Summer evenings call for Summeripe Peach Caprese Skewers. Summeripe Yellow Peaches, cherry tomatoes, fresh mozzarella, fresh basil, and reduced balsamic vinegar threaded onto a skewer is the ultimate quick and delicious appetizer.
2 Summeripe Yellow Peaches, sliced into equal sized slices
24 fresh basil leaves
12 cherry tomatoes, sliced in half
12 fresh mozzarella rounds or slices (about 12 oz)
Drizzle of Reduced Balsamic Vinegar
Pierce one cherry tomato half onto each skewers and lay out on a plate
Push Summeripe Yellow Peach slice on top of the cherry tomato half
Add a basil leaf after the Summeripe Yellow Peach slice then add the fresh mozzarella round (or slice)
Add another basil leaf on top of the mozzarella then add a Summeripe Yellow Peach slice and finish with the second half of the cherry tomato
Lay the Summeripe Peach Caprese skewers in a row onto a platter
Drizzle all of the skewers with reduced balsamic vinegar and enjoy!
To Reduce Balsamic Vinegar
1 cup dark balsamic vinegar*
1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to about half (1/2 cup), stirring occasionally. Be careful not to let the balsamic over reduce and burn.
*This may make more balsamic vinegar than is needed for the Summeripe Peach Caprese skewers, feel free to add reduced balsamic vinegar to taste and store the rest of the balsamic reduction in a jar in the refrigerator for up to 6 months
Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!
2 Summeripe Plumcots or Plums, pitted & cut into thin wedges. May add or substitute with nectarines and/or peaches.
1 thin pizza crust or flatbread
3–4 tablespoons Pesto Sauce (we love to use kale based pesto sauce but traditional pesto is great as well)
1 small yellow onion, sliced into thin rings
1/2 cup sun-dried tomatoes in extra virgin olive oil, diced
1 1/2 ounces prosciutto, cut or torn into 1 inch pieces
2–3 ounces of fresh mozzarella cheese, cut into thin pieces
2 ounces parmigiano-reggiano cheese, grated
3 tablespoons olive oil
Preheat grill to medium high heat.
Heat 2 tablespoons of the olive oil in a cast iron skillet on the gas grill or stove top, sauté the onions until brown and caramelized. Remove skillet from the heat and toss the diced sun-dried tomatoes into skillet and toss with the onions. Set aside.
Spread 1 tablespoon of olive oil on the pizza crust. Place directly onto the hot grill until lightly brown and warm on both sides of pizza crust, a couple of minutes.
Remove pizza crust to a work surface and spread pesto sauce on one side of the crust. Top mozzarella cheese, sautéed onion and sun-dried tomato mixture, prosciutto, parmigiano-reggiano cheese and plumcot wedges evenly onto the crust.
Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!
Who knew that a tasty & healthy breakfast could be this easy? Our Summeripe Peach Parfait only needs three ingredients to make your mornings a bit brighter: Summeripe Peaches, Summeripe Peach Granola, & Yogurt
1 or 2 Summeripe Yellow Peaches, diced
1/2 cup Summeripe Peach Granola (or your favorite granola)
1/2 cup Non-Fat Greek Yogurt (or your favorite yogurt)
Place about 1/4 cup of yogurt on the bottom of a glass
Add a layer of diced Summeripe Peaches onto the yogurt then add 1/4 cup of granola (placing the Summeripe Peaches on the yogurt before the granola will help the granola from getting soggy)
Add another layer of yogurt on top of the Summeripe Peaches and granola
A great and easy fruit cobbler that’s perfect for just about any occasion. Add in red flesh plumcots or plums for a surprising & sweet twist!
For the Summeripe Stone Fruit filling
6 cups sliced Summeripe peaches, nectarines, or plums or plumcots (about 8 medium-size fruit)
¾ cup firmly packed brown sugar
¾ cup water
2 ¼ tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter or margarine
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 package (18.25 oz) yellow cake mix
½ cup butter or margarine, melted
Ground cinnamon for sprinkling on top
Preheat oven to 375*F
Combine brown sugar, water, cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, until mixture is thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes. Keep stirring so mix doesn’t stick to bottom of pan.
Pour hot filling into 9×13 rectangular baking dish. Sprinkle dry cake mix evenly on top and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
Bake for 35 to 45 minutes, until top is crisp and light to medium brown.
Serve with vanilla ice cream or whipped cream, if desired.
Feeling fancy? Our Summeripe White Nectarine, ginger, and thyme champagne cocktail is the perfect drink for summer celebrations or a rejuvenating Sunday brunch.
3 Summeripe White Nectarines (or Peaches), sliced + 1 for garnish
3 cups water
1 cup honey or agave nectar
1 large chunk (about 1 inch) ginger, peeled and sliced
Handful of fresh thyme sprigs + more for garnish
1 bottle of your favorite champagne or sparkling wine
In a saucepan combine water and honey over medium-to-medium high heat and bring to a light boil. Turn the heat down and stir until honey dissolves completely.
Add in Summeripe White Nectarines slices, ginger, and thyme sprigs. Simmer for 5-7 minutes then remove thyme sprigs. Continue to simmer the Summeripe White Nectarines and ginger until liquid had reduced by about 1/3, about 15-20 minutes, stirring occasionally.
Remove from heat and let cool for 10-15 minutes.
Strain the liquid into to a large mason jar. Discard the ginger.
To assemble drink, place a fresh Summeripe White Nectarine slice into a champagne flute and add 1-2 tablespoons of the Summeripe White Nectarine-ginger-thyme simple syrup. Pour in champagne and enjoy!
This recipe makes more Summeripe White Nectarine-ginger-thyme simple syrup than what is needed for 12 cocktails. Store the extra simple syrup in the refrigerator