Nestled in the fertile valleys of western Colorado, the town of Palisade and its neighbors have earned a well-deserved reputation for producing some of the finest peaches in the world. These sun-kissed fruits, known for their exceptional sweetness, juiciness, and vibrant flavor, have become a summertime staple and a source of Colorado pride.
What makes Colorado peaches so special? The Western Slope enjoys just the right combination of factors in climate and nutrient-rich soil to support thriving fruit orchards. Whether enjoyed fresh, baked into a pie, or blended into a smoothie, Colorado’s peaches add a touch of summer sunshine to any dish.
Peaches and other summertime fruits have been grown in Colorado since the late 1800s. On the Western Slope, peaches are more than just a crop, they are a symbol of community and tradition. Each year, the Grand Valley celebrates the Palisade Peach Festival, a lively event that brings together locals and visitors to enjoy the best of what the region has to offer.
Beyond their flavor, peaches are also versatile. They can be grilled, roasted, or sautéed to enhance savory dishes, or simply enjoyed raw for a refreshing snack. Their natural sweetness pairs wonderfully with a variety of ingredients, making them a favorite among chefs and home cooks alike.
By choosing Palisade peaches, you’re not only indulging in a delicious treat but also supporting local farmers and sustainable agriculture. Through planting, growing season, and harvest, agricultural workers are a vital element to ensuring the highest quality peaches. The dedication and hard work of the agricultural community ensures that future generations can continue to enjoy the bounty of peaches.
So, the next time you savor the juicy sweetness of a Palisade peach, remember that you’re enjoying a piece of Colorado’s agricultural legacy.
Shared by Amy Buchsbaum
Ingredients:
- ⅓ cup brown sugar, packed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 1 tablespoon rose water
- 1½ teaspoon crushed tarragon
- ¼ teaspoon cinnamon
- Pinch of smoked sea salt
- Pinch of cayenne pepper
- 2 large moderately ripe peaches, cleaned, halved, and pitted
Grilling Directions:
- In a medium bowl or gallon-size ziploc bag, combine all of the ingredients, except the peaches.
- Add the peaches, coat them well with the mixture and allow them to marinate for at least 30 minutes at room temperature before grilling.
- Clean and prepare the grill grates with grill spray.
- Preheat the grill on high.
- Reduce the temperature to medium-high and place the peach halves, cut side down, directly on the grates.
- Grill both sides of the peaches for about 4 minutes each side or until they’re well seared and tender.
- After the halves are flipped initially, pour the remaining marinade over them, allowing some of it to pool in the pit hollows, and finish grilling.
- Serve warm with topping(s) of choice such as vanilla ice cream, chopped nuts (pecans, walnuts, hazelnuts, as preferred), whipped cream, a sprinkle of turbinado sugar.
Stovetop directions:
If you don’t have time to fire up the grill, follow these alternate preparation instructions.
- Sear the peaches in a skillet over high heat on the stovetop for 4-5 minutes each side.
- Transfer the peaches from the skillet to serving plates
- Add marinade to pan and reduce over medium-high heat for 3-5 minutes, stirring frequently.
- Scoop the syrup over the peaches before serving.
- Serve warm with topping(s) of choice!
Try this dish with a glass of The Peachfork peach wine, a semi sweet wine made from fruit grown on a Palisade farm. If you would prefer a non-alcoholic beverage, we suggest apple cider from Talbott Farms on the Western Slope.
