Palisade Peach Festival Recipe Contest 2008

Miscellaneous Refrigerated Category

Peach Pavlova With Raspberry Sauce

By Sue Wampler of Fruita.

One of the grand prize winners in the miscellaneous refrigerated category.

Pavlova:

3 large egg whites

3/4 cup GW granulated sugar

1 teaspoon cornstarch

1 teaspoon vinegar

1 teaspoon vanilla extract

6 Palisade peaches, peeled and thinly sliced

1/4 cup GW granulated sugar

1 cup heavy whipping cream

1 tablespoon powdered sugar

Raspberry sauce:

1 12-ounce package frozen raspberries

1/3 cup apple jelly

1/2 cup cold water

2 tablespoon cornstarch

10 drops red food coloring

Line a jelly roll pan with buttered parchment paper. Preheat oven to 350 degrees.

In a large bowl, beat egg whites until soft peaks start to form. Gradually add the sugar, beating constantly until stiff peaks start to form. Fold in cornstarch, vinegar, and vanilla and beat just until stiff peaks form. Spread on prepared 8 by 8 inch square pan. Bake for 5 minutes. Turn off oven and let the pavlova cool and set for one hour without opening the oven door.

Meanwhile, place peaches in a medium bowl, add sugar and stir to coat; set aside. Raspberry sauce; place raspberries, jelly, water, cornstarch and food coloring in a medium saucepan. Cook and stir over medium heat until mixture boils. Continue to cook 2 minutes longer or until thickened. Strain mixture to remove seeds. Cool.

After pavlova has set in oven for 1 hour, remove from oven; invert pavlova onto a work surface. Peel parchment from the bottom and place upright on a large cake plate or platter. Cool completely.

In a large bowl, beat cream until soft peaks start to form. Gradually add the sugar and beat until stiff peaks start to form. Spread the whipped cream over the pavlova. Strain peaches of juice and arrange on top of pavlova. Drizzle with raspberry sauce. Refrigerate leftovers.

Margarita Peach Salsa

By Bettie Hobbs of Fruita.

One of the grand prize winners in the miscellaneous refrigerated category.

1 cup peeled and chopped peaches

1 cup diced and seeded tomatoes

1/2 cup chopped cantaloupe

1/2 cup chopped cucumbers

1/4 cup chopped cilantro or parsley

6 chopped green onions

3 or 4 seeded and chopped jalapenos

3 tablespoons cactus juice (agave nectar)

1/2 cup margarita (You can use just the mix or the mix that contains alcohol. I use Jose Cuervo with alcohol.)

Gently mix the top seven vegetables in a glass bowl. Mix the nectar and margarita together and pour over the vegetables. Gently stir, cover and put in the refrigerator for at least 4 hours or overnight.

Serve with homemade sugar and cinnamon chips.

Palisade Peach Cheesecake

By Kay Weir of Grand Junction.

First prize winner in the miscellaneous refrigerated category. Crust:

1/4 cup GW sugar

1/3 cup melted butter

1 1/4 cups crushed graham crackers Filling:

3 8-ounce packages cream cheeses, softened

1 cup GW sugar

3 tablespoon Hungarian flour

4 tablespoon Daily’s Peach Flavorin, Jack Rabbit Liquors on Orchard Mesa

2 cups peeled, diced Palisade peaches Topping:

11/2 cup sour cream

5 tablespoon GW sugar

2 tablespoon Dailys Peach Flavoring Garnish: sweetened whip cream and more Palisade peaches!

Preheat oven to 350 degrees. Prepare a 9-in spring form pan, attach bottom and spray with Pam to coat.

Crust:

Mix butter and sugar, add crumbs stir to mix. Press into bottom of pan.

Bake 6–7 minutes or until lightly browned. Cool 10 minutes.

Filling:

Beat cream cheese, sugar and flour. Add eggs one at a time till combined. Add flavoring Peel and dice peaches fold into filling mixture. Pour into crust lined pan. Bake 55–60 minutes or until center is almost set.

Cool 10 minutes. Mix topping ingredients and spread over warm cake. Bake 4 minutes.

Chill in refrigerator 8 hours or overnight. Decorate top with sweetened whip cream and slices of palisade peaches.

Set out 30 minutes before serving.

Peaches and Sweet Cream Parfaits

By Vanessa Doumit of Parachute.

Second prize winner in the miscellaneous refrigerated category.

4 cups peeled and diced Palisade Peaches 1–2 tablespoons sugar 1/2 to 1 cup granola (used Slice O’ Life summertime mix) Cream: 1 15-ounce container part skim ricotta cheese 1/4 cup half and half cream 3/4 cup vanilla yoghurt (recommended: Mountain High Original) 1 box (4 serving size) white chocolate instant pudding 1/4 teaspoon almond extract 1 8-ounce block cream cheese Place diced peaches in a small bowl and sprinkle with sugar and stir. Set aside while you prepare the cream. Place the cream cheese in a microwave safe bowl and cook for 30 seconds. Remove from microwave and stir until smooth.

In a medium size bowl, combine ricotta cheese and half and half. Stir until well combined. Add the almond extract, yoghurt, and instant pudding mix to the ricotta cheese. Stir gently until smooth. Add the softened cream cheese to the creamed mixture and stir.

Refrigerate for 30 minutes or overnight. In 4 small (or 2 large) glasses, alternate layers of the cream mixture and the peaches, starting with the cream and ending with the peaches. Sprinkle with granola and enjoy!

Colorado Cabbage Salsa

By Kathi Hemmer of Grand Junction.

Third prize winner in the miscellaneous refrigerated category.

4 June Pride Peaches, chopped 3 of them

1/2 head cabbage sliced thin

5 tomatoes, chopped 4 of them

2 scallions, sliced

1–2 (or more if you like) jalapeño or other type pepper, chopped with or without seeds

Combine all except 1 tomato and 1 peach. For extra juice in salsa — put 1 tomato and 1 peach (without pit) in food processor and semi puree. Add to salsa and salt and pepper to taste. Good the first day, even better the next day.