We recently took a trip to South Carolina and stayed with friends. After sending them a thank you gift, a box of forty peaches arrived at our house last Friday. (Southerner manners are tough to match.) My youngest son and I dug right in: simple, delicious summer perfection. With juice dripping down our chins, we each reached for another. Only after putting away the third and fourth peaches did we think about saving a few for my husband and oldest son.
In addition to being ridiculously and lusciously delicious, peaches are also a low calorie source of fiber, and vitamins A and C. According to a study from Texas A&M, stone fruit like peaches, plums and nectarines have been shown to ward off obesity-related diseases such as diabetes and cardiovascular disease. So indulge or even over-indulge.
Montana peaches are coming soon – we are about to enter the best few weeks of the year to enjoy the local bounty. To take advantage of our abundance of peaches, I simplified and changed a recipe from License to Grill, and put peaches on skewers with chicken and red peppers. The result: a simple summer meal, perfect with a green salad. You can easily substitute fish for chicken, or use whatever veggies you like.
Here’s another idea: for a delicious side to any summer meal, grill a peach. Get a cast iron pan ridiculously hot on your grill and place some halved peaches on it (pits removed), cut side down. Add a small pat of butter immediately and try not to move until well browned and almost burned. Enjoy grilled, caramelized peaches as a side dish, on top of a salad, or as an easy dessert.