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Peach Chicken
Ingredients
4 chicken thighs
Marinade Ingredients
2 skinned fresh peaches or 4 pieces tinned peach halves
1 inch knob ginger
4 cloves garlic
1 tsp chili powder (or more)
1 tsp mustard
1 tbsp tomato paste
1 tbsp honey (omit if using tinned peaches)
1/2 tbsp light soya sauce
salt
Wash and pat dry the chicken thighs with paper towels. Make 2 or 3 slits lengthwise on them. Place the thighs in a zip-loc bag.
In a food processor, process all the marinade ingredients until fine. Pour marinade into the zip-loc bag, over the chicken. Shake well to coat the chicken. Refrigerate for several hours or preferably overnight.
Line a baking tray with aluminium foil to ease washing process. Arrange the chicken thighs on it. Roast in preheated oven at 250°C for 30 minutes. Turn the chicken over halfway through the cooking time and baste with some marinade. Turn the chicken back to its original position, baste again with some marinade if necessary and continue to bake for another 5 minutes or until evenly browned.
Serve immediately while it is still hot.
Snapper with Fresh Peach and Red Onion Chutney
3 medium yellow peaches, cut into 1/4-inch dice
2 tablespoons white balsamic or white wine vinegar
1 clove garlic, thinly sliced
2 tablespoons minced red onion
1 tablespoon honey
1/2 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons olive oil
4 snapper, grouper, cod or sole fillets, about 4 to 5 ounces each
2 cups baby spinach
4 lemon wedges
In a medium bowl, combine the first 5 ingredients. Let sit at room temperature for 30 minutes to an hour.
Meanwhile, on a large plate combine the flour, salt and pepper. Coat both sides of the fish with the flour, shaking off the excess. In a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the coated fish. Don't crowd the fish in the pan; cook it in 2 batches if necessary. Cook the fish until golden brown, about 4 minutes, then turn and continue cooking for 2 more minutes on the other side. Remove and keep warm while cooking the second batch, if there is one.
Place about 1/2 cup of the spinach on each of 4 individual plates, or place all of the spinach on a large platter. Top with the fish and drizzle the peach chutney over. Serve at once with lemon wedges.
Grilled Peach and Goat Cheese Crostini
3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram
Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).
Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.
Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.
Peach Upside Down Cake
Ingredients
3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed
Preparation
Preheat oven to 350°.
Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.
Blueberry-Peach Galettes
Ingredients
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar
Preparation
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
Peach and Raspberry Pavlova Parfaits
Ingredients
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup sugar, divided
1 cup vanilla fat-free yogurt
2 cups sliced peeled peaches (about 6 to 7 peaches)
1 cup raspberries
1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
12 vanilla meringue mini cookies
Preparation
Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.
Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.
Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.
Easy Peach Cobbler (from Gourmet magazine August 2004 issue)
1 1/4 pound firm to ripe peaches
1 tablespoon fresh lemon juice
1 2/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
Cinnamon or nutmeg for sprinkling (Optional - I don't do this. I like the pure flavor of the peaches.)
1. Preheat to 375 with rack in middle position.
2. Score peaches by cutting an X on the bottom of each. Blanch in boiling water 10 seconds, then transfer with slotted spoon to bowl filled with ice and cold water. Once cool enough to handle, peel off skin, starting from X and discard. (If the peaches are fairly ripe, the skins will just slip right off. If they're closer to firm, you'll have to get out your paring knife.) Halve peaches, pit and then cut into real thin slices. (Note from foodmomiac: this is supremely messy. Be prepared for peach juice EVERYWHERE.)
3. Transfer peaches to heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
4. Pour melted butter into 13x9 glass baking dish. Whisk flour, baking powder, salt and remaining cup sugar in a bowl, then whisk in milk until combined. Pour batter over butter -- DO NOT STIR! -- and then pour peaches over batter -- DO NOT STIR AGAIN! Sprinkle lightly with cinnamon or nutmeg if desired, and bake till cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan unil warm.
Serve with Vanilla Ice Cream
Source: Cooking Light
Gourmet Magazine
Food Network
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