We love our local farmers market seasonal standouts. Right now one thing we can’t stop eating or thinking about are fresh peaches!

This Friday our 3 Fab Foodies will be creating a secret dish using some of the fresh peaches we just bought. But, since it is still Monday we decided to give you a sneak peak to 3 of our favorite peach creations.

What’s so amazing about these recipes?…They all use grilled peaches!
Grilled Peaches with Raspberry Sauce and Cinnamon Sticks

Ingredients

  • 2 1/4 cups fresh raspberries (about 13 ounces)
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  •  6 cinnamon sticks
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons dark brown sugar
  • 6 medium-size peaches, halved, pitted

Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.

Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Roast in rotisserie until tender, about 8 minutes. Serve with sauce and cinnamon sticks.

Serves 6

Grilled Peaches wrapped with ham and goat cheeseappetizer-with-grilled-peach

  • 6 Slightly firm peaches, halved, pitted
  • Goat cheese
  • Ham
  • Honey

Place peaches, flesh side down on rotisserie basket. Roast for about 5 minutes.

Remove the peaches from the basket and top with a few dollops of goat cheese ans wrap with a small piece of ham. Drizzle with a tiny bit of honey, if you wish. But they don’t even need honey if they’re sweet peaches to begin with.

Serves 6
Grilled Peach Arugula Salad with Parmesan cheese, roasted pine nuts, and balsamic vinegar sauce

serves 4 as a starter or side salad

  • 1 bag of prewashed arugula
  • 2 medium peaches, pitted and cut into 3/4 inch wide slicesPeaches-Salad
  • 1/2 cup pine nuts
  • Parmesan cheese, shaved or grated
  • Balsamic Vinegar

Roast peaches 3-4 minutes in rotisserie basket.  In the small dry saute pan, toast pine nuts lightly. When golden brown, remove from heat and allow to cool.
Arrange arugula on plates. Place 1/4 of warm peach slices on each plate. Scatter pine nuts and shave Parmesan cheese loosely on top. Drizzle with the dressing and serve immediately.