Recipe Friday: Peachy Keen

In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.

When you’re ready to serve, stir in the lemon-lime soda. Enjoy responsibly!

In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.

Preheat grill on medium-high heat.

Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.

Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

FIRST To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. Slowly whisk in olive oil and set aside.

NEXT Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.

LAST Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.

FIRST In a medium saucepan, combine peaches, wine, cinnamon, and cardamom over medium-high heat. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until peaches are soft.

NEXT Remove peaches from heat and let cool slightly. Puree in food processor or blender until smooth. Add honey, lemon juice, yogurt, and vanilla and pulse until smooth. Thicken with additional yogurt if desired.

LAST Refrigerate until chilled. Ladle into bowls, garnish with fresh mint, and serve.

For wings: Season well with salt, pepper, and chili powder. Either grill or deep fry them. You want crispy skin. Grill them over direct heat till skin is crispy, and if they aren’t done, cook a little longer over indirect heat.

For dipping sauce: Blend peaches in a blender or food processor first. Add the rest of the ingredients, and simmer in sauce pan until reduced to about half. Toss crispy wings in sauce and serve hot.

Cut 5 peaches in half and remove pits. Blend to make 2 cups of puree. Mix 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.

Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.

FIRST  Combine peaches, lemon juice, and ½ cup sugar in a medium bowl and refrigerate for 1 hour.  Meanwhile, whisk eggs, yolks, and remaining ¾ cup sugar in a medium bowl and set aside.

NEXT  Heat milk in the top of a double broiler set over gently boiling water until it comes to a light simmer.  Whisk in ½ cup hot milk into egg mixture and then slowly add egg mixture into double broiler with remaining milk.  Stir with a wooden spoon until think and mixture coats back of spoon, about 15 minutes.

 LAST  Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into cream base and return peaches to refrigerator.  Pour cream mixture into ice cream maker and process according to manufacturer’s directions.  Just before ice cream is set, stir in peaches and cookies.