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Peaches - savory uses? Dynamite peach slaw recipe found!

This salad (an August BH&G recipe) is wonderful: http://www.bhg.com/recipe/salads/peac...
I made on Sunday it with light rice rather than white wine vinegar (didn't have any), and the first time I served it left off the blue cheese and berries (was not sure how the combination would go over with the people at the table).
Last night I used the blue cheese and raspberries i/o blackberries on the leftover salad. It is beautiful and even more delicious when fully garnished.
It is a great way to use those late-summer beautiful peaches we are so lucky to have.
The same issue has other recipes for sweet and savory dishes - none of which appealed as immediately as this did.
What are your favorite uses for peaches in a savory setting?

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  1. Peach pizza or a savory tart. The peaches are so good right now!
    Grilled peaches, blue cheese or goat cheese, purple onion, fresh thyme and a drizzle of olive oil distributed over a whole wheat pizza crust or tart pastry is oh so good, buttertart!

    7 Replies
    1. re: HillJ

      Sounds it! Basil is great with them, that's what I used in this recipe. Couldn't use chives, one friend is a garlic-only allium eater.

      1. re: buttertart

        Another good one utlizing peaches is a pork tenderloin braised with peaches. Make a delicious sauce for other recipes too.

        1. re: HillJ

          Wow, keep em coming, guys, everything sounds great!

          1. re: buttertart

            Last one for now, peach & cucumber soup (served cold).
            Also makes a darn good smoothie!

              1. re: buttertart

                I swirled prepared peach puree into this completed soup:

                Chilled Cucumber Soup with Mint

                Ingredients
                3 cucumbers, peeled and seeded
                1 lemon, peeled
                1/4 cup pine nuts
                4 cups pure water
                1/4 cup mint leaves
                1 teaspoon sea salt
                2 tablespoons olive oil

                Directions
                Blend everything except fresh mint together until smooth -- about 3 minutes in a high-speed blender. Add mint and blend for 15 seconds. Serve chilled.

                1. re: HillJ

                  Hmm, I bet my husband would like that. He likes cold cuke soup of the tarator variety.

    2. As a side dish, when grilling. Halve peaches, brush with olive oil, and grill cut side down for a couple mins, until marked. Plate cut side up, squeeze lime over peaches, sprinkle with coarse salt and serve. Simple, delicious, and a great way to use peaches that are ripening faster than you can eat out of hand. Great with Latin/Caribbean inspired meals, like a grilled skirt steak, etc.

        1. Peach salsa. (Or ripe mangoes in salsa). It may be unorthodox, but tastes really good.

          1. Peaches and sesame go well together. Think Korean marinated steak with peach salsa or even sesame noodles or slaw with peaches.

            You can chop them up in guacamole.

            I also use on pizza.

            The make a nice stuffing to fresh ravioli with a good ricotta salata.

            1. Fusion Peach Salsa

              Serve as a salsa with tortilla chips or as a garnish for meat dishes.

              1 (15-oz) can peaches, drained and chopped
              1 green onion, sliced thin, including tops
              1 tablespoon lime juice
              1 teaspoon chopped fresh cilantro
              1 teaspoon Asian chili garlic sauce
              1/8 teaspoon Asian five spice powder
              a pinch ground white pepper

              In a bowl, mix the peaches, green onion, cilantro, chili garlic Sauce, lime juice, five spice powder and white pepper. Chill before serving.

              1 Reply
              1. re: Antilope

                Pickled peaches! Very easy - use a bread & butter pickle syrup recipe. Absolutely nothing like pickled peaches with baked ham.

              2. BBQ sauce - using a tomato/ketchup based bbq sauce, cut back on the vinegar and add puree'd peaches (and nectar for fortified peach flavor).

                Excellent with chicken, also lighter flavored fish. Add fresh horseradish and use as a dip for grilled shrimp.

                1. I substituted peaches for the mangoes in this salad, and omitted the chicken. Had requests for the recipe after I served it!
                  http://www.epicurious.com/recipes/foo...

                  1. BT--Did you use white and yellow peaches? Regular cabbage?

                    5 Replies
                    1. re: nomadchowwoman

                      Yup, white and yellow and regular cabbage. Napa would be v good in this too.

                      1. re: buttertart

                        I've only got (a ton) of yellow, but I assume that would not ruin the dish. Good white peaches are very hard to come by in these parts.

                        1. re: nomadchowwoman

                          Nah, it makes very little difference really, the white peaches are nice but not necessary in it. NJ grows great peaches - I've had a better time peach-wise this summer than any time since I left Ontario. The whites are lovely eaten alone - a little whiff of rose to them.

                          1. re: buttertart

                            They do smell heavenly, don't they? I could wear that fragrance. Here, they're only ever available at WF, and they're usually mushy. Lucky you to have both kinds available.
                            Glad you're having a good peach year. They've been great here, too. A couple from Alabama drives to the FMs with them, and they're available all summer, two more weekends left. Also had good ones in the Midwest recently, and some delicious free-stone ones in SC.
                            My favorite fruit.

                            1. re: nomadchowwoman

                              One of mine, not my absolute favorite, but I love them. You'd think one of the more offbeat perfumers could come up with that scent, wouldn't you?

                    2. My mother in law roasted peaches and plums and served them with grilled chicken. Fantastic- really concentrated the peachy flavor. A good use for fruit that's going slightly soft.

                      I remember preparing a sauteed chicken dish with peaches over brown rice. It was delicious..

                      1 Reply
                      1. re: cheesecake17

                        A standard accompaniment to roast beef when I was growing up was roasted peach halves filled with Major Grey's chutney. Haven't thought about that combination for a long time.

                      2. I love peaches and almonds together so I serve my peach salsa (peaches, red onion, jalapeno pepper, basil, evoo, lime juice, S&P) over panko and almond crusted chicken.

                        1. This uses nectarines, but would also be good with peaches, especially if they're a bit sweet-tart. Marinate boneless, skinless chicken breast halves in lime juice, olive oil, and fresh thyme for hal an hour, then grill or pan sauté. Dress mixed lettuces with a vinaigrette of olive oil, lime juice, and a bit of crushed garlic, and toss sliced nectarines (peaches) with some of the dressing. Put greens on serving plates, top with sliced chicken and peaches, and sprinkle toasted pine nuts over. I've also tossed it all together instead of composing when having it for a picnic or the like.

                          2 Replies
                            1. re: buttertart

                              Yeah, it looks great on the plate - I forgot to say you can add a few raspberries for their color *and* flavor. This is a summer staple for me, when the stone fruits are good.

                          1. I really liked this peach and blueberry salsa: http://tastespace.wordpress.com/2010/...

                            As well, I have had my eye on this tagine that uses plums and nectarines. I am sure peaches could be subbed in: http://closetcooking.blogspot.com/200...

                            1. B/c I made an arugula-peach salad partly inspired by this, I remembered that I had never posted on the one you reference here. I made it for our Labor Day feast, to go with the barbecue, and it was delicious. I made it pretty much as the recipe directs, except that I used Napa cabbage, as I had some on hand, and only yellow peaches. I used basil and chives but not tarragon, Maytag blue cheese, and I even found some decent-tasting blackberries at WF. We loved it--even DH, who seemed skeptical--and it will go into rotation when the peaches are back next year.

                              Last night, I riffed on this with an arugula-peach (the last, alas)-feta-red onion salad. I made a similar dressing except I used lemon juice and a few drops of red wine vinegar instead of white. I chopped some marcona almonds I had on hand and sprinkled those on top. It was delicious, mainly b/c the arugula, straight from the FM, was so good.

                              1. I didn't run all the way through this thread, so I hope I'm not piggybacking on anyone here, but I read, in Gourmet, I believe, that the River Cafe in the UK did a savory peach risotto with champagne and when I read it it really turned my universe around. No recipe was given; I think though, that if you can build a good risotto and stay savory, and use white peaches and dry champagne, that it could be figured out w/ a little experimentation. something about it just sounded so.....logical, so right, so delicious.