Three ways to include Peaches in your cooking

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:

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

  • Shiatsu or Japanese Massage

• 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.

(7 votes, average: 4.14 out of 5)

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