As stated before, summer is a time for grilling. While relatively new to this game, I'm excited to learn the ins and outs of grilling (I've even read Williams Sonoma holds a free class on the topic). To this extent, my fiance and I make a lot of kabobs due to the fact we love grilled anything: meat, fruits, you name it. Currently, peach and pork kabobs with a peach glaze are my specialty. However, with the increase of fruit in our diets, my options for how to prepare them seem to decrease. I've never been much a fan of fruit and have, as a result, not worked much with them. As is the case with kabobs, I prefer creating dishes that are an all-in-one endeavor. Fruit salsas and glazes which can be served alongside meats are great and I plan on making a lot of peach or even strawberry salsa this summer. However, with my new self-imposed restriction to local ingredients (olive oil may be switched to walnut and some spices may be thrown out the window) I'm looking to find unique ways to add flavor to fruits. Enter Feed Me Dearly, my new go to blog for all things food (she even has a section for picky eaters!). Looking through the site, I came across a recipe for roast stone fruit. The quick recipe called for stone fruits such as peaches and cherries to be tossed with sugar and Chinese five spice and roasted for about 20 minutes in a 400 degree oven. So easy and such an obvious way to bring out the flavor of fruit! If roasting is a method for drawing flavor through heat, why should meat and veggies have all the fun? And if you need your fruit cool, make a sorbet for a post-dinner treat. Going along with my stab at recipes, I'd like to introduce my attempt at Roast Peach Salsa.
As peaches are grown widely in Connecticut, I tend to use them in marinades, glazes, salsas and sorbets during the summer. (Again, if you can get your hands on a Vitamix blender, it make these creations that much easier). Salsa, I find, satisfies both me and my fiance in it's "snacky" nature which allows us to eat as much or as little as we'd like and makes a great accompaniment to meat. Therefore, herein lies my recipe:
Roast Peach Salsa
- 6 ripe peaches, peeled and quartered, pits removed
- 2 small shallots, chopped
- 1/4 cup plus 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1 tsp. crushed red pepper (optional)
2. Place chopped shallots in bowl with 2 tbsp. vinegar and red pepper and allow them to "soften" for five minutes.
3. Place sweetened peaches in oven and let roast for 20 minutes.
4. With 5 minutes left, remove peaches from oven and toss in soften shallots with remaining vinegar. Place back in oven to roast for the remaining five minutes.
5. Remove peach mixture from the oven and let cool for several minutes. When peaches have reached a good temperature place mixture in food processor or blender (or even use a potato ricer) and mix until desired consistency is reached.
6. Place in bowl and enjoy!