Sweet, juicy, Utah peaches are now in season.
So, Chef Aaron from Harmons shares three delicious ways to showcase their flavor and versatility.
Peach Citrus Spritzer
1 cup grapefruit segments
2 cups fresh cut white peach slices
2 Tbsp sugar
1 cup apple juice
3 cups Knudsen’s mango peach juice
4 cups club soda
Serves 6
Prep time 40 minutes
Rest time 12 hours
Slice peaches and put in a bowl with sugar. Allow to macerate for at least 30 minutes. Combine grapefruit segments macerated peaches with juice, apple juice, and peach mango juice together and allow to sit overnight in the fridge.
To serve; Fill and highball glass with ice. Pour glass half full of juice mix and top with club soda. Mix and serve.
Spiced Peach Freezer Jam
2 lbs of peaches
5 cups of sugar
2 tsp cardamom
2 tsp Chinese five spice
1 tsp allspice
2 oz of dried pectin
Makes 12 pints
Prep time 20 minutes
Cook time 2 hours
Blanch and skin peaches. Cut into smaller chunks and quickly puree leaving a few chunks.
Place peach puree in saucepan with sugar and spices and start to cook down. Cook until it thickens and becomes dark and gooey. Sprinkle dried pectin powder on the top of the cooked puree and stir in to avoid clumps. Cook for another few minutes and place into pint size freezer jars.
Leave about an inch from the top to allow for space when freezing. Label with the date. Jam will keep for up to a year in the freezer.
Grilled Peaches with Vanilla Gelato and Balsamic Reduction
4 large fresh peaches, cut in half and pitted
Pan spray
1/4 cup balsamic vinegar
8 oz of Coke
1/4 cup sugar
2 cups vanilla gelato or ice cream
Serves 8
Prep time 20 minutes
Cook time 20 minutes
Spray exposed side of peaches with pan spray and grill on a medium high heat, turning after dark grill marks are established. Grill until skin starts to blister. Meanwhile, place the Coke, sugar and vinegar in a small saucepan and bring to a boil. Boil for a minute and then reduce to a simmer; continue until syrup starts to form, about 15 minutes.
To serve; Peel peach halves and place grilled side up in bowls or on a plate, top with scoops of gelato. Drizzle balsamic syrup over the top.
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