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Hot grill. Sweet fruit. A peachy combination.

August 06, 2013|By CHRIS COPLEY | chrisc@herald-mail.com
  • Peaches are a terrific, sweet, summer dessert at the end of a grilled meal. Cut peaches in half and remove the pit, then brush butter and maple syrup on the cut side. Grill them over low to medium heat for five to seven minutes. Turn about 45 degrees to get a criss-cross grill pattern and grill five more minutes. Turn peaches over and brush with butter and syrup. Cook about five more minutes, then serve warm with a scoop of ice cream or two tablespoons of thick yogurt.
Photo by Chris Copley

LEITERSBURG — Editor’s note: This is part of an occasional series of stories on children eating vegetables and fruit. The series explores ways to work around picky eaters’ resistance to trying vegetables and fruits.

This is Leitersburg Peach Festival weekend. This year, there will be more than 100 vendors, a display of antique tractors, Civil War re-enactors and activities for children.

But this event is an old-fashioned food festival with most of the emphasis on peaches and foods made with peaches and not a lot of extraneous activity.

Tom McCall is with the Leitersburg Ruritan Club, organizers of the festival. He said he looked forward to eating peaches from local orchards.

“When I was a kid in South Dakota, we got peaches picked real green and shipped in,” he said. “Here, we get peaches that I guarantee are fresh.”

Peaches are traditional in pies and cobblers, but they’re also great grilled for dessert. They carmelize well and form natural cups to hold maple syrup, yogurt or ice cream.

Lisa McCoy, a registered dietitian with Washington County Health Department, said peaches are also nutritious.

“A large peach has about 68 calories. To put that in perspective, a slice of bread has 70 calories,” she said. “Peaches give you a lot of nutrient for the 68 calories. No fat. Three grams of fiber, about 10 percent of what you need for the day.”

Peaches are low in saturated fat, cholesterol and sodium and a good source of vitamins A and C. Peaches are about 85 percent carbohydrates, most of which is sugar.

McCoy said peaches can be good for a parent who’s trying to get dinner on the table at the end of the day.

“A lot of people want something quick and easy to make. They don’t want something that’ll take an hour in the kitchen,” she said. “I found a peach salsa that sounds good, it’s fairly simple to make and it has ingredients most people will have at home.”

Peaches are traditional for desserts, but they can be used in savory dishes, such as salad or soup. McCoy also suggested trying peach in dishes children already love, such as baked goods, soups or frozen pops. That goes for all kinds of fresh produce.

That’s one key to getting kids to try new foods: Offer fruits and vegetables in a variety of ways, prepared in different kid-friendly dishes.

“Try different ways of offering peaches,” McCoy said. “Instead of a fresh peach, try slicing it into a salsa. Or making a peach pizza.”





If you go ...

WHAT: 34th annual Leitersburg Peach Festival

WHEN: 10 a.m. to 5 p.m. Saturday, Aug. 10, and noo to 5 p.m. Sunday, Aug. 11

WHERE: Ruritan Community Park, Leitersburg

COST: Free admission

CONTACT: Call Tom at 301-733-0231 or James at 301-791-0219



Peach, blue cheese and chicken pizza

Prebaked thin pizza crust

Cooking spray

1 teaspoon extra-virgin olive oil

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided

1 cup shredded cooked chicken breast

1/3 cup (about 1 1/2 ounces) crumbled blue cheese

1 medium unpeeled peach, thinly sliced

1/3 cup balsamic vinegar, optional


Heat oven to 400 degrees.

Place pizza crust on a baking sheet coated with cooking spray. Brush extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, blue cheese and peach slices. Top with remaining 1/4 cup mozzarella.

Bake for 11 minutes or until crust browns.

If using vinegar, place in a small saucepan over medium-high heat. Cook until reduced to 2 tablespoons, about 5 minutes. Drizzle balsamic reduction evenly over pizza.

Cut pizza into 8 wedges.

— Adapted from Cooking Light





Peach custard pie

1/4 cup sugar

3 tablespoons tapioca

3 cups sliced peaches

unbaked 10-inch pie shell

2 large eggs, lightly beaten

1 1/2 cup milk

Slightly less than 1 cup sugar

1 teaspoon butter flavoring

1 teaspoon vanilla

1/2 teaspoon nutmeg, to taste


Heat oven to 425 degrees.

Mix 1/4 cup sugar, tapioca and peaches. Put into pie shell.

Combine eggs, milk, sugar, butter flavoring and vanilla; pour over peaches. Stir into peach slices with fork. Sprinkle with nutmeg.

Bake for 8 minutes, then reduce temperature to 350 and bake for 1 hour, or until knife comes out clean.

— Courtesy of Shirley Lewis of Lewis’ Orchard in Cavetown



Peach salsa

2 peaches, peeled and chopped into 1/4-inch dice

1/2 red bell pepper, chopped into 1/4-inch dice

2 jalapeno peppers, deseeded and very finely chopped

1/2 cucumber, seeded and chopped into 1/4-inch dice

2 green onions, thinly sliced

2 tablespoons honey, optional

1 lime, juiced

In a large bowl, combine peaches, peppers, cucumber, onions, honey and lime. Cover, and chill in refrigerator. Serve with baked tortilla chips.

Makes about 4 cups

— Courtesy of Lynn Little home educator with Washington County Extension



Peachy pops

2 peaches

2/3 cup yogurt

2 cups orange juice


Peel skin from peaches. Chop peaches, and spoon pieces into 6 paper cups.

Put yogurt in a medium mixing bowl. Slowly add orange juice, mixing well. Divide yogurt-juice mixture among cups, covering peaches. Place a spoon in each cup.

Cut 6 squares of aluminum foil big enough to cover the tops of cups. Stab each spoon handle through a piece of foil. Use foil to hold the spoon in the center of the cup.

Place cups in the freezer for at least 4 hours.

Just before serving, peel away paper cups from the pops.

Makes 6 servings.

— Adapted from Pennsylvania Nutrition Education Program

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