Chunky Peach Vinaigrette Recipes

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PEACH-PUREé VINAIGRETTE



Peach-Pureé Vinaigrette image

Provided by Mark Bittman

Categories     easy, quick, condiments

Time 5m

Yield About 1 cup (enough for 6 to 8 cups of greens)

Number Of Ingredients 5

1/2 cup peach purée
Salt and freshly ground pepper to taste
1/2 cup extra-virgin olive oil
1/4 cup balsamic or sherry vinegar
10 leaves fresh basil, washed

Steps:

  • Combine all of the ingredients in a blender, and blend until they are smooth. Use to dress a green salad within 1 hour.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 45 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 346 milligrams, Sugar 8 grams

CHUNKY PEACH SPREAD



Chunky Peach Spread image

Here's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. - Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 5

7 medium peaches (2 to 2-1/2 pounds)
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1 tablespoon lemon juice

Steps:

  • Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHUNKY PEACH PRESERVES



Chunky Peach Preserves image

Make and share this Chunky Peach Preserves recipe from Food.com.

Provided by Nana Lee

Categories     Fruit

Time 1h25m

Yield 3 pints

Number Of Ingredients 4

3 lbs freestone peaches
ice water
5 cups sugar
2/3 cup strained fresh lemon juice (to taste)

Steps:

  • Directions:.
  • Cut an X in the rounded end of each peach. Bring a saucepan full of water to a boil over high heat. Have ready a bowl of ice water. Add peaches a few at a time to the boiling water and blanch 30 seconds, then transfer to the ice water to stop the cooking. When cool, lift out and peel. The skin should peel back easily from the X.
  • Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours or overnight, stirring two or three times, until sugar dissolves and mixture no longer tastes grainy.
  • Transfer to a large pot, bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Transfer to a large bowl, cover and let rest overnight to "plump" the fruit again.
  • Drain the fruit in a sieve set over a bowl. Taste the syrup and add more lemon juice if it seems too sweet. Return the syrup to a pot and cook over moderately high heat until it reaches 220F 105C). Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.
  • Return the peaches and any collected juices to the pot and cook a couple of minutes more, until mixture returns to 220 F (105 C). It will seem thin.
  • Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly.
  • Cool and refrigerate for up to 3 months. Or, for longer storage, place just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars.
  • Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

Nutrition Facts : Calories 1480.9, Fat 1.1, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 381.3, Fiber 7, Sugar 372.5, Protein 4.3

PEACH WHITE BALSAMIC VINAIGRETTE



Peach White Balsamic Vinaigrette image

My Sis has gotten me hooked on flavored balsamic vinegars, so I have been putting them in EVERYTHING. I made this dressing from a peach-flavored white balsamic vinegar, but I think it would be nice with any fruity flavored balsamic or maybe even a champagne vinegar.

Provided by under12parsecs

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup white balsamic vinegar (I used peach-flavored)
1 tablespoon lemon juice
2 teaspoons honey mustard (I used Gulden's Zesty, but Inglehoffers would be a good substitute)
2 tablespoons water
3 tablespoons Splenda sugar substitute
3 tablespoons light raspberry vinaigrette dressing (I used Kraft)
1/4 teaspoon ginger
1/8 teaspoon clove
1 pinch cayenne
kosher salt and pepper

Steps:

  • Whisk all ingredients together and chill.
  • Serve over mixed green salad with craisins, feta, apples, and glazed pecans.

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