They are finally here! Really delicious fresh Washington nectarines! They aren’t the most beautiful nectarines I’ve ever seen, actually this particular crop on this first variety is lacking in size and appearance, but taste is first rate! They are incredible!
I took a few home from the market on Saturday for fresh eating, but most that I took were soft and bruised (the rejects!) So I sliced off the bad parts, cooked them up with some sugar and lemon juice and made nectarine sorbet!
And as usual I made a horrible mess (overflowing both the food processor and spilling all over the ice cream maker.
I poured the nectarine puree straight into the ice cream maker, let it take a turn in it for about 40 minutes (longer than I planned). And it was perfect!
About 15 small Nectarines
3/4 cup of sugar
1.5 cups of water
Juice of 2 lemons
Chop up nectarines, leaving skin on. Place chopped up nectarines, sugar, water and lemon in medium saucepan, allow to boil, stiring occasionally. Allow to cook down, but be careful that nectarine mixture does not scald on bottom of the saucepan. Allow to cook for 10-20 minutes, depending on ripeness of fruit. Remove from heat and allow to cool.
Puree nectarine mixture in food processor (probably in stages, because I really overflowed mine). Pour into ice cream maker and allow to turn for about 40 minutes. You do want nectarine mixture to be as cool as possible so it doesn’t melt ice cream container.
We have a 1 quart ice cream maker, this amount filled it perfectly.
This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.
I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.
I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.
After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!
Peach Chicken with Broccoli
12 peaches, sliced
1 onion, sautéed until translucent
4 chicken breasts
2 TB fish sauce
1/2 cup teriyaki marinade (like Soy Vay or whatever you have)
1 cup water
1 TB teriyaki Sauce
2 TB Sriracha
1/2 jar cranberry sauce
1/4 cup cornstarch
8 cups cooked basmati rice (about 3 cups dry made this)
3 large broccoli crowns, chopped
Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.
They are BACK.
We’ve waited since October. 8 long months for them.
Of course you have been able to purchase peaches from Chili, Mexico or California for quite some time. But this is just about the very first of the Washington peaches. They start out small and cling but a month from now they’ll be incredible! These peaches are a teaser of better things to come.
I made up my own recipe based on a few that I read on pinterest.
Fresh Peach Salsa
12 small peaches, washed and chopped (I peeled about 1/2 of them, peel if you want, you don’t have to)
2 cups cherry tomatoes, halved
2 jalapeño peppers, diced (toss seeds out if you want less spicy)
1/2 onion, chopped
1/2 bunch of cilantro, chopped
2 cobs of corn, roasted and kernels chopped off cob
1/4 cup apple cider vinegar
2 TB salt
Toss everything together gently. I have found salsas to be tastier the next day, drain excess liquid before serving.