[ PEACH ]

Sweet, Succulent, and Irresistible

Peach Perfect

Welcome to peach season in the South, where the warmth of sunny days is captured in the juicy sweetness of our local peaches. Each ripe peach offers a burst of summer flavor, reminiscent of leisurely afternoons and gentle breezes through fragrant orchards. This month, we celebrate the beloved peach as our featured ingredient, showcasing its versatility and charm.

Grilled Peaches with Vanilla Bean Ice Cream and Basil Simple Syrup

For the Grilled Peaches:

4 ripe peaches, halved and pitted

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon vanilla extract

For the Basil Simple Syrup:

  • 1 cup water

  • 1 cup granulated sugar

  • 1 cup fresh basil leaves, packed

For Serving:

  • Vanilla bean ice cream

  • Fresh basil leaves, for garnish

Start by making a basil simple syrup: combine 1 cup each of water and granulated sugar in a saucepan, stirring over medium heat until the sugar dissolves. Add 1 cup of fresh basil leaves, bring to a gentle boil, then simmer for 5 minutes. Remove from heat, let steep for 15 minutes, strain, and cool. Preheat your grill to medium-high. Halve and pit 4 ripe peaches, then brush them with a mixture of 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon vanilla extract. Grill the peaches cut side down for 3-4 minutes per side until tender with grill marks. To serve, place two peach halves on each plate, add a scoop of vanilla bean ice cream, and drizzle with the basil simple syrup. Garnish with fresh basil leaves and enjoy immediately.

Peach Shortcakes with Labneh Whipped Cream

Ingredients for Sweet Shortcakes:

½ cup butter (1 stick), frozen and grated

3 cups self-rising flour

2 tablespoons sugar

1 cup chilled heavy cream

½ tsp kosher salt

Parchment paper

2 tablespoons butter, melted

Ingredients for Labneh Whipped Cream:

1 cup chilled heavy cream

½ cup creamy labneh

2 tablespoons powdered sugar

Splash of pure vanilla extract

Prepare the Shortcakes:

Preheat your oven to 450°F (232°C). In a medium bowl, combine the grated frozen butter, self-rising flour, and sugar. Chill this mixture for about 10 minutes. Make a well in the center of the chilled flour mixture. Pour in the chilled heavy cream and add the kosher salt, stirring about 15 times until the dough becomes sticky. Turn the dough onto a lightly floured surface. Dust the top with a bit more flour and roll it into a rectangle about 3/4-inch thick. Fold the dough in half, ensuring the short ends meet. Repeat the rolling and folding process four more times. Roll the dough out to a 1/2-inch thickness. Cut into rounds, reshaping scraps as necessary and keeping them floured to prevent sticking. Place the dough rounds on a baking sheet lined with parchment paper. Bake for about 15 minutes at 450°F (232°C), or until the shortcakes are lightly golden.

Make the Labneh Whipped Cream:

In a stand mixer fitted with a whisk attachment, combine the heavy cream, labneh, powdered sugar, and vanilla extract. Whip on medium, gradually increasing to high speed, until the mixture forms soft peaks.

Assemble and Serve:

Remove the shortcakes from the oven and brush with melted butter. Allow to cool slightly before splitting. Fill each shortcake with fresh sliced peaches and a generous dollop of labneh whipped cream.

Grilled Pork Tenderloin with Peach Gastrique

For the Pork Tenderloin:

  • 2 pork tenderloins (about 1 pound each)

  • 3 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh rosemary, finely chopped

  • 1 tablespoon fresh thyme, finely chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

For the Peach Gastrique:

  • 3 ripe peaches, peeled, pitted, and diced

  • 1/2 cup sugar

  • 1/2 cup white wine vinegar

  • 1/4 cup water

  • 1 tablespoon lemon juice

  • 1 tablespoon unsalted butter

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Start by marinating the pork. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture evenly over the pork tenderloins, then cover and refrigerate for at least an hour, or preferably overnight, to allow the flavors to meld. While the pork is marinating, prepare the peach gastrique. In a medium saucepan, combine sugar, white wine vinegar, and water, bringing it to a simmer over medium heat while stirring occasionally until the sugar dissolves. Add the diced peaches and continue to simmer for about 10-15 minutes until the peaches are soft and the mixture has thickened slightly. Stir in the lemon juice, butter, salt, and pepper, adjusting seasoning to taste. Remove from heat, let the gastrique cool slightly, then blend until smooth. Return the blended mixture to the saucepan and keep warm over low heat.

When ready to cook, preheat the grill to medium-high heat. Take the pork tenderloins out of the marinade and let them come to room temperature for about 15 minutes. Grill the pork, turning occasionally, until the internal temperature reaches 145°F (63°C), which should take about 15-20 minutes. Remove the pork from the grill and let it rest for 5-10 minutes before slicing. Slice the pork tenderloin into medallions and arrange them on a serving platter. Drizzle the peach gastrique generously over the pork, and garnish with fresh herbs like thyme or rosemary if desired. This dish pairs well with roasted vegetables, a light arugula salad, and a glass of crisp white wine or a light red like Pinot Noir. 

Cheesecake Stuffed Peaches

6 peaches, halved and pitted 

¼ cup butter, melted 

3 tablespoon cinnamon-sugar* 

½ 8 ounce package cream cheese, softened 

¼ cup sugar 

1 egg yolk 

1 ½ teaspoon vanilla

Begin by heating your oven to 350°F. Prepare a large baking pan by lining it with parchment paper for easy cleanup. To ensure each peach half sits stably, trim a slight slice from the rounded side of each peach half. Gently bathe the peach halves in melted butter, ensuring they are well coated, then arrange them cut side up on your prepared pan. Dust the peaches generously with a blend of cinnamon and sugar to enhance their natural sweetness.

In a medium bowl, whip the cream cheese using a mixer at medium speed until it's perfectly smooth. Blend in the sugar, egg yolk, and vanilla, mixing until the filling is silky and homogeneous. Carefully spoon this rich cream cheese mixture into the centers of your peach halves, filling them just enough to nestle into the peaches.

Place the peaches in the oven and bake them uncovered for about 30 minutes. You're looking for the peaches to turn lightly golden and tender, their tops slightly crisped by the heat.