It’s that time of year Coloradans anticipate: The famed peaches from the Western Slope are rolling in to grocery stores, farmers markets and roadside stands.
Many people buy the fruit by the bushel. Wonderful though it is to just pick up a peach and bite into it, there are other ways to prepare this incredibly versatile fruit.
Here are four rewarding recipes that showcase peaches.
Double-Peach Smoothie
For this refreshing summer drink, choose the ripest peaches available. Recipe from Good Housekeeping’s “Juices & Smoothies: Sensational Recipes to Make in Your Blender.” Serves 2.
Ingredients
1 cup peeled, sliced peaches (about 2 medium)
1 cup peach juice or nectar, chilled
½ cup vanilla low-fat yogurt
3 ice cubes
Directions
In blender, combine peaches, peach juice, yogurt and ice and blend until mixture is smooth and frothy. Pour into 2 tall glasses.
Rice Salad with Peaches, Black Beans and Coriander
This salad features the flavors of South America. From “The Summer Table” by Lisa Lemke. Serves 4.
Ingredients
1 ¼ cup cooked rice, preferably arborio
½ red chile, such as Fresno, stemmed and seeded
2 tablespoons olive oil
2 cloves garlic
Juice and zest from 2 limes
3 ripe peaches
2 scallions
1 14 -ounce can black beans
½ cup coarsely chopped cilantro
Sea salt and coarsely ground black pepper
Directions
Pour the drained rice into a large bowl. Mince the chile and whisk it in a small bowl with the olive oil. Grate the garlic into the mixture. Add lime zest and juice and whisk well. Pour the dressing over the rice and stir gently. Set aside and let cool.
Halve and pit the peaches and cut them into wedges. Thinly slice the scallions. Rinse beans thoroughly in a colander and fold them into the rice salad with the peach wedges, scallions and cilantro. Season with salt and pepper.
Serve salad cold or at room temperature. Garnish with some cilantro sprigs.
Grilled Peach Salad
This is a version of a terrific salad that has been featured at Second Home restaurant at the JW Marriott in Cherry Creek. From William Porter. Makes 4 servings.
Ingredients
1 tablespoon olive oil
2 peaches, pitted and halved
3 cups baby arugula
¼ pound white cheddar cheese, cubed
1 cup toasted hazelnuts or pecans
FOR THE VINAIGRETTE
3 tablespoons olive oil
1 tablespoon white wine vinegar
Freshly ground black pepper and salt
Directions
Lightly brush 1 tablespoon or less of olive oil over the peaches. Grill the peaches over a medium fire until they begin to soften slightly, 4 to 6 minutes on each side. (You can also grill the peaches stovetop in a grilling pan.) Transfer the grilled peaches to a platter and let them cool slightly. When cool enough to touch, cut each half into ½ -inch thick wedges.
Meanwhile, in a small bowl, whisk together the vinegar and olive oil, along with a pinch of salt and a few grinds of fresh pepper to taste. Then add the arugula to a large bowl, and toss it with the vinaigrette. Once the arugula is evenly coated, divide the greens among 4 salad plates. Arrange 4-5 grilled peach wedges atop the greens, then sprinkle with the cheese and nuts. Serve immediately.
Curry and Peach Chutney
This dish takes 15 minutes to assemble, and pairs beautifully with everything from bagels and cream cheese to roasted pork. Adapted from “The Summer Table” by Lisa Lemke. The simple syrup is made by combining equal parts sugar and water, simmering, and letting cool. Serves 4.
Ingredients
1 large yellow onion
1 tablespoon canola oil
1 tablespoon curry
1 teaspoon turmeric
½ cup scant white wine vinegar
6 fresh peach halves
½ cup simple syrup
Kosher salt and coarsely ground black pepper
Directions
Peel and cut the onion into thin rings. Heat the oil in a saucepan over medium heat and sauté the onions, curry and turmeric for a few minutes. Add the vinegar and cook, covered, for 2-3 minutes until the onion rings are soft.
Roughly chop the peaches and add them with the sugar syrup in the pot. Cook gently on low heat, covered, for 10 minutes, stirring occasionally. Season the chutney with salt and pepper and pour into a clean jar.
The chutney will keep for about 10 days in the refrigerator.
William Porter: 303-954-1877, wporter@denverpost.com or
