From our kitchen to yours!

Peppered Peaches

A unique culinary creation that combines the sweetness of ripe peaches with the heat and spices of black, white and cayenne pepper.

Ingredients:

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6 peaches, soft*

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1/4 Cup Fresh Lemon Juice

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11/2 tbsp Sugar

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1 teaspoon kosher salt

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Coarsely Ground Black, White, & Cayenne Pepper

* A soft peach will yield to gentle pressure from your thumb. A firm peach usually reaches this state in about 2 days on the counter at room temperature.

Step 1:

Peel peaches. To peel, place 2 trays of ice (or 4 cups) with cups cold water and set aside. Cut an X in the bottom of each peach. Using a slotted spoon, lower the peach into a pot of boiling water until the skin loosens, about 2 minutes. Transfer to the ice bath and cool, about 3 minutes. The skins should now easily slip off.

Step 2:

Cut each peach in half around the seam and remove the pit. ( during cligstone season, you may need to use a paring knife to remove pit) Transfer peach halves to a large platter, pit side up. Brush with lemon juice and dust with the sugar and salt. Sprinkle with pepper. Serve immediately and do not refrigerate before serving.

This simple preparation is just the right combination of sweet heat that pairs well with grilled or roasted meats.

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