Sunday, July 18

I Heart Ontario Peaches (plus 2 new recipes)

I just LOVE Ontario peaches, and right now it's peach season in Canada. I've been eating peaches left, right & center these days. Peaches for breakfast, peaches for lunch, peaches for dinner and dessert too, of course!

I've been experimenting with some new peach recipes and here are two delicious ones I tried yesterday:

Spicy Peach Salsa
Caramelized Peaches with Lime & Coconut Cream

Seriously, sooooooo yummy!
Read on for the recipes....

Spicy Peach Salsa
(this is delicious in fajitas!)

2 medium sized peaches, firm but ripe - diced
1/4 Cup chopped fresh cilantro
1 green onion, sliced
1 fresh chilli pepper, seeded and finely chopped
Juice of 1/2 lime
salt & pepper to taste

mix and enjoy!

Caramelized Peaches with Lime & Coconut Cream
(Recipe from

1⁄2 cup (125 mL) full-fat coconut milk
2 tbsp (25 mL) granulated sugar
1⁄2 cup (125 mL) cold whipping cream
1⁄4 cup (50 mL) shaved or shredded unsweetened coconut

1 lime
6 medium to large peaches or nectarines
2 tbsp (25 mL) butter
1⁄3 cup (75 mL) granulated sugar
1. Stir coconut milk before measuring. Measure coconut milk into a bowl; stir in sugar to dissolve. Cover and refrigerate until cold and thick, about an hour. Whip cream until peaks form then whip in cold coconut milk. Cover and refrigerate until needed: crème holds nicely for several hours. Toast coconut, watching carefully, in a small frying pan over medium-low heat or under a broiler until golden; set aside.
2. Zest lime and squeeze juice separately; set aside. When ready to serve, peel peaches and thickly slice. Heat butter in a large frying pan over medium heat until hot and bubbly.
3. Meanwhile, in a bowl, toss peach slices all at once in sugar. Increase heat to high; add peaches and sugar. Turn with a spatula for 2 minutes or until just releasing juices. Sprinkle in lime juice; cook another minute or two.
4. Transfer to heatproof bowls; drizzle with juices in pan. Top with dollops of coconut crème; sprinkle with toasted coconut and lime zest. Serve immediately.
TIP: Skin can be left on both peaches and nectarines, however fuzzy skin is less desirable. Skin can be removed by plunging fruit into rapidly boiling water for 60 seconds. Remove and drop into a bowl of cold tap water. (This can be done 1 to 2 hours ahead.) Then peel and slice.


Wusel's... said...

Oh...sounds delicious! I'll try it on wednesday.

Joyti said...

Ooo, it sounds delicious.
At a farmer's market I went to this weekend, they were offering a 'salad' of sliced peaches with fresh basil. It was a really interesting combination.

ALFIE said...

the peach pancakes look incredible!!

orange sugar home said...

these look amazing!! what a creative cook! I love peaches too but am sadly a bit allergic to them if raw. I can eat as many as I like if they're cooked so I revel at a slice or two of peach pie or crumble....

Bárbara said...

that sounds delicious! thanks for sharing

Make, Do & Send said...

Caramelized Peaches with Lime & Coconut Cream look sooo yummy! Peaches are just coming into season here too and I cant get enough of them. I wish they were this good all year round. Ive also got some strawberries growing in the garden which are delicious and much bigger than i was expecting! Yay for summer fruits :) Have a great day V x

jules @ The Diversion Project said...

oh my goodness, that looks so good! it's winter here, and i miss peaches soooo much.