Peach Puree

Each large peach will make roughly 8 oz of puree.
1) Drop whole fresh peaches into boiling water for about 45 seconds
2) Remove peaches to an ice water bath.
3) Peel the skin off the peaches with your hands and remove the pit and place in a blender
4) Transfer peeled pitted peaches to a blender or food processor and add 1 tsp lemon juice per peach
5) Blend until smooth

Note: This recipe is used for the Farmers Market Peach Buzz, an Easy Peach Custard Pie below

Farmers Market Peach Buzz
1 ½ oz Golden Rum
1 oz Krupnikas
3 oz Fresh Peach Puree
3 oz approx. Ginger ale of choice
Cinnamon stick

Procedure:
1) Fill shaker halfway with ice and add the first 3 ingredients, shake well. About 10 seconds
2) Strain over ice into Collins glass and top with ginger ale
3) Garnish with cinnamon stick

Notes:
 I prefer Reed’s Original Ginger Ale, but use what you like.
 Today I’m using Kill Devil Rum’s Pecan and Honey Rum.
 Krupnikas is a spiced honey liqueur popular in Poland and Lithuania, today I’m using a spirit from The Brothers Vilgalys which is produced in Durham.

Peach and Feta Salad
3 peaches, diced
1 cup of blueberries
1 English cucumbers, cut into half moons
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon finely chopped Shiso
Kosher salt and fresh ground black pepper to taste

Procedure
1) In a large serving bowl combine the blueberries, peaches, cucumbers, and feta.
2) In a jar with a lid combine the lemon juice, Dijon, honey, olive oil, shiso, salt and pepper. Shake
the vinaigrette until well combined.
3) Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and
garnish extra shiso. Serve at room temperature or chilled.

Easy Peachy Custard Pie
Crust:
12 sheets honey graham crackers (about 1 1/2 cups once finely ground)
6 Tbsp. unsalted butter, melted
¼ cup sugar

Procedure:
1) Preheat oven to 350°F.
2) In a food processor, blend graham crackers until the consistency of fine sand. Add sugar, and
pulse to combine. Empty into a mixing bowl, and pour in melted butter. Mix with a fork to blend well, or until the texture of wet sand.
3) Empty the crumb mixture into an ungreased 9-inch pie pan, and spread evenly. Press the mixture across the bottom of the pie plate and up the sides. When it is evenly distributed, pack it tight with a spoon or a cup. Then, using your fingers, gently press sides into the pie plate until the crumb holds together uniformly.
4) Bake at 350°F for 10 minutes. Remove, and allow to cool before adding any filling.

Filling:
3 Egg yolks
½ tsp kosher salt
1 – 14 oz can sweetened condensed milk
6 oz peach puree
2 Tbs lemon juice

Procedure:
1) Preheat oven to 350°F.
2) Whip yolks and salt together in a mixing bowl until pale and slightly thickened. Approx. 3-5 min.
3) Add condensed milk, and whip on high for about 3 minutes. The mixture will aerate and thicken.
4) Thoroughly mix in the Peach Puree and lemon juice.
5) Pour into crust and bake at 350 for 25 minutes.
6) Cool to room temperature, then refrigerate at least 4 hours before glazing.

Glaze:
1 Cup peach puree
½ Cup water
1 Tbs lemon juice
1 Cup sugar
3 Tbs cornstarch mixed with 2 tbs water

Procedure:
1) Bring Peach puree, water, and lemon juice to a simmer
2) Mix in the sugar until it dissolves
3) Add the cornstarch slurry and simmer util it thickens a bit and is no longer cloudy.
4) Cool to room temperature before using. It should be thick but spreadable
Note: Feel free to use a store-bought graham cracker crust. They are perfectly acceptable and it will
save you time and effort for this otherwise very simple pie.