Good Cookin’ Peach Recipes
Saturday, September 24, 2011
Home cooking for a new generation. Easy and elegant recipes from the heart and soul created for today's family.
 
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 8x8 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
 
1 (3 1/2 to 4-pound) whole frying chicken
1/2 cup peach preserves
2 tablespoons butter
2 tablespoons bourbon OR orange juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
 
Heat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.
 
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup. 
 
Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.) 
 
Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, until chicken is no longer pink (30 to 45 minutes).
 
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil (1 to 2 minutes). Serve with chicken. 
 
6-8 Servings
 
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.
 
 

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