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National Peach Month recipes with Chef Nancy

Taste and Savor's Nancy Waldeck shares peach recipes on 'Atlanta and Company'
Taste and Savor's Nancy Waldeck shares peach recipes on 'Atlanta and Company'

Happy National Peach Month!

Taste and Savor's Chef Nancy Waldeck shares the perfect Georgia peach recipes on 'Atlanta & Company'.

Check out her fresh inspiration below and tag A&C on our Facebook page or tweet/tag @atlandco to be featured!

Taste and Savor's Nancy Waldeck shares peach recipes on 'Atlanta and Company'

Peach Crisp

Crisps and crumbles are a simple way to celebrate the best of the season without the work, time or baking talent required for a pie. Celebrate summer when peaches are just coming into season with this easy dessert.

4 TB Unsalted Butter

¼ Cup Coconut Sugar plus 2 TB, divided

1 ¼ Cup Whole Wheat Flour, divided

½ Cup Finely Chopped Nuts (your choice), toasted

2 - 3 LB Ripe Peaches, peeled and cut into slices

1 Large Lime, zested and juiced

½ tsp Cinnamon

Nonfat Plain Greek Yogurt

Cinnamon and Coconut Sugar for Ganish

Step One

Coat 9 x 12” casserole dish with nonstick spray or oil. OR coat small individual ramekins. Preheat oven to 350F.

Step Two

To make the topping, using a mixer, to beat the butter and ¼ Cup sugar until smooth. Stir in the flour and nuts, until just combined and crumbly.

Step Three

Place fruit in bowl and toss with zest and juice. Stir in remaining ¼ Cup flour, 2 TB coconut sugar and cinnamon.

Step Four

Place fruit in bottom of prepared dish. Sprinkle flour and nut mixture on top. Bake for 30 - 40 minutes or until brown and bubbly. Serve warm topped with yogurt and if desired, a sprinkle of coconut sugar and cinnamon.

Taste and Savor's Nancy Waldeck shares peach recipes on 'Atlanta and Company'

Asian Peach Salsa Salad

1 Garlic Clove

1 Jalapeno, ribbed, seeded and minced

2 TB Coconut Sugar

2 TB Fish Sauce

1 TB Sesame Oil

1 TB Extra Virgin Olive Oil

2 TB Lime Juice

3 Cup Minced Ripe, Firm Peaches

¼ Cup Chopped Cilantro

2 TB Chopped Mint

Shredded Napa Cabbage

1 LB Roasted Shrimp

Chopped Peanuts

Step One

In a small food processor, or a mortar and pestle, puree the garlic, jalepeno and sugar together, scrape the mixture out of the processor and put in in a bowl along with the fish sauce, oil, juice, peaches, cilantro and mint.

Step Two

Divide the Napa Cabbage between 4 plates and divide the shrimp between the plates. Spoon the salsa on top of the shrimp and cabbage and top with chopped peanuts.

WINE PAIRING

Riesling is an excellent match with savory peach dishes. Whether its bone dry, or a little fruit forward this wine, originally from Germany, is the perfect pair, mimicking the aroma and taste from stone fruits like peaches, apricots and nectarines. Try to find one from the Finger Lakes of New York State or Pacific Northwest states. Serve well chilled.

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