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Spicy Summeripe Nectarine – Tequila Glaze

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!


Scale

Ingredients

  • 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  • 2 tablespoons butter
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest
  • 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  • 1/2 cup tequila
  • 1/4 cup agave nectar or 1/2 cup honey
  • 2 tablespoons chopped cilantro
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 lime cut into wedges

Instructions

  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.

Notes

  • Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.

Nutrition

  • Serving Size: 8
  • Calories: 113
  • Sugar: 9
  • Sodium: 3
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 8

Summeripe Peach Bruschetta

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Summeripe Peach Bruschetta

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 90
  • Yield: 12 1x

Description

Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!


Scale

Ingredients

  • 2 Summeripe Peaches, pitted and diced
  • 17 oz. balsamic vinegar
  • 5 shallots, thinly sliced
  • 4 tablespoons olive oil
  • 12 fresh sage leaves
  • 4 oz. package goat cheese
  • 121/4 inch slices of baguette, lightly toasted

Instructions

  1. In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
  2. Store remaining vinegar reduction in an airtight container.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
  4. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Summeripe Peach Bruschetta

  1. Spread goat cheese on toasted baguette slices.
  2. Top with crisp shallots and diced peaches.
  3. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.

Notes

  • Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.

Keywords: appetizers