Second to strawberries, peaches are my favorite Louisiana-grown fruit. Fresh peaches are best enjoyed from late June to early August. So, lucky for me, peach season comes in on the coat tails of strawberry season helping me transition away from strawberry season without too many withdrawals.
Fresh peaches aren’t just made into delicious pies, jams or sauces. They can be added to almost any course of the meal. Use them in salsas, marinades, salads and, of course, desserts. You can bake, poach, broil and grill them for any recipe you wish.
Read more about choosing, cooking and storing peaches at www.citysocial.com; or pick up an issue on stands this week!
Sea Scallops with Cilantro Peach Salsa
1 cup diced peeled peaches
1/2 red bell pepper, diced
1/4 cup green onions, chopped
1/2 chipotle pepper, seeded and minced
1 small garlic clove, minced
1 tablespoons fresh lime juice (one lime)
2 tablespoons fresh cilantro, chopped
1 teaspoon brown sugar
1/4 teaspoon chipotle flavored Tobasco
2 teaspoons coconut oil
8 large sea scallops
Sea salt and cracked pepper to taste
Mix peaches, red bell pepper, green onions, chipotle pepper, garlic, lime juice, cilantro and brown sugar in small bowl to blend. Season to taste Chipotle Tobasco, salt and pepper. Salsa can be made ahead and refrigerated until ready to serve.
Heat the oil in a large skillet or heavy saucepan. Pat scallops dry and remove any of the rectangular muscles on the sides. Sprinkle them with sea salt and pepper. Sautee scallops in the hot oil until slightly brown on the outside and just opaque in centers, about 2 to 3 minutes per side.
Drain the scallops. Place three or four scallops onto a plate and spoon peach salsa over the top and serve. Garnish with cilantro and a lime wedge.
Combine all ingredients in blender and process until smooth. Divide among two large glasses, or four small, and serve immediately.
Peach Ice Cream Pie with Almond Cookie Crust
Nonstick vegetable oil spray
1 package Anna’s brand almond cookies, finely ground
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
2 cups ripe peaches, diced
1/2 cup light brown sugar
1 teaspoon ground ginger
1 tablespoon fresh lemon juice
2 cups vanilla ice cream
Preheat oven to 350 degrees Fahrenheit. Mix cookie crumbs, salt and melted butter with a fork. Press the crumbs into a greased 8-inch spring form pan or deep dish pie plate. Bake for 10 to 12 minutes. Cool crust completely on a wire rack.
Place peaches, brown sugar, ginger and lemon juice in a saucepan over medium heat. Cook until the peaches are just tender and the sugar has melted. Remove from pan and set aside to cool.
Allow the ice ceam to soften, but not melt. Fold the cooled peach mixture into the ice cream. Spoon the ice cream mixture into the crust. Cover with plastic wrap touching the ice cream, and freeze until firm. When you’re ready to serve, allow the ice cream pie to soften for about 15 minutes on the counter. Cut into wedges and serve with whipped cream or fresh peach slices.