Photo by Gwénaël Le Vot
PEACH PECAN SCONES
MAKES 1 DOZEN
Scones are like dense biscuits and can be served for breakfast, tea time or a snack. These peach scones go very well smeared with lots of honey butter and decadent homemade peach preserves.
2¾ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
½ cup buttermilk or heavy cream
1 egg
1 lemon, zested
1 teaspoon vanilla extract
2 medium peaches, peeled and chopped, about 1 cup
½ cup pecans, toasted and chopped
¼ cup milk, for wash
Fine sugar, for sprinkling on top
Preheat oven to 400 F. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Using two knives or a pastry cutter, cut in butter until mixture resembles coarse meal. (This step can be done in a food processor.)
Combine buttermilk, egg, lemon zest and vanilla extract. Stir into flour mixture with peaches and nuts until just combined. Using a rolling pin, roll dough ¾-inch thick. Cut into 4-inch squares, using a cookie cutter; then cut each square diagonally, resulting in 12 wedges. Place on a parchment-lined baking sheet. Brush with milk and sprinkle with sugar.
Bake for 20–25 minutes or until golden brown.
Chef’s Tip: When making scones, the dough can be wetter and stickier than biscuit dough. When you’re ready to roll out scones, sprinkle flour on the rolling surface, rolling pin and your hands as needed. Try to avoid adding additional flour to the mixture. But if you must, know that it will change the consistency of the dough and the scones could become tough.
Peach Crumble
Photo by Karen Hermann
SERVES 8
This recipe can also be prepared as a “crisp,” one of the regional pie variations invented by early American settlers. The difference is in the topping. Crisp toppings would also contain oats and nuts.
Topping
1 cup all-purpose flour
½ cup packed light brown sugar
½ cup sugar
1 teaspoon ground cinnamon
Pinch, salt
½ cup unsalted butter cut into small pieces
Peaches
5–6 cups peaches, peeled and sliced
½ lemon, juiced
4 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
Preheat oven to 350 F. In a medium bowl, combine flour, sugars, cinnamon, salt and butter. Using clean hands, rub ingredients together until mixture sticks together in small clumps.
Arrange peaches in a deep pie dish. Sprinkle with lemon juice, sugar, flour and vanilla, and toss thoroughly. Spread topping evenly on the fruit.
Bake in preheated oven until golden brown and juices are bubbling up through the topping, 45–50 minutes. Serve warm or at room temperature.
Peach-Glazed Baked Chicken
Photo by Michael Phillips
SERVES 4
This glaze can also be used as a baste on a whole roasted chicken.
8 chicken pieces, rinsed and patted dry
All-purpose seasoning or salt and pepper
2 tablespoons canola oil
½ cup peach preserves
2 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
Kosher salt
Freshly ground black pepper
Preheat oven to 350 F. Rinse chicken and pat dry. Season chicken with seasoning.
In a heavy-bottomed skillet, heat oil and brown chicken on all sides. Remove from heat.
In a small bowl, combine preserves, orange juice, olive oil, garlic, Worcestershire sauce, cayenne, mustard, salt and pepper. Reserve half of the glaze to serve with chicken. Brush chicken pieces with the remaining glaze. Bake, uncovered, for 45 minutes, basting every 15–20 minutes or until the temperature on an instant-read thermometer reads 165 F.
Remove from oven and cover loosely with foil. Let rest for 15 minutes before serving. Serve with reserved glaze.
Grilled Tilapia with Peach Salsa
Photo by GIna Moore
SERVES 4
This recipe works with any thick-flesh fish, including cod, halibut, swordfish or turbot.
4 tilapia filets
Kosher salt
Lemon pepper
2 tablespoons olive oil
2 cups peaches, chopped
1 red bell pepper, diced
½ red onion, diced
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped mint
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
Pinch, red pepper flakes (optional)
Lemon wedges, for garnish
Season filets on both sides with the salt and lemon pepper, then drizzle with olive oil.
In a medium bowl, thoroughly combine peaches, bell pepper, onion, cilantro, mint, lime juice, honey and pepper flakes. Cover and refrigerate until ready to use.
In a grill pan on top of the stove, grill tilapia over medium-high heat for 2 minutes per side until opaque and flaky. Transfer to a serving platter and top with salsa. Serve with lemon wedges.
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”