- rworange Jul 19, 2006 10:46 PM
My watermelon search last weekend was a bust (too early), but peaches are out and pretty good this year ... the ones I bought anyway.
Any interesting ideas for peaches? Some different combo? The SF Chronicle had some interesting recipes today:
Raspberry Ice Cream-Stuffed Peaches
Nectarine Salad with Green Tomato Confit
OK, the raspberry/peach combo isn't unique, but the recipe looks fabulous. I wouldn't do this from scratch, but I might check out that restaurant and see if they are serving it.
Nectarines / peaches ... close ... the combo with green tomato sounds interesting.
Recipes are at the bottom. The article isn't peach-specific.
So I hope you have ideas for me otherwise it is au-natural or mixed with cottage cheese or yogurt ... for some reason peaches and chocolate seems appealing.
I love to take any stone fruit (peaches, nectarines, plums), cut in half and remove the pit, toss them lightly in oil and grill them. Start with the round side down, then flip to the flat side to finish. Remove from heat, drizzle with honey and a squeeze of lime and voila! Great with pound cake, ice cream, whipped cream or shortbread cookies!
Peaches in white sangria are sooo good!
Thin sliced peaches dressed lightly in fruity olive oil and wrapped in procuitto
Oohhh, sounds so good, I'd best get to the farmers market right now!
Peach ice cream. There is a recipe in the most recent Saveur that I'm rather intrigued by, as it uses peach soda in it - and the picture is really really pretty. I made peach sherbet using the below-linked recipe, and it turned out rather well.
Peach sherbet recipe:
And a slightly blurry picture:
I used white peaches instead of the regular yellow ones, hence the paler colour.
Peaches in bourbon. Slice up the peaches, sprinkle them with a bit of brown sugar, add as much bourbon as you are willing to spare from the liquor cabinet. People have been known to drink the leftovers.
My husband is fond of slicing peaches, freezing them and using them as ice cubes. Usually in bourbon, come to think of it.
Mmmm, that sounds good!
I have mixed brown sugar with a bit of bourbon or rum (just enough to make a paste) in a Pyrex pie plate, then placed halved peaches on top.
Then I place the dish on my grill, over med-low heat, and let those beauties caramelize. (No breakage problem--my grill is far-enough from the heat.)
I made a salad a few nights back of greens dressed with walnut oil and red wine vinegar (salt and pepper and a little minced shallot), with peeled and sliced Suncrest peaches, and shaved Manchego.
Had a slice of crumb top peach pie at Fatapples yesterday which was great because the soft crumb didn't compete with the soft peaches like a top crust can.