Monday Menu: Peaches, Peaches, Peaches

Palisade peaches came early this year and I’m wondering how many is too many to eat in a day. They are absolutely perfect. Not quite a menu this week, but how about a few recipes featuring peaches?

Either of these two go well with chicken, fish, or pork. The chutney goes especially well with grilled pork chops.

Peach Salsa

• 2 cups diced peeled peaches (2 to 3 peaches)
• 4 thinly sliced green onions
• 1/4 cup diced red bell pepper
• 2 tablespoons lime juice, about 1 medium lime
• 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
• 1 small jalapeño, seeded and chopped
• 1 tablespoon chopped fresh cilantro
• dash ginger
• dash garlic powder
• 1 tablespoon orange or pineapple juice
• dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

• 2 large peaches, peeled, pitted and chopped
• 4 green onions, chopped
• ½ cup golden raisins
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ tsp ground ginger or 1 tbsp minced fresh
• ¼ tsp chili powder
• salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

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Looking for something sweeter? Got you covered.

Peach Cobbler

• 4 tbsp butter, melted
• 1 cup flour
• ¼ cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¼ cup milk
• 1 egg
• 16 oz fresh peaches, peeled, pitted and sliced
• 1 tbsp sugar

8X8 baking dish, bowl

In 350° oven, melt butter in baking dish. In bowl, sift together flour, ¼ cup sugar, baking powder & salt. Add milk & egg, whisk to form a smooth batter. Pour into baking dish (don’t stir butter in). Scatter fruit evenly over the top of the batter and sprinkle with 1 tbsp sugar. Bake for 50 to 60 minutes until fruit bubbles and batter is golden brown.

For more peach recipes, check out Peach Week here