Reposted from the Good Humus Produce newsletter

Five More things to do with Peaches

Simmer peach halves in alight, fruity wind with a bit of sugar and ground cloves until tender. Serve chilled on their own or with crisp lemon cookies.

Dice peaches and use them as the lead ingredient in a fruit salsa-and don’t forget the jalapenos. Grilled fish or chicken will pair beautifully with the sweetness and the heat.

Sauté peach chunks in butter, brown sugar, and a dash of cinnamon until the edges are browned. Spoon over buttermilk waffles or oatmeal

Puree unpeeled peaches with superfine sugar, grated lemon zest, and a dash of lemon-flavored liqueur. Serve the puree ice cold in small soup bowls and garnish with a few diced peaches and thinly sliced mint leaves.

Scoop out some of the flesh from halved, pitted peaches, leaving about ½ inch of a shell. Freeze the shells and use the flesh to make a sorbet. Spoon the sorbet back into each shell and freeze. Serve with a light, sweet sparkling wine like Moscato.

And here are more recipes including peaches!

Grilled Teriyaki Pork Chops with Peach Salsa

4 (6oz) center cut pork chops about ¾ inch thick

¼ cup soy sauce

3 tablespoon minced shallots

2 tablespoons dry white wine

2 tablespoons lime juice

1 tablespoon minced ginger

1 ½ teaspoons brown sugar

2 garlic cloves minced

Trim fat from pork. Combine pork and next 7 ingredients (pork through Garlic) in a large zip top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Prepare grill. Place pork on a grill rack coated with cooking spray: cook 7 minutes on each side or until done, basting frequently with reserved marinade. Serve with Peach Salsa. Yield 4 servings

Poached Peach Cups with Red Wine Sorbet

1 ¼ cups sugar

½ cup water

1 (1.5-lite) bottle fruity red wine (such as Beaujolais)

4 large peaches

1 (3-inch) lemon rind strip

3 tablespoons fresh lemon juice

6 whole allspice

Combine first 3 ingredients in a large saucepan, and bring to a boil. Cover and cook 5 minutes. Add peaches, rind, juice, and allspice: reduce heat, and simmer, uncovered, 10 minutes or until peach are tender. Remove the peaches with a slotted spoon, reserving wine mixture; plunge the peaches into ice water. Slip skins off peaches using a paring knife. Cut peaches in half: remove pits. Place in a large shallow dish; cover and shill. Strain wine mixture through a sieve lined with cheesecloth into a bowl and discard solids. Cover and Chill. Pour the wine mixture into the freezer can of an ice-cream freezer, and freeze according to instructions. Spoon mixture into a freezer-safe container, cover and freeze.

Spoon sorbet into peach halves. Serve immediately Serves 8

Peach Cake

3 cups coarsely chopped peaches (about 1 pound)

½ cups sugar

2 teaspoons lemon juice

1-tablespoon butter

1-teaspoon vanilla extract

½ teaspoon almond extract

1 large egg lightly beaten

1 cup all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1/3-cup milk

Preheat oven to 375. Combine the chopped peaches, ¼ cup sugar, and lemon juice. Set aside, Beat 1.4 cup sugar and butter at medium speed of a mixer until well blended. Add vanilla extract, almond extract, an eggs; beat well. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, baking powder, lemon rind, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon cake batter into an 8 inch baking dish coated with cooking spray. Spoon peaches over batter. Sprinkle with almonds. Bake for 40 minutes or until golden brown. Serve with frozen yogurt. Yields 6 servings.

Roasted Chicken Red Onions and Peaches

4 large peaches

1-tablespoon sugar

8 chicken thighs (about 2 pounds) skinned

2 large red onions, each cut into 8 wedges

½ teaspoon salt

¼ teaspoons black pepper

1-teaspoon vegetable oil

2 tablespoons balsamic vinegar

2 tablespoons molasses

1 teaspoon dried thyme

¼ teaspoon crushed red pepper

4 cups hot cooked couscous

Cut an x on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water; bring to a boil. Immerse peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife. Cut peaches in half and remove pits.

Preheat oven to 425 Place peaches in a large bowl sprinkled with sugar, cover and chill. Combine chicken and onions in a 13 x 9-inch baking dish; sprinkle with salt and black pepper. Drizzle with oil; toss chicken gently to coat. Bake at 425 for 30 minutes. Combine balsamic vinegar, molasses, dried thyme, and crushed red pepper, and drizzle over the chicken, turning to coat. Bake chicken an additional 20 minutes. Add the peaches to chicken mixture in dish, basting with cooking liquid. Bake an addition 10 minutes or until chicken is done. Place 1 cup couscous on each of 4 plates, and top with 2 chicken thighs. 4 red onion wedges, and 2 peach halves. Spoon sauce evenly over each serving. Yield 4 servings

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Peaches • Red Onions