Jim Dandy, a real peach

 

img_05351Mmmmm, peaches. Such a wonderful reminder that summer does actually happen in Michigan. Since it’s been like 12 deg F for weeks running now, a reminder was in order. All of the Locavorious peaches came from Steve Karpo’s orchard. Most of the peaches are these Red Havens, a true Michigan variety, but we also have Harwell Beauties, Harcrest, and Jim Dandies. Wish I could say the Jim Dandies were my favorite, just because of that name, but the Red Havens are just sublime.

Soooo….now we have frozen peaches, and we’ve made smoothies, and we’ve made sorbet, and pies and cobblers….now how about something more savory? Some way to enjoy the flavor of those peaches with some grilled meat, chicken or shrimp?

Ginger Peach Sauce
1 shallot, diced
1 clove garlic, diced
few tsp oil – olive oil for a mild flavor, sesame for a more Asian flavor
12 oz frozen Locavororious peaches (no need to thaw, but you can)
1/4 teas ground bottled ginger or fresh ginger grated
1 teas soy sauce
1 teas rice vinegar
1 teas honey
few drops hot sauce

Heat oil in non-stick saucepan; saute shallot and garlic for ~ 1 minute over med high heat. Push shallots and garlic to side of pan, and add peach halves, cut side down. Reduce heat to medium and cook, covered for ~ 5 minutes. Uncover; break-up peach halves with a spoon and continue to simmer uncovered for a few more minutes. Mix together ginger, soy sauce, rice vinegar and honey. Add to pan. Add as many drops of hot sauce as you like. Simmer uncovered for about 10 min. if you prefer a smooth sauce, blend it. (I pulled out about half of the sauce and blended it, then mixed it back with the chunky sauce.) You know have a great savory peach sauce.

I then used the peach sauce for a little shrimp & veggie stir fry. It was like a peachy version of sweet and sour.
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2 responses to “Jim Dandy, a real peach

  1. I’m SO trying this and serving it with roast pork! But…a quarter teaspoon of ginger? Pshaw! I’m thinking a good inch, to kick it up little!

  2. That shrimp stir-fry has inspired me to whip up a batch of this myself. Sounds delicious.

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