August marks National Peach Month….
Did you know that every year a full month is dedicated to celebrating the humble peach? That’s an entire twelfth of the year devoted to one little fruit. Admittedly, the concept of a whole month of peaches may seem a little unexciting at first, but that soon changes once you consider the hugely varied range of applications for this versatile crop. Here are just a few very simple ideas guaranteed to leave you feeling just peachy.
Grilled Peach Pizza (Source: Martha Stewart)
2 peaches, cut into 1/2-inch wedges
1 pound fresh mozzarella cheese, thinly sliced
3 crusts grilled pizza dough
12 thin slices prosciutto, cut in half
1/3 cup fresh basil
Extra-virgin olive oil, for drizzling
Heat grill to high. Grill the peach wedges, flipping, until caramelized – this should take about two minutes per side. Preheat the oven to 200 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until the cheese melts and is bubbling – usually about eight minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto and basil and drizzle with oil.
Grilled Chicken & Peach Salad (Source: Epicurious)
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula/rocket
Heat the grill on high; set grill rack four to six inches above heat source. Season chicken with salt and pepper and coat with cooking spray. Grill the chicken, turning once, for five to eight minutes each side. Transfer the chicken to a cutting board. Coat the peaches with cooking spray and spread skin side up on grill grates; grill, turning once, until juicy but not mushy – this should take about three to five minutes per side. In a salad bowl, whisk the mustard, vinegar, oil and one tablespoon of water. Toss with arugula. Divide the arugula among 4 plates, slice the chicken and peaches and arrange nicely on a plate.
Peanut Butter & Peach Grilled Sandwich (Source: Half Baked Harvest)
1 peach or nectarine, thinly sliced
4 slices bread
Olive oil, for brushing
Preheat the grill, grill pan or skillet to medium high heat. Rub or brush the outsides of the bread with olive oil. On the insides of each piece of bread, evenly spread a tablespoon to a tablespoon and half of the peanut butter. Then top two of the slices of bread with a few thinly sliced peaches and then place the tops on. Grill or cook on each side until bread is golden brown, for about two to three minutes per side.
Peach & Lemonade Ice Cream Float (Source: AllRecipes)
1 (330ml) can or bottle fizzy lemonade
2 tinned peach halves
1 teaspoon fresh lemon juice
2 scoops vanilla ice cream
2 to 4 ice cubes, as desired
In a blender, combine lemonade, peach halves and lemon juice. Blend until smooth and pour into glasses. Serve topped with the vanilla ice cream and, if desired, crushed ice.
Cheesecake-stuffed Peaches (Source: Better Homes & Gardens)
6 peaches, halved and pitted
1/4 cup butter, melted
3 tablespoons cinnamon-sugar
4 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees F. Line a baking pan with parchment paper and set aside. Trim a very thin slice from the round side of each peach half so the halves stand flat on the baking pan. Dip the peach halves in melted butter to coat. Arrange the peach halves, cut sides up, in a prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar and set aside. In a medium mixing bowl, beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla and beat until combined. Spoon the cream cheese mixture into the peach centres.Bake, uncovered, for about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
Bourbon Peach Sweet Tea (Source: Host the Toast)
2 ounces bourbon
2 ounces peach preserves
1 ounce fresh lemon juice
Dash of Aperol
Sweet tea, to top
Sprig of thyme, to garnish
Lemon round, to garnish
Mix the bourbon, peach preserves, Aperol, and lemon juice over ice and shake it up. Top with a generous amount of sweet tea and garnish with fresh thyme and a lemon round.