It’s peach season. This is the best time to enjoy fresh, tasty, juicy peaches. Peach and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are characterized by the absence of fruit-skin trichomes (fuzz-less fruit).
Now it’s time to make delicious desserts, salads and drinks.
Let’s start with a salad:
GRILLES PEACH, BLUEBERRY AND GOAT CHEESE ARUGULA SALAD
3 ripe peaches, cut in half, pits removed, Fresh arugula (about 8-10 cups), 1 cup fresh blueberries, 1/3 cup Marcona almonds or regular almonds, 2 oz fresh goat cheese.
Now let’s get to dessert:
FRESH PEACH DELIGHT
For graham cracker crust and topping:
2 cups crushed graham crackers, 1/2 cup unsalted butter-melted, 6 tablespoons sugar
For peach filling :
5 cups fresh peaches-peeled and diced into 1 inch peaces (about 6-7 medium peaches), 2 cups water, 1 cup sugar, 3 tablespoons cornstarch, 1 (3 oz.) package peach jello
For cheesecake layer:
8 oz. cream cheese-room temperature, 3/4 cup powdered sugar, 1 teaspoon vanilla, 1 (8 oz) carton cool whip
Preheat oven to 375 F. In a bowl combine crushed graham crackers and 6 tablespoons sugar. Add melted butter and stir with a fork until all crumbs are moistened. Take out 1 1/2 cup crumbs and set aside for topping.
Press the remaining crumbs into the bottom of a 13×9 inch baking dish bake for 8 minutes. Set aside to cool.
In a sauce pan combine water, 1 cup sugar and cornstarch, stir well and bring to a boil. Add the package of peach jello and stir to dissolve. Remove the mixture from heat and allow to cool completely, then add diced peaches, stir and pour over cooled crust. Place in the fridge until set (about 4 hours).
Cream together powdered sugar, cream cheese and vanilla. Fold in cool whip and spread over the top of peach filling. Place in the fridge to set and top with the 1 1/2 cup reserved graham cracker crumb mixture before serving.
Let’s end it with a fresh peach drink:
FROZEN PEACH CHAMPAGNE
4 oz Alizé Peach, 2 cups frozen peach slices, 3 tablespoons powdered sugar, 1 cup ice, 12 oz chilled champagne (or sparkling wine), 2 tablespoons grenadine.
Combine Alizé Peach, frozen peaches, powdered sugar and ice in a blender. Blend until smooth adding some of the champagne if extra liquid is needed. Stir in remaining champagne.
Place ¼ of the peach mixture in each glass. Add 1 tablespoon grenadine to each glass. Top with remaining peach mixture.
Garnish and serve.