Peach Pico de Gallo

This post started out as a taco idea, but I soon discovered that one ingredient stood out as the best part of the taco. The Peach Pico de Gallo was definitely the star. The taco was okay but nothing to drool over. The crunchy, sweet and juicy topping was something to get excited about. How did the new pico come to be? Well I wanted to make a fruit topping for a mustard grilled pork taco. I used my usual Pico de Gallo recipe and substituted 3 peaches for some of the tomatoes. I also used a yellow bell pepper instead of the green. This is what makes the peach pico crunchy. I omitted the garlic altogether and added some agave nectar to adjust the sweetness of the peaches. It really turned out amazing! It is great with chips for a sweet and salty snack. It complements BBQ flavors well. It is also delicious with pork, chicken, fish and shrimp. I also tried some on a ground turkey taco that I had seasoned with Piri Piri Barbecue Sauce. Very good! Definitely a great use of all those summer peaches available now. I will definitely make another batch before summer is gone. I hope you will too.

Peach Pico de Gallo
Makes about 5 cups

Ingredients

3 large peaches, pitted and diced
1 roma tomato, diced
1 yellow bell pepper, diced
1 jalapeno pepper, seeded and minced
1 small red onion, diced
Juice of 1 lime
2 tsp olive oil
1 tsp white balsamic vinegar
1 tsp agave nectar, or to taste
Handful of cilantro, chopped
Kosher salt to taste

Directions

Chop all ingredients and combine in a large bowl.  Add lime juice, oil, vinegar and cilantro. Stir to combine and season with salt to taste. Refrigerate until ready to serve.  Serve with chips, BBQ, pork, chicken. shrimp, or fish. Try it as a salad topper too!

Recipe Review: Peach Buttermilk Sherbet

This photo makes me sad. First it is a bad photo color wise. I took it at night in the kitchen with all the lights, but it is just bad. My color corrections skills are not the best. So this is a bad photo of really delicious Peach Buttermilk Sherbet. The peaches and the recipe comes from Ed Lester Farms. They have some great recipes on their website. I made this sherbet twice and it was so easy and so good. It is both sweet and tangy. I will definitely make it again. I would love to try some other fruit in the recipe too. I love that you just blend and put it into the freezer. Very simple! If you are lucky enough to have some peaches lying around. You must try it.

The second reason this photo makes me sad is that Ed Lester Farms is now closed for the year. No more trips out there for fresh produce. I will have to wait until next year. It was fun and delicious while it lasted.

Peach Buttermilk Sherbet
Source: Ed Lester Farms 
Makes approx. 5 cups

Ingredients

2 cups Ed Lester Farms Peaches
1 cup sugar
1 egg*
1-1/2 Tbsp. lemon juice
3/4 tsp. lemon zest
1-1/2 tsp. vanilla
2 cups buttermilk

Directions

Using a blender, puree peaches with all ingredients except the buttermilk. Then stir in the buttermilk and freeze until firm. Delicious!

Note: * This recipe uses a raw egg. If you have any health issues you may want to use a pasteurized egg instead or consult with your physician.

Linking to:
Love Bake Good Cakes: The Ultimate List of Ice Cream, Frozen Yogurt and Milkshakes

Sunday Dinner and a Peach Pie

We had a great family dinner this past Sunday. The meal was prepared from veggies and fruit from Ed Lester Farms. We all ganged up and prepared a half bushel of Butter Beans with Shrimp. Then for dessert we enjoyed a peach pie Mom made. This pie is a family recipe. She uses it for all her fresh fruit pies. Most often she would use strawberries. But I remember her using blueberries and even hand picked blackberries. She says her favorite is actually cherries in a chocolate graham cracker crust. I am rather fond of the peach version. I like fresh fruit pies more than baked fruit pies. They are so refreshing on a hot summer day. What makes this pie a little different is the layer of cream cheese in the bottom of the crust. It creates a nice barrier between the fruit and the crust preventing the crust from getting too soggy. This pie is so delicious! It is not a looker, it can be a bit of a mess to cut sometimes. But it is oh so tasty. I sure hope we can find the time and the occasion to make a cherry pie while the cherries are still in season.

Peach Pie
Serves 6 to 8

Ingredients

1 ready made graham cracker crust
3 oz cream cheese, softened
5 cups sliced peaches, (approx. 7 medium)
1 cup sugar
3 Tbsp. cornstarch
1/2 to 1 cup water *
1/2 pint whipping cream 
2 tsp powder sugar (optional)

Directions

In a small bowl mix softened cream cheese with just enough whipping cream to make it spreadable. Spread in the bottom of pie crust and set aside. Peel and slice the peaches. Reserve 1 cup and set aside. Arrange peach slices on top of cream cheese in pie crust. Mash reserved peaches. Add peaches sugar, cornstarch and water to a saucepan. Cook over medium heat until mixture begins to boil. Boil for 1 minute. Remove from heat and cool. When cool pour over sliced peaches in pie shell. Chill in refrigerator for at least 3 hours or overnight. Whip whipping cream and powder sugar (if using), spread on top of the chilled pie.

Notes: This recipe can be made with any fresh fruit. Try strawberry, blueberry, blackberry, or cherry. You can use a baked pie crust too. 

* About the amount of water in the recipe, I used 1/2 cup when I made it in the past. Mom used 1 cup this weekend. It sort of depends on the fruit. She said she always uses a cup when making berry pies. I say use less and the pie will hold together better.

See the cream cheese layer? YUM!

Linking to:
Ms. enPlace: See Ya in the Gumbo
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday