The Gilded Panther: Just Peachy

Here in Oregon, peach season is in full effect and boy do I love good fresh peaches! While at the farmer's market last weekend, I prowled the aisles sampling all of the peaches. There are so many varieties, some sweet, some tart, some firm, some soft, but all with that undeniably yummy peach goodness. I ended up with a bag of "Sweet Sue's". They are a large, slightly firm but very juicy peach packed with flavor.

I ate one before I even walked back to the car, and another one as soon as I got home, but here are some recipes I used with the rest of them.

Peach Habanero Salsa
3 large ripe peaches: peeled, pitted, skins removed, and minced
1/2 habanero chile: seeded and finely minced (these are extremely hot! Maybe start with less and add more to taste. Use caution while cutting habaneros.)
2 tablespoons finely minced red onion
Juice of 1 lime
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt to taste

Gently mix together all ingredients in large bowl. Cover and refrigerate at least 2 hours.

homemade peach habanero salsa

This salsa is amazing. I put it over grilled pork tenderloin and it was by far the best thing I've ever had in my life. Also good on chicken or fish or just with chips.

I love grilling peaches. You may remember a recipe we shared with you earlier with grilled peaches drizzled with amaretto over vanilla bean ice cream and sprinkled with crumbled amaretti cookies. That dish is heavenly. I found another grilled peach dinner recipe from allrecipes.com. The site describes this recipe, "This is a deliciously simple end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, extremely simple recipe that's perfect for summer entertaining!"

Grilled Peaches

3 tablespoons white sugar

3/4 cup balsamic vinegar

2 teaspoons freshly ground black peppercorns

2 large fresh peaches with peel, halved and pitted

2 1/2 ounces blue cheese, crumbled

1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.

2. Preheat grill for medium-high heat.

3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 - 3 minutes.

4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.