Recipe: Vine Peach Cake, Vine Peach Cream Pie and Some Information

I could not find an exact recipe for Vine Peach jam or jelly. Its seems a lot of people are growing them but no one has a recipe for a jelly or jam.

Here are some discussion and notes that could be helpful and two recipes using vine peaches.

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Discussion:
Source: the Gardener's Rake/Denise, August 14, 2010

You can use any recipe for fruit to make a jelly from the vine peach. I found that its best to add another fruit to the jelly recipe just to give it more flavor. You can also make a variety of different jellies if you do this. My favorite mixes are vine peach raspberry and vine peach orange. (the orange is just a few table spoons of orange juice added to the jelly mix)

Still looking for the vine peach jam or jelly recipe, but you can use it like any other fruit, same amount of crushed fruit. (Usually 2 to 4 cups) I like to add raspberry or pineapple to the fruit to give it more taste. They will also add more natural pectin the the recipe which helps it to set better.

VINE PEACH CAKE

4 eggs
150g sugar
6 vine peaches
225g flour
5g baking powder
150g cooled
melted butter
1dl full fatmilk

Make the cake. Mix the flour and the baking
powder. Add the milk, eggs, the sugar and the melted
butter. Mix well. Skin the vine peaches, remove the stones
and dice. Throw into the mixture and mix in well.
Grease and flour a loaf tin. Tip the mixture into the tin
and bake it at 180 C for 60 minutes.

PEACH CREAM PIE

6 ripe peaches peeled and sliced into small wedges
1/2 cup sugar
1/4 teaspoon of salt
1 (9 inch) deep dish unbaked pie crust shell
3 tablespoons of all purpose flour
3/4 cup of whip cream

In a bowl combine sugar, salt, flour and stir in the cream until smooth. Place and layer your sliced peaches in the unbaked pie crust. Pour over the mixture. Bake at 400 degrees for 45 minutes or until filling has set. Serve warm or cold and refrigerate leftovers.