How to infuse peaches into a early fall menu

- Peaches are a wonderful addition to late summer early fall menus, and they can be used in hot savory food, pastries, lovey summer salads and more.

Joining FOX 2 is Chef Kelli Lewton Secondino with 2 Unique Caterers & Event Planners.

Prosciutto & Peach Pizza

1 small sweet white onion, thinly sliced
1/4 cup, plus 2 tablespoon olive oil
Sea salt and pepper
1 teaspoon honey
8-10 slices of thin prosciutto
2 & 1/2 tsp chopped fresh thyme
1/2 pound pizza dough, homemade or store-bought
1/4 cup shredded fontina cheese
1/4 good quality shaved parmesan
1 cup whole milk ricotta cheese (season with sea salt and pepper)
1/2 cup fresh basil, chopped, plus more for serving
3 ripe peaches, sliced thin
3 tablespoons balsamic vinegar
2 cups fresh arugula (toss with a little sea salt, pepper and a teaspoon or two of olive oil just before serving)
2 Tb. Toasted pumpkin seeds, for topping

1. Peheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions, honey, and season with salt and pepper, cook over moderate heat, stirring, occasionally until golden and caramelized, remove from heat and stir in thyme.
3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
4. Spread seasoned ricotta cheese on pizza dough, sprinkle onion herb mixture, then sprinkle fontina cheese/ shingle thin sliced peaches across the face of pizza and top with parmesan.
5. Bake pizza until golden and bubbly, remove from over top with arugula drizzle with balsamic syrup and sprinkle pumpkin seeds

Bacon Wrapped Grilled Peaches with Balsamic Glaze

5 large peaches
1 lb. of bacon
60 large basil leaves plus more for garnish
Olive oil
Balsamic glaze, store-bought or homemade

1. Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
2. Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
3. Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
4. Transfer to a serving platter and remove toothpicks. Drizzle with store-bought or homemade balsamic glaze.

Peachy Keen Summer Kale Chopped Salad

Serve 4
Spicy pepitas
1 Tbsp. butter
2 & ½ tsp. maple syrup
3/4 cup raw pepitas (pumpkin seeds)
1/2 tsp. sea salt
1/8 tsp. cayenne, to taste
1/8 tsp. garlic powder
Pinch cayenne

Cilantro dressing
1 small bunch cilantro
1 garlic clove
1 tsp. Dijon mustard
2 Tbsp. cashew butter*
1/2 tsp. sea salt
pinch of fresh ground pepper
3 Tbsp. raw coconut vinegar
1 lime squeezed
Half of lemon squeezed
1/2 cup extra virgin olive oil

1 bundle of Lacinato/Tuscan Kale, stemmed and well chopped
½ small red onion, shaved thin
1/2 cup cooked farro
1/2 cup crumbled sheeps' milk feta, plus more for garnish
1 avocado, pitted and cubed
2 peaches, pitted and diced medium
12 blackberries for garnish

Peaches & Cream Short Cake

6 pieces Your favorite; pound cake or, scone or biscuit (2-3 oz)
2 cups fresh sliced peaches tossed in 2 Tb of honey
1 cup of whip cream
12 whole blackberries
6 mint sprigs

Set each plate with shortcake; divide peaches evenly, top each with a big dollop of whip cream.  Garnish with 3 blackberries on each plate and a sprig of mint.

Peach Bruschetta with Whipped Goat Cheese  

Yield: Serves 6-8 as an appetizer

Whipped Goat Cheese Ingredients:

8 oz. goat cheese
¼ cup whipped cream cheese
1 tsp fresh lemon juice
1 tsp. honey
½ tsp. grated orange zest (fine)
Pinch of sea salt & white pepper

Bruschetta Ingredients:
1 crusty French/sourdough baguette, sliced into ½ inch coins 
1/2 cup balsamic vinegar & 2 Tbsp. sugar
2 Tbsp. extra virgin olive oil
Sea salt & and pepper to taste
2 peaches, sliced
1/2 cup fresh basil, roughly chopped

1. Mix cheese in food process until blended & smooth.
2. Brush sliced baguettes with olive oil and place single on baking sheet lay baguette slices in a single layer on a large baking sheet and drizzle with olive oil. Bake at 375 degrees F for 5-8 minutes until bread is lightly browned
3. Put balsamic vinegar and sugar in a small saucepan over medium heat and bring to a low simmer until reduced by 1/3 about 5 minutes and then cool.

Assembly Instructions:
1. Spread a spoonful of whipped goat cheese on each baguette slice, and then add a small pinch of salt and fresh ground pepper to bring out the flavors.
2. Top cheese with one or two peach slices and a pinch of fresh basil. Drizzle a bit of the balsamic reduction over the bruschetta and serve immediately.

Old Fashion Peach Crip
Topping Ingredients:
1 cup all-purpose flour
1/2 cup quick oats
1 cup sugar
3/4 teaspoon cinnamon
1/4 tsp. ground ginger
1/2 cup butter (cut into small pieces keep cold)
Pinch of sea salt

Topping Instructions:
For the Topping
In a medium bowl, combine the flour, sugar and cinnamon, and cut in the butter, with a knife, until crumbly. Set aside.

Filling Ingredients:
8 to 10 fresh peaches
½ cup pitted Michigan Cherries (optional) 
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 teaspoons cinnamon
1/4 teaspoon sea salt
1 tablespoon butter

Filling Instructions:
1. Preheat oven to 350 degrees
2. Wash and peel the peaches, and slice thin.
3. Arrange peaches in a 13 x 9-inch greased baking dish and sprinkle cherries on top.
4. Sprinkle brown sugar, sugar, cinnamon and salt over the peaches, and mix until well coated.
5. Dot the butter all over the filling, and add the topping mixture.
6. Bake at 350 degrees for about 50 minutes, or until crust is slightly brown and filling mixture is bubbling.

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