It’s peach season and what better time to create some beautiful meals using them. This dish is delicious and also versatile, it is equally good with fish, or ice cream or as a treat by itself. The peaches can also be made ahead and re-heated at mealtime. I recommend using peaches that are fairly firm (not hard) otherwise they won’t hold together when cooked.
4-5 firm peaches
1 small piece of ginger, minced
1/2 cup honey
Juice of 1 lemon
Pit and slice the peaches into 8 pieces each. Peel the ginger and dice it into small minced pieces. Heat 1 tbs. of canola oil in a saute pan add the ginger and cook for about 1 minute add the peaches, honey and lemon juice. Saute for several minutes until the peaches begin to soften. Place the pan in the oven and bake for another 10 minutes until the peaches have softened and the sauce has thickened. Serve immediately or reserve and re-heat prior to serving.
I thought the idea of incorporating peaches into a cocktail would be really fun. I’m not a cocktail person, usually, when I have a drink I stick to wine, or beer. However, this seemed light and summery. It’s easy to make and would be a great accompaniment to a summer barbecue.
Peach Sangria with Rasberry
3-4 peaches (off season use frozen fruit)
1 tsp ginger (optional)
1 pint rasberries
1/2 cup peach schnapps
1/4 cup simple syrup
1/2 cup sparkling water or club soda
1 bottle sparkling white wine, chilled
Peel and dice the peaches into segments, set aside 10 peach slices to incorporate in the sangria. Mince the ginger and lightly saute it in olive oil for 1-2 minutes. In a blender, puree the peaches, ginger and simple syrup. Place in a pitcher or bowl and chill. When you’re ready to serve add wine, club soda and fruit. If you desire, add sliced lemons and limes to make this a little fruitier.
Ninth and Olive 