Eckert’s Home Grown Peaches
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Eckert’s Home Grown Peaches Ripening Schedule
Peach Skillet Preserves Recipe
- 3 cups (heaping) peeled and diced peaches
- 3 cups (scant) sugar
- 2 Tbs. Fresh lemon juice
- 12 maraschino cherries, chopped
In a large skillet, combine peaches, sugar and lemon juice and mix well. Slowly heat to boiling, stirring constantly. Cook on medium for 10 minutes or until desired thickness. Stir in cherries. Remove from heat; allow to thoroughly cool in skillet, stirring occasionally so fruit will absorb syrup and plump up. Spoon into small sterilized jars to 1/2 inch from top. Seal and store in refrigerator.
Fresh Peach Custard Pie Recipe
- 3 cups peeled and sliced peaches
- 1 (9-inch) unbaked pie shell
- 2 eggs, beaten
- 2/3 cup sugar
- 1/4 tsp salt
- 2 tbsp flour
- 1/2 cup light cream or milk
- 1/2 tsp vanilla
Arrange peaches in bottom of pie shell. In a mixing bowl, combine eggs, sugar, salt and flour; add cream and vanilla and stir until smooth. Pour mixture over peaches. Bake at 400 degrees for 10 minutes; reduce oven temperature to 375 and bake for an additonal 30-40 minutes or until knife inserted in center comes out clean.
Peachy & Nutty Spinach Salad Recipe
- 2 Peaches
- 4 - 5 cups spinach, rinsed and dried
- 3/4 cup toasted pecans
- 1/4 - 1/2 cup Eckert’s Vidalia Onion & Poppyseed Dressing
Peel and slice peaches into bite-size pieces. In a bowl, combine peaches, spinach and pecans. Toss with dressing.