Sherry Vinegar And Rosemary Marinated Peaches Recipes

BRAISED CHICKEN & SAVORY PEACHES

Steps:

• Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for 1 hour, and up to 24 hours. (After marinating, you can refrigerate them for up to 1 day).
• Position a rack in the center of the oven and pre-heat oven to 350 F.
• Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
• Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
• With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
• Season the chicken lightly on all sides with salt and pepper.
• Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
• Turn the heat down to medium-low. Pour off all but 1 tablespoon of fat from the pot and then add the leek(s) and garlic.
• Cook, stirring often, until beginning to soften, about 5 minutes.
• Add the flour and cook, stirring for 1 minute.
• Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
• Add the stock, season lightly with salt and pepper, and bring to a boil.
• Arrange the chicken in the pot, skin side up, and return to a boil, and then transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
• Take the pot out of the oven, and turn the broiler on high.
• Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
• Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about to half - about 10 minutes.
• Lower the heat to medium and stir in the capers and peaches; cook until heated through.
• Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
• Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
• Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
• Garnish with the prosciutto and the remaining tarragon leaves.

GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

PEACHES WITH BALSAMIC CHERRIES

Steps:

• In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
• In a medium bowl toss the warm cherries and syrup with the sliced peaches, add more sugar to taste and serve.

SHERRY VINAIGRETTE

Steps:

• Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.

PEACHES WITH SERRANO HAM AND BASIL

Steps:

• Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
• Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick.

BRAISED CHICKEN THIGHS WITH SAVORY MARINATED PEACHES

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. if the pan is dry, add a little more oil. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate. Turn the heat down to medium low. Pour off all but 1 Tbs. fat from the pot and then add the leek and garlic. cook, stirring often, until beginning to soften, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches; cook until heated through. Stir in the butter until it melts, then stir in 1 Tbs. of the tarragon and season to taste with salt and pepper. Meanwhile, broil the chicken until the skin is crisp, about 3 minutes. Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. garnish with the prosciutto and the remaining tarragon leaves, and serve.