Jody Vasey of Lincoln took first place in the Delaware State Fair Culinary Department’s Fifer’s Peach Dessert Competition, sponsored by Fifer Orchards of Wyoming. Susan Simpson of Harrington placed second and Darla Koff of Frederica, third.


Jody Vasey of Lincoln took first place in the Delaware State Fair Culinary Department’s Fifer’s Peach Dessert Competition, sponsored by Fifer Orchards of Wyoming. Susan Simpson of Harrington placed second and Darla Koff of Frederica, third.

The following are the winning recipes:

First-place winner: Jody Vasey of Lincoln

Dreamy Creamy Peaches

Ingredients

Dessert:

1/2 cup milk

3 tablespoons butter, melted

1 egg

3/4 cup all-purpose flour

1 (3-ounce) package cook-and-serve vanilla pudding mix

1 teaspoon baking powder

1/2 teaspoon salt

5 medium-sized ripe peaches, peeled and sliced

Topping:

2 (8-ounce) bricks cream cheese, softened

3/4 cup granulated sugar

1/3 cup whipping cream

1/2 teaspoon ground cinnamon

1 tablespoon granulated sugar

Directions

Preheat oven to 350 degrees. Grease and flour a 9x9-inch square baking dish.

For dessert: In large mixing bowl beat milk, butter and egg. Combine flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into prepared pan. Top with peaches.

Topping: In mixing bowl beat cream cheese, 3/4 cup granulated sugar and whipping cream for 2 minutes. Drop by tablespoons over the peaches. Combine the cinnamon and 1 tablespoon sugar; sprinkle over the top. Bake for 55 minutes until puffed and golden brown.

Cool on wire rack for 1 hour. Refrigerate for at least 2 hours prior to cutting.

 

Second place: Susan Simpson of Harrington

Peach-Berry Cheesecake Pizza

Ingredients

Crust:

2 cups all-purpose flour

1/2 cup confectioners sugar

7/8 cup butter, melted

Filling:

1 (8-ounce) brick cream cheese, room temperature

1 (14-ounce) can condensed milk

1/3 cup lemon juice

1 teaspoon pure vanilla extract

4 large peaches, peeled, pitted and sliced

Topping:

1 cup granulated sugar

4 tablespoons cornstarch

1 cup water

1 cup raspberries or blueberries

1 tablespoons butter

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Mix together flour and confectioners sugar. Stir in melted butter. Pat onto bottom of 14- to 16- inch pizza pan. Bake for 15 minutes. Cool.

Beat cream cheese, condensed milk, lemon juice and 1 teaspoon vanilla extract together until smooth. Spread on cooled crust. Chill. Arrange sliced peaches on top. Stir together granulated sugar, cornstarch, water and berries in a small saucepan. Cook over MEDIUM heat until thick and bubbly. Remove from heat. Stir in butter and vanilla. Cool 15 minutes then pour over peach layer. Chill.

 

Third place: Darla Koff of Frederica

Peach Charlotte

Ingredients

6 or 7 large peaches

1/2 cup plus 2 tablespoons granulated sugar, divided usage

2 tablespoons lemon juice

4 1/2 tsp. peach flavored gelatin

2 teaspoon peach schnapps

36 lady finger cookies

2 cup heavy whipping cream

9 teaspoon peach nectar

Directions

Peel and slice 6 peaches. Place sliced peaches, lemon juice and 1/2 cup sugar in a medium saucepan and bring to a boil. Cook gently for about 15 minutes or until peaches are soft.

Place peach mixture in a food processor fitted with a steel blade and pulse 3 or 4 times. Pour into medium bowl and add peach gelatin and peach schnapps. Mix until gelatin is dissolved. Cool in refrigerator while preparing pan and cream.

Using a 10-inch spring form pan, line sides with whole lady fingers – standing up against the side of the pan. Break up remaining lady fingers and cover bottom of pan. Sprinkle bottom cookies with peach nectar. In large bowl, whip heavy cream and the 2 tablespoons sugar until firm peaks form. Fold peach mixture into cream. Spoon into the lady finger lined spring form pan.

Cover and chill overnight. Decorate top of dessert with fresh sliced peaches just before serving.