Peach Pecan Crisp

Tags

crisp, dessert, oats, peach, pecan, Southern

There is nothing more representative of the delicacies of the South than peaches and pecans. They are quintessentially Southern. This crisp is quick, delicious, and embraces the South at its best. You will love it.

Peach Pecan Crisp (inspired by Sally’s Baking Addiction)

The Filling:

• 5 cups thinly sliced peaches
• 1/4 cup all purpose flour
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

The Topping:

• 3/4 cup brown sugar
• 2/3 cup all purpose flour
• 3/4 cup quick oats
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup pecans, roughly chopped
• 1/2 cup unsalted butter, at room temperature

In a bowl, combine the peach filling, gently tossing so as not to crush the peaches.

In another bowl, combine the sugar, flower, oats, cinnamon, and salt. Using a fork, cut the butter into the dry ingredients until clumpy (much like pie crust). Stir in the pecans.

In a lightly greased 8×8 inch glass pan, add the peach filling. Sprinkle the topping over the peaches. Bake at 375 degrees until the filling is bubbly, about 35 minutes. Serves 6.

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Peach Margaritas

Tags

adult, beverage, cocktail, lime, margarita, peach, summer, tequila

Nothing says summer like fresh peaches. Their fuzzy skin and slurp inducing juiciness is so inviting you can barely stop eating them long enough to make this cocktail…. But you really should. Save just one. It’s worth it.

Peach Margaritas

• 1 peach, quartered (and peeled if you prefer)
• 2 oz peach lemonade (or regular lemonade)
• 1 1/2 oz silver tequila
• 1/2 lime, juices
• 1 to 2 tbsp agave nectar
• Ice
• Salt to rim, if desired

In a blender, add the peach quarters, lemonade, tequila, lime juice, and agave nectar. Blitz until the peaches are smooth. Rim the glass with salt, add ice, and pour in the margarita mix. Serves 1.

Basil and Peach Bourbon Fizz

Tags

basil, bourbon, cocktail, fizz, Kentucky Proud, peach, Southern

After a Bourbon Series, I think it might be appropriate to show you at least one way I enjoy my bourbon. I especially like that it incorporates the seasonal ingredients of peaches and basil. Don’t be put off by crushing the peach. It only takes a minute and having the smoothness is essential to me. I don’t like chunky drinks. I do like this though! And you will too. Promise.

Basil and Peach Bourbon Fizz (inspired by this recipe)

• 1 peach
• 4-5 basil leaves
• 2-4 ounces Sprite
• 1/2 ounce simple syrup
• 1 ounce sweet bourbon (think Makers’s Mark or Woodford Reserve)

Pit the peach and press it through a small screened strainer or a Foley mill. Muddle the basil leaves and the peach together. Add the bourbon, simple syrup, and ice. Top with Sprite. Garnish with a basil leaf. Makes one cocktail.

Other bourbon recipes you may like-

Pumpkin Bread Pudding with Bourbon Caramel Sauce

Cherry Bourbon Fizz

Bourbon Truffles

Bourbon Cherry Lemonade

Chocolate Bourbon Pecan Pie

 

Peach Chutney

Tags

chutney, fall, food, gluten free, Kentucky Proud, peach, sauce, seasonal, Southern

I really enjoy the blog Gourmandistan from fellow Kentucky blogger, Michelle. Her posts are comfortably familiar, like you just dropped in on a neighbor. Her recipes are full of flavor but not overly complicated by an excessive number of hard to obtain ingredients. The chutney featured below is easy to make, seasonal, and most definitely worth your time. I served it along side grilled thick cut pork chops. The smokiness of the meat and the sweet/sour of the chutney is gorgeous together.

Peach Chutney (a slight variation of this recipe from Gourmandistan)

• 1-1/2 lbs. peaches, coarsley chopped
• 1 large onion, coarsley chopped
• 3/4 cup raisins
• 1 cup brown sugar
• 1/2 tsp dried pepper flakes
• 1 tsp salt
• 2 tsp mustard seeds
• 2/3 c cider vinegar
• 2/3 c champagne vinegar
• 1 cinnamon stick

In a large saucepot, combine all ingredients and bring to a boil. Then turn down the heat and simmer for about an hour. Stir occasionally to be sure it doesn’t stick. Remove the cinnamon stick and serve.

(According to Michelle, you can store this in sterilized jars in the refrigerator or freezer. Mine didn’t last that long. I doubt yours will either.)