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.