Peaches, Peaches, peaches!!!

[debg]

I just returned from the local Farmers Market with 4 pounds of delicious peaches. I thought I'd do a peach pie or peach ??? for Labor Day weekend...as a new and inexperienced CL fan (and without the backlog of recipe books to search!)...I was wondering if there were some great recipes you can recommend and post??!!

Gracias! http://www.cookinglight.com/bbs/tongue.gif

[MaryH]

Sorry this isn't an answer to your post. I have the same problem but with nectarines - my sister in law gave me at least 6 pounds. So any ideas/recipes would be appreciated.

mary

[mikecox]

Originally posted by debg:
I was wondering if there were some great recipes you can recommend and post??!!

Gracias! http://www.cookinglight.com/bbs/tongue.gif

I've been getting those GREAT tasting, jucy peaches from the Farmer's Market too. I searched my Master Cook (Cooking Light edition) and found this one.

it's excellent AND it's easy!

Chicken with Peaches and Basil

3 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 clove garlic, minced
1/4 cup chicken stock
1 tablespoon lemon juice
1/4 cup chopped fresh basil

In shallow dish, combine flour and half each of the salt and pepper; set aside 2 tsp for sauce. In remaining flour mixture, coat chicken well; shake off excess.

2. In large skillet, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside. Transfer to plate and keep warm.

3. Meanwhile, peel and pit peaches; cut into wedges.

4. Add onion, garlic and reserved flour mixtureto skillet; cook, stirring, for 3 minutes. Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.

5. Add peaches; reduce heat to medium and cook, stirring, for 3 minutes. Stir in basil and remaining salt and pepper. Pour over chicken to serve. Makes 4 servings.



[This message has been edited by mikecox (edited 08-30-2000).]

[MrsReber]

I have stolen this recipe from Holly's post, but I know she really loved it:

Peach Melba Muffins

2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Sugar
1 Egg -- beaten
1/3 cup Butter -- melted
1 cup Milk
3/4 cup Peaches -- chopped
3/4 cup Raspberries
1/2 cup Sugar
1/3 cup Flour
1/4 cup Butter

Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in the egg, butter and milk, just until moistened. Fill paper-lined muffin tins 1/2
full. Cover with fruit, then remaining batter. Mix the sugar, flour and butter together till crumbly. Sprinkle over your muffins, and bake
approximately 20 minutes.

Also, for MaryH- I haven't tried this myself, but I would like to- sounds good and reasonably healthy! I have peaches and nectarines and apples at home. Help!

Peach-Nectarine Cornmeal Cobbler
3 cups sliced nectarines (about 11/2 pounds)
3 cups sliced peeled peaches (about 11/2 pounds)
2 tablespoons lemon juice
11/2 tablespoons sugar
11/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
11/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar


Preheat oven to 375`. Combine first 5 ingredients in a large bowl; stir gently. Spoon into a 9-inch square baking pan. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stirring just until moist. Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar. Bake at 375` for 40 minutes or until topping is golden brown.

Yield: 9 servings. CALORIES 181 (21% from fat); FAT 4.3g (sat 0.8g, mono 1.8g, poly 1.4g); PROTEIN 2.5g; CARB 34.9g; FIBER 2.40g; CHOL 0mg; IRON .90mg; SODIUM 115mg; CALC 66mg

[Shelly]

I have a recipe at home (I'm at work) for a very tasty blueberry nectarine pie from Julia Child. my aunt made it last year for a family get-together and it is very good. I'm sure you could also use peaches in place of the nectarines. Let me know if you're interested and I'll try to post it. http://www.cookinglight.com/bbs/smile.gif

[anna]

Hi- I just have had tons of peaches too and I posted for ideas under "peaches recipes-july 99" (i don't know how to do the link for you - sorry) but search under that and there are some good ideas. I HIGHLY recommend the Roasted Chicken with onions and peaches, and the Peach Summer Salsa mentioned - both were yummy.

[MrsReber]

I forgot to mention that I also made the brown sugar peach pie with struesel topping from the July issue. My peaches made the pie way too gushy, it came out as more of a crisp,but it was still delicious- devoured by my husband in only 2 days. I made it again last night without a crust (I didn't feel like making one and had none in the freezer). It came out just as good!

[Stacey Strawn]

Here's one you both can use....
Enjoy!

Roasted Summer-Fruit Salad

1-1/2 cups sliced peeled papaya
1-1/2 cups sliced peeled peaches or nectarines
3/4 cup cubed peeled ripe mango
1 tablespoon fresh lime juice
1 tablespoon margarine, melted
1 teaspoon sugar
6 tablespoons balsamic vinegar

INSTRUCTIONS:
Serve this unusual fruit salad as a side dish with pork or ham.

1. Preheat oven to 475 degrees.

2. Place fruit in an 11 x 7-inch baking dish. Combine lime juice and margarine. Drizzle over fruit; sprinkle with sugar. Bake at 475
degrees for 10 minutes.

3. Bring vinegar to a boil in a small saucepan, and cook 3 minutes or until vinegar is reduced to 1-1/2 tablespoons. Drizzle vinegar reduction over roasted fruit, and toss gently. Yield: 6 servings
(serving size: 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 66 (27% from fat); FAT 2g (sat 0.4g, mono 0.9g, poly 0.6g); PROTEIN 0.6g; CARB 12.8g; FIBER 1.6g; CHOL 0mg; IRON 0.2mg; SODIUM 24mg; CALC 14mg

[lbudis]

There was an excellent peach pie recipe in CL - August, Brown Sugar-Peach With Coconut Streusel! DELICIOUS!

[mikecox]

Originally posted by debg:
I was wondering if there were some great recipes you can recommend and post??!!

Gracias! http://www.cookinglight.com/bbs/tongue.gif

Here's another one I liked; enjoy!

Roasted Chicken, Red Onions, and Peaches

4 large peaches
1 T sugar
8 chicken thighs(about 2 pounds),skinned
2 large red onions, each cut into 8 wedges
1/2 t. salt
1/4 t. black pepper
1 t. veg oil
2 T balsamic vinegar
2 T molasses
1 t. dried thyme
1/4 t. crushed red pepper
4 cups hot cooked couscous

1. Cut an X on bottoms of peaches, carefully cutting just through the skin. Fill a large dutch oven with water, bring to a boil. Immerse peaches for 20 seconds; remove with slotted spoon and plunge into ice water. Slip skins off using a paring knife (skins will be loose). Cut peaches in half; remove pits.

2. Preheat oven to 425.
3. Place peaches in a large bowl;sprinkle with sugar. Cover and chill.
4. Combine chicken and onions in a 13x9" baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken gently to coat. Bake at 425 for 30 minutes.
5. Combine balsamic vinegar, molasses, dried thyme, and crushed red pepper, and drizzle over chicken, turning to coat. Bake chicken an additional 20 minutes. Add the peaches to chicken mixture in dish, basting with cooking liquid. Bake an additional 10 minutes or until chicken is done. Place 1 cup couscous on each of 4 plates, and top with 2 chicken thighs, 4 red onion wedges, and 2 peach halves. Spoon sauce evenly over each serving. Yield: 4 servings

[Leanne]

Cobbler is always good & easy. I just read a recipe for grilled peaches - it sounded great - I can't remember it exactly though -
cut them in half & remove the pit. coat them in a mixture of ?? - cinnamon, nutmeg, rum?, brown sugar?, an dgrill them over a low flame. It caramelizes the sugar in the peaches. I'm sure you could come up with your own concoction & it would turn out well.

[MrsReber]

How's this for broiled peaches? They sound good to me too! And I have lots to use up still.

Can be prepared in 45 minutes or less.
2 ripe peaches (about 1 pound), peeled, pitted, and cut into 1/4-inch-thick slices
2 teaspoons fresh lemon juice
4 teaspoons firmly packed light brown sugar
1 tablespoon unsalted butter, cut into bits
2 shortbread or butter cookies, crumbled (about 1/4 cup crumbs)
heavy cream as an accompaniment

In a bowl toss together the peaches, the lemon juice, and 1 tablespoon of the brown sugar and in a buttered flameproof baking pan large enough to hold the peaches in one layer broil the mixture about 6 inches from a preheated broiler for 5 to 7 minutes, or until the peaches are tender. In a small bowl combine the remaining 1 teaspoon brown sugar, the butter, and the cookie crumbs and sprinkle the topping over the peaches. Broil the mixture for 1 to 2 minutes, or until the topping is pale golden. Divide the mixture between 2 dishes and serve it with the cream.

Serves 2.


Gourmet
July 1991


Macaroon-Baked Peaches
4 large peaches (about 11/2 pounds)
1 tablespoon lemon juice
1/4 cup chopped pitted dates
1 cup coconut macaroon crumbs (about 6 cookies)
Preheat oven to 350`. Remove stems from peaches. Peel top third of each peach. Using a small knife, cut around stem end and pit to loosen and remove pit, leaving bottom intact. If necessary, slice about 1/4 inch from bases of peaches so they will sit flat; brush peaches with lemon juice. Spoon 1 tablespoon dates into cavity of each peach. Gently press 1/4 cup macaroon crumbs onto top of each peach. Place peaches in a 11/2-quart casserole. Cover and bake at 350` for 30 minutes or until peaches are tender. Uncover and bake an additional 8 minutes or until crumbs are golden brown.
Yield: 4 servings. CALORIES 171 (18% from fat); FAT 3.4g (sat 2.7g, mono 0.2g, poly 0.1g); PROTEIN 1.8g; CARB 36.5g; FIBER 3.40g; CHOL 0mg; IRON .40mg; SODIUM 11mg; CALC 12mg








[This message has been edited by MrsReber (edited 08-31-2000).]

[MaryH]

Thank you all. I plan on making the chicken with the basil (as it is my favorite summer herb - need to plant some for next year so I don't have to run to the farmer's market all the time) and at least 2 of the desserts.