As August comes to a close, don't miss your opportunity to celebrate National Peach Month!
Can you imagine summertime without this juicy summer fruit? Here are a fewe recipes to help you celebrate!
Southern Sangria
Recipe courtesy South Carolina Peach Council
Yield: 48
Ingredients
4 (750 ml) bottles red wine
1 ¼ cups white sugar or measured sugar substitute equivalent
2 ea. Granny Smith apples, peeled, cored and sliced
4 ea. sliced fresh South Carolina peaches
2 ea. bananas, peeled and sliced
2 ea. cinnamon sticks, crushed
3 l lemon-lime flavored (regular or diet) carbonated beverage
Method
- 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!
Grilled Peaches w/ Balsamic Drizzle & Blue Cheese
Recipe courtesy Sweet George Peaches
Ingredients
3 tablespoons white sugar
¾ cup balsamic vinegar
2 tsp freshly ground black peppercorns
2 ea. large fresh peaches with peel, halved and pitted
2 ½ oz blue cheese, crumbled
Method
- 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.
Georgia Caprese Salad with Lime Vinaigrette
Recipe courtesy Sweet George Peaches
Ingredients for Dressing
Juice and zest of 1 lime
1 T champagne or white wine vinegar
1 T water
1 T honey
½ teaspoon salt
¼ cup olive oil
2 T chopped fresh mint
Ingredients for Salad
2 (4-oz) balls fresh, water-packed mozzarella
4 ea. ripe peaches, unpeeled, each cut into 8 wedges
½ cup fresh basil leaves
Method
- 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.
Chilled Peach Soup
Recipe courtesy Sweet George Peaches
Ingredients
4 cups fresh peaches, peeled and sliced (about 5 medium peaches)
1 cup white wine (such as pinot grigio)
1 ea. cinnamon stick (3-inch)
1/8 teaspoon cardamom
2 T honey
Juice of half a lemon
6 oz plain yogurt
¼ tsp vanilla extract
Fresh mint for garnish
1 cup white wine (such as pinot grigio)
1 ea. cinnamon stick (3-inch)
1/8 teaspoon cardamom
2 T honey
Juice of half a lemon
6 oz plain yogurt
¼ tsp vanilla extract
Fresh mint for garnish
Method
- 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.
Crispy Wings in a Peach Sauce
Recipe courtesy Sweet George Peaches
Ingredients
1 “party pack” of chicken wings, about 2.5-3 lbs
Seasonings for chicken: salt, pepper, chili powder
2 ea. medium peaches, ripe, peeled, pitted & quartered
1 tsp spicy chili powder, or up to 1 T of a milder one
1 tsp ground ginger
1 ½ teaspoons garlic powder
3 T soy sauce
Method
- 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.
Peachy Pork Loin
Recipe courtesy Sweet George Peaches
Ingredients
10 to 12 ea. fresh GA peaches, unpeeled
¼ cup lemon juice
¼ cup soy sauce, reduced sodium
1/3 cup honey
1 clove garlic, finely minced
1/8 tsp ginger
1/8 tsp pepper
4 to 6 lb pork loin roast
Method
- 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.
Peach Ice Cream with Amaretto Crunch
Recipe courtesy Sweet George Peaches
Ingredients
2 cups fresh chopped peaches, unpeeled
1 T lemon juice
1 ¼ cups sugar, divided
1 ½ cups whole milk
2 eggs
2 egg yolks
1 ¼ cups heavy cream
2/3 cup crushed, amaretto cookies or graham crackers
Method
- 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.
