WATERLOO (KWWL) -
Peaches
Whether they are grilled, baked, broiled or raw, fresh, juicy yellow peaches complement sweet and savory dishes this time of year. Choose peaches that are firm, fuzzy and yield to gentle pressure (that means squeeze it in the palm of your hand and see if it's a little soft). Store unripe peaches in a paper bag, then store ripe peaches at room temp for one to two days.
Grilled Peaches
Cut peaches in half, leaving the skin on, and remove the pit. Brush lightly with canola oil and grill over medium-high heat for 2-3 minutes on each side or until lightly charred. OR preheat broiler to high and broil for 2-4 minutes.
Peach Salsa
Makes 10 servings
Total time 15 minutes
Ingredients
½ red onion, diced
2 peaches, halved, pitted and diced
1 Tbsp. lime juice
1 tsp. olive oil
1 Tbsp. minced cilantro
1/8 tsp. salt
1/8 tsp. black pepper
Combine ingredients and serve with chicken, fish or chips.
Nutrition information per serving: 35 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 29 mg sodium; 8 g carbohydrate; 1 g fiber; 1 g protein
Peach Crisp
Makes 8 servings
Total time: 50 minutes
Filling:
5 peaches, peeled, pitted and diced
1 lemon, zested and juiced
3 Tbsp. all-purpose flour
¼ cup packed brown sugar
2 Tbsp. granulated sugar
½ tsp. vanilla extract
1/8 tsp. salt
Topping:
¾ cup rolled oats (not instant)
¾ cup brown sugar
1/3 cup + 2 Tbsp. all-purpose flour
¾ tsp. cinnamon
1/8 tsp. salt
6 Tbsp. butter, cut into pea sized pieces
PREHEAT oven to 425°F.
COMBINE filling ingredients and LAY peaches evenly in an 8x8 baking dish. COMBINE topping ingredients using a fork and SPREAD over peaches. BAKE for 20-25 minutes, or until filling is warm and bubbly and topping is golden brown.
Nutrition information per serving: 284 calories; 10 g total fat; 5 g saturated fat; 22 mg cholesterol; 437 mg sodium; 50 g carbohydrate; 2 g fiber; 3 g protein
