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Summeripe Peach Caprese (on a stick!)

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15
  • Yield: 12 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Pierce one cherry tomato half onto each skewers and lay out on a plate
  2. Push Summeripe Yellow Peach slice on top of the cherry tomato half
  3. Add a basil leaf after the Summeripe Yellow Peach slice then add the fresh mozzarella round (or slice)
  4. 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
  5. Lay the Summeripe Peach Caprese skewers in a row onto a platter
  6. Drizzle all of the skewers with reduced balsamic vinegar and enjoy!

Notes

To Reduce Balsamic Vinegar

  •  

Ingredients

  • 1 cup dark balsamic vinegar*

Directions

  • 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

Summeripe Grilled Plumcot Pizza

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Summeripe Grilled Plumcot Pizza

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25

Description

Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!


Scale

Ingredients

  • 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
  • 34 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
  • 23 ounces of fresh mozzarella cheese, cut into thin pieces
  • 2 ounces parmigiano-reggiano cheese, grated
  • 3 tablespoons olive oil

Instructions

  1. Preheat grill to medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!

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Bacon-Wrapped Smoked Peach Halves

  • Author: Chad Cotton
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 45

Description

Simple method, intense flavor! Bacon makes everything better, and these peach halves are no exception. Serve as an appetizer, side or dessert


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, halved
  • 6 strips thick cut bacon

Instructions

  1. Preheat smoker to 325 degrees
  2. Cut peaches in half
  3. Wrap 1 bacon slice per peach half around fruit, secure with toothpick
  4. Place peach halves directly on grill, close lid
  5. Turn peach halves half way through (15 minute mark)
  6. Remove and let cool slightly
  7. Serve and enjoy!

Notes

  • You can adapt this simple base recipe in many ways. A drizzle of balsamic reduction and some feta cheese would make a delicious savory/sweet appetizer.
  • Some brown sugar and cinnamon makes an almost peach pie flavor!
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Summeripe “Peacho” de Gallo

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Total Time: 10

Description

Put a peachy twist on the classic Pico de Gallo with our Summeripe “Peacho” de Gallo recipe! This fresh uncooked salsa will bring a peachy sweet and spicy kick to pretty much anything whether its served as a topping for grilled fish, chicken, pork, beef or simply with crispy tortilla chips.


Scale

Ingredients

Ingredients for “Peacho” de Gallo

  • 3 Summeripe peaches, diced
  • 3 roma tomatoes, diced
  • 3 green onions, thinly sliced
  • 2 serrano chili peppers, minced, may substitute jalapeño, Fresno or Anaheim chili pepper
  • 2 fresh limes, juiced
  • 2 large garlic cloves, minced (optional)
  • 1 cup yellow onion, finely diced
  • 1 handful cilantro, minced
  • salt to taste

Instructions

Directions

  1. Combine diced Summeripe peaches, diced tomatoes, yellow onion, green onions, serrano chili peppers, cilantro, and garlic into a medium sized bowl. Gently stir ingredients.
  2. Add in lime juice and salt to taste and gently stir ingredients.
  3. Serve immediately with tortilla chips, grilled fish, chicken, pork, or beef and enjoy!

Nutrition

  • Serving Size: 8
  • Calories: 47
  • Sugar: 7
  • Sodium: 25
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 12
  • Protein: 1
  • Cholesterol: 0
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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


Scale

Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 4 cups salad greens, mix of arugula and spring greens
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoons toasted sesame seed oil
  • Coarse salt to taste

Instructions

Directions

  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
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Summeripe Peach and Grilled Corn Salad

  • Author: Peggy Thurlow
  • Prep Time: 25
  • Total Time: 25

Description

Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, diced
  • 4 ears Yellow Corn, shucked
  • 3 roma tomatoes, diced
  • 34 green onions, thinly sliced
  • 2 avocados, diced
  • 12 serrano peppers, minced
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons seasoned rice vinegar
  • Salt & Pepper to taste

Instructions

  1. Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
  2. Remove grilled corn kernels and place into a medium size bowl
  3. Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
  4. Add in avocados and stir gently
  5. Add salt and pepper to taste and enjoy!

Notes

Serving Tip

  • We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
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Sweet & Savory Grilled Summeripe Stonefruit Kabobs

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4 1x

Description

Sweet & Savory Grilled Summeripe Stonefruit Kabobs are a delicious and amazingly simple treat to grill up and serve for any occasion. What could be better than sweet, juicy Summeripe peaches and nectarines wrapped in savory prosciutto, grilled to perfection, then drizzled with reduced balsamic vinegar?


Scale

Ingredients

  • 1 Summeripe Yellow Peaches, sliced
  • 1 Summeripe Yellow Nectarines, sliced
  • 12 slices thinly sliced prosciutto, cut in half lengthwise*
  • 1/3 cup dark balsamic vinegar (See Notes)
  • 2 tablespoons olive oil
  • 1 package wooden skewer sticks

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
  3. Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
  4. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
  5. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
  6. Flip skewers over and repeat step 6
  7. Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!

Notes

To reduce balsamic vinegar

  • In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
  • *Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
  • Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!
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Grilled Summeripe Peaches

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:05
  • Cook Time: 00:05
  • Total Time: 10 minutes

Description

Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!


Ingredients

  • Summeripe Yellow Peaches
  • Olive Oil

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. Slice Summeripe peaches in half and remove pit
  3. Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
  4. Place Summeripe peaches halves directly onto heat, flesh side down
  5. Grill until grill lines are visible and the Summeripe peaches are fork-tender, about 4-7 minutes

Notes

  • Serve alongside ice cream for a great summer time dessert
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Summeripe Nectarine and Prosciutto Flatbread

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 1x

Description

Bake in the oven or throw onto the grill, the Summeripe Nectarine and Prosciutto Flatbread Summeripe is the perfect appetizer for all of your summertime gatherings. Nectarine slices make this delicious and easy flatbread a savory yet sweet summertime treat!


Scale

Ingredients

  • 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
  • 3 ounces (810 slices) thinly sliced prosciutto, cut into strips
  • 1/3 cup dark balsamic vinegar
  • 4 tablespoons spreadable goat cheese
  • 2 heaping handfuls of fresh basil, torn
  • 2 tablespoons olive oil
  • 18.8 ounce package of flatbread/2 per package
  • Sea salt or Kosher salt to taste

Instructions

  1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
  2. Preheat oven to 450° F
  3. Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
  4. Spread goat cheese onto one side of the flatbread
  5. Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
  6. Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
  7. Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!

Notes

  • Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!

Summeripe Plum-Herb Compote

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Summeripe Plum-Herb Compote

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Description

Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.


Scale

Ingredients

  • 1/22 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  • 1/2 cup water
  • 1/4 cup sherry cooking wine
  • 2 tablespoons sugar
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon dried savory
  • 3/4 teaspoon coriander
  • 1/2 teaspoon ground ancho chili powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped flat leaf parsley
  • Pinch of cinnamon
  • Kosher salt and freshly ground pepper

Instructions

  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.


Nutrition

  • Serving Size: 8
  • Calories: 53
  • Sugar: 10
  • Sodium: 68
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 1
  • Cholesterol: 0