Spicypeachsalad Recipes

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Steps:

• Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
• Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
• Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

Steps:

• Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.

Steps:

• Pour boiling water over tomatoes; leave for one minute.
• Drain and cover with cold water.
• Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
• Drain water and immediately cover with cold water.
• Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
• Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
• Boil slowly, stirring often, until thickened, about two hours.
• Remove spice bag and discard.
• Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
• Process in boiling water bath for ten minutes; cool and store.

Steps:

• Pit and slice the peaches.
• Coarsely chop the cilantro.
• Combine all ingredients and toss to mix.
• Chill for at least 2-3 hours to blend flavors.

Steps:

• In a large saucepan, combine the sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. , Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

Steps:

• Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
• Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
• Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.