Just peachy: Sweet and savory uses for a summertime favorite

Peaches are a summertime favorite. Here are some sweet and savory ways to use them in your cooking.

Fresh Peach Cobbler

This is my grandmother's peach cobbler recipe and it's pretty much my favorite dessert of all time.

Ingredients:

1 box pie crust mix

1 1/2 quarts sliced fresh peaches

1 stick butter

Dash of salt

1/2 teaspoon almond flavoring

1/4 cup tapioca

3/4 cup sugar

Directions:

In a heavy two-quart saucepan, melt the stick of butter, add the fresh peaches, salt, tapioca and sugar. Heat on medium heat slowly to get the mixture hot. Add almond flavoring. Do not boil; just get it hot. Taste for sweetness. Add sugar if desired.

Prepare pie mix as instructed on the box for a two-crust pie. Roll out half the dough and cut in two-inch strips. Prepare a 9-by-13-inch baking dish with cooking spray. Line the dish around the sides with the cut strips. Pour in half the pie mixture.

Roll out the remainder of the dough large enough to cover the surface of the dish.

Place the dish over the crust and cut around the outer edge. Slice diagonally in 3/4-inch strips. Tear the remainder of the crust into pieces and cover the mixture in the dish thus making "dumplings." Spoon the remainder of the mixture over the dumplings. Use the strips to crisscross over the top.

Place in a 400-degree oven for 30 minutes or until it browns.

Source: June Collier

Peach Barbecue Sauce

Brush this sweet and spicy sauce on pork or chicken toward the end of cooking, then serve extra on the side.

Ingredients:

1 pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 1/2 tablespoons fresh jalapeño with seeds

1 tablespoon canola oil

1/4 cup cider vinegar

1/4 cup bourbon

2 1/2 tablespoons mild honey

2 tablespoons Dijon mustard

3/4 teaspoon light brown sugar

1/4 teaspoon chili powder

1/8 teaspoon dry mustard

1/4 teaspoon kosher salt

Directions:

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop. Cook onion, jalapeño and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes. Puree in a blender.

Source: epicurious.com

Peach Gazpacho

Ingredients:

1/2 to 3/4 cup water

6 ripe peaches (about 2 1/2 pounds), peeled and cut into chunks

1/2 medium cucumber, peeled, seeded and cut into chunks

1 small garlic clove, minced

1 tablespoon Champagne vinegar, plus more to taste

2 tablespoons extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro

Directions:

Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil and sprinkle with salt.

Source: marthastewart.com

Tip

Pick your peach

Peaches are in season during July and August. Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Peaches that are tinged with green are usually underripe.