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.
Peach Pie Alamode with Cinnamon Ice Cream
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Pie Crust:
3 cups Pillsbury Best all-purpose flour
1 1/2 cups Crisco
1 teaspoon salt
1 teaspoon sugar
1 large egg
1 teaspoon white vinegar
5 tablespoons Graff 2% milk
With pastry blender combine flour, Crisco, salt and sugar until mixture resembles coarse meal. In small bowl mix egg, vinegar and milk; add to flour mixture, mixing only until dough holds together in a ball. Refrigerate for 1 hour. Roll out a little more than half the dough. Turn onto 10-inch deep-dish pie shell; trim to edge, prick all over with a fork. Roll out remaining dough into 10-inch circle. Refrigerate both until time to use.
Filling:
6 to 7 medium-to-large High Country Orchards Palisade Peaches
1 tablespoon lemon juice
1/4 cup instant tapioca
1/2 teaspoon ground nutmeg
2/3 cup plus 1 tablespoon sugar
1 egg white, lightly beaten
2 tablespoons butter, cut into small pieces
Preheat oven to 375 degrees. Peel and halve the peaches, then cut into thick slices. Toss in a bowl with the lemon juice. In a small bowl combine the tapioca, nutmeg and 2/3 cup sugar; add to the peaches and toss well. Brush the chilled bottom of the pie crust with some of the egg white; let dry. Spoon in the peach mixture and dot with the butter pieces. Brush the edge of the pie with some of the egg white; cover the filling with the top crust. Trim and crimp the edges decoratively; cut a few slits in the top. Brush the top crust with the remaining egg white and sprinkle with the remaining tablespoon of sugar. Bake for one hour or until the crust is golden brown and filling is bubbling. Cool. Serve pie with cinnamon ice cream.
Cinnamon Ice Cream:
1 (14-ounce) can sweetened condensed milk
3 egg yolks
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cups (1 pint) whipping cream, whipped
In large mixer bowl beat sweetened condensed milk, egg yolks, vanilla and cinnamon until well blended. Fold in whipped cream. Pour into 9x5-inch loaf pan, cover. Freeze 6 hours or until firm.
