Nothing says summer like fresh peaches. Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store. I've recently developed a love affair with the succulent peaches at our local farm stand. They're so juicy and flavorful, and their color is amazing. Go out and get them while you can because the season is almost over.
A friend of mine told me how to freeze fresh peaches: Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet. Place in freezer until frozen, then remove and place into zip lock baggies. She does this each year so that she can have peach melba all winter long. Peach daiquiris wouldn't be bad either ;)
This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.
Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper
Mix all ingredients and toss in large bowl.
Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt
1c vanilla ice cream
Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce. Serve over ice cream with remaining rum sauce and garnish with mint leaves.
Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese. Drizzle with Raspberry Walnut vinaigrette dressing.
Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice
Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla
Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.
