Saturday, June 9, 2012

A Fragrant Fruit

The ripest fruit is 
the highest on the tree.
by James Whitcomb Riley
1849-1916
American writer, poet, author
He was also known as Hoosier Poet and
Children's Poet

The test of a good peach is to smell for a strong peach scent.
The red blush on the skin is simply characteristic of certain varieties, not an indication of ripeness. 
2-3 large peaches or 3 medium peaches = 2 cups of sliced peaches 
Good things to know:) 

Pork with Peach Barbecue Sauce 
Peach and Pork Kabobs recipe adapted from Southern Living June 2012 
Serves 4
Cook's note: I know some may be thinking... yikes 1/2 cup bourbon! but really the meat was marinated in it for only 10 minutes, it is a good tenderizer and adds a nice flavor to sauce. The recipe can be adapted for pork kabobs rather than using chops. Chicken would also work with this recipe.
Ingredients:
  • 4 pork chops
  •  1/3 -1/2 cup bourbon
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 2 garlic cloves minced
  • 2 TB. olive oil
  • 1 TB. dried Rosemary
  • minced fresh basil leaves (2 TB.) 
  • 3/4 cup bottled barbecue sauce ( I used one with honey)
  • 1 large peach diced
  • 2 TB. peach preserves
  • onion and green pepper slices 
  • salt and pepper to taste

Directions:
  • Whisk together bourbon, lemon juice cloves, olive oil, rosemary and basil 
  • Reserve 1/4 cup of this mixture and set aside in a saucepan
  • Add rest of the mixture to a zip lock bag
  • Place pork chops in bag and marinate for 10 minutes-turn bag once and then drain chops from liquid bag
  • To the 1/4 cup reserved liquid place in saucepan add peach preserves, 1 diced peach and barbecue sauce
  • Cook on low heat till bubbly
  • On a piece of foil place pork chop and several spoonfuls of the sauce, add onion and green pepper slices
  • Grill about 20-25 minutes

Serving suggestions: potato salad, coleslaw, rice or broccoli/bacon/sunflower salad 
Cook on low heat till bubbly a 

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