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Fresh from the Orchard: Peachy goodness from start to finish

It’s August and that means peaches – fresh from the tree and dripping with sweetness. It’s hard to resist eating them raw or baking them into a cobbler or pie – that is until you read these mouthwatering recipes from the Georgia Peach Growers Council. (Psst: The recipes work just as well with locally grown fruit.)


peach wingsCreole Wings with Peach Mustard Sauce


3 pounds chicken wings

4 cloves garlic – minced

2 teaspoons dry mustard

2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon granulated sugar

1 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup lemon juice


Peach Mustard Sauce

1/2 cup peach jam

1 tablespoon Dijon mustard

2 teaspoons pimiento – diced

1 Georgia peach, peeled, pitted & pureed

1 teaspoon cider vinegar



For chicken wings: In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets.

Let stand for 30 minutes at room temperature. Bake in 475º F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.

For peach mustard sauce: In saucepan, melt jam over low heat; stir in peach puree, mustard, pimiento and vinegar. Serve separately for dipping.


peach tartCream Cheese Peach Tart


For crust:

1 cup butter (2 sticks), melted

2 cups self-rising flour

1 cup finely chopped pecans

For filling:

1 cup heavy cream

8 ounces Neufchatel or regular cream cheese, softened

2 ½ cups powdered sugar

1 teaspoon vanilla

For topping:

1 cup sugar

4 tablespoons flour

3 tablespoons peach gelatin

1 cup cold water

2-3 medium peaches, peeled and thinly sliced

Special equipment: 9-inch springform pan with removable bottom



Preheat oven to 375°F.

In a large bowl or food processor, combine butter, flour, and pecans until smooth. Pour batter into a greased springform pan and place on a baking sheet. Bake until crust begins to brown, about 15-20 minutes. Remove from oven to cool.

Beat cream on medium speed until soft peaks form; set aside.

Beat cream cheese, sugar, and vanilla until fluffy; fold in whipped cream. Spread mixture on top of crust and refrigerate while preparing topping.

In a medium saucepan set over medium-high heat, combine sugar, flour, gelatin and water. Cook, stirring constantly, until mixture is thick and clear, about 8 minutes; set aside to cool.

Arrange peach slices on top of tart and pour cooled gelatin mixture over peaches, using a rubber scrapper to spread evenly. Cover with plastic wrap and chill until set before serving, at least 4 hours.


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