slightly softened and remove. Lightly brush on more cinnamon butter, if desired. Top with ice cream and granola while still warm. Drizzle honey over top, if desired. Enjoy!
Palisade Peach Raspberry Bourbon
Ingredients: 1-2 Palisade Peaches, 1 Cup of Fresh Raspberries, 2-4 Fresh Mint Leaves, Honey, 2 oz. Bourbon, Ice
Directions: Make simple syrup by combining equal parts water and honey. Bring to a boil and reduce heat to low while stirring continuously until all of the honey is dissolved (3-5 minutes). Set aside and allow to cool. Rinse, pit and dice palisade peaches. Set aside. Combine peaches, raspberries, mint leaves and cooled syrup in glasses. Muddle all ingredients. Add ice and top with Bourbon. Stir to combine and add slices of peach and mint as garnish.