Niagara Gazette


October 14, 2012

Peach Pleasure: Recipes from the Lewiston Peach Festival

Recipes from the Lewiston Peach Festival; winner says easy does it!


Niagara Gazette — --Valerie L. Khan, Niagara Falls

Krispy Peach Wraps

4 medium fresh, ripe peaches, peeled and diced 

¼ cup sugar

1 teaspoon ground cinnamon

12 soft flour tortillas, taco sized, warmed

¾ cup cream cheese, softened

Cooking oil for frying

Whipped cream, caramel sauce and powdered sugar (optional)

Combine peaches, sugar and cinnamon: mix well. Spread 1 tablespoon of cream cheese over each tortilla. Spoon about 1 heaping tablespoon of peach mixture in center of tortilla. Fold one end of tortilla up over peach mixture; fold right and left sides over folded end. Roll up. Secure with wood picks if necessary. Heat about ¼- inch depth of oil in large skillet over medium-high heat. Place wraps seam side down; fry turning until golden on all sides. Drain on paper towels.

Serve warm with a dollop of whipped cream and drizzled with caramel sauce or dust with powdered sugar. Serve warm or room temperature for a quick on the go treat.

Fresh Peach Crostata   


2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons cold unsalted butter

1/2 cup ice water


5 ripe peaches, pitted and sliced

1/2 teaspoon vanilla

2 tablespoons sugar

4 teaspoons all-purpose flour

Glaze for the Crust:

brush edges with milk

2 tablespoons of sugar

Glaze for the Peaches:

1 to 2 tablespoons peach preserves 

Preheat oven to : 425 degrees. To make the pastry: Place the flour, salt and sugar in a large mixing bowl. Add the butter and mix with pastry blender. Add the ice water until dough comes together.  Form dough into a disk and refrigerate for at least 1 hour. To make the filling:  Combine peaches, vanilla, sugar and flour in a bowl. Toss gently to coat the fruit.

Roll the dough out into a large circle, about 1/4 inch thick. Spoon the mixture into the center of the dough, leaving a 2 inch border all around.  Lift the edge of the crust over the filling, leaving the fruit exposed in the middle. Fold and pinch the dough to seal any cracks. Brush the crust with the milk wash and sprinkle with sugar. Bake the crostata for 40 to 45 minutes until golden brown. Brush the peach preserves gently over the peaches when it comes out of the oven.

— Katie Rodriguez, 15, North Tonawanda

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