A PEACH FOR THE PORCH
Is there a better combo than a peach, a porch, and some port-finish bourbon? In this whiskey sour riff, an easy vanilla-honey syrup compliments the flavor of the whiskey and peach nectar.
Number Of Ingredients 9
Steps:
- To make the Vanilla-Honey Syrup, add honey and ¾ cup water to a small saucepan over medium heat. Stir until honey is dissolved. Turn off heat, stir in vanilla bean or extract. Let cool to room temperature, then transfer (including vanilla bean if using) to a clean airtight container. Let chill overnight before using. Syrup will keep, refrigerated, for 2 weeks.
- To make the cocktail, add bourbon, peach nectar, lemon juice, and Vanilla-Honey Syrup to a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into a rocks glass over fresh ice. Garnish with lemon wheel or frozen peach slice.
JAMIE OLIVER'S PORK WITH PEACHES
This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
Provided by Willowbranch
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
- Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
- Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
- Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
- Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
- Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
- Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
- Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
- Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.
POACHED PEACHES
Use this poached peaches recipe to make Individual Peach Tarts.
Provided by Martha Stewart
Yield Makes enough for 12 tarts
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.
PEACH BELLINI FOR SUMMER
This refreshing and gorgeous cocktail is the perfect summer drink to sip when it's hot outside. VIDEO https://youtu.be/5k0p13lmdqs
Provided by CLUBFOODY
Categories Beverages
Time 10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- In the jar of a blender, add ice cubes, peaches, Prosecco wine, peach schnapps and rum. Blend until the mixture gets slushy.
- At the bottom of a martini glass, pour in a little bit of grenadine syrup before pouring the peach mix into martini glasses.
- Drizzle grenadine syrup around the edges of the glasses. Serve immediately.
Nutrition Facts : Calories 89.8, Fat 0.1, Sodium 7.2, Carbohydrate 9.5, Fiber 0.9, Sugar 7.3, Protein 0.6
GRILLED PORK CHOPS WITH PEACHES
I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
- Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
- Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
- Caramelize peaches three to four minutes on each side. Remove.
- Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
- Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.
Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4
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