Peaches

There is nothing like a good summer peach.  Biting into the fruit with its juices dripping down the sides of your face.  However, peaches can be part of a savory dish as well as a dessert.

When shopping, remember look, touch, and smell.  Look near the stem to see its color; it should be golden.  As you gently pick it up, it should give ever so slightly; too hard and it is still a bit under-ripe.  It should give a sweet smell.  If they are mushy, they will be over ripe and not hold up well in the cooking process.

While some people leave the skin on since it softens during the baking or cooking process, many like to remove the peel.  It is easier to deal with this task when the fruit is left whole rather than trying to peel a halved or sliced peach.  If you cut an X on the bottom of the peach and then dip the whole, unpeeled fruit into a pot of boiling water for about 30 seconds and then immediately into an ice bath for 10 seconds, the peel will come off much easier.  Use either a vegetable peeler or a paring knife, whichever you prefer.

If the peaches are not just right, you may prefer to use frozen or canned.  If so, the conversion is 6 to 8 medium peaches, around 4 cups, are equal to 2 sixteen-ounce cans or 40 ounces of frozen.

Peach Crostini

Ingredients:

• 1 baguette loaf, sliced
• 2 tablespoons olive oil
• 3 peaches, pitted and halved
• 6 ounces goat cheese
• ¼ cup basil
• 2 tablespoons honey

Directions:

• Preheat a grill to medium-high. Toast each slice of bread slightly.
• Place peaches on the grill flesh side down for 3 to 4 minutes
• Combine cheese and basil
• Spread about 1 teaspoon cheese on each bread slice
• Remove the peaches from the grill when they are soft. Dice into ½ inch pieces.  Place on top of cheese mixture
• Drizzle with honey

Peach Grilled Cheese

Ingredients:

• 2 peaches, sliced
• 4 slices thick bread, sourdough, challah, etc.
• 2 to 4 tablespoons ricotta cheese, optional
• 1 tablespoon honey
• 4 slices white cheddar cheese, or more depending on taste
• 2 tablespoons butter

Directions:

• Peel and slice peaches and set aside.
• Spread ricotta cheese on bread. Top one side with peaches and other with cheddar cheese
• Spread butter on the outside of each slice of bread.
• Grill in a large skillet or panini press until cheese is melted
• Optional additions include crisp bacon, fresh basil, or balsamic glaze

Ginger Peach Baked Chicken

Ingredients:

• 3 pounds chicken
• 2 large shallots, thinly sliced
• 1 large peach, thinly sliced
• 1 large peach, pureed
• 1 tablespoon grated ginger
• 3 tablespoons brown sugar
• 4 cloves garlic, pressed
• 1/4 cup soy sauce
• cayenne to taste

Directions:

• Prepare a sauce by grating a peach (without skin) or placing it in a blender until pureed. Add soy sauce, brown sugar, garlic, and ginger.  Whisk and set aside.
• In a skillet, add a small amount of oil and sear chicken for about 5 minutes on each side.  Add sliced shallots and peaches to the pan and saute until soft.
• Add chicken back into the pan and surround it with peaches and shallots.
• Add sauce to the pan.
• Bake in an oven preheated to 375 for 35 or 40 minutes or until chicken is cooked through completely.

Peach and Avocado Salsa

Ingredients:

• 1 medium peach, peeled and chopped
• 1 medium avocado, peeled and cubed
• 1/2 chopped bell pepper
• 3 tablespoons finely chopped red onion
• 1 tablespoon minced fresh basil
• 1 tablespoon lime juice
• 1 teaspoon hot sauce, optional
• 1/2 teaspoon lime zest
• salt and pepper to taste

Directions:

• In a small bowl combine all ingredients. Serve with grilled chicken.

Beet and Peach Soup

Ingredients:

• 2 pounds golden beets, peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• 2 cups peach juice
• 2 cups cider vinegar
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon finely chopped fresh tarragon, or 1/2 teaspoon chopped fresh basil, thyme,or chives
• 2 peaches, peeled and diced
• tarragon sprigs for garnish

Directions:

• Place beets in a shallow baking dish; drizzle with oil and toss to coat. Bake in an oven preheated to 400 until beets are tender.  Cool slightly.
• Place beets in a blender or food processor. Add juice and vinegar.  Puree to smooth.
• Refrigerate for at least 1 hour.
• Combine yogurt and tarragon.
• Divide puree into serving portions.
• Top each bowl with 1 spoonful of yogurt mixture, diced peaches and garnish with tarragon sprig.