Prosciutto Wrapped Grilled Blue Cheese Peaches
Eight thin slices of prosciutto, cut in half lengthwise
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Cut two medium peaches into eight wedges, each after halving, pitting, and cutting.
Salt and freshly ground pepper
16 parsley sprigs
125g creamy blue cheese, crumbled
Old balsamic vinaigrette for drizzling
Spread the prosciutto on a flat surface. Place a peach wedge on each slice. Season with salt and pepper. Top with parsley and crumbled bleu cheese.
Roll the prosciutto around the peaches.
Grill on medium heat. Brush the peaches with olive oil. Grill the peaches, turning them occasionally, for about 4 minutes, until they are crisp and browned.
Serve the peaches on a plate with a drizzle of aged balsamic.
Fresh Peach Limeade
Three cups of diced fresh peaches (about six peaches).
Zest of three lemons
1 1/2 cups sugar
Divide 6 cups of sparkling or cold water into equal parts.
Fresh lemon juice: 1 cup (about seven lemons).
Garnish (peach slices, lemon slices, mint)
Add 2 cups of water, the lemon zest, and diced peaches to a large pan over medium heat. Stir sugar to dissolve and simmer mixture (do NOT boil; reduce heat as needed).
If the peaches are soft, use a potato masher to break them apart. Allow mixture to simmer until it slightly thickens. Let mixture cool and remove from heat.
Strain the mixture of peach syrup into a bowl, and throw away the solids. Add lemon juice to the peach mixture.
Pour the mixture into a pitcher and add 4 cups of sparkling water or water. Refrigerate until cold if desired.
Garnish the dish with lemon and peach slices.
Peach Pie
Half a cup of sugar
14 cups brown sugar packed
1kg peaches fresh, peeled, and sliced
Shortcrust pastry 300g, chilled
Three tablespoons cornflour
1/4 tsp of ground nutmeg
1/4 tsp of ground cinnamon
Lemon juice, two teaspoons
1 tbsp Butter
Beat one egg with one tablespoon milk
Mix sugars in a large mixing bowl. Add the peach slices and gently toss. Cover and leave for an hour. Line a pie plate measuring 23cm with pastry. Trim the edge to fit, and then set it aside.
Preheat oven to 200oC. Drain the peaches and reserve juice. Combine cornflour with nutmeg and cinnamon in a small pan. Add the juice and stir. Bring to a rolling boil, then cook and stir until the mixture thickens. Remove from heat and stir in butter, lemon juice, and sugar. Fold gently in the peaches. Pour the peaches into the crust.
Roll out the remaining pastry. You can cut a pastry circle to fit on the top of your pie dish or cut pastry strips for a lattice design. Seal the edges with the pastry by fluting or pinching the pastry. Brush the top of the pie with additional egg wash. Make slits to let steam escape.
Bake for 50-60 mins or until the crust is golden brown and the filling bubbles. If the pie begins to brown, cover it with foil. Serve with whipped or ice cream after cooling.