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Pretty amazing peach recipes

By Carolyn Malcoun, August 12, 2009 - 11:04am

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I like to call last summer “the summer of preservation.” My most exciting project was sharing with a friend a bulk order of Amish peaches from Pennsylvania. Big, super-sweet and juicy, they were some of the best peaches I’ve ever had. When peaches are ripe this time of year you can usually find them on special for a dollar or two per pound at most supermarkets. If you pick some up and want some ideas to use them, here’s what I did with my amazing peaches:

- Since the peaches were ripe, time was of the essence. First I got to work peeling and freezing some of them, so we could enjoy them later in the year.

- Then, in between eating them out of hand, my husband, Dan, and I invited a few friends over and cooked up some delicious peach recipes.

Here’s what I made for dinner:

• For starters, I served Arugula Salad with Honey-Drizzled Peaches. It’s one of my favorite salads to serve to guests because it’s really beautiful but ridiculously simple to make.

• Then I made two main courses to please my vegetarian and carnivore friends. My friend Katy raves about Coconut-Crusted Tofu with Peach-Lemongrass Salsa. The tofu was inspired by deep-fried coconut shrimp and is delicious with the fresh peach salsa.

• For the other main course I chose one of the first recipes I developed here at EatingWell (and still one of my favorites): Pork Tenderloin with Grilled Peach-Ginger Chutney. I love grilling fruit—particularly peaches—because the natural sugars caramelize as the juices are seared inside.

• I often serve crumbles for dessert at parties because they have the luscious flavor of a fresh fruit pie but I don’t have to deal with making a crust. Peach-Raspberry Crumble has a nut-studded topping that works great with other fruit combinations too.

TAGS: Carolyn Malcoun, Food Blog

Carolyn Malcoun
A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, young daughter and dog.

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