se the poppyseed or creamy peach filling. Spoon in a couple
for 25-30 mins until cooked through and golden.
For
ntil browned all over and cooked to desired doneness. Let stand
Drain peaches, reserving 2/3 cup of juice. Place reserved juice in a glass dish with cumin and spice mix. Stir until combined. Add sausages. Cover and chill 1 hour to marinate.
Chop peaches and place in a large bowl with radish, cucumber and almonds.
Combine juice and oil in a small bowl and season with salt and pepper. Whisk until combined. Add dressing to salsa just before serving.
Preheat a grill or grill plate to high. Add sausages and cook, turning, 4-5 mins, or until cooked.
Serve sausages with peach salsa and salad.
hickened.
Meanwhile, for the peach compote, combine peaches and 1
alf; remove pits.
Place peach halves in the water and
5 minutes.
Puree the cooked peaches in a food mill
or 20-25 minutes until cooked when tested with a skewer
Heat half the oil in a wok or skillet on high heat. Stir-fry pork, in 2 batches, 2-3 mins each batch, until just cooked. Set aside.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic 3-4 mins.
Return pork to pan with peas, wine and hoisin sauce. Stir-fry 2-3 mins, until heated through and sauce has thickened slightly.
Stir in peaches. Serve stir-fry on a bed of noodles.
r until the dough is cooked through.
Serve with whipped
rown sugar, cider vinegar, peach nectar and peach preserves. Bring to a
Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
Divide rice between 2 plates and spoon over the rice.
Serving Suggestion:
I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.
Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
Cook on Low for 6 to 8 hours.
Remove chicken and cooked fruit to platter.
Cut fresh peaches and place slices around chicken and cooked peaches for garnish.
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
Boil together sugar, cornstarch and water until thickened. Add peach jello (dry) and let cool. Add fresh peaches and pour into cooked pie crust.
Top with Cool Whip and garnish with peach slices.
Refrigerate.
Cut up peach slices into small pieces.
ime, until the meat is cooked through. Move the pork to
ercent done.
Add the Peach Bourbon BBQ sauce during the
minutes.
Place 1 peach half, rounded side down, in
ll but 2 of the peach halves. Whip 3 1/3