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Peach Resources

Eckert’s Home Grown Peaches

Thank you for enjoying Eckert's Tree Ripened Peaches this year, unfortunately peach season is finished for the 2009 season, but it's apple season already, so bring your family out for a fun fall day!

Eckert’s Harvest Hotline.

Eckert’s Home Grown Peaches Ripening Schedule

CLING STONE JUNE JULY AUG
Garnet Beauty
FREE STONE
Red Haven  
Jim Dandee
Loring  
Crest Haven
Encore
White Peaches  

Enjoy this peach recipe from the Eckert Family Cookbook.

Peach Skillet Preserves

  • 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.

We have a new cookbook of peach recipes!! In Everything’s Peachy At Eckert’s you will discover more than 100 delicious recipes! Here are a couple of our favorites ...

Fresh Peach Custard Pie

  • 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

Peel and slice peaches into bite-size pieces. In a bowl, combine peaches, spinach and pecans. Toss with dressing.