Peach-Mango Sauce
Makes about 1-1/2 cups
If your taste leans more to sweet than tart and spicy, this sauce is for you. It goes best with fish and pork. Easy to prepare, the sauce cooks up quickly on the stovetop while the meat is in the oven.
1/2 cup firmly packed brown sugar
2 teaspoons Dijon mustard
1 teaspoon minced fresh ginger
2 teaspoons freshly squeezed orange juice
1 teaspoon cornstarch
2 peaches, peeled and diced
2 mangoes, peeled and diced
In a medium skillet, mix together the brown sugar, mustard, ginger, orange juice, and cornstarch; bring to a boil over medium-low heat. Simmer for 5 minutes, stirring occasionally. Add the peaches and mangoes and simmer for an additional 3–4 minutes. Remove from heat and keep warm. Store any leftovers in a covered container in the refrigerator for up to 1 week.
Peach Salsa
Makes about 2 cups
This sweet and tangy sauce is a great accompaniment to any meat, especially baked chicken, grilled pork chops, or fish.
2 cups chopped peaches
1 red bell pepper, diced
1/2 red onion, diced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped mint
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
Pinch of red pepper flakes
In a medium bowl, thoroughly combine the peaches, bell pepper, onion, cilantro, mint, lime juice, honey, and pepper flakes. Cover and refrigerate until ready to use. Store any leftovers in a covered container in the refrigerator for up to 1 week.
Spicy Peach-Jalapeño Salsa
Makes 3 to 4 cups
Peach salsa with a kick! Use on meats when extra heat is desired. It really enhances the flavor of grilled pork chops and tenderloins. Try it with your favorite Tex-Mex meals.
4 cups diced peaches
2 jalapeños, seeds and veins removed, diced
1/2 red onion, diced
Pinch of red pepper flakes
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
In a medium bowl, combine the peaches, jalapeños, onion, pepper flakes, lime juice, and cilantro. Mix well and refrigerate until ready to use. Store any leftovers in a covered container in the refrigerator for up to 1 week.
Rum Peach Coulis
Makes about 2 cups
This peach coulis is an easy fruit sauce that enhances the flavor and presentation of cakes, pies, brownies, ice cream, waffles, and other desserts.
1/2 cup water
1 cup sugar
2 cups chopped peaches
1 mint leaf
1 tablespoon white rum
In a medium saucepan over medium heat, bring the water and sugar to a boil; stir until sugar is dissolved. Increase temperature to medium-high and add the peaches and mint. When peaches start to boil, reduce heat to medium-low and simmer, stirring occasionally, until peaches start to soften, 10–15 minutes.
Remove pan from heat and stir in the rum. Let cool for about 15 minutes. Using the back of a spoon, mash the peach mixture through a fine-mesh sieve into a clean bowl. Discard the pulp. Transfer coulis to a small jar and refrigerate for up to 1 week.
Peach Mustard
Makes about 1-1/2 cups
When peaches and mustard come together, something magical happens. Suddenly you have a spread that can not only enhance the flavor of grilled meats and vegetables, but also can be slathered on hot dogs, burgers, and sandwiches or used as a dipping sauce for appetizers.
2 very ripe peaches, peeled and chopped
1 tablespoon honey
1 tablespoon white wine vinegar
1/2 cup Dijon mustard
1/2 cup whole grain mustard
Chef Belinda Grains of Paradise, freshly ground, to taste, or a mix of equal parts freshly ground pepper and cardamom, to taste
Place the peaches in a blender and purée until smooth. Add the honey, vinegar, and mustards; season with Grains of Paradise. Pulse a few times to thoroughly combine. Transfer to a clean, dry jar and refrigerate. Store any leftovers in a covered container in the refrigerator for up to 2 months.
Savory Bourbon Peach Sauce
Makes about 1-1/2 cups
This savory sauce is for meats like chicken, pork, or beef. It would not be recommended for desserts.
1 cup peach preserves
3 tablespoons bourbon
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
4 tablespoons unsalted butter
In a medium saucepan over medium heat, combine the preserves, bourbon, Worcestershire, mustard, cayenne, and butter. Simmer for about 3 minutes, stirring until butter melts. Let cool, transfer to a jar with a lid, and refrigerate. Store any leftovers in a covered container in the refrigerator for up to 2 months.
Homemade Peach-Orange Marmalade
Makes 5 half-pint jars
Marmalades are soft fruit spreads that contain a citrus. Because the entire citrus fruit is used, except the seeds, it produces its own natural pectin, making the addition of commercial pectin unnecessary in the production of marmalade.
4 pounds ripe peaches (about 5 large peaches), peeled and chopped
1 orange, thinly sliced, quartered, and seeds removed
4 cups sugar
Preheat oven to 225 degrees F.
Combine the peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking, 30–40 minutes. (Cooking time will vary with degree of ripeness and type of peach.)
Place 5 half-pint (8-ounce) glass jars on a baking sheet and put in oven for 10 minutes. Put lids and rings in a pot of boiling water for 5 minutes. Leave them in water until ready to cap jars.
Remove marmalade from heat and skim off any foam. Immediately fill the hot, sterilized jars with cooked marmalade, leaving a 1/2-inch headspace. Make sure to stir up the marmalade as you go so the fruit remains evenly distributed. Apply the lids and rings and wipe clean.
For the next step, if you do not have a canning pot with a canning rack insert, use canning tongs and a large Dutch oven or saucepan with a makeshift rack. This can be a small wire rack that will fit inside the pan or a folded kitchen towel. Just make sure the jars do not sit directly on the bottom of the pan.
In a canning pot, heat water until boiling and immerse jars for 10 minutes. Remove to a dry kitchen towel. Leave jars undisturbed for at least 12 hours before checking the seals. (You may occasionally hear popping sounds; that is the sound of the jars sealing.) Holding jars at eye level, if the top center of the jar is slightly depressed, the jar is properly sealed—if slightly raised, it is not properly sealed. Sealed jars will store up to 1 year. Unsealed jars should be refrigerated and consumed within 1 week.
Peach Purée
Makes 2 to 3 cups
There are many uses for peach purée, yet it’s not always easy to find in the supermarket. Making your own when peaches are abundant will guarantee that you always have a supply on hand when you need it. Use it in mixed drinks, on top of pancakes, in cakes, stirred into yogurt, or to make peach butter; it will become your replacement for applesauce. Peach purée will keep in the refrigerator for up to a week but can be frozen for up to three months.
12 very ripe peaches, peeled and cut into large chunks
1/4 cup simple syrup (optional if peaches are not sweet)
Place the peaches and syrup into the bowl of a food processor or blender. Process until smooth. Strain through a sieve, using the back of a spatula or spoon to press on the peaches. Discard solids accumulated in the sieve. Pour purée into clean jars or a pitcher with a lid. Store in the refrigerator or freezer.
Tip: If freezing, freeze first in ice cube trays; then store ice cubes in ziplock freezer bags. Use as needed.
Peach Barbecue Sauce
Makes about 1 quart
This is a refreshing change from your usual barbecue sauce for ribs, chicken, and hamburgers. You can also use it as a dipping sauce for fried chicken tenders and shrimp.
1/4 cup canola oil
1 Vidalia or sweet onion, chopped
3 cloves garlic, chopped
6 medium peaches, peeled and chopped
3/4 cup firmly packed brown sugar
1/2 cup apple cider vinegar
1/4 cup bourbon or water
1/2 cup Worcestershire sauce
1/2 cup tomato sauce
1/2 teaspoon red pepper flakes
1/2 tablespoon chili powder
Kosher salt and freshly ground black pepper, to taste
Juice from 1/2 lemon
In a large saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, brown sugar, vinegar, and bourbon. Bring to a boil over high heat, and then reduce the heat to medium. Add the Worcestershire, tomato sauce, pepper flakes, and chili powder; season with salt and pepper. Simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Stir in the lemon juice, remove from heat, and let cool.
Working in batches, transfer the peach mixture to a blender and purée until smooth. Pour into clean jars with lids and refrigerate for up to 2 weeks.
Peach-Pepper Relish
Makes about 3 cups
Use this relish to enhance the flavor of your favorite fish and shrimp dishes.
1-1/2 cups peeled and chopped peaches
1 cup chopped red bell pepper
1/4 cup thinly sliced green onions
1 clove garlic, minced
1/4 cup freshly squeezed lemon juice
1 tablespoon chopped fresh cilantro
1-1/2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/2 serrano pepper, seeded and minced
In a medium bowl, thoroughly combine all the ingredients. Cover and refrigerate until ready to serve. Store any leftovers in a covered container in the refrigerator for up to 1 month.
Peach Simple Syrup
Makes about 4 cups
Simple syrup is equal parts water and sugar boiled down to make a sweet liquid that can be dissolved quickly in beverages where sugar is needed, such as iced tea, lemonade, and mixed drinks.
2 cups water
2 cups sugar
2 cups peeled and chopped peaches
1 tablespoon freshly squeezed lemon juice
Into a medium saucepan over medium-low heat, add the water, sugar, and peaches. Simmer, stirring occasionally, until peaches are tender, 15–20 minutes. Strain through a sieve, using the back of a wooden spoon to mash the peach juices through the sieve into the syrup. Discard the peach pulp. Stir the lemon juice into the syrup and pour into an airtight bottle and refrigerate. This mixture should keep for several weeks.
Peach Vinaigrette
Makes about 1/2 cup
A light, fruity dressing that will add a refreshing taste to your summer salads.
1 peach, peeled and chopped
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
Kosher salt and freshly ground black pepper, to taste
In a blender, purée the peaches. Add the vinegar, olive oil, and honey. Season with salt and pepper and pulse until smooth. Pour into a clean jar with lid and store in refrigerator for up to 1 week.