30 Jun Special of the Day: Seasonal Spotlight on Peaches!
Nothing sings of summer quite like a ripe, juicy peach, and the time is right now to enjoy them at their seasonal peak. Select peaches in the market that give slightly to the touch and send off a sweet aroma.
Peaches are naturally low in calories, fat-free and a great source of vitamin C,making them a smart choice for a healthy summer snack.
And while a fresh peach at its prime is perfect enjoyed all on its own, the fruit’s slightly sweet distinctive flavor lends itself nicely to using in both sweet and savory dishes. This week’s Special of the Day serves up three recipes shining our seasonal spotlight on the peach~ a breakfast smoothie, an all-in-one lunch or dinner entrée and a quick and easy dessert recipe you grill up on the barbecue.
Any way you slice it, now is the time to pick up some peaches and savor their seasonal goodness in this week’s Special of the Day: Seasonal Spotlight on Peaches and recipes for Peaches and Cream Breakfast Smoothie, Rosemary Chicken in Phyllo with Peaches and Prosciutto and Grilled Bourbon Peaches over Vanilla Ice Cream Enjoy!
Peaches and Cream Breakfast Smoothie
Recipe by Sydne George
5.3 ounce plain Greek yogurt
2 tsp. dark brown sugar
1 tsp. pure vanilla extract
1 ripe peach, pitted and peeled
1 cup ice
Combine all ingredients on blender and blend until smooth.
Garnish with whipped cream, fresh peach slices and mint.
Rosemary Chicken in Phyllo with Peaches and Prosciutto
Recipe by Sydne George
1 roll phyllo dough, thawed (from 16 ounce package)
¼ cup butter, melted
Freshly ground pepper
1 ripe peach, pitted and peeled and thinly sliced
1 small sprig fresh rosemary
4 thin slices prosciutto
2 boneless, skinless chicken breasts
Preheat oven to 375 degrees with rack in middle of oven.
Lay two sheets phyllo (one on top of the other) on work surface and brush with melted butter.
Repeat with two more phyllo sheets.
Arrange chicken breasts on center of buttered phyllo.
Season chicken breasts with kosher salt and freshly ground pepper.
Top each seasoned chicken breast with 2-3 fresh rosemary leaves (removed from woody stem).
Layer thin slices of peach over chicken breasts to cover.
Top with prosciutto slices to cover.
Cover chicken breast with phyllo, folding sides and top and bottom in to make a package.
Brush phyllo package with melyed butter to seal.
Brush tops of phyllo packages with melted butter.
Transfer phyllo packages to buttered baking sheet and bake in preheated oven for 20 minutes, until phyllo is golden brown.
Remove from oven and let rest briefly.
Serve hot garnished with additional fresh rosemary sprigs.
Grilled Bourbon Peaches over Vanilla Ice Cream
by Sydne George
4 ripe peaches
1 quart French Vanilla ice cream
Preheat barbecue to medium high (about 350 degrees).
Cut peaches in half and remove pit.
Set peach halves cut side down on hot grill.
Grill briefly on one side only.
Remove from grill.
Make the Bourbon Sauce:
½ cup butter
½ cup brown sugar
½ cup bourbon
Heat a medium sauté pan over medium heat.
Add butter and allow to melt.
Add brown sugar and stir to combine.
Add bourbon and cook briefly, stirring to combine.
Arrange grilled peaches on vanilla ice cream and top with warm Bourbon Sauce.
Garnish with fresh mint sprigs, if desired.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.