Good Cookin’ Peach Recipes

By Sharon Fox

 

PEACH COBBLER ROLLS

 

5 large fresh peaches – peeled, pitted and sliced

2 cups water

1 1/2 cups white sugar

2 tablespoons cornstarch

 

1 1/3 cups buttermilk baking mix

2 tablespoons white sugar

2 tablespoons margarine, melted

1/3 cup milk

 

2 tablespoons margarine, softened

1/4 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 425 degrees. 

In large saucepan over medium heat, combine peaches, water, 1 1/2 cups sugar and cornstarch. Cook, stirring constantly, until mixture boils. Boil for one minute, then reduce heat to low to keep warm. 

In a large bowl, stir together baking mix, 2 tablespoons sugar, melted margarine and milk to form a soft dough. Remove to floured surface and knead 8 to 10 times. Roll out into a 9 inch square. 

Spread softened margarine over dough. Combine 1/4 cup sugar with cinnamon, and sprinkle mixture over dough. Roll dough into a log shape and cut into 6 – 1 1/2 inch slices. Pour hot peach mixture into an 8×8 inch baking dish. Place roll slices, cut side up, on top of peach mixture. 

Bake in preheated oven 20 to 25 minutes, until puffed and golden. Serve warm.

 

Makes 6 servings.

PEACHY BOURBON CHICKEN

 

PEACHES AND PORK CHOPS

8 boneless center-cut pork loin chops — 4 ounces each

 

1/2 cup balsamic vinegar — divided

4 tablespoons fresh lime juice

2 tablespoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

8 large peaches — halved and pitted (8 peaches = about 1.5 pounds; peeling is optional)

Cooking spray

 

12 cups trimmed arugula — optional

2 teaspoons turbinado or granulated sugar — optional

 

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and

pound each piece to 1/4-inch thickness using a meat mallet or a rolling

pin.

 

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small

bowl. Reserve 1 tablespoon juice mixture if you’re using arugula. Pour the

remaining juice mixture in a large zip-top plastic bag. Add pork; seal and

marinate in refrigerator for 1 hour, turning occasionally.

 

Preheat grill to medium heat. (A stovetop grill works wonderfully for this

recipe.)

 

Place peaches, cut sides up, on a plate; drizzle with remaining 2

tablespoons vinegar.

 

Place pork on grill rack coated with cooking spray; grill 3 minutes on

each side or until pork is done. Set aside, covered with foil or a lid. (I

like to use a nice platter with the pork chops arranged around the edges. When the peaches are done, just pile them in the center.) 

 

Place peaches, cut sides down, on grill rack; grill 4 minutes or until

soft and slightly browned. Turn and cook 2 minutes or until heated

through. 

 

OPTIONAL STEPS: Cut each peach half into 4 slices (if you want to cut them

into slices before grilling them, that’s fine, too). If using arugula, you

can slice pieces of pork into 1-inch-thick strips. Drizzle trimmed arugula

with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula

evenly among 4 plates. Top with grilled pork strips and peach slices;

sprinkle evenly with turbinado sugar. 

8 servings

 

“Comfort Food for the Mind, Body, and Soul”is available in all Barnes and Noble And Books-a-Million stores!*If you don’t see it on the shelf, order it at the service desk today!

ISBN-13: 9780615453729

ISBN-10: 0615453724 Publisher: Southern Hospitality

Books. Log on to http://goodcookin4u2.webs.com for more great recipes.

 

This was printed in the September 25, 2011 – October 8, 2011 Edition.