Peach season is in full swing. I prefer to wait until freestone peaches are available before I shop. I do not have the time OR the patience for the cling style. Too much waste. I always buy a half bushel. I freeze 2/3 of the bushel. I peel and slice the peaches then lay them on a cookie sheet and freeze them. After the individual slices are frozen, I transfer them to a freezer bag. I can then grab what I need! Here are just a few of my favorite peach recipes. Enjoy!
Peachy Caprese Salad
1 peach, peeled and cut into dice-sized pieces
1-2 ounces fresh mozzarella
2-3 fresh basil leaves, torn
Balsamic glaze, drizzle
Gently toss the peaches, mozzarella, and basil. Drizzle with balsamic glaze and enjoy.
Add some vine ripe tomatoes.
Replace basil leaves with mint.
Peachy Green Tea Smoothie
1 cup brewed and chilled green tea
1 peach, peeled and sliced
1/2 banana, frozen
1 tsp. agave nectar
Place all ingredients in a blender and blender until smooth.
Replace 1/2 cup green tea with 1/2 cup greek yogurt.
Add one scoop of vanilla protein powder.
Add one tsp of ground flax seed.
Smitten Kitchen’s Almond-Crisped Peaches
4 ripe peaches
1/3 cup almond flour
1/4 cup sugar
3 tbsp. cold unsalted butter cubed
1/8 tsp. ground cinnamon
Preheat oven to 350 degrees. Cut peaches in half and discard the pit. Put peaches, cut side up, in a low-sided baking dish. Stir together almond flour, sugar, and cinnamon until combined. Add butter and combine with other ingredients with a fork or in a food processor. Spoon the mixture into the center of each peach and press flat. Bake for 45 minutes to 1 hour or until the tops are crisped and fork tender.
I eat these babies for breakfast with an egg and a slice of toasted raisin bread or for dinner next to a yummy pork chop.
The Porch Restaurant’s Peach Chutney
from Southern Living Off the Beaten Path Second Helpings
Servings: 2 cups
1/2 cup diced red onion
1/2 cup diced red bell pepper
1 tbsp. minced garlic
2 tsp. vegetable oil
1/2 cup firmly packed brown sugar
1 tsp. ground pepper
1 tsp. ground red pepper
1/2 cup apple cider vinegar
3 cups peeled and diced fresh peaches
Saute onion, bell pepper and garlic in the oil over medium heat until onion is translucent. Add brown sugar, black pepper and ground red pepper. Continue to cook for another 8 to 10 minutes until it begins to thicken. Add vinegar and cook for 5 minutes. Remove from heat and fold in peaches. Process half of the mixture with an immersion blender. Stir the pureed mixture into the remaining peach mixture. Put in another bowl and chill for at least 2 hours.
The Porch serves this with fresh burrata and garlic toast. This chutney is good on everything! I have even put it on ice cream.