Recipes mix uses for peaches

Roasted peaches with fresh herbs

4 large ripe peaches

2 tablespoons melted butter

1 1/2 tablespoons sugar

1 1/2 tablespoons chopped fresh lemon verbena or rosemary

1 teaspoon chopped fresh thyme or mint

Preheat the oven to 375 degrees.

Cut the peaches in half and remove and discard the pits.

Brush the peaches with the melted butter. Place the peaches, cut side up, in a baking pan. Dust with the sugar. Sprinkle on the chopped fresh herbs.

Roast for 5 minutes. Turn the peaches over. Roast for another 3 to 7 minutes, or until tender when pierced with the tip of a sharp knife.

Serve warm or at room temperature, plain or with vanilla ice cream or lemon sherbet. Makes 4 servings.

Peach pie

8 large, ripe peaches, peeled and cut into slices

3 tablespoons lemon juice

1/2 cup sugar

3 tablespoons minute tapioca

Dash of salt

1/2 teaspoon cinnamon

1 unbaked 9-inch pie crust

Streusel crust:

3/4 cup flour

1/3 cup sugar

1/2 teaspoon cinnamon

Dash of salt

6 tablespoons cold butter, cut into small pieces

Preheat the oven to 375 degrees.

Place peaches in a large bowl. Toss the peaches with the lemon juice. Add the sugar, tapioca, salt and cinnamon and toss ingredients to coat the peach slices. Pour the mixture into the unbaked pie crust.

In another bowl, or in an electric mixer or food processor, combine the flour, sugar, cinnamon and dash of salt. Add the butter and work the pieces into the dry ingredients with hands or a pastry blender (or on low with a flat beater in a mixer, or on pulse with a food processor) until the mixture resembles coarse meal. Place the crumbs on top of the peach filling.

Bake for about 45 minutes or until top is golden brown. Makes 1 9-inch pie.

Peach chutney

4 pounds ripe peaches, peeled and cut into slices

1 1/2 cups cider vinegar

1 1/2 cups sugar

1 small onion, chopped

1/2 cup golden raisins

1/3 cup dried currants

1 small red bell pepper, chopped

2 tablespoons mustard seed

1 ounce crystallized ginger, crushed

2 dried red chili peppers

Place the peach slices and cider vinegar into a saucepan and bring the ingredients to a boil. Lower the heat and cook for 10 minutes.

Add the sugar, onion, raisins, currants and bell pepper. Stir to combine ingredients.

Add the mustard seed, ginger and chili peppers. Cook mixture at a bare simmer for about 1 1/4 to 1 1/2 hours or until the mixture is thick, stirring occasionally.

Pack into hot, sterilized jars according to manufacturer's instructions, or refrigerate in tightly closed plastic containers. Makes about 3 pints.

-- The Stamford Advocate