Tag Archives: Local peach

Roasted Peach Summer Dessert

This week’s recipe is for a tasty summer dessert that will cool you down on hot summer nights. Inspired by southern cuisine, this roasted peach recipe is sure to please even the pickiest of eaters.


Roasted Peaches with Toasted Almonds and Vanilla Ice Cream

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3-4


3 ripe peaches pitted and cut into 6 slices

2 T dark brown sugar

1/2 tsp cinnamon

2 T butter, melted

1/3 Cup blanched and slivered almonds

Vanilla ice cream or frozen custard


Preheat oven to 400 degrees

Wash, pit and slice peaches. Toss peaches with brown sugar, cinnamon, and melted butter. Make a “baking boat” with double layered tin foil so juices don’t spread. Peaches should overlap.

Bake for 15 minutes until juices start to bubble.

While peaches bake, place almonds in unheated small pan. Turn range to medium and toss occasionally for about 5 minutes until fragrant and golden brown.

Spoon hot peaches and juice over ice cream (ratios as desired but more peaches than ice cream recommended). Sprinkle with toasted almonds and enjoy!

Original recipe for Pacific Coast Harvest by Kayla Waldorf


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It’s spring in the Pacific Northwest, and that means rhubarb! Everyone knows strawberry rhubarb pie and rhubarb compote, so we thought we would try an off-the-beaten-path rhubarb recipe. Here are two versions of rhubarb-peach chutney- the savory version will work perfectly with chicken, while the sweet version will make an excellent spread on toast or a sweetener for yogurt and granola. rhubarb

Rhubarb and Peach Chutney


  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 2 cups coarsely chopped fresh rhubarb
  • 2 cups peaches, peeled, pitted and chopped
  • 1/3 cup chopped yellow onion
  • 1/3 cup raisins

*For a purely sweet chutney, omit garlic, cumin, pepper flakes, and onion peach


  • In a large pan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes or until sugar is dissolved.
  • Add rhubarb, peaches, onion, and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
  • Cool completely. Store in refrigerator. Serve with chicken, or if making a sweet chutney, serve on toast or mix with yogurt.


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