(8/2021) Peaches, like many of our other stone fruits, did not originate in North America, but rather in China thousands of years ago. While the Spanish brought peaches to South America in the 16th century, it wasn’t until a hundred years later when peaches finally made their way to North America. The French introduced them to Louisiana, and the English brought them to Jamestown. Today, there are over 2,000 varieties of peaches worldwide, including those that are cling or freestone, those with yellow, white, or melting flesh, and even doughnut peaches.

As a child growing up in rural Adams County, PA, August meant it was time for the family to get together to make soup and can fruit and veggies for the upcoming winter. I had two jobs – one was cutting the corn kernels off the cobs after they had been blanched and the other was to peel peaches. My cousins and I would have a contest to see who could peel the skin off of the peach in one continuous peel. Of course, that peel better not have flesh on it! We made a lot of good memories on those August summer days, and we continued to enjoy those peaches throughout the winter.

Since then, I look forward to the start of peach season more than that of any other fruit. Peaches are my favorite fruit, regardless of variety. While peaches are traditionally used in desserts, I’ve begun to look for more savory recipes for this fruit. Peaches complement ham very nicely, and grilling peaches has become a new favorite way to enjoy them. Here are a few different peach recipes that I hope you’ll enjoy.

Peach Ricotta Prosciutto Toasts

Ingredients:

• 18 baguette slices (1/2 inch thick)
• 1 ¾ cups whole milk ricotta
• 1 Tbs olive oil
• 1 tsp lemon zest (from 1 lemon)
• ¼ tsp kosher salt
• ½ tsp black pepper, divided
• 36 peach slices, ¼ inch thick from 3 fresh peaches
• 4 ounces sliced prosciutto, torn in ½ inch pieces
• ¼ cup torn fresh basil

Preparation: Preheat grill to medium-high (400 – 450 degrees F). Place baguette slices on un-oiled grates, and grill uncovered until charred on both sides, about 1 minute per side. Stir together ricotta, oil, zest, salt, and ¼ teaspoon pepper in a bowl. Spread mixture evenly over baguette toasts. Top each with 2 peach slices. Divide prosciutto and basil evenly among toasts. Sprinkle with remaining ¼ teaspoon pepper.

Sage-Rubbed Pork Chops with Pickled Peach Relish

Ingredients:

• 2 cups white wine vinegar
• 1 ½ cups water
• ¼ cup sugar
• 2 Tbs yellow mustard seeds
• 1 bay leaf
• 1 Tbs whole black peppercorns, plus 1 Tbs coarsely ground black pepper
• Kosher salt
• 4 large ripe but firm peaches, pitted and cut into ½ dice
• 3 Tbs extra-virgin olive oil
• 20 small sage leaves plus 1 Tbs chopped sage
• Four 1-inch-thick, bone-in pork rib chops (10-12 ounces each)

Preparation: In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, 1 tablespoon of whole peppercorns and 2 tablespoons of salt and bring to a boil to dissolve the sugar. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour, and then refrigerate them for about 30 minutes until chilled.

Meanwhile, in a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes. Preheat 400 degrees F. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side.

Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted into the thickest part of the meat nearest the bone registers 145 degrees F. Transfer the chops to a plate to rest for 10 minutes. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.

Put a pork chop on each plate. Using a slotted spoon, top each chop with about ½ cup of the pickled peaches. Garnish with the fried sage leaves and serve. The pickled peaches can be refrigerated for up to 1 week.

Grilled Brie with Honey Thyme Peaches

• 1 round of brie cheese
• 1 Tbs olive oil
• 1 cup diced peaches
• 3 Tbs honey, divided
• 1 Tbs white balsamic vinegar (or regular balsamic vinegar)
• 1 tsp chili flakes
• 1 tsp fresh thyme leaves
• 1 loaf of bread, cut into slices
• 2 Tbs butter, room temperature

Preparation: Preheat over to 350 degrees F. Heat a grill or grill pan over medium high heat. Add the olive oil to the pan and place brie in the hot pan. Cook for 4 minutes on each side. Do not move the brie as this will allow the grilled marks to form. Remove from the grill once cooked on both sides. While the brie is cooking, mix together the butter and one tablespoon of honey. Spread over the bread slices and bake in the oven until toasted, about 5 minutes, flipping once.

In a mixing bowl, combine the peaches, remaining 2 tablespoons of honey, balsamic vinegar, chili flakes, and thyme. Mix together and let stand for 5 minutes. Place the brie on a serving plate and top with marinated peaches. Drizzle with honey and serve with toasted bread.

Peach Crumb Bars

Ingredients:

For the crust:

• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp ground cinnamon
• 1 cup unsalted cold butter, cut into cubes
• 1 large egg, lightly beaten

For the peach layer:

• ½ cup granulated sugar
• 1 Tbs cornstarch
• ¼ tsp ground cinnamon
• 5 large peaches, peeled and diced
• 1 tsp fresh lemon juice
• For the icing:
• 1 cup powdered sugar
• ¼ tsp almond extract
• 1 Tbs milk

Preparation: Preheat oven to 350 degrees F if using a glass pan, or 375 degrees F for a metal pan. Lightly grease or spray a 13 x 9-inch baking pan and set aside. For the crust, whisk together sugar, flour, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan.

For the peach mixture, whisk together the sugar, cornstarch, and cinnamon in a large mixing bowl. Add the diced peaches and toss to combine. Drizzle lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly. Using your hands, press together handfuls of the remaining dough to create clumps. Scatter the clumps and remaining crumbled dough over the fruit layer leaving some peaches showing through.

If using a glass pan, bake for 50-55 minutes, or until lightly browned. If using a metal pan, bake for 40-45 minutes. Cool completely, then chill before cutting and icing. To prepare the icing, whisk together the powdered sugar, almond extract and milk to a desired consistency. Drizzle on the bars just before serving.

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