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Ingredients

• ✓ peach
• chicken thigh
• apricot half
• white vinegar
• pistachio nut
• curry powder
• garam masala

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Ingredients

• ✓ peach
• pear
• pineapple chunk
• apricot half
• maraschino cherry
• brown sugar
• white sugar
• curry powder
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ peach
• olive oil
• curry powder
• onion
• garlic
• plum tomato
• ginger
• cream
• vegetable broth
• salt
• black pepper
• lettuce
• shrimp

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

By kitsilanogirl

Ingredients

• ✓ peach
• cucumber
• tomato
• red onion
• cream of coconut
• cilantro
• lime juice
• chili powder

Instructions

1. 1 Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.

By Bito

Ingredients

• ✓ peach
• mango
• garlic
• ginger root
• basil
• serrano chile pepper
• lime juice

Instructions

1. 1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. 2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

By Tom Davin

Ingredients

• ✓ peach
• tomato
• lime
• jalapeno pepper
• onion
• garlic

Instructions

1. 1 Combine peaches, tomato, lime juice, jalapeño, onion, and garlic in a bowl. Serve immediately or refrigerate to allow flavors to develop, about 3 hours.

By DarlingCook

Ingredients

• ✓ peach
• tomato paste
• red wine vinegar
• maple syrup
• ginger
• mustard
• garlic
• oregano
• paprika
• white pepper
• himalayan pink salt

Instructions

1. 1 Add peaches, tomato paste, vinegar, maple syrup, ginger, mustard, garlic, oregano, smoked paprika, pepper, and 10 grinds salt to a food processor. Blend until well combined into a thick sauce, about 1 minute. It's okay if some some flecks of ginger remain.
2. 2 Pour the sauce into an 8-inch frying pan. Heat to a soft boil over medium heat, about 3 minutes. Reduce heat and simmer for 4 minutes more. Remove from heat.
3. 3 Use right away or cool on the countertop, pour into a container, label, and refrigerate.

By 1010lisalynn

Ingredients

• ✓ peach
• mango
• garlic
• rosemary
• thyme
• brown sugar
• black pepper
• bourbon whiskey
• olive oil
• white wine vinegar
• chicken breast
• cedar plank

Instructions

1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

Ingredients

• ✓ peach
• chicken breast
• brown sugar
• lemon juice
• ginger
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place chicken in the prepared baking dish; sprinkle with ½ cup brown sugar. Arrange peach slices over chicken; sprinkle with remaining ½ cup brown sugar, lemon juice, ginger, and cloves.
3. 3 Bake in the preheated oven, frequently basting with juices, until chicken is cooked through and juices run clear, about 30 minutes.

By Lor E James

Ingredients

• ✓ peach
• arugula
• spinach
• tomato
• mozzarella cheese
• balsamic vinegar

Instructions

1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Ingredients

• ✓ peach
• mango
• pineapple
• triple sec
• mustard
• worcestershire sauce
• lime
• brown sugar
• jalapeno pepper
• cinnamon
• allspice
• cayenne pepper
• clove

Instructions

1. 1 Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
2. 2 Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

By Brad

Ingredients

• ✓ peach
• mayonnaise
• tarragon
• chile-garlic sauce
• ground pork
• applesauce
• panko bread crumb
• chile-garlic sauce
• salt
• garlic powder
• onion powder
• black pepper
• burger bun

Instructions

1. 1 Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
4. 4 Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
5. 5 Spread aioli onto buns and top with burgers.

By lutzflcat

Ingredients

• ✓ peach
• ✓ peach
• red onion
• habanero pepper
• cilantro
• tequila
• lime juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Ingredients

• ✓ peach
• ground beef
• egg
• milk
• onion
• bread crumb
• salt
• pepper
• vinegar
• ketchup
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.
3. 3 Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.
4. 4 Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

By Diana Webb

Ingredients

• ✓ peach
• olive oil
• balsamic vinegar
• garlic
• dijon mustard
• salt
• black pepper
• avocado oil
• spinach
• raspberry
• almond

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
3. 3 Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
4. 4 Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

By Bibi

Ingredients

• ✓ peach
• olive oil
• basil
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to meld for 5 minutes. Brush oil mixture over the cut side of each peach half.
3. 3 Grill peaches, cut-sides down, on the preheated grill until softened and grill marks appear, about 4 minutes.

By Javagoddess

Ingredients

• ✓ peach
• red onion
• green bell pepper
• red bell pepper
• pineapple
• lime juice
• vinegar
• tomato
• jalapeno pepper
• garlic
• cilantro
• cumin
• pectin
• sugar
• brown sugar
• butter

Instructions

1. 1 Inspect seven 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine peaches, red onion, bell peppers, pineapple, lime juice, vinegar, tomato, jalapeno peppers, garlic, cilantro, and cumin in a large pot. Stir in pectin until dissolved. Turn heat to medium-high and bring to a boil. Add white and brown sugar; stir until completely dissolved. Return to a full rolling boil. Add butter to reduce foaming and boil hard for 3 minutes, stirring constantly.
3. 3 Turn off the heat. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and allow lids to seal. If fruit floats to the top of the jars, invert for 5 minutes. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Joleen

Ingredients

• ✓ peach
• olive oil
• onion
• grape tomato
• garlic
• honey
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until well combined, 2 to 3 minutes more.

By clyrehc

Ingredients

• ✓ peach
• pork chop
• salt
• pepper
• vegetable oil
• brown sugar
• ginger

Instructions

1. 1 Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
2. 2 Combine reserved peach syrup, brown sugar, and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to ensure even cooking. Serve!

By Betty

Ingredients

• ✓ peach
• lemon juice
• soy sauce
• ginger
• garlic powder
• pork
• peanut oil
• sesame oil
• onion
• carrot
• broccoli
• flour

Instructions

1. 1 In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
2. 2 Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

By Cadence

Ingredients

• ✓ peach
• white wine
• roast drippings
• white sugar
• rice wine vinegar
• thyme
• mustard
• salt
• black pepper

Instructions

1. 1 Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat.
2. 2 Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.

By Michaela

Ingredients

• ✓ peach
• balsamic vinegar
• pork cutlet
• andouille sausage
• onion
• jalapeno pepper
• apple
• kitchen twine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
2. 2 Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
3. 3 Pound pork cutlets with a mallet to about 1/2-inch thickness.
4. 4 Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
5. 5 Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
6. 6 Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
7. 7 Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

By Eric Adler

Ingredients

• ✓ peach
• olive oil
• balsamic vinegar
• shallot
• mustard
• salt
• chicken breast
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
3. 3 Brush 1 teaspoon olive oil onto cut-sides of peaches.
4. 4 Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
5. 5 Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
6. 6 Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
7. 7 Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
8. 8 Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.

By trisha1985

Ingredients

• ✓ peach
• all-purpose baking mix
• vanilla extract
• cinnamon sugar
• water
• granulated sugar
• vanilla extract
• strawberry
• banana
• blueberry
• whipped cream

Instructions

1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
2. 2 Bake according to package directions.
3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Ingredients

• ✓ peach
• olive oil
• salt
• black pepper
• pork chop
• riesling wine
• cinnamon
• nutmeg
• brown sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

By ainsliek

Ingredients

• ✓ peach
• long grain white rice
• water
• vegetable oil
• chicken breast
• salt
• pepper
• broccoli floret
• water

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Ingredients

• ✓ peach
• margarine
• butter
• honey
• rose water
• salt
• black pepper
• chicken
• sugar
• almond

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
3. 3 Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
4. 4 Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

By Simone

Ingredients

• ✓ peach
• chicken breast
• salt
• black pepper
• peach preserves
• olive oil
• soy sauce
• garlic
• mustard

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken breasts with salt and black pepper; set aside. Combine peach preserves, olive oil, soy sauce, garlic, and Dijon mustard in a bowl; season with salt and black pepper. Reserve about ½ cup peach sauce for basting.
3. 3 Cook chicken on the preheated grill until golden brown on bottoms, 6 to 7 minutes; flip and cook 5 to 6 minutes more. Brush peach sauce on both sides of each breast; cook until no longer pink in centers and the juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Cook peach halves, cut-sides down, on the preheated grill for 2 minutes; flip and brush with reserved ½ cup peach sauce. Cook until peaches are tender, 3 to 4 minutes.

By SOMEONESWT

Ingredients

• ✓ peach
• chicken breast
• olive oil
• balsamic vinegar
• brown sugar
• tomato
• grape
• red onion
• lemon juice
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Rub chicken breast with olive oil and vinegar; rub on brown sugar until becomes a nice glaze coating.
3. 3 Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
5. 5 Dice chicken; serve on top of salsa.

By LittleGrill

Ingredients

• ✓ peach
• red bell pepper
• red onion
• jalapeno pepper
• black bean
• cilantro
• cumin
• sea salt
• avocado
• lime juice
• olive oil

Instructions

1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson