Monday, September 21

Peaches: They're Not Just for Dessert!

Peaches: They're Not Just for Dessert!

Most folks think of peaches as a fruit to stick into a pie or cobbler. But the fact is you can use them in all kinds of dishes, even soups and salads. Here's a recipe for a very nontraditional peach pie, and a recipe for a dish you might not have thought of adding peaches to--grilled shrimp--plus a yummy peach salad!

Brigham City Peach Jumble Pie

2 cups fresh sliced rhubarb
1 1/3 cups sugar
1 cup water
1 package (3 ounces) strawberry kiwi flavored gelatin
2 cups canned peaches, cut into bite sized pieces
2 cups fresh strawberries, sliced into quarters

Place rhubarb in a medium sauce pan with sugar and water. Stir until sugar is dissolved and bring to a boil over medium heat. Redu
ce heat. Stew rhubarb until just tender, about 3 to 5 minutes. Stir in gelatin until dissolved. Remove from heat. Allow to cool slightly before adding peaches and strawberries. Pour mixture into two 9 inch pie plates. Chill overnight, or until firmly set.


1 cup peach juice 1 egg, well beaten
2 tablespoons flour 1/2 pint whipping cream
1/4 cup powdered sugar Wheat germ
1/3 cup granulated sugar

Over medium heat stir together juice, flour, sugars, and egg until smooth. Stirring constantly, bring to a boil. Boil one minute or until thickened. Remove and cool thoroughly. Whip cream. Fold into cooled mixture. Divide and spread over both pies. Sprinkle each pie with 1 tablespoon wheat germ. Chill pies before serving.

Grilled Shrimp and Peaches with Coconut Sauce

1 cup brown sugar
1/4 cup canned peach juice
1/4 cup butter
1/3 cup almond milk
1/3 cup honey
1 fresh ripe peach
1 ripe banana
1 cup shredded coconut
3-4 pounds raw peeled shrimp
2-3 large fresh ripe peaches, sliced

In a small sauce pan combine brown sugar, peach juice, and butter. Stir over medium heat until butter is melted and brown sugar is dissolved. Remove from heat. In blender combine almond milk, honey, peach, and banana. Blend until smooth.

In large bowl, combine brown sugar mixture and mixture from blender. Stir until well mixed. Fold in coconut. Add shrimp and peaches, coat well. Grill shrimp and peaches over medium heat until shrimp is cooked through. If desired garnish with extra coconut.

Turkey Spinach Salad

7 cups fresh baby spinach
1/2 cup toasted sliced almonds
3/4 cup cooked chicken or turkey, cut into thin strips
2 cups fresh ripe peaches cut into bite sized pieces
Peach Poppy Seed Vinaigrette

Toss spinach and almonds. Place on plates and top with chicken (or turkey) strips and peaches. Drizzle with Peach Poppy seed Vinaigrette.

Peach Poppy Seed Vinaigrette

1/3 cup peach jam
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon honey, warmed
1 teaspoon poppy seeds
Combine all ingredients in a jar. Chill. Shake well, serve on Turkey Spinach Salad.

— From "Peach 101: Recipes Your Mother Never Told You About," by Lori Nawyn

Regarded by some as a simpleton -- a lowly ingredient in cobblers and pies --the peach makes a break for the big-time in soups, salads, main dishes, and more!


Vanessa said...

I just wanted to let you know that I got my book! Thank you so much!
Once I'm able to get some great peaches I'm going to be blogging about the results!

Thanks again!

Lori Nawyn said...

Hi Vanessa~!

I'm so glad you received the book--let me know if you ever have any questions, and which recipes you enjoy the most.

Have a wonderful day.

Rachelle said...

Oooh, these look so yummy! Thanks for sharing. :)

Xenia said...

Yum! I never would have thought to put peaches on a salad, I'll have to try that!

Kathi Oram Peterson said...

Yummo! These recipes make my mouth water.:)

Lori Nawyn said...

Rachelle and Xenia: Thanks for stopping by. Hope you enjoy the recipes!

Kathi: Glad you like them. When you come through this way I'll give you a copy of the book. Have a wonderful day!

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