need recipe for ripe peaches

[VictoriaL]

I have a little over 2 pounds of delicious ripe peaches that aren't going to last for long. Does anyone have a recipe for something like a peach salsa or maybe a peach barbeque sauce/ glaze?

No desserts, please.
Or anything baked. My oven probably won't be turned on again until October.

[cocoa'smom]

This is absolutely the best use of ripe peaches:
Summer Peach and Tomato Salad. Every time I make it everyone wants the recipe. I use whatever tomatoes I find. Last night I made it with red and yellow cherry & grape tomatoes and cut the peaches into chunks instead of wedges since the tomatoes were small.

http://www.myrecipes.com/recipe/summ...0000001988538/

Summer Peach and Tomato Salad
Cooking Light JUNE 2010

Yield: 4 servings (serving size: 1 cup)
Total:19 Minutes
.Ingredients
1/4 cup thinly vertically sliced red onion
1/2 pound ripe peaches, pitted and cut into wedges
1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
1/4 pound heirloom cherry or pear tomatoes, halved
1 tablespoon sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons small basil leaves or torn basil
Preparation
1. Combine first 4 ingredients in a large bowl.

2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

[LeaHamm]

Peach Salsa

2 peaches, peeled and diced
1 cup fresh pineapple, diced - optional
4 green onions, chopped
2 jalapenos, minced
1 bell pepper, chopped
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons ginger, minced
1/2 lime, juiced
2 tablespoons cilantro, chopped

Combine, cover, and let rest 30 minutes to allow the flavours to blend. Best served at room temperature. Makes 2-3 cups.

Serve with tortilla chips, or as a topping for grilled pork, chicken, fish, or with any favorite Mexican dishes --- but you already know that!

[cookieee]

I have a little over 2 pounds of delicious ripe peaches that aren't going to last for long. Does anyone have a recipe for something like a peach salsa or maybe a peach barbeque sauce/ glaze?

No desserts, please.
Or anything baked. My oven probably won't be turned on again until October.

Did you see the drinks on "Summer Drinks with Booze"?

[funniegrrl]

I posted a great Peach Chutney on my blog when the Southern peach season was in full swing:

Georgia Peaches in Nashville, and Peach Chutney

[tbb113]

This is from the August 2011 Better Homes & Gardens magazine. I've made it a couple of times and added sauteed chicken to make it an entree. I've eaten cold as well as hot and I've added a bed of lettuce to it as well. They also suggest white beans and pasta to make it a meal

Green Bean Salad
1 medium sweet onion, sliced
1 tbsp olive oil
1 lb. green beans, trimmed
1 tsp snipped fresh rosemary (I used dried since that is what I had at home)
1 clove garlic, minced
2 peaches or nectarines (they say you can sub plums or melons as well)
1 tbsp lime juice

in a 12-inch skillet cook onions in hot oil over medium heat for 5 minutes or just until beginning to soften. Add green beans, rosemary, garlic and a pinch of salt. Cover and cook for 10 minutes more or until beans are crisp-tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold

I just realized it doesn't give serving size. I got two or three servings with the addition of the chicken for an entree

[VictoriaL]

Did you see the drinks on "Summer Drinks with Booze"?

No but I did make peach daiquiris with a couple of them this evening!

The Peach & Tomato Salad is on the menu for tomorrow since I have both heirloom red tomatoes and little yellow pear tomatoes in the garden now, and the rest of the other ingredients on hand (I LOVE summer)! And since my green beans are still producing, that salad will be next. I may to get more peaches to try the salsa and chutney...

THANKS!

[Canice]

My oven is on right now, and I have a piece of brie in the 'fridge. You could send a couple to me so I could make bruschetta with brie and peach salsa!!

OK, well, here's the salsa part:

Ingredients

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper

[hAndyman]

In the morning I'm making an old but good CL recipe - Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing - using peaches and quinoa; I'll also be adding some mint and cilantro for a really nice, flavourful salad. I've often subbed other fruits for the nectarines - peaches, mangoes, kiwi and melon, etc. Sometimes I've been known to drizzle some fresh homemade yogurt over top and sprinkle with toasted pistachios or almond slivers for extra goodness.

Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing

SOURCE: Cooking Light YEAR: June 2000 PAGE: 125

INGREDIENTS FOR 6 SERVINGS:
1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

INSTRUCTIONS:
Try this as a light summer lunch or as a side dish for pork or ham.

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg [/COLOR]

[Robyn1007]

My oven is on right now, and I have a piece of brie in the 'fridge. You could send a couple to me so I could make bruschetta with brie and peach salsa!!

OK, well, here's the salsa part:

Ingredients

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper

Jealous! It's one of my favorites but it's too **** hot here to turn on the oven. High today was 97. I don't see a high lower than the 90s until August 15th.

[zwieback]

I thought these were good:

Peach & Brie Quesadillas with Honey-Lime Dipping Sauce

Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)
Preparation

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
Note:
Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.


http://www.myrecipes.com/recipe/peac...0000001065503/

[Canice]

Jealous! It's one of my favorites but it's too **** hot here to turn on the oven. High today was 97. I don't see a high lower than the 90s until August 15th.

97°!! And at nearly 8:00? Yikes.
Since I have no peaches, I'm making crostini and topping them with warmed brie and hot pepper jelly. Peach salsa would be better.

[acginkc]

I made the Peach and Brie Quesadillas that zwieback posted just this week. DH and I were actually wanting something a bit spicier so we added a bit of jalapeno and lime juice to the peaches before adding them to the quesadillas and they were great. I skipped the dipping sauce just because we were hungry and running short on time.

[Robyn1007]

97°!! And at nearly 8:00? Yikes.
Since I have no peaches, I'm making crostini and topping them with warmed brie and hot pepper jelly. Peach salsa would be better.

Oh, gosh, no it wasn't 97 at 8pm, that was the high. But if I recall it was still 81.

[LeaHamm]

97°!! And at nearly 8:00? Yikes.

A lot of nights this past month it has gotten down to 99 or 100 degrees by midnight! Haven't had to mow the yard since before July 4th.

[sparrowgrass]

Here is my recipe: Scrub peach well under cold running water. Stand over sink, bite in and try not to let the juice run down your arm. Repeat every hour or so until the peaches are gone.

When I buy a half bushel at the orchard, sometimes I do have use them or lose them peaches--those I peel, slice, and freeze. When I get ready to eat them, I put them in the food processor with a little sweetener and some vanilla. Whiz them up and eat while still frozen. A little Greek yogurt on top is really good.

[margeslp]

Seems like a wonderful year around here (Central NY) for peaches. Stopped to a BBQ place to pick up dinner and owner talked me into buying a piece of his mother's peach pie even though I don't eat desserts.
Here is a grand prize winner from NYS Fair:

Peach Almond Jam
by Angela Newman
Wednesday September 03, 2008, 8:17 AM
Culinary Grand Champion, 2008 New York State Fair (Created by Laura Nagel)
Ingredients:
4 1/2 cups finely chopped peaches
2 tablespoons lemon juice
3 cups granulated sugar
1 1/2 teaspoons almond extract (or to taste)
1 package (1.75 ounces) low-sugar/no sugar needed commercial powdered pectin
Measure sugar into a medium-size bowl. Remove 1/4 cup of the sugar to a small bowl and stir in the pectin.
Prepare canner, jars and lids.
Combine peaches, lemon juice and pectin mixture in a large pot. Bring to a rolling boil on medium-high heat, stirring constantly. Add remaining sugar and almond extract. Stirring constantly, return fruit mixture to a full rolling boil and boil for 1 minute.
Remove from heat and skim off any foam. Ladle hot jam into jars, leaving 1/4-inch of head space. Remove air bubbles and adjust head space, if necessary. Wipe rims, place lids on jars and screw rings onto jar to fingertip tightness. Place jars in canner and process ten minutes. Remove lid and turn off heat. Wait 5 minutes, then remove jars from canner, cool and store. Makes about 5 8-ounce jars.

[Kevlar]

Peaches have been particularly wonderful this year here in SoCal.
I know you don't want dessert, but someone else might. This is my all time favorite way to use ripe peaches. It dates back to my grandmother's time,before she got married in 1910. She would tell us how they would wait for the bakery to have this on Saturday nights. Its not really a recipe, just easy. It is not low calorie.

Baltimore Peachcake

Mix up a package of hot roll mix. (Or make some yeast roll dough.) Spread it very thinly among 4 or 5 greased pans. It doesn't matter if there are some holes as you spread the dough. Cut up the peaches into sections and arrange on the dough. Sprinkle with sugar and cinnamon. (We used to dot with butter but I don't anymore.) Bake according to directions or until dough is brown and the peaches are juicy and cooked. Sprinkle with powdered sugar. Try to wait until it cools before eating it, those peaches get hot! It really tastes best right out of the oven and should be eaten the same day. (Or at least that's what happens here.) Sprinkle on more powdered sugar as needed.
Just writing about it has me really wanting some! Its a simple but really delicious dessert.

[cookieee]

Hi Victoria, hope you have some peaches left. Sorry, just found this. It sounds so good.


Vietnamese Peach Relish
makes 3 cups

1 garlic clove, minced
1 serrano chile or jalapeno, seeded and minced
2 TB light brown sugar
3 TB Asian fish sauce
2 TB fresh lime juice
3 firm, ripe medium peaches, peeled and finely diced
1/4 cup chopped cilantro
2 TB chopped mint

In a mortar (or using a mini food processor), pound the garlic and chile with the brown sugar until a paste forms. Stir in the fish sauce, lime juice and 2 TB of water. Transfer the mixture to a medium bowl and stir in the peaches, cilantro and mint. Serve with grilled halibut or shrimp.

Source: Food and Wine - August, 2011

[Anne]

Years ago we happened into a bunch of really ripe peaches. I halved them, made some sweet drop biscuit dough (regular baking powder biscuits with a bit of sugar), put the peaches cut side up on a cookie sheet, topped with biscuit dough, and baked like regular biscuits. It was a great breadfast.

[SusanL]

Vicci, I hope I am not too late I just made this substituting "grilled peaches" for the apricots. We loved it...this is a Cooking Light recipe
Arugula Salad with Chicken and (Apricots) Grilled Peaches
Yield: 4 servings
Recipe from
Nutritional Information
Amount per serving
• Calories: 243 Fat: 12.9g Protein: 22.2g Carbohydrate: 10.1g Fiber: 2.9g Cholesterol: 54mg Iron: 2.1mg Sodium: 364mg Calcium: 86mg

Ingredients
• 2 6oz. skinless, boneless chicken breast halves
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons olive oil
• 4 teaspoons white wine vinegar
• Dash of freshly ground black pepper
• 4 cups baby arugula
• 4 cups gourmet salad greens
• *3 apricots (about 8 ounces), pitted and thinly sliced
• 1/3 cup thinly vertically sliced red onion
Preparation
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.