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Here are some fresh peach recipes. The first one is from Sunset Magazine.
Fresh Peach Crisp
8 large, firm ripe peaches
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon almond extract
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter
1/2 cup chopped walnuts
(Whipped cream or vanilla ice cream)
Peel and pit the peaches and cut into 3/4-inch slices. In a small bowl combine the granulated sugar and salt. Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar are used. Combine lemon juice and almond extract and sprinkle over the top. In a medium bowl combine the flour with the brown sugar, then use a pastry blender to cut in the butter until the size of peas. Mix in the walnuts, and sprinkle the crumb mixture over the top of the peaches. Bake 45 minutes at 375 degrees until the peaches are bubbly and the topping is browned. Serve warm or refrigerate and serve cold. Makes 6 to 8 servings.
Here's a quick formula for a peach or nectarine pie:
9 inch double crust, 8 cups peeled and sliced fruit, 1/4 teaspoon almond extract, 3/4 to 1 cup sugar, 3 - 3 1/2 tablespoons cornstarch, 2 tablespoons lemon juice, 1/4 teaspoon almond extract, and 1/4 teaspoon ground nutmeg. Put it in your crust and bake 40 to 50 minutes at 425 degrees. (Make sure it's bubbling in the center so the thickening will work.)
Here is how to peel a peach in case you don't know: drop them briefly into boiling water, same method as peeling tomatoes. The peel will come right off.
Here is my uncle's peach orchard in southwest Colorado:
When I was a kid we went down there every fall to pick peaches. My granddad liked it when we took the canning jars with us and canned them down there. I can still hear my mother saying: "Papa likes it when we put them up down there." For her entire life she called that place home: "I'm going to go home and pick peaches."
