When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.<\/p>\n
Swirl them into yogurt or chop them up and add them to a bright summer salad \u2013 or slice them thin and serve atop crostini spread with herbed goat cheese.<\/p>\n
Blushing Pickled Peaches<\/strong> are easy to make and so tasty served alongside grilled pork chops.<\/p>\n But – have you ever had Grilled Peaches<\/span>? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender \u2013 yum! A great combination of sweet and smokey \u2013 perfect to cozy up with a juicy chicken breast or d\u2019lish over vanilla ice cream with a drizzle of salted caramel.<\/p>\n And of course\u2026peaches are perfect to shake in a summer cocktail like in my Peachy Mojito<\/strong> with fresh garden mint! \u2013Kathy<\/p>\n \nMy Blended Peach Whiskey Sour<\/a>! Blushing Pickled Peaches<\/strong> Makes 1 quart<\/p>\n 5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1\/4 lbs. Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.<\/p>\n Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.<\/p>\n Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.<\/p>\n Recipe by Kathy Casey Food Studios<\/a>\u00ae.<\/p>\n Peachy Mojito<\/strong> 2 sprigs of fresh mint Tear mint sprigs and drop into a pint mixing glass<\/a>. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.<\/p>\n
\nFor the recipe and more summer sipping ideas, check out <\/strong>www.LiquidKitchen.tv<\/strong><\/a><\/p>\n
\nBe sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.<\/p>\n
\n2 1\/2-inch piece of fresh ginger cut into 1\/4-inch slices (2 oz wt.)
\n3 cloves of garlic, peeled
\n1\/4 cup red wine vinegar
\n1\/2 cup distilled white vinegar
\n1\/4 cup water
\n1\/2 cup sugar
\n1 Tbsp kosher salt or uniodized salt
\n1\/2 tsp coriander seeds
\n1\/2 tsp crushed red pepper flakes<\/p>\n
\nMakes 1 cocktail<\/p>\n
\n2 oz silver rum
\n1 oz lime juice
\n1 oz Simple Syrup*
\n1\/2 oz peach puree<\/a>
\n——————–
\n1 oz soda water
\nGarnish: lime wedge on cocktail pick<\/p>\n