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Posts Tagged ‘Fruit’

I am loving peach season this year. The South Carolina peaches that we are getting in Charlotte seem extra sweet and have the perfect texture. As a result, there has been an endless supply of peaches in our house. I just can’t stop buying them because I know the season will be over soon.

I made a peach cobbler a few weeks ago and have been eating peaches plain, with yogurt and in my oatmeal. I was thinking of new ways to serve the peaches and remembered that I’ve been wanting to try them grilled. I added them to the dinner menu one night when we were planning on grilling pork tenderloin. My original plan was to serve them alongside the pork but Brandon convinced me to have them for dessert topped with ice cream instead. I have a really hard time saying no to the idea of topping anything with ice cream! ;)

We really enjoyed the grilled peaches. The brown sugar and cinnamon caramelize on the peaches and they get a very slight smoke flavor. This recipe would be a perfect side item or dessert.I will definitely be asking Brandon to throw some peaches on the grill again before peach season ends!

One Year Ago: Blueberry Peach Crisp

Grilled Cinnamon and Brown Sugar Glazed Peaches
(Recipe source Bakin’ and Eggs)

Ingredients:

2 peaches
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon cinnamon

Directions:

Preheat grill to medium. Cut peaches in half, twist to separate and remove the pit. Mix together brown sugar and cinnamon and set aside. Brush peach halves with vegetable oil and grill (cut sides down) for 3-4 minutes with the lid down. Flip peaches over so that cut side is exposed and sprinkle with brown sugar/cinnamon mixture. Grill for another 3-4 minutes, lid down, until brown sugar mixture has caramelized.

Serve as is or top with ice cream and sprinkle with more brown sugar.

Yield: 2 servings

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I love fig season but hate how short it is. I only had a few weeks this year to enjoy figs from my mother in law’s tree before they were ruined in a terrible storm (all of the fruit was bruised). I’m hoping we get a few more before the season is over but we’ll see. Fig season has been a big deal in my family for as long as I can remember. My dad used to pick buckets of them and make fig preserves every summer for my mom.

I came home from work one day last week and my mother in law had dropped off these Fresh Fig Bars. They were delicious. Kind of a cross between a Fig Newton and a traditional crumb bar. The fresh figs were truly the star of these bars.

I can’t wait to make these for my mom. I know she will love them. If you have access to fresh figs, these bars are a great way to use them!

One Year Ago: Fig Upside Down Cake (told ya I love fig season!)

Fresh Fig Bars
(Recipe adapted from Group Recipes)

Ingredients:

4 cups fresh figs
1 cup water
1 cup honey
3/4 teaspoon salt, divided
2 tablespoons grated lemon peel
2 tablespoons flour
2 tablespoons water
2 tablespoons lemon juice
1/2 cup walnuts, chopped
1 cup butter (or shortening)
3/4 cup brown sugar, packed
2 cups sifted flour
3 cups oats

Directions:

In a medium sauce pan, combine figs, water, honey, 1/4 teaspoon salt and lemon peel. Simmer about 1 1/2 hours, stirring occasionally.

Combine the 2 tablespoons of flour and water and stir into fig mixture. Let cook five minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.

Preheat oven to 350 degrees. Prepare an 11 x 9 baking dish with cooking spray or butter.

In a stand mixer fitted with the paddle attachment or using a hand mixer, beat together butter and brown sugar until light and fluffy.

Combine flour, 1/2 teaspoon salt and oats and fold into butter mixture. Pat half of oatmeal mixture into bottom of pan and spread fig filling evenly over. Sprinkle remainder of oatmeal mixture over the filling and press lightly with a fork.

Bake for 30 minutes, or until golden brown. Let cool and then cut into squares and serve.

Yield: 16 squares

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Cobblers and crisps are the highlight of summer desserts for me. I love that so much fresh fruit is available,  that you can mix and match fruits based on what you have on hand and I love how easy they are to prepare. If I had to pick a favorite, it would definitely be peach cobbler. After all, I did grow up in Georgia!

The farmer’s markets here have been overflowing with South Carolina peaches. After a few weeks of eating peaches plain, with yogurt and on oatmeal, I developed quite a craving for peach cobbler with ice cream. I prefer cobblers with a biscuit topping rather than the pie crust topping and this recipe from Southern Living looked perfect for my peach cobbler craving.

It was very easy to assemble (like the name implies) and the most time intensive part of the whole process was peeling and slicing the peaches. I halved the original recipe because it would be trouble if we had a whole batch in the house! The half recipe was perfect for about five servings.

This peach cobbler was wonderful served warm with a generous scoop of vanilla ice cream! I will be keeping this recipe on hand for when I need a quick cobbler fix!

One Year Ago: Grilled Fig and Prosciutto Pizza
Another Favorite Peach Dessert: Blueberry Peach Crisp

Easy Peach Cobbler
(Recipe source Southern Living)

Ingredients:

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions:

Preheat oven to 375 degrees.

Melt butter and pour into a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar (I reduced this a bit – used more like 3/4 cup), peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon and nutmeg if desired.

Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve cobbler warm with ice cream.

Yield: 10 servings

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fruitskewers

These fruit skewers are one of my favorite things to serve at showers, parties and lunches. They only take a few minutes to put together, look beautiful on the plate and are easy to pick up. I vary the fruit depending on what is looking good and in season. The dip incorporates cream cheese, vanilla yogurt and powdered sugar and has just the right balance of sweetness and tang.

Try these out next time you need to bring something to a shower or luncheon! They will be a hit!

Fruit Skewers with Vanilla Cream Cheese Dip
(A Bakin’ and Eggs Original)

Ingredients:

1 cantaloupe, diced
1 pint strawberries, cut in half
1 pineapple, diced
Bamboo skewers
1 block reduced fat cream cheese (8 ounces), softened
1/2 cup low-fat vanilla yogurt
3/4-1 cup powdered sugar (adjust amount to taste)
1/2 teaspoon vanilla extract

Directions:

Place six pieces of fruit on each skewer, alternating fruits. Arrange on a platter.

Combine cream cheese, vanilla yogurt, powdered sugar and vanilla in a large bowl. Mix on high speed with a hand mixer until combined and fluffy. Sample the dip and adjust ingredients to taste.

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