Cooking in season with Peaches

Peaches originated in China and are mentioned in writings dating back to the 10th century as a favorite fruit of emperors. Spanish explorers brought peaches to Europe in the 1500s, and by the early 17th century horticulturalist George Minifie is credited with introducing them to the New World, planting peach trees at his Virginia estate.

Amanda Cunningham, Staff Writer


From Our Readers:

Peach Cobbler with Raspberries

Diane Gessner, Woodstock


1 cup fresh raspberries, washed

6-8 fresh peaches, peeled and sliced

2 cups all-purpose flour

3 cups sugar

2 teaspoons baking powder

2 eggs

2 tablespoons butter, melted

Directions: Place raspberries in 13-by-9-inch or 12-by-8-inch buttered baking dish. Top with sliced peaches. Combine flour, sugar and baking powder. Add eggs and blend together. Pour mixture on top of the fruit using a tablespoon. Drizzle melted butter on top. Bake uncovered at 350 degrees for one hour. Cool to room temperature. Serve with ice cream or whipped topping. (Editor’s Note: We found this recipe to have a “crumble-like” consistency. For a more traditional cobbler texture, try adding ¼-½ cup milk to batter.)


From Our Readers:

Peaches and Cream Pie

Wendy Lankford, Red Oak


¾ cup flour

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons butter, softened

3.4-oz. vanilla pudding (not instant)

1 egg

½ cup milk

10-oz. peaches, diced and drained, juice reserved


8-oz. cream cheese

½ cup sugar

3 tablespoons peach juice

1 tablespoon sugar

½ teaspoon cinnamon

Directions: Mix first seven ingredients together and pour into greased 10-inch glass pie dish. Cover with peaches, keeping fruit one inch from sides of dish. Mix cream cheese, ½ cup of sugar and peach juice. Place on top of peaches. Combine the remaining sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 30 minutes.


From Our Readers:

Fresh Peach Salsa

Sheila Jones, Wake


3 ripe peaches

3 large, ripe tomatoes

½ cup red onion, diced

1 jalapeno, seeded and minced

Juice of 2 limes

1 cup fresh cilantro, chopped

1 teaspoon honey

Directions: Peel and dice peaches. Chop tomatoes, draining off extra juice. Combine with onion, jalapeno, lime juice, cilantro and honey, adding salt and pepper to taste.


From Our Readers:

Peach Pie in Sauce

Wendy Lewis, Moneta


Lemon juice

4 cups fresh peaches, sliced

¾ cup sugar

¾ cup sour cream

3 egg yolks

½ teaspoon vanilla extract

Pie crust, baked

Directions: Pour lemon juice over peaches. Mix well. Beat together sugar, sour cream, egg yolks and vanilla extract. Pour over peaches and mix together. Pour mixture into a baked pie crust. Bake at 375 degrees for 15-20 minutes until the cream is set.



We need recipes for these upcoming issues:

Garden-fresh vegetables and Cool summer dishes

Please submit your recipe by:

  • using the form here
  • email to [email protected].
  • mail to Commonwealth Kitchen,
    c/o Cooperative Living,
    P.O. Box 2340, Glen Allen, VA 23058-2340.

All published submissions will receive a $20 Walmart gift card.

Recipe Submission Form