Peach Pleasure Recipes

CANNED PEACH SALSA

Steps:

• Bring a pot of water to a boil. Prepare a large bowl filled with ice cold water. Once the water is boiling, drop in half the peaches and let them boil for 60 seconds, then remove them with a slotted spoon right into the cold water. Blanch the rest of the peaches the same way. Don't discard the water.
• After a short cool-down in the cold water, you can easily slip the skins off the peaches with your hands. Cut the peaches in half around the pit, twist the two halves in opposite directions to separate them, then remove the pit. Slice the peaches thinly, then dice them into small bits about as big as corn kernels. Toss them with ½ cup (120ml) of the lime juice as you cut them, and set them aside. (The lime juice prevents browning and adds flavour.)
• Blanch the tomatoes in the same water: reheat the water, cut an X into the bottom of each tomato (to allow the skins to expand and loosen), then drop them into the boiling water and let them boil for 60 seconds. Remove them, drop them into the cold water, and then peel off the outer skins and cut out the cores. Cut the tomatoes in half horizontally (around their equators), then use your finger to scoop out and discard the juices and seeds from each section. Set the tomato halves, cut side down, onto a plate to drain, then chop them coarsely.
• Prepare the rest of the vegetables: Core and seed the bell peppers and finely dice them. Finely dice the onions. Core and seed the jalapeños and finely dice them. Mince the garlic.
• Place all the chopped vegetables except the peaches into a large heavy-bottomed pot.
• Add the cumin, red pepper flakes, smoked paprika, salt, vinegar, and remaining ¼ cup (60ml) of the lime juice. Bring the mixture to a boil. Then reduce the heat slightly and continue to cook it at a low boil, uncovered, for 15 minutes, stirring often to prevent scorching, until some of the liquid has evaporated and the mixture is slightly thickened.
• Remove the pot from the heat.
• Stir the cornstarch into the chopped peaches, then add the peaches to the cooked vegetable ingredients, stirring well to combine everything. (Don't cook it again, so the peaches stay fresh and chunky - they will cook as the jars are processed.)
• Ladle the peach salsa into sterilized pint (500ml) canning jars, filling them to within ½ inch (1cm) of the top. Run a butter knife down the sides to release any trapped air bubbles. Wipe the rims of the jars with a clean damp cloth, top with the hot, sterilized snap lids, screw on the lid rings so they are finger tight (only as tight as you can get them using just your thumb and index finger).
• Then process the jars in a boiling water bath for 15 minutes (10 minutes if you use smaller half pint/250ml jars).

COPYCAT JAMBA JUICE PEACH PLEASURE RECIPE

Steps:

• Place the peach and banana onto a tray, transfer to the freezer for 20 minutes.
• In a blender add the frozen fruit, peach juice and orange sherbert.
• Blend on medium speed until smooth and thick.
• Serve the Jamba Juice peach pleasure chilled in a tall glass.

JAMBA JUICE PEACH PLEASURE

Steps:

• Combine all ingredients in blender and blend on high until all the ice is crushed and the drink is smooth.

COPYCAT JAMBA JUICE PEACH PLEASURE

Steps:

• Add all ingredients to your blender and blend until smooth.

PEACH PLEASURE

Steps:

• Combine all ingredients from juicer in a blender and enjoy!