Latest Recipes
Aunt Mary Stockdale's Palisade Peach Cobbler This one is the best! Aunt Mary makes this cobbler every harvest in memory of her mother in law to celebrate summer! Sometimes she will substitute palisade apricots or cherries in place of the peaches.
Blue Sky Cream Puffs with Peach Mousse Entertaining made special with High Country Orchards fresh peaches and pastry puffs.
Cin-Fully Peach Jam 1st Prize winning fresh Palisade Peach jam. Redhaven or Newhaven variety have great color and make a great peach jam.
Confetti Peach Jam Peaches and cherries all in one jam!
Fresh Peach Pie Homemade peach pie with America's Best Peaches!
Fresh Peach Salsa Toss it all together and ENJOY! This salsa is wonderful served over fresh grilled seabass, halibut and most fresh white fish or poultry.
Grandma Mary's Peach Pizza Fresh fruit peach pizza with cream cheese and whipping cream! Perfect for Sunday brunch.
HCO Peaches & Cream Chef created Peach recipe inspired by High Country Orchard Peaches
Mesa Peach Delight Grand Prize winning fresh Palisade Peach dessert made with oreo cream cookie crust. For those fresh peach lovers who also love chocolate!
Palisade Creamy Peach Pie This yummy fresh Palisade Peach pie is a blend of peaches and ice cream!
Palisade Peach and Raspberry jam Fresh Palisade Peach and Raspberry refrigerator jam made easy!
Palisade Peach Delight Grand Prize winning 2006 Palisade Peach Festival Recipe "Palisade Peach Delight"!
Palisade Peach Mousse Peach velvet! Smooth, light and creamy with a touch of white chocolate!
Palisade Peach Pie This is an easy one! Fresh peaches sliced up and baked with tapioca the old fashioned way.
Peaches and Cream Cake Prize winning "Peaches and Cream Cake".
Peaches & Cream Cake Fresh peaches layered between cake and real whipping cream!
Peaches 'N Cream Pecan Bars This recipe is so easy you just mix, bake and cool!
Peaches 'N' Cream Pie This is a must try Peaches 'n Cream nestled in a pie crust recipe that really brings out the freshness of High Country Orchards Palisade peaches.
Peach & A Little Rum Cobbler Peaches and rum cobbler 2nd place Prize winner in recipe contest!
Fresh Peach Chipolte Ketchup This ketchup will turn your basic vinaigarette exotic and add zest to any main dish.
Peach Fuzz Jam Quick and easy peach fuzz jam from made from Palisade Peaches!
Peach Melba This delicious recipe is based on the classic French version developed by the "King of Chefs" Auguste Escoffier.
Peach Pie Alamode with Cinnamon Ice Cream HCO Palisade Peach Pie with homemade Cinnamon Ice Cream. WOW!
Poppin' Peach Half Moons Create your own gourmet High Country Orchards Palisade Peach cookie desserts.
Rosy Peach Jam Peaches, cherries and banana's make up this wonderful peach jam. Try it once and you''ll make it again!
Traditional Peach Cobbler Peach Cobbler the way grandma used to make it!
Western Slope Peach Salsa Fresh ingredients make the best peach salsa! Try this one on for freshness.
Latest News
Peachy Memories of Moms cookin Gene Amole, writer for the Rocky Mountain News, August 31, 2000 remembers Fresh Palisade Peaches. He tells of the summers with his mom "putting up" peaches to enjoy during the cold Colorado winter months.
Palisade Peach Mousse
Print this page
2/3 cup peach liqueur
1/2 cup cold water
2 envelopes unflavored gelatin
2&2/3 cup white chocolate chips
Pasteurized liquid or powdered egg whites to equal 3 large eggs
Pasteurized egg yolks or 3 egg yolks (be sure if using fresh eggs, to follow USDA instruction)
1/4 cup Granulated Sugar
2 cups whipping cream, whipped stiff
2 cups High Country Orchards fresh peach puree
2 Tbsp Fruit Fresh
Tubular Shaped Cookies about 52
Note: This recipe calls for fresh eggs but the USDA Egg Safety requires we use their instructions on the use of eggs in products not fully cooked.
Mix liqueur with water in large sauce pan, sprinkle gelatin over top and let stand 1 minute. Stir over low heat until gelatin is completely dissolved about 3 minutes. Add white chips, stir until melted and smooth. Remove from heat. If using fresh egg yolks, whisk one at a time to a smooth mixture and then USDA says mixture must be brought back to 160 degrees, stirring constantly and remove the minute it gets to 160. Cool to room temperature. If using commercial egg yolks you dont have to bring it to 160. In a large bowl, beat commercial egg whites (such as egg beater egg whites or powdered) to soft peaks. Gradually add sugar, beat until stiff and glossy. Stir a large dollop of whites into chip mixture until blended. Then fold chip mixture into egg whites. Gently fold in whipped cream. Add Fruit Fresh to peach puree mixture. In an 8in to 9 in spring form pan, add mixture to cover bottom about 1 inch high. Carefully stand cookies around outside pan. Gently pour in remaining mousse. Cover loosely with wax paper. Chill at least 3 hours or overnight.
Topping: Slice 2 High Country Orchards Palisade Peaches; add 2 Tbsp sugar, 1 Tbsp fruit fresh, 1 Tbsp Peach Liqueur and Place on top of mousse.
NOTE: For food safety reasons, it is now recommended that pasteurized egg whites are to be used in place of fresh anytime recipe calls for uncooked egg whites in an uncooked product.
