DIY Network

Peach Storage and Recipes From "Fresh From the Orchard" episode DFFO-106

Kelly Givens offers tips on storing peaches. Then she mixes up a little brown sugar and a backyard grill to whip up a fantastic peach recipe that's equally great for a summer-afternoon picnic or a family dinner.

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Storage

	Figure A
	Figure B

• Peaches bruise easily, so it's best to store them in a single layer rather than piling them up in a deep bowl (figure A). Peaches that aren't fully ripe can be kept at room temperature for several days, but ripe peaches are best stored in the refrigerator. Kept cool, fully ripe peaches will stay fresh for two or three days.

• For eating fresh, serve peaches at room temperature. Peaches are juiciest at room temperature, and they taste and smell sweeter then, too.

• When sliced and exposed to air, fresh peaches can darken quickly. To keep sliced peaches looking their best, just sprinkle a little lemon juice over them after cutting them (figure B).

• Peaches are full of vitamin A and other vitamins and minerals but low in fat: a medium peach has fewer than 40 calories!

Recipes

Below are several peach recipes. You can find more at www.FoodNetwork.com.

Grilled Peaches
Recipe courtesy of the Food Network Kitchen.
Copyright© 2004 Television Food Network, G.P., All Rights Reserved.

Sliced peaches, all ready for the grill

4 ripe medium peaches
1 tsp. pure vanilla extract
1/4 tsp. almond extract
1/4 c. dark brown sugar
1 to 2 pt. frozen vanilla yogurt
suggested toppings: toasted sliced almonds

Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other two sides until you get nice grill marks, about 1 minute on each side.
Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

Lamb Salad With Peach, Plum and Fennel
Recipe courtesy of the Food Network Kitchen.
Copyright© 2004 Television Food Network, G.P., All Rights Reserved.

1 medium fennel bulb, quartered, core trimmed
2 cloves garlic
1 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
2 tsp. minced fresh marjoram
1 lb. butterflied leg lamb, fat trimmed
freshly ground black pepper to taste
2 ripe plums (recommended: Santa Rosa)
1 large ripe peach
8 c. mesclun salad greens
Sherry Dressing, recipe follows

Position a rack 6" from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 tsp. salt and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil and marjoram together and rub all over the lamb. Season with pepper to taste. Place the lamb, trimmed side down, on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.

Pit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.

Thinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing and divide evenly among 4 plates. Serve.

Sherry Dressing

2 Tbsp. aged sherry wine vinegar
2 tsp. whole-grain mustard
1 tsp. kosher salt
Freshly ground black pepper
1⁄4 c. extra-virgin olive oil

Whisk the vinegar, mustard and salt and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

Peaches and Cream
Recipe courtesy of the Food Network Kitchen.
Copyright© 2004 Television Food Network, G.P., All Rights Reserved.

Peaches and Cream

2 c. low-fat yogurt
1/4 c. honey
2 tsp. almond or pure vanilla extract
2 ripe peaches
1/4 c. crunchy low-fat cereal, crushed

Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl.

Whisk the honey and extract into the yogurt.

Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping.