Mount Pleasant Magazine July/August 2021

38 www.MountPl easantPodcas t . com | www. ReadMPM. com | www. I LoveMountPl easant . com CARING FOR YOUR PEACHES Peaches continue to ripen after they are picked, so when you do take these sweet, juicy fuzzballs home, gently spread them out and select the ripest, softest or slightly damaged ones to eat or use that day. The others can be kept in the fridge for a few days. If you plan to freeze the peaches, peel and slice them, then freeze them in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer- safe container. Still, most peach-lovers agree that fresh is best, so use those versatile stone fruits in as many sweet and savory dishes as you can. Throw slices on salads, chop up into a salsa, toss together a peach Caprese or add them to pancake batter. Sauce your pork chops, grill them with shrimp or blend them up for frozé. Make peach preserves to brighten those cold winter holidays, or even try pickling them. Then again, who doesn’t love that favorite standby, peach cobbler with ice cream? Need some more ideas? Check out the recipes below for fresh suggestions, courtesy of some of our favorite peach-loving chefs. GRACE & GRIT Peach Grits While the chefs at Grace & Grit understandably hold their stellar grits recipe close to the vest, they were gracious enough to share the peach-puree component so you can add them to your own: Ingredients ½ pound of fresh peaches, pitted and quartered 1/5 quart peach nectar 3 fluid ounces apple cider vinegar ½ pound brown sugar 2/3 tablespoon peach extract Directions In a heavy-bottomed pot, heat peaches, peach nectar, apple cider vinegar and brown sugar. Heat onmedium to high heat, stirring often. Reduce ingredients until they reach a viscous consistency. Remove fromheat andmix peach puree to taste into a large pan of cooked grits. Makes enough for 8 servings of grits. THE OBSTINATE DAUGHTER Peach Salad Main Ingredients 4 peaches, diced or slivered 4 sweet peppers, diced or cut into rings ¼ cup pickled red onions ½ pound mixed greens, such as radicchio and arugula ½ cup gorgonzola vinaigrette Prosciutto cashew crumble, for topping In a large salad bowl, combine mixed greens, peaches, peppers and pickled red onion. Toss with the dressing. Plate in desired bowls and top with prosciutto cashew crumble and serve. For the Pickled Red Onions Ingredients 2 red onions, julienned 1 cup red wine vinegar ½ cup sugar Add vinegar and sugar to a small sauce pot. Bring to a boil and then remove from heat. While waiting for the pickling liquid to boil, julienne red onions and pull onion pieces apart. Pour hot liquid over onions and let cool. Store in the fridge. lowcountry cuisine Photo prov i ded by Grace & Gr i t .