GRILLED PEACHES WITH GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
HOT PEACH AND GINGER GRILLING SAUCE
Make and share this Hot Peach and Ginger Grilling Sauce recipe from Food.com.
Provided by Julesong
Categories Fruit
Time 10m
Yield 1-2 batches marinade
Number Of Ingredients 8
Steps:
- Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".
- In a medium bowl, combine all ingredients and mix well.
- Refrigerate until ready to use.
- Use as a baste for pork or chicken.
- This marinade is a definite winner!
- I originally picked up the recipe at Gail's Recipe Swap (posted by deb-in-MI, who got it from her boss), where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!
- Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.
Nutrition Facts : Calories 1255.4, Fat 0.7, SaturatedFat 0.1, Sodium 4210.9, Carbohydrate 248.8, Fiber 5.9, Sugar 160.1, Protein 11.9
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
GLAZED HAM WITH PEACH-GINGER SAUCE
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
Provided by Jeannette
Categories Main Dish Recipes Pork Ham Whole
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
Nutrition Facts : Calories 1403.2 calories, Carbohydrate 73 g, Cholesterol 254.5 mg, Fat 84.6 g, Fiber 2.8 g, Protein 85.1 g, SaturatedFat 30.1 g, Sodium 5888.6 mg, Sugar 67.5 g
GINGER-PEACH PORK SKILLET
Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. -Elizabeth Perkins, South Riding, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Stir-fry vegetable blend in oil in a large skillet or wok, until vegetables are crisp-tender, about 4 minutes. Stir in the preserves, teriyaki sauce, ginger, salt, garlic powder and pepper flakes., Whisk broth and cornstarch until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Stir peaches and pork into the skillet and heat through. Serve with rice.
Nutrition Facts : Calories 639 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1603mg sodium, Carbohydrate 102g carbohydrate (41g sugars, Fiber 6g fiber), Protein 34g protein.
PEACH BARBECUE SAUCE
Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10h35m
Yield 48
Number Of Ingredients 19
Steps:
- Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
- Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
- Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g
GLAZED HAM WITH PEACH-GINGER SAUCE
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
Provided by Annacia
Categories Ham
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Use a serrated knife to score the top of the ham in a diamond pattern.
- Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the pre-heated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C).
- Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl.
- Set aside.
- In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves.
- Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick.
- Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the saved mustard glaze.
- Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly.
- Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
GRILLED CHICKEN WITH PEACH SAUCE
My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!
Provided by SOMEONESWT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
- Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
- Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g
CHICKEN THIGHS WITH GINGER-PEACH SAUCE
This sweet and sour chicken main dish has become a favorite recipe to prepare on Sunday. It's easy to prepare and requires very little clean up, plus the slow cooker leaves me plenty of time to do other things. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a 4-qt. slow cooker coated with cooking spray. Top with peaches and raisins. In a small bowl, combine the preserves, chili sauce, ginger, soy sauce and garlic. Spoon over top., Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice if desired.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.
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