#summerpeaches

This Peach Panzanella is a delicious take on the traditional Panzanella salad. It has the sweetness of ripe peaches, the crunch of toasted bread, and the freshness of herbs. This salad is great for summer and is full of great flavors.

Ingredients: 4 cups of stale bread cubes. 4 ripe peaches, sliced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh mint leaves, torn. 1/3 cup extra virgin olive oil. 3 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Remove and let them cool. In a large bowl, combine the toasted bread cubes, sliced peaches, cherry tomatoes, red onion, basil, and mint. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. Pour the dressing over the salad and gently toss to combine. Allow the salad to sit for 15-20 minutes to let the flavors meld. Serve your Peach Panzanella Salad as a refreshing and flavorful side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for Peach Bourbon Jam combines the rich flavor of bourbon with the sweetness of ripe peaches to create a delicious spread that can be used as a glaze for meats or spread on toast. It's a delicious way to keep summer peach flavor alive.

Ingredients: 6 cups ripe peaches, peeled, pitted, and chopped. 1/4 cup lemon juice. 1/4 cup bourbon. 1 package 1.75 oz fruit pectin. 6 cups granulated sugar.

Instructions: Add the lemon juice and chopped peaches to a large pot. Mix thoroughly after adding the fruit pectin and bourbon. Stirring continuously, place the pot over medium-high heat and bring the mixture to a boil. After it starts to boil, add the powdered sugar and stir some more. Boil until the jam reaches the desired consistency, about one to two minutes. After turning off the heat, remove any foam from the pot. Making sure to leave a quarter-inch headspace, ladle the hot jam into sterile jars. After adding lids and rings, process the jars for ten minutes in a water bath canner. After taking the jars out of the canner, let them cool completely before storing them somewhere cool and dark.

Prep Time: 20 minutes

Cook Time: 20 minutes

This recipe for Peach Bourbon Jam combines the rich flavor of bourbon with the sweetness of ripe peaches to create a delicious spread that can be used as a glaze for meats or spread on toast. It's a delicious way to keep summer peach flavor alive.

Ingredients: 6 cups ripe peaches, peeled, pitted, and chopped. 1/4 cup lemon juice. 1/4 cup bourbon. 1 package 1.75 oz fruit pectin. 6 cups granulated sugar.

Instructions: Add the lemon juice and chopped peaches to a large pot. Mix thoroughly after adding the fruit pectin and bourbon. Stirring continuously, place the pot over medium-high heat and bring the mixture to a boil. After it starts to boil, add the powdered sugar and stir some more. Boil until the jam reaches the desired consistency, about one to two minutes. After turning off the heat, remove any foam from the pot. Making sure to leave a quarter-inch headspace, ladle the hot jam into sterile jars. After adding lids and rings, process the jars for ten minutes in a water bath canner. After taking the jars out of the canner, let them cool completely before storing them somewhere cool and dark.

Prep Time: 20 minutes

Cook Time: 20 minutes

This recipe for Peach Bourbon Jam combines the rich flavor of bourbon with the sweetness of ripe peaches to create a delicious spread that can be used as a glaze for meats or spread on toast. It's a delicious way to keep summer peach flavor alive.

Ingredients: 6 cups ripe peaches, peeled, pitted, and chopped. 1/4 cup lemon juice. 1/4 cup bourbon. 1 package 1.75 oz fruit pectin. 6 cups granulated sugar.

Instructions: Add the lemon juice and chopped peaches to a large pot. Mix thoroughly after adding the fruit pectin and bourbon. Stirring continuously, place the pot over medium-high heat and bring the mixture to a boil. After it starts to boil, add the powdered sugar and stir some more. Boil until the jam reaches the desired consistency, about one to two minutes. After turning off the heat, remove any foam from the pot. Making sure to leave a quarter-inch headspace, ladle the hot jam into sterile jars. After adding lids and rings, process the jars for ten minutes in a water bath canner. After taking the jars out of the canner, let them cool completely before storing them somewhere cool and dark.

Prep Time: 20 minutes

Cook Time: 20 minutes