Peach and Charred Corn Salsa

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Peaches Small Dice

2 Ears of Corn

1 Jalapeño Diced

½ Tablespoon Lime Juice

1/2 Red Onion Diced

1 Teaspoon Cajun Seasoning

2 Tablespoon Olive Oil

2 Teaspoon Fresh Oregano

1 Teaspoon Chipotle Purée

1 Teaspoon Salt

1 Teaspoon Maple Syrup

Directions

  1. Shuck 2 ears of corn and place on a stove top burner. Turn the heat to high and using tongs, rotate the corn after each side is charred. Take them off the burner and once cool, remove the kernels from the cob by shaving them with a chef knife. Reserve.
  2. Make a quick vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning, lime juice, maple syrup, and salt in a medium mixing bowl.
  3. Add the diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to the mixing bowl and stir a few times with the vinaigrette.
  4. This recipe is best made a day ahead, so all the flavors can marinate together.

Peach Basil Sorbet

Our fresh peaches and basil sorbet is a twist on traditional sorbet served between courses to cleanse the palate. We added a tart Greek yogurt with a slight sweetness of honey to melt in your mouth quenching every taste buds before moving on for more!

Our fresh peaches and basil sorbet is a twist on traditional sorbet served between courses to cleanse the palate. We added a tart Greek yogurt with a slight sweetness of honey to melt in your mouth quenching every taste buds before moving on for more!

  • Servings: 3
  • Difficulty: Easy
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Ingredients


2 Cups of Fresh Peaches Peeled and Diced

1 Bunch Fresh Basil Juice from One Lime

¼ Cup Honey

1 ½ Unsweetened Greek Yogurt


Directions

  1. Remove 10 – 12 basil leaves from stems, finely chop and set aside.
  2. Add remaining ingredients with ice and blend leaving slightly chunky.
  3. Stir in basil and or blend just a couple seconds.
  4. Pour into a flat dish set in freezer for 2-3 hours, spoon into a small wine glass or small dish and serve. 
  5. Freeze overnight or for at least 4 hours.

Peach Cobbler

Who cares about calories? This one is all about the taste. A wonderful summertime dessert to hoard all to yourself or share with your friends. Trust me when I say, “Your mouth will smile once your taste buds get a hold of this one!”

Who cares about calories? This one is all about the taste. A wonderful summertime dessert to hoard all to yourself or share with your friends. Trust me when I say, “Your mouth will smile once your taste buds get a hold of this one!”

  • Servings: 8
  • Difficulty: easy
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Ingredients

4 Cups Fresh Peaches Pealed

1 Cup All Purpose Flour

1½ Cup Sugar

1 Teaspoon Baking Powder

½ Teaspoon Kosher Salt

¾ Cup Milk Whole or 2%

6 Tablespoons Butter ¾ Stick

Vanilla Ice Cream or Whipped Cream Optional

Directions

1. Preheat oven to 325 degrees.

2. Add stick of butter to 9”x9” glass baking dish place in oven to melt 3 minutes.

3. In a large bowl toss Peaches with ½cup of sugar.

4. Remove glass dish with butter and add peach mixture back to oven for 10 minutes.

5. Mix remaining 1cup sugar, baking powder, salt and flour and stir well.

6. Remove peaches from oven, drain syrup into a bowl.

7. Add one half of peaches, milk and ½ of syrup to dry mixture.

8. Pour back into baking dish add remainder of cooked peaches onto top.

9. Cook 45 minutes or until bubbling and light brown.

10. Serve with ice cream or fresh whipped cream.

11. Drizzle remaining peach syrup over desert and or toppings for a beautiful presentation!