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Summeripe Peach BBQ Sauce

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 1x

Description

This savory yet peachy sweet BBQ sauce is the perfect basting sauce for your favorite grilled chicken. The sweet Summeripe peaches combined with chili pepper infused olive oil give this BBQ sauce a delicious kick of spice!


Scale

Ingredients

  • 2 very ripe Summeripe Peaches, skinned and sliced
  • 1/4 c Sun Dried Tomato Ketchup
  • 5 Garlic Cloves, pressed or minced
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Molasses
  • 2 tablespoon Honey
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Cracked Pepper
  • Dash of crushed Red Peppers
  • Splash of Baklouti Green Chili Pepper Infused Olive Oil (may substitute one small minced Serrano chili pepper and one tablespoon olive oil)

Instructions

  1. Slice Summeripe Peaches over blender to capture all of the peach juice
  2. Place all ingredients into a blender.
  3. Blend until smooth.

Notes

  • Baste Peach BBQ sauce onto chicken seasoned with salt and pepper during the final stages of grilling. Place cooked chicken onto a platter and brush with remaining Summeripe Peach BBQ sauce 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
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Summeripe Plum-Plumcot-Nectarine Chutney

  • Author: Peggy Thurlow for Summeripe
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 1 1x

Description

Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!


Scale

Ingredients

  • 1 Summeripe Nectarine
  • 1 Summeripe Plum
  • 1 Summeripe Plumcot
  • 2 Tablespoons shallots, minced
  • 4 Tablespoons agave nectar
  • 2 Fresh sage leaves, minced
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons sherry cooking wine
  • 1/2 Teaspoon Amchoor powder
  • 1/2 Teaspoon kosher salt

Instructions

  1. Peel the skin from the nectarine, plum and plumcot.
  2. Cut the fruit in small chunks and discard the skin and pits.
  3. Combine the fruit chunks with the remaining ingredients in a saucepan.
  4. Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
  5. Remove from the heat. Spoon the chutney into a jar.
  6. Refrigerate


Nutrition

  • Serving Size: 8
  • Calories: 31
  • Sugar: 5
  • Sodium: 172
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 0
  • Cholesterol: 0
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Grilled Steaks with Summeripe Nectarine Chimichurri

  • Author: Peggy Thurlow
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60

Description

Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!


Scale

Ingredients

For the Nectarine Chimichurri

  • 2 Summeripe Nectarines, finely diced & pitted
  • 3 garlic cloves, quartered
  • 1 serrano chili pepper, quartered
  • 1/2 cup packed flat leaf parsley
  • 1/2 cup packed cilantro
  • 2 tablespoons sun dried julienne cut tomatoes
  • 12 radishes, quartered
  • 3 tablespoons sherry vinegar (or red wine vinegar)
  • 3 scallions, white & light green parts, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Red chili pepper flakes to taste
  • Freshly ground black pepper to taste
  • Kosher salt to taste

For the Steaks

  • 4 beef steaks, cut of your choice
  • McCormick Montreal Steak for seasoning

Instructions

Directions

  1.  

For the Nectarine Chimichurri

  1. In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
  2. Place ingredients into medium size bowl.
  3. Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
  4. Gently add diced nectarines and stir just until mixed.

For the Steaks

  1. Let steaks sit at room temperature for 30 minutes.
  2. Prepare a hot fire in your grill or preheat grill to 500 degrees.
  3. Using tongs, place steaks onto the hot grill.
  4. Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
  5. Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.

Notes

  • Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.
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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
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Sweet Summeripe White Peach Dessert Sauce

  • Author: Peggy Thurlow
  • Total Time: 35
  • Yield: 1 1x

Description

The Sweet Summeripe White Peach Sauce is the perfect dessert topping for ice cream, gelato, cake, or any other sweet treat!


Scale

Ingredients

  • 4 Summeripe White Flesh Peaches, skinned, quartered, and pitted
  • ¾ cup ruby port wine
  • ¼ cup brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Pinch of cinnamon

Instructions

  1. Puree peaches in a blender.
  2. Strain the puree mixture through a fine sieve into a bowl, pressing to produce 1 cup of fresh white peach nectar. Set the remaining white peach puree aside.
  3. Place 1 cup of the fresh white peach nectar, 1 tablespoon white peach puree and ruby port wine into a medium sauce pan.
  4. Cook over medium heat for 5 minutes. Stirring occasionally.
  5. Add brown sugar stirring until dissolved.
  6. Reduce heat to low and simmer for about 20 minutes or when the sauce is thick enough to coat the back of a spoon, stirring  occasionally.
  7. Add butter and stir until better has melted.
  8. Remove from heat and add vanilla and cinnamon.
  9. Serve over your favorite dessert and enjoy!

Notes

  • Serving Tip: Drizzle the Sweet Summeripe White Peach Sauce over your favorite ice cream or gelato and serve with Summeripe Grilled Peaches and Nectarine Glazed Walnuts!