Cooking with Tammy Kelly: Enjoy Fresh Peaches while they are in their Peak Season
Bursting with flavor, the juicy, sweet peach signifies the fresh fun of summer!! Great news, peach season is here! Whether you enjoy yours fresh, canned, or cooked enjoy them while you can. It is no secret a grocery store peach cannot hold a candle to a fresh in season juicy one.
According to nutrition experts, side from the taste, peaches are one of the healthiest fruits you can eat. Peaches have antioxidant benefits; in fact, some peach varieties show as much antioxidant benefits as blueberries. Antioxidants help your body combat and prevent inflammation and actually lower your risk for chronic diseases such as cancers and heart disease.
Peaches help protect your eyes, skin and immune system, like carrots they contain beta-carotene which plays an important role in skin and eye health. Beta-carotene also aids in keeping your gut healthy and boosting your immune system.
Peaches have shown to have anti-cancer properties, and can lower your risk for heart disease. Peaches also have digestive benefits since they are a good source of fiber, one large peach has about 3 grams of fiber and just under 70 calories. This aids in stabilizing blood sugar levels.
I see all the health benefits as a bonus because the real joy comes from a juice ripe peach!!
Grilled Peach and Burrata Salad
Ingredients
8 oz burrata cheese, or substitute cut-up fresh mozzarella
3 peaches
1 tablespoon butter
1 tablespoon sugar
1/2 cup balsamic vinegar
4 cups arugula
1/4 cup pine nuts
1/4 cup olive oil
Black pepper, to taste
Directions
Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent them from falling through the grates. If using an indoor grill pan, slice the peaches into quarters.
Brush the open side of the peaches with butter or ghee and sprinkle with sugar. Grill the peach slices for 2 to 3 minutes on each side, until you have grill marks and the open edge has caramelized.
While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
To assemble the salad, add a small handful of arugula to a plate, a couple of peach slices, and chunks of burrata or fresh mozzarella. Sprinkle with pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top with cracked black pepper. Serves 4.
Easy Fresh Peach Sorbet
Ingredients
8 cups peeled and sliced ripe peaches
2 cups sugar
1 tablespoon fresh squeezed lemon juice
Directions
Slice the peaches into 8 wedges and peel each slice. Place the peach slices in the bowl of a food processor, along with sugar, and process until smooth, scraping down the sides as you go.
Once smooth, add lemon juice to taste. Freeze for 6 to 7 hours, or until firm.
Grilled Peaches
Ingredients
6 peaches, firm but ripe
Olive oil
1/2 cup, or 1 stick, unsalted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Serving ideas: ice cream and caramel sauce, optional
Directions
Preheat grill to medium heat. Cut 6 peaches in half and remove the pits.
Brush the cut side of each peach with olive oil. If desired, lightly brush the grill grates with olive oil to help prevent sticking.
Place the peaches cut-side down on the grill and cook for 8 to 10 minutes, or until grill marks form and the peaches are slightly softened.
While the peaches are grilling, melt the butter in a microwave-safe bowl. Stir sugar and cinnamon into the melted butter until well combined.
Remove the peaches from the grill and place them cut-side up on a rimmed baking sheet or serving platter. Slowly spoon the butter mixture evenly over each peach half, allowing it to soak into the fruit.
Serve immediately with vanilla ice cream and caramel sauce, if desired. Store any leftover peaches in an airtight container in the refrigerator for up to 3 days. Serves 12.
Each serving contains: Calories 285, Carbohydrates 33g, Protein 3g, Fat 17g, Saturated Fat 3g, Sodium 166mg, Fiber 1g, Sugar 22g.
Mini Peach Upside Down Cakes
For the Topping
1 tablespoon unsalted butter, cold
6 teaspoons light brown sugar
For the Cake Batter
3 fresh peaches
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
Directions
Preheat the oven to 350 degrees. Spray a muffin pan with non-stick cooking spray.
For the topping, cut 1 tablespoon of cold butter into 12 equal parts. Place each butter piece into 12 muffin cups. Sprinkle 1/2 teaspoon of brown sugar into each muffin cup.
Slice 1 to 2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin cup.
For the batter, cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
Add egg and vanilla extract and beat for another 2 to 3 minutes, or until well combined. The mixture should be fluffy and white.
Add half of the flour mixture into the batter and beat for 1 minute on low speed. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Do not overmix the batter or it will make the cake texture tough.
Fold in the cubed peaches. Divide the batter into 12 muffin pan cups. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
Cool the cakes in the pan for 5 minutes. Carefully run a butter knife around the edges to release the cake from the sides. Place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes.
Serve the mini cakes warm with a scoop of vanilla ice cream. Serves 12.
Southern Peach and Bacon Dip
Ingredients
6 slices center cut bacon
2 ripe peaches, peeled and diced or sliced
1 large Vidalia onion, chopped
8 oz light cream cheese, not whipped, softened
1/2 cup light Hellmann's mayonnaise
2 cups shredded cheddar cheese
Directions
Cook bacon in the oven until crisp. Reserve 1 tablespoon of the fat.
In a skillet, add the bacon fat and saute the diced onion and peaches over medium heat until softened, about 4 to 5 minutes.
In a 1-quart baking dish sprayed with cooking spray, combine the mayonnaise and softened cream cheese. Add the cooked bacon, crumbled, sauteed onions, and peaches, and mix well. Stir in the shredded cheddar cheese.
Preheat oven to 375 degrees. Bake for 25 minutes or until the dip is heated through and bubbly. This peachy bacon cheddar dip goes well with crackers, toasted baguette slices, pita chips, tortilla chips, veggie sticks, apple slices, pretzel sticks, and breadsticks. Serves 8.
