Saturday, June 9, 2012

A Fragrant Fruit

The ripest fruit is 
the highest on the tree.
by James Whitcomb Riley
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.
  • 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

  • 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 

No comments:

Post a Comment