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Three ways to include Peaches in your cooking

Three ways to include Peaches in your cooking
  • Poisoning and contaminated food
  • Infallible Diet for Beautiful Skin

Published: 04/29/2014 - Updated: 01/15/2016

Author: Nayeli Reyes7 Comments

I find it hard to believe that you haven’t tried its smooth and soft texture, seen its yellow and red accented skin, or taken care when biting into this fruit to avoid hurting your teeth against its hard seed. Peaches as I call them, or Prunus persica in Latin, are some of my favorite fruits. They can be found in many varieties (acidic, sweet and with or without small hairs on the skin) and with many names (peaches and nectarines among others). They are an Eastern gift, but in our Western palate they are accommodated as if they had been with us for a lifetime.

This fruit is a great dessert by itself, it is also very rich in vitamin A (which helps the skin and the development of mucous membrane) and has a good content of vitamin C (a good antioxidant which also helps your immune system), contributing an average of 58 and 60 calories in your diet. Usually I have always eaten peaches fresh or preserved, and if you still have not tried it… what are you waiting for?! If you already have tried it, let me introduce three variants of peaches which may tempt you to rediscover it:

Contents

  • Grilled pork loin with peaches
  • Spinach salad with peaches
  • Peach Cobbler

Grilled pork loin with peaches

Ingredients

  • 5 peaches

  • ½kg of pork loin

  • Olive oil

  • Rock salt to taste

  • 1 tbsp. of rosemary

  • 1 tbsp. of basil

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  • 1 tsp. of marjoram

  • 1 tsp. of pepper

Preparation

  1. Turn on your grill or broiler.

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  2. Spread olive oil with a brush over the pork loin and sprinkle it with salt.

  3. Combine rosemary, basil, marjoram and pepper in a bowl.

  4. Place the pork loin in the blend of herbs and pepper and cover – let stand for about 20 min.

  5. Place the loin over direct heat on the grill, making sure to cook the pork completely. You can use a meat slicer to see inside.

  6. Cut peaches into large wedges, about a quarter of the total amount (or half if your peaches are small) and cover with a little olive oil. Place on grill and cook just enough to acquire the grill marks.

  7. Slice tenderloin into slices and serve with peach wedges.

Spinach salad with peaches

Ingredients

  • 2 peaches

  • ½ cup of almonds in pieces

  • 1 tbsp. of sesame

  • 3 cups of baby spinach

  • 100gof feta cheese or any cheese of your choice

Preparation

  1. Put almonds and sesame seeds in a roasting pan until they become slightly dark in color.

  2. Slice peaches into wedges.

  3. Cut cheese into cubes.

  4. Mix all the above ingredients with spinach, previously washed and disinfected.

  5. Add the dressing of your choice – I recommend a vinaigrette.

Peach Cobbler

Ingredients

  • 6 peaches cut into wedges and skinless

  • 1 egg

  • 1 ¼ cups of flour

  • 2 tbsp. of baking powder

  • ¼ cup of butter

  • ½ cup of brown sugar

  • ¼ tsp. of nutmeg

  • ½ cup of softened butter

  • ½ cup of sugar

  • ½ tsp. of salt

  • ½ cup of milk

Preparation

  1. Preheat oven to 190 ° C.

  2. Melt ¼ cup of butter in a rectangular baking pan.

  3. Sprinkle the buttered pan with brown sugar and nutmeg.

  4. Arrange the peaches in the pan, just over the sugar.

  5. Cream remaining butter with sugar, later adding the egg.

  6. Combine flour, salt and baking powder in a bowl and set aside.

  7. Mix the butter with sugar, gradually adding the flour mixture with baking powder, alternating with the milk.

  8. Conclude sprinkling mixture over peaches.

  9. Bake for 40 minutes, or until it turns slightly brown in color.

  10. Remove from oven, stand for 7 minutes and put it into another container so that the peaches are at the top and the crusty dough at the bottom.

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(7 votes, average: 4.14 out of 5)

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About the author

By Nayeli Reyes

Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.

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Comments
  1. Emily

    29 de April de 2014 at 02:46

    The cake sounds delicious, I disliked the taste of artificial peaches since I tasted the peach liquor and I was scared about it, but having it fresh is delicious so I could say I would try one of these recipes for sure! Thanks for helping with new things all the times you can!

    Reply
  2. Kat

    2 de May de 2014 at 17:57

    I would like to try one salad made with peaches… but commonly the people just eat salads made with fruits including peaches… and that’s like avoiding a flavor mixed that can really make you undertand how wonderful is nature! haha

    Reply
  3. Bryan

    25 de May de 2014 at 23:10

    PEACH PIE IS ONE OF THE BEST! AND OF COURSE IS BETTER IF YOU PREPARE IT WITH FRESH PEACHES INSTEAD OF JUST USING THE COMMON THAT COME IN A CAN, THE FLAVOR IS VERY DIFFERENT AND EVEN THE TEXTURE, NATURAL PEACHES ARE VERY GOOD AND DELICIOUS!

    Reply
  4. vince

    30 de May de 2014 at 03:56

    peaches are delicious, seriously thanks for all the recipe hope you can make more!

    Reply
  5. Itala Terrones

    13 de June de 2014 at 16:37

    I never really tried to mix peaches with meat before, but I’m definitely making pork loin with peaches on the grill this weekend. Just seems like a fabulous recipe! Thanks for sharing.

    Reply
  6. stacy

    12 de August de 2014 at 03:10

    Growing up my mother rarely, if ever, bought fresh fruit. I can’t even remember ever having a fruit bowl, and she certainly never packed it in my lunch box when I went to school. The closest we can to “fruit” was canned fruit, so needless to say I never liked peaches. They were always soggy and loaded with tongs of syrupy sugar. I thought they were the grossest things ever..until I had one fresh!! Now I love peaches, and can’t get enough of them!

    Reply
  7. Emily Grace B

    14 de January de 2016 at 17:40

    I absolutely love peaches, but their hairy skin gives me a bit of a weird feeling when I bite into it so when I found out about nectarines I was very pleased! I am looking forward to trying out some of these recipes at home.

    The Vitamin A and C contents is an interesting point – do you think using peach or nectarine in some kind of skin care would be beneficial?

    Reply
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