Every market stall or supermarket has plenty of peaches or similar fruit at this time of year.
Apparently it’s been a good year for them so of course, what better excuse to do some recipes involving peaches? I usually try to stick to simple, easy recipes and I couldn’t resist giving you my recipe for Peach and Jalapeño Jam. Don’t be put off by the word Jam as it is very easy to do and the combination is great. I tried a friend’s recipe several years ago and now it’s a firm favourite in our house, lasting up to 3 months in the fridge. I even substitute the sugar for artificial sweetener so my husband (who is diabetic) can have some! It is great on chicken or just on a sweet biscuit. I am also asked about the terms cup as a measuring tool? As long as you use the same cup size throughout the recipe, it will save getting the scales out.
Buen Apetito
Peach and Jalapeño Jam
3½lb ripe yellow peaches
1½ cup sugar
1 small Jalapeño chili
5 strip lemon peel
¼ cup fresh lemon juice
1 tsp salt
In large colander, toss peaches and sugar until well mixed. Set over large bowl and let stand for 30 minutes. Reserve accumulated juices for anything you’d like, for example, tea, dessert, or cocktails. In large saucepan, bring peaches, Jalapeño, lemon peel and juice and salt to a boil. Adjust heat to simmer and cook for 30 minutes. With potato masher, lightly mash fruit. Discard lemon peel. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.
Peach Ice cream
2½ cups sugar
1 cup whole milk
4 egg yolks
Pinch of salt
2 cups fresh peaches
1 cup milk
1 cup whipping cream
1 tsp vanilla extract
In a medium saucepan, whisk together sugar, milk, egg yolks and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl, then whisk in peaches, milk, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled (about 2 hours). Pour mixture into ice-cream maker and process according to manufacturer’s instructions.
Peach Cocktail
3 cups sliced peaches
2 cups raspberries
750 ml Pinot Grigio wine
1 cup simple syrup*
1 cup peach schnapps
Bottle champagne
Add fruit to a large pitcher, pour the wine, simple syrup and peach schnapps into the pitcher and stir. Allow to sit for at least 1 hour or overnight in the fridge. Pour equal amounts of the wine mixture and champagne into a glass when ready to serve
*Equal parts water and sugar heated in a saucepan until sugar has dissolved, then mixture is cooled.
Peach, Pineapple and Chicken Skewers
1 cup peach syrup
1 cup pineapple syrup
3 tbsp coconut oil plus more for grill grate (olive oil can be substituted)
2 tbsp soy sauce
1½ tbsp mustard
2 garlic cloves, finely minced
2 tbsp Worcestershire Sauce
1 tbsp white balsamic vinegar
1 habanero, minced, seeded and deveined
4 peaches, cut into chunks
1 whole pineapple, cut into cubes (I cut half in cubes and half in rings)
2 lbs chicken, cut into cubes or strips (I used chicken tenderloin strips and thighs)
In a medium saucepan over low heat, add first 9 ingredients and bring to boil. Allow to simmer on low for about 10 minutes. Remove and set aside. Skewer chicken alternating with pineapple and peaches. Preheat your grill. Brush with oil. Place skewers directly on grill grate and cook over medium flame for 6-8 minutes. Turn over and continue cooking another 6-8 minutes. Reserve half of the glaze and slather the chicken and fruit in glazed and continue cooking another 2-4 minutes until done. Serve remaining glaze with the chicken skewers.
Peach Pizza
1 (16 oz) pizza base
1 tbsp olive oil
1 clove garlic, finely minced
Salt and freshly ground black pepper
3 oz prosciutto
4 oz ricotta cheese (1/2 cup)
5 oz fresh mozzarella, diced into small cubes
1½ medium fresh peaches
1 cup balsamic vinegar
¼ cup honey
Flour, for dusting
1/3 cup fresh basil leaves, chopped
Place pizza stone in oven and preheat oven to 450º. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
Meanwhile, pour balsamic vinegar and honey into a large and deep pan on medium heat. Allow mixture to cook and simmer, until reduced to slightly under a ½ cup, about 15 minutes. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of pizza base, working to evenly distribute garlic. Season crust lightly with salt and pepper. Layer prosciutto over crust in an even layer. Dollop small portions of the ricotta over pizza, then sprinkles with mozzarella cubes. Cut peaches in half and de-stone. Layer peaches evenly over pizza. Bake 10-12 minutes until edges are lightly golden. Remove from oven, sprinkle with fresh basil, and drizzle with honey. Cut into slices and serve warm.