September 20, 2016 - Radio Kitchen - Peaches
As the summer winds down we are still blessed with peaches, fresh from Maryland orchards. This year's crop has been delicious, and I can't stop buying them. And of course, the question is, what do I do with all these peaches. And Chef Jerry Pellegrino of Schola Cooking School has some good ideas.
We trolled the Internet and came up with some nice recipes. Visit natashaskitchen.com for her recipe for peach salsa.
Allrecipes.com will show you how to make Georgia Peach ice cream.
Myrecipes.com has a great idea for grilled peaches and arugula salad.
Southerliving.com will show you how to make a delicious peach upside down cake.
Food and Wine's website has a very attractive recipe for chilled peach soup, which would be perfect for Indian summer lunch.
Jerry has fooled around with pickling peaches, and says it can be done. Go to Epicurious to check out their recipe.
Of course you can substitute peaches for apples and make a great pie. And you can try Al's recipe for a super peach barbecue sauce.
AL's Peach Barbecue Sauce
- 2 medium ripe peaches, peeled, pitted, sliced or chopped
- 1/2 large sweet onion
- 1 tbs minced garlic
- 1 3/4 cups ketchup
- 2 tablespoons honey
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons cider vinegar or red wine vinegar
- 1 teaspoon prepared mustard
- 2/3 cup light brown sugar, packed
- dash of cayenne pepper
- For sauce, combine sauce ingredients in a medium saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
- Mash, blend lightly with an immersion blender or pulse a few times in a blender.
- Makes about 2 to 2 1/4 cups of sauce.