Summer Grilled Peach Salad

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Summer Grilled Peach Salad
Grilled peaches served atop a bed of arugala make for a great summertime salad. Add gorgonzola cheese and pecans for the perfect final touch.

Ingredients

  • 1 cup pecans
  • 4 large fresh, ripe peaches, halved
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
  • 2 cups arugula
  • 1/4 cup honey*
  • 2 tablespoons finely chopped chives

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
  2. Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
  3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.

*Aged balsamic vinegar may be substituted.

Cinnamon Biscuit Peach Cobbler

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Cinnamon Biscuit Peach Cobbler
Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon plus 1/3 cup packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon

FILLING:

  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 cup water
  • 9 cups sliced peeled peaches

Preparation

  1. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs.
  2. Stir in milk just until blended.
  3. Transfer to a floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.
  4. Combine the pecans, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style.
  5. Seal dough; set aside.

    For filling

  1. in a large saucepan, combine the brown sugar, cornstarch
  2. and lemon peel.
  3. Gradually stir in water until blended. Add peaches.
  4. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  5. Transfer to a greased 13-inch x 9-inch baking dish.
  6. Cut biscuit dough into twelve 1-in. slices; arrange biscuits overfilling.
  7. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Yield: 12 servings.