Things are looking peachy
August is a peachy month ... as it is National Peach Month celebration. The peach, classic summer fruit that is sweet, juicy and good for you, has versatility as it can be prepared in different recipes, such as desserts and salads.
Originating in China, Chinese brides carry peach blossoms for good luck on their wedding day. They believe the fruit brings good luck, wealth and protection.
To Americans, the fruit brings good nutritional value. Peaches are rich in vitamins A, B and C. They contain fewer than 70 calories and 3 grams of fiber. Minerals, such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc and copper are also found in the fruit. They contain no saturated fat or cholesterol.
The versatile fruit can be eaten fresh, frozen, canned or dried and served for breakfast, lunch, dinner or snack. Each method can also be utilized in recipes, such as this dessert from Southern Living:
GRILLED PEACH COBBLER
COBBLER INGREDIENTS: 7 cups fresh peach slices or 2 (20-ounce) bags frozen sliced peaches, thawed and drained
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 tablespoons butter
BISCUIT TOPPING: 1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup heavy cream
1/4 cup butter, melted
Heat one side of grill to medium-high (350 to 400 degrees). Place peaches in large bowl. Stir together sugar and next four ingredients in small bowl. Sprinkle mixture over peaches, and stir gently to combine. Spoon peach mixture into buttered 10-inch cast-iron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet tightly with aluminum foil. Place skillet over lit side of grill, and grill,
covered, until bubbling and hot, about 15 minutes.
Stir together flour and next two ingredients in small bowl. Make well in center, and add cream and melted butter. Stir just until mixture comes together. Uncover grill, and discard foil; dollop peaches with dough mixture. Cover with grill lid, and grill until
biscuits are browned, about 15 more minutes. Remove skillet from grill, and let stand 10 minutes before serving.
BLACKBERRY-PEACH COFFEE CAKE
STREUSEL TOPPING: 1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches
1 cup fresh blackberries
Fresh blackberries and sliced peaches, for garnishes
Preheat oven to 350 degrees. Prepare Streusel Topping. Beat butter at medium speed with electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, one at time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each
addition. Stir in vanilla. Pour batter into a greased and floured 9-inch spring form pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit. Bake at 350 degrees 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack about 1 1/2 hours. Dust with powdered sugar. Garnish, if desired.
PEACH COFFEE CAKE: Omit blackberries. Increase peaches to 3 cups sliced. Proceed with recipe as directed.
Woman’s Day furnishes this “peachy keen” recipe:
GRILLED CHICKEN AND PEACHES SALAD
1 tablespoon white wine vinegar
1/2 teaspoon grated ginger
3 tablespoons olive oil Kosher salt and pepper
2 medium red onions
4 boneless, skinless chicken breasts
1 bunch spinach
Heat grill to medium-high. In small bowl, whisk together the vinegar, ginger, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; set aside. Brush onions with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Brush chicken with 1 teaspoon oil, and season with 1/2 teaspoon each salt and pepper. In bowl, toss peaches with remaining tablespoon oil. Grill chicken and onions until chicken is cooked through and onions are tender, 5 to 6 minutes per side. Grill peaches (reserve the bowl) until charred, 2 minutes per side. Transfer peaches and onions to bowl. Add spinach and vinaigrette and toss to combine. Serve with chicken.
Paula Deen Enterprises provides this recipe:
LIGHT AND LOVELY PEACH PARFAITS
4 ripe peaches, diced
4 teaspoons light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup crumbled Sandies pecan shortbreads (about 10 cookies), plus additional for garnish
Fat-free whipped topping
In medium bowl, toss peaches with brown sugar and cinnamon. Place layer of peaches in bottom of parfait glass. Sprinkle peaches with large pinch of cookie crumbs and top with whipped cream. Repeat with two more layers of each ingredient and garnish with additional sprinkle of cookie crumbs. Repeat with remaining parfait glasses and serve immediately or chill up to 4 hours before serving.
This recipe is furnished by Taste of Home:
JUST PEACHY PORK TENDERLOIN
1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves
Flatten each tenderloin slice to 1/4-inch thickness. Sprinkle with salt and pepper. In large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm. Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir 3-4 minutes or until peaches are tender. Stir in pork and preserves; heat through.