Food & Drink

August 2, 2012

Recipes: Lexington Peach Festival winners

Peachy Shrimp Cocktail, Peach Salad, Just Peachy White Chocolate Cheesecake, and Peach Candy Platter

Winning recipes from the Lexington Peach Festival, which was held in Gilbert July 4.

PEACHY SHRIMP COCKTAIL, Dwayne Shumpert, first place

2 cups peaches, finely diced

4 tablespoons red bell pepper, finely diced

1 cup peach preserves

3 tablespoons ginger

1 teaspoon horse radish

1 teaspoon Dijon mustard

1/2 teaspoon cinnamon

36 to 40 large shrimp, cooked and peeled

3 peach slices, for garnish

3 mint springs, for garnish

Mix the first 8 ingredients together in a bowl.

Stir in shrimp, setting aside 6 shrimp for garnish

Pour mixture into 3 large cocktail glasses

Garnish with peach slices, shrimp, and mint.

PEACH SALAD, Kayla Ellingson, second place

3 cups fresh peaches

24 ounces cottage cheese

12 ounces Cool Whip

2 small cans crushed pineapple

2 small boxes peach Jell-O

Drain pineapple.

Mix cottage cheese and Jell-O.

Add peaches and pineapple.

Fold in Cool Whip.

Refrigerate for one hour



1 package finely ground chessman cookies

4 honey Graham crackers

1/2 cup unsalted butter melted (1 stick)


Four 8-ounce blocks of cream cheese, room temperature

1 cup sugar

4 eggs

1 1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1 cup sour cream

3/4 cup white chocolate chips


3 cups fresh peaches

1/2 cup sugar

2 Tablespoons corn starch


Fresh peach, mint for garnish, white chocolate chips

Preheat oven 325, decrease oven to 300.

To prepare crust: In gallon zip lock bag, crush cookies. Combine the cookies and melted butter until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan. Use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: Puree 3 cups of fresh peaches, sugar and cornstarch in a blender. Refrigerate until remainder of filling is mixed. In a large bowl, beat the cream cheese on low speed for 1 minute, just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically, scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream and 1 cup of pureed peach swirl. Pour in melted white chocolate chips. Mix gently. The batter should be well mixed but not over beaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula. With a teaspoon, slowly drop 1 cup peach puree throughout the batter. Swirl gently with a knife.

To prepare water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into seams of the spring form pan. Carefully set the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake for 1 hour 20 minutes. The cheesecake should jiggle; it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center; this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Unmold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water, wiped dry after each cut.

To prepare topping: Drizzle remaining peach swirl over top of cheese cake. Slice a firm peach in 1/4 inch pieces. Dip one end in melted white chocolate chips. Arrange peach slices, chocolate chips on top as desired. Garnish with mint.

PEACH CANDY PLATTER, Dwayne Shumpert, second place

36 ounces white chocolate morsels

6 peaches

4 ounces pecans, finely chopped

Candy sprinkles (for garnish)

Melt white chocolate in double boiler over low heat.

While candy melts, scoop peach balls with a small melon ball scoop.

Place balls in freezer until candy is fully melted. Cut the remaining peach into small pieces. Using a toothpick, dip each peach ball into the melted white chocolate. Place on wax paper. Sprinkle with candy sprinkles.

After all balls are dipped, stir the rest of the peach and the pecans into the melted white chocolate. Stir well. Pour on to wax paper. Sprinkle candy on top. Chill until ready to serve.

Serve both types of candy together on a platter.

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