Peach Dessert

1 large box vanilla wafers finely crushed

1 cube butter softened

1 1/2 cup sugar

6-10 cups fresh peaches, peeled and sliced

1 pint whipping cream

1/2 cup powder sugar

1 tsp. vanilla

Press 2/3 of the wafer crumbs in the bottom of a 9×13 pan. Mix butter and sugar together and carefully layer over wafer crumbs. Layer peaches on top of sugar. Whip the cream with the powder sugar and vanilla.. Layer the whipped cream over the peaches. Top with remaining wafer crumbs. Cover and refrigerate for 6 hours before serving.

**Another way to do the crust is to mix the sugar in with the crushed wafers then add the butter to the wafers and mix thoroughly, then press into the bottom of the pan. It is good either way, but I have been told by some that they prefer the sugar/butter in it’s separate layer. I do mix it in with the wafers to save a step.

**DO NOT use UNRIPE peaches. It won’t be the same. I have to admit, UTAH peaches work the best for this.

Halibut Tacos with Peach Salsa

Halibut Tacos with Peach Salsa


Ingredients

* 1 pound halibut
* 1 packet (1-ounce) hot taco seasoning mix
* 2 cups mild chunky salsa
* 1 cup frozen peach slices, thawed and chopped
* 1 teaspoon ground allspice
* 8 supersized yellow corn tortillas, warmed
* 1 package (8-ounce) coleslaw mix

Directions

Set up the grill for direct cooking over medium heat and oil the grates.

Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.

Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.

Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.

Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

Double Crusted Peach Cobler

Double Crusted Peach Cobbler

Ingredients
Crust:

2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Peach Filling:

4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Crust:

Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.