August is National Peach Month and Christine and I whipped up two peach dishes that highlight their sweet and savory sides – and pair them with a wine that can smell and taste like peaches, too!
Missed the show? https://www.11alive.com/article/entertainment/television/programs/atlanta-and-company/national-peach-month-recipes-with-chef-nancy/586137431
- Of course, Georgia’s nickname is the peach state
- The peach is a member of the rose family
- Peaches are a great source of vitamins A and C.
- The flesh of a peach should have a slight give, but use your whole hand vs. fingertips to check
- The World’s Largest Peach Cobbler is made each year at theGeorgia Peach Festival in Fort Valley. It measures 11 by 5 feet and about eight inches deep. Tasting the cobbler is free.
Georgia Peach Crisp
Crisps and crumbles are a simple way to celebrate the best of the season without the work, time or baking talent required for a pie. Celebrate summer when peaches are just coming into season with this easy dessert.
- 4 TB Unsalted Butter
- ¼ Cup Coconut Sugar plus 2 TB, divided
- 1 ¼ Cup Whole Wheat Flour, divided
- ½ Cup Finely Chopped Nuts (your choice), toasted
- 2 – 3 LB Ripe Peaches, peeled and cut into slices
- 1 Large Lime, zested and juiced
- ½ tsp Cinnamon
- Nonfat Plain Greek Yogurt
- Cinnamon and Coconut Sugar for Ganish
Coat 9 x 12” casserole dish with nonstick spray or oil. OR coat small individual ramekins. Preheat oven to 350F.
To make the topping, using a mixer, to beat the butter and ¼ Cup sugar until smooth. Stir in the flour and nuts, until just combined and crumbly.
Place fruit in bowl and toss with zest and juice. Stir in remaining ¼ Cup flour, 2 TB coconut sugar and cinnamon.
Place fruit in bottom of prepared dish. Sprinkle flour and nut mixture on top. Bake for 30 – 40 minutes or until brown and bubbly. Serve warm topped with yogurt and if desired, a sprinkle of coconut sugar and cinnamon.
Asian Peach Salsa Salad
- 1 Garlic Clove
- 1 Jalapeno, ribbed, seeded and minced
- 2 TB Coconut Sugar
- 2 TB Fish Sauce
- 1 TB Sesame Oil
- 1 TB Extra Virgin Olive Oil
- 2 TB Lime Juice
- 3 Cup Minced Ripe, Firm Peaches
- ¼ Cup Chopped Cilantro
- 2 TB Chopped Mint
- Shredded Napa Cabbage
- 1 LB Roasted Shrimp
- Chopped Peanuts
Step One In a small food processor, or a mortar and pestle, puree the garlic, jalepeno and sugar together, scrape the mixture out of the processor and put in in a bowl along with the fish sauce, oil, juice, peaches, cilantro and mint.
Step Two Divide the Napa Cabbage between 4 plates and divide the shrimp between the plates. Spoon the salsa on top of the shrimp and cabbage and top with chopped peanuts.
Riesling is an excellent match with savory peach dishes. Whether its bone dry, or a little fruit forward this wine, originally from Germany, is the perfect pair, mimicking the aroma and taste from stone fruits like peaches, apricots and nectarines. Try to find one from the Finger Lakes of New York State or Pacific Northwest states. Serve well chilled.