ONLINE EXTRA -- PEACHY DANDIES . . . Classic Grilled Peaches . . . Pork Chops with Peaches . . . Grilled Peaches with Mascarpone, etc.

Classic Grilled Peaches 4 to 6 nearly ripe peaches Chili oil 2 tablespoons brown sugar Vanilla ice cream Core and halve the peaches, keeping the skin on. Brush with chili oil. Grill 1 to 2 minutes. Remove from grill; slice and toss with brown sug...

Classic Grilled Peaches

4 to 6 nearly ripe peaches

Chili oil

2 tablespoons brown sugar

Vanilla ice cream


Core and halve the peaches, keeping the skin on. Brush with chili oil. Grill 1 to 2 minutes.

Remove from grill; slice and toss with brown sugar, and serve over ice cream.

Note: When grilling fruit, use bamboo skewers to prevent the produce from falling between the grill grates.

Yield: Serves 6 to 8.

Pork Chops with Peaches

2 strips bacon

4 pork chops

½ teaspoon salt


Freshly ground pepper

1 tablespoon olive oil, optional

¾ cup dry white wine

3 to 4 fresh peaches, chopped in ½-inch cubes

6 to 8 leaves fresh basil, sliced in thin strips

Cook the bacon in a large skillet until crisp; drain on paper-towel-lined plate. When cool, crumble.

Meanwhile, season chops with ¼ teaspoon salt and pepper to taste. Add oil to skillet if needed so that chops won't stick; add chops to skillet. Cook over medium high heat, turning once, until browned on both sides, 5 minutes per side. Remove from skillet; keep warm. (If using thick chops, you may need to finish in the oven; do so at 350 degrees, 10 to 15 minutes.)

Add wine to skillet; cook, scraping bottom of pan to loosen any bits from the chops, until reduced slightly, 2 minutes. Add peaches to skillet; season with remaining ¼ teaspoon salt and pepper to taste. Cook, stirring, until warmed through and slightly softened, 5 minutes.


Return chops to skillet; spoon peaches over. Divide chops among 4 plates, topped by peaches, crumbled bacon and basil.

Yield: Serves 4.

Approximate nutritional analysis per serving: 218 calories, 49 percent of calories from fat, 12 grams fat (4 grams saturated), 65 milligrams cholesterol, 7 grams carbohydrates, 20 grams protein, 422 milligrams sodium, 1 grams fiber.

Grilled Peaches with Mascarpone

4 ripe but firm peaches, halved and pitted

2 tablespoons unsalted butter, melted

½ cup mascarpone

¼ cup best-quality honey

Preheat gas grill to medium-high.

Brush cut sides of peaches with butter.

Grill, uncovered, until just softened and warmed through, 3 to 4 minutes. Transfer to dessert plates, spoon some mascarpone alongside peaches, drizzle with honey, and serve immediately.

Note: Mascarpone, or Italian-style cream cheese, is available at specialty foods stores and most supermarkets. You may substitute fresh ricotta cheese or creme fraiche.

Yield: Serves 4.

Grilled Peach and Mozzarella Salad

5 peaches (not white flesh)

3 green onions, sliced

¼ cup chopped fresh cilantro

3 tablespoons honey

1 teaspoon salt

1 teaspoon lime zest

½ cup fresh lime juice

¾ teaspoon ground cumin

¾ teaspoon chili powder

1½ tablespoon tequila (optional)

1/3 cup olive oil

Nonstick vegetable cooking spray

6 ounces watercress or baby arugula, washed and dried

¾ pound fresh mozzarella, cut into 16 slices

Fresh cilantro sprigs for garnish

Peel and chop 1 peach. Cut remaining 4 peaches into 28 rounds, cutting through stem and bottom ends. Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.

In a food processor, process 1 chopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila (if using) for 10 to 15 seconds or until smooth. Add oil and pulse 3 to 4 more times or until thoroughly combined.

Coat a cold cooking grate of a grill with nonstick vegetable cooking spray. Preheat grill to 350 to 400 degrees (medium-high). Brush both sides of peach rounds with 1/3 cup of the peach dressing.

Grill peach rounds, with grill lid closed, over medium-high heat for 3 to 5 minutes on each side or until grill marks appear.

Arrange arugula or watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over the greens on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired, with cilantro sprigs.

Yield: Serves 4.

Peach and Boysenberry Cobbler

2 pounds peaches, peeled, pitted and sliced ½-inch thick

½ cup sugar

1½ tablespoons cornstarch

1½ cups boysenberries


1½ cups unbleached flour

2 tablespoons sugar

2½ teaspoons baking powder

½ teaspoon kosher salt

6 tablespoons cold unsalted butter, cut in 12 pieces

½ cup whole milk

2 teaspoons coarse sparkling sugar

Preheat oven to 425. Place peaches in a large bowl. Whisk the sugar and cornstarch until well blended, add to peaches and toss to coat. Add boysenberries and toss gently. Place in a baking dish.

For biscuit topping, place flour, sugar, baking powder and salt in a food processor and pulse to blend. Add butter and pulse until bits are no larger than a pea. Transfer to a bowl and stir in the milk with a fork, tossing gently, just until moistened. Knead gently with your hands, just until mixture forms a cohesive dough. Turn onto work surface and pat into a ½-inch thick round.

Using a 2-inch round cutter, cut out 6 biscuits and place atop fruit. Brush lightly with milk, and sprinkle with sparkling sugar. Bake until biscuits are nicely browned and fruit is bubbly, 30 to 35 minutes. Cool slightly. Serve warm.

Yield: Serves 6.

Spiced Peach Jam

4 pounds peaches (about 8 large), peeled, pitted and chopped

5 cups sugar

2 tablespoons lemon juice

½ teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Place all the ingredients in a heavy, 8-quart saucepan. Cook over medium heat, stirring constantly, to dissolve the sugar.

Bring to a boil, stirring constantly, and boil until the mixture reaches 220 degrees on a cooking thermometer.

Ladle into sterile jars, allowing a quarter-inch of headspace. Cap and seal.

Process for 15 minutes in a boiling-water canner. Adjust for altitude if necessary. (Altitudes higher than 1,000 feet require additional processing time.)

Yield: 5 half-pint jars.

Peach Crisp

4 pounds (10 to 12) peaches

1 teaspoon vanilla extract

2/3 cup sugar

1/3 cup flour

½ teaspoon ground ginger


1½ cups flour

½ teaspoon salt

1½ sticks butter, softened to room temperature and cut into bits

1 cup brown sugar

1½ cup oats

1 cup chopped pecans

Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray.

Cut fruit in half; remove the pits and cut each half into 4 wedges. Toss with the vanilla, sugar, flour and ginger. Transfer to prepared baking dish.

In a clean bowl, combine the topping ingredients, working the mixture with your fingertips until it is in coarse crumbs. Sprinkle evenly over the filling.

Bake until the filling bubbles up on the edges and the fruit is very soft, 40 to 45 minutes.

Yield: Serves 12.

Approximate nutritional analysis per serving: 375 calories, 6 grams protein, 48 grams carbohydrates, 5 grams fiber, 19 grams fat (8 grams saturated), 30 milligrams cholesterol, 99 milligrams sodium.

Slow-Cooker Chunky Peach-Ginger Chutney

4 cups coarsely chopped peeled peaches

½ cup golden raisins

2 cups chopped onion

1 cup brown sugar

¼ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

¼ teaspoon ground ginger

1 teaspoon mustard seed

¼ cup crystallized ginger, chopped

¼ cup flour

¼ cup apple cider vinegar

Combine peaches, raisins, onion, sugar, cinnamon, cloves, allspice, ginger, mustard seed and crystallized ginger in slow cooker.

Sprinkle in flour and toss thoroughly.

Add vinegar and toss. Cook on low 6 to 8 hours.

Yield: Serves 24.

Approximate nutritional analysis per serving: 73 calories, 1 gram protein, 18 grams carbohydrates, 1 gram fiber, no fat, no cholesterol, 5 milligrams sodium.

Spicy, Sweet and Smoky Grilled Peaches

¼ cup apple cider vinegar

2 tablespoons honey

1 teaspoon (or less, to taste) minced canned chipotle in adobo sauce

4 peaches, pitted and halved

Bring vinegar to a boil in a saucepan; reduce heat and simmer until reduced by half. Turn heat to low and add honey and chipotle; cook 2 minutes.

Coat grill rack with cooking spray and heat. Lightly coat peach halves with spray. Place the peaches, cut side facing down, on the grill and cook until well marked, about 3 minutes. Turn and cook until fairly tender, about 3 minutes longer. Brush the tops with the vinegar mixture and grill another minute.

Yield: Serves 4.

Approximate nutritional analysis per serving: 92 calories, 1 gram protein, 23 grams carbohydrates, 2 grams fiber, no fat, no cholesterol, 21 milligrams sodium.

Caramel Peach Grunt


8 peaches, skins pierced and each cut into 10 to 12 slices (3 pounds prepped)

½ cup granulated sugar plus 1 cup for the caramel (10½ ounces total)

3 tablespoons cornstarch

½ teaspoon fine sea salt

¼ cup water

2 tablespoons unsalted butter

1 tablespoon pure vanilla extract


2 cups (10 ounces) all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking soda

½ teaspoon fine sea salt

6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes

1 cup cold buttermilk

Gently toss the peaches with ½ cup of the sugar in a large bowl and let sit for 20 to 30 minutes to draw out some of the juices. Strain the juice into a separate bowl. Rub the cornstarch and salt together in a small bowl, add to the peaches, and gently toss to combine.

Position an oven rack in the lower third of the oven and preheat the oven to 375 degrees. Combine the remaining 1 cup sugar and the water in a 12-inch cast-iron skillet or other ovenproof skillet over medium-high heat and stir until dissolved. Once the sugar is dissolved, stop stirring and only swirl the pan as necessary to keep the mixture heated evenly. Once the sugar has turned dark amber, remove from the heat and slowly pour in the juice collected from the peaches and the butter; be careful, as the caramel is very hot and will boil up when the liquid is added. Return the pan to the heat and bring back to a boil. Once the caramel boils, stir in the peaches and the vanilla, lower the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, until the peaches have cooked through.

Meanwhile, make the biscuits. Whisk the flour, sugar, baking soda and salt together in a bowl. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of small peas. Pour in the buttermilk and stir with a fork just until the dough barely holds together; it will be wet and sticky. In 12 portions, each about ¼ cup, drop the biscuits atop the peaches. Bake in the lower third of the oven for 25 to 30 minutes, or until the biscuits are lightly golden and puffy.

Cool for 20 minutes before serving.

Note: This grunt will not keep long; it is best served within 4 hours of being made.

Yield: Serves 10 to 12.

Peach Cobbler


6 cups fresh sliced peaches

¾ cup sugar

1 ½ tablespoons cornstarch

½ teaspoon cinnamon

1¼ teaspoons lemon juice


1 1/3 cups flour

1½ tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

2/3 cup milk

Preheat the oven to 400 degrees. Remove the skins and pits from the peaches and cut into slices.

In a saucepan large enough to hold all the peaches, combine the ¾ cup of sugar, cornstarch and cinnamon. Add the peaches and lemon juice and then stir the entire mixture until the peaches are evenly coated.

Cook the peaches over medium heat, stirring continually. Cook until the mixture boils and then continue to boil for 1 minute.

Pour the peaches into a 9-inch square or 8-by-10-inch rectangle baking dish. Keep the peaches hot by placing in the oven until the topping is ready.

Mix the topping by combining the flour, 1½ tablespoons sugar, baking powder and salt in a bowl and stir thoroughly with a fork. Cut in the shortening until the mixture is in fine crumbs.

Pour in the milk and stir until all the ingredients are evenly mixed.

Add the topping to the hot peaches by dropping spoonfuls evenly over them. There should be enough topping for 8 to 10 large spoonfuls.

Place the cobbler back in the oven and bake for 25 to 30 minutes or until the topping is golden brown.

When the cobbler is done, serve it warm. It can be eaten on its own or served with ice cream.

Yield: Serves 10.

Curried Peach Salsa

2 teaspoons canola oil

2 teaspoons curry powder

½ cup chopped red onion

1 green pepper, cut in ¼-inch dice

4 peaches, cut in ¼-inch dice

1 tablespoon orange juice

¼ teaspoon salt

Heat the oil in a nonstick skillet over medium-high heat. Add the curry and onions and cook, stirring, until the onion begins to soften, about 3 minutes. Add the green pepper, cook until just softened, about 1 to 2 minutes. Stir in the peaches, orange juice and salt and cook, stirring, until the peach is slightly softened, about 2 more minutes. Season to taste with additional salt and let stand 10 minutes at room temperature before serving.

Note: Serve with pork chops.

Yield: Serves 4.

Approximate nutritional analysis per serving: 98 calories, 2 grams protein, 19 grams carbohydrates, 3 grams fiber, 3 grams (no saturated), no cholesterol, 148 milligrams sodium.

Peach Ice Cream

4 cups whole milk

2 cups half-and-half

1 5-ounce can sweetened condensed milk

1 cup sugar

2 teaspoons pure vanilla extract

12 ripe peaches, pitted and chopped

1 cup sugar

Combine 2 cups milk, the half-and-half, condensed milk, sugar and vanilla. Place in a blender and puree until smooth and well combined. Add remaining 2 cups milk. Refrigerate overnight.

In another container, mix the peaches and sugar and refrigerate overnight.

When ready to freeze the ice cream, combine the milk mixture with the peaches. Place in an ice cream freezer and freeze according to manufacturer's directions 30 to 35 minutes until creamy and smooth.

Yield: 1 gallon.

Approximate nutritional analysis per 1-cup serving: 118 calories, 24 percent calories from fat, 3 grams fat (2 grams saturated), 10 milligrams cholesterol, 21 grams carbohydrates, .7 grams total fiber, 17 grams total sugars, 2 grams protein, 24 milligrams sodium.

Related Topics: FOODRECIPES
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