Perfect Pairings That Go Beyond the Cobbler
by RYAN MILEJCZAK
It’s officially peach season, which means it’s the perfect time to head to your local u-pick and grab a bushelful.
These sweet and juicy fruits are of course delicious on their own or in classic dishes like peach cobbler. But they’re much more versatile than you might think.
In fact, peaches are the perfect addition to a huge range of recipes. They’re the perfect accompaniment to meats like pork, can be used in a wide variety of sides, and are perfect for a delicious fruit salsa.
In this article, we’ll take a look at some of our favorite peach recipes that go beyond peach cobbler.
Pork Chops With Stone Fruit Compote
Adapted from The Seasoned Mom
Ingredients
- 4 pork chops
- ½ cup all purpose flour
- 1 tbsp olive oil
- 1 tsp plus 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- ½ tsp fresh grated ginger
- ⅔ cup brown sugar
- 2 large, fresh Florida peaches, pitted and chopped
- 2 plums, pitted and chopped
- Juice and zest of one lemon
- 1 tsp water
- Salt and pepper to taste
Instructions
Begin by making your compote. Combine peaches, plums, brown sugar, 1 teaspoon rosemary, and a teaspoon of water in a medium saucepot over medium high. Once mixture begins to boil, reduce to low and simmer, stirring frequently, until fruits have softened and released their juices, about 5 minutes. Remove from heat, stir in lemon juice and zest, and set aside.
Next, season your pork chops liberally on all sides with salt, pepper, and chopped herbs, then dredge lightly in flour.
Heat olive oil in a large skillet over medium heat and add the pork chops. Cook until golden brown on one side, around 5 minutes, then flip and cook for another five minutes. Remove from the pan, and let rest for a few minutes before serving topped with compote.
Balsamic Grilled Peaches a la Mode
Adapted from For The Love of Gourmet
Ingredients
- 2 ripe Florida peaches, split and pit removed
- ¾ cup balsamic vinegar
- 2 tbsp brown sugar
- ¼ tsp coarse sea salt
- ½ cup crushed walnuts
Instructions
In a small saucepan over low heat on a stovetop, combine sugar and balsamic vinegar and cook, stirring frequently, until thickened and reduced by half, around 10 minutes. Set aside.
Heat your grill to 450-457 degrees F and place peaches cut side down on the grill. Cook until chilled and tender, about 5 minutes. Remove from heat and top with vanilla ice cream, balsamic glaze, crushed walnuts, and sea salt.
Fresh Peach Salsa
Adapted from Tao of Spice
Ingredients
- 3 large ripe Florida peaches, peeled and diced
- 2 tbsp red onion, finely diced
- 2 cloves garlic minced
- ½ cup cilantro, chopped
- 2 tbsp key lime juice
- ½ tsp salt
- 2 roma tomatoes, finely diced
- 1-2 habanero peppers*, destemmed, seeded, and finely diced
*For less heat, habaneros can be swapped for jalapeños
Instructions
Combine all ingredients in a large bowl and stir until well combined. Refrigerate for at least 2 hours for flavors to meld before serving. For a saucier consistency, you can also combine the ingredients in a blender and blend until smooth, then chill for 2 hours.
Peach Caprese Salad
Adapted from Iowa Girl Eats
Ingredients
- 6 oz ball of fresh mozzarella, slice ½” thick
- 1 ripe Florida peach, slice ½” thick
- 1 heirloom tomato, sliced ½ thick
- 12 leaves fresh basil
- ¼ cup arugula, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
Instructions
Layer mozzarella, peaches, tomatoes, and basil, in that order, one slice over the other. Drizzle with olive oil and balsamic vinegar, sprinkle salt and pepper, and top with chopped arugula. Enjoy immediately.
Prosciutto Peach-za
Adapted from Love and Olive Oil
Ingredients
- ½ lb ball pizza dough
- 1 cup balsamic vinegar
- 2 tbsp olive oil
- 8 oz fresh mozzarella, sliced
- 2 oz goat cheese, crumbled
- 4 peaches, pitted and sliced thinly
- 3oz prosciutto
- ½ cup basil, roughly chopped
Instructions
Begin by making a balsamic reduction by placing balsamic in a small saucepan and simmering over medium-low until reduced by about half, around 20 minutes. Set aside.
Preheat your oven to its maximum temperature. Form your pizza dough into a ¼ inch thin circle and place on a peel or pan that is generously coated with cornmeal. Brush olive oil over the dough then top with mozzarella, goat cheese, peach slices, and prosciutto.
Bake pizza until golden and cheese melted, about 10 minutes, then remove from oven and drizzle balsamic reduction over top and sprinkle chopped basil over the pizza. Cut into slices and enjoy.