- 2 firm but ripe peaches
- ¼ cup apple cider
- 1 tablespoon all-purpose flour
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 9-inch refrigerated pie crust or frozen pie crust, thawed
- Cooking spray
- Coarse sugar (optional)
1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
2. Cut peaches in half crosswise. Remove and discard pits. Use a melon baller or small spoon to scoop out the peach flesh, leaving an 1/8-inch-thick shell. Chop the peach flesh into small pieces. Combine the chopped peaches, cider, flour, sugar, cinnamon and salt in a small saucepan. Cook over medium heat, stirring frequently, until the peaches are soft and the liquid is thick and bubbly, about 4 minutes. Remove from heat; stir in lemon juice and vanilla.
3. Place the peach halves on the prepared baking sheet. Divide the filling among the peach shells.
4. Unroll pie crust on a clean work surface. Using a 3- to 3½-inch cookie cutter, cut 4 circles from the pastry. Score an X in the center of each circle; place 1 circle atop each peach half. Crimp the edges with a fork. Lightly coat the crust with cooking spray; sprinkle with coarse sugar, if desired. Bake until the crust is golden, 20 to 25 minutes.
2. Cherry Caprese Salad
Recipe / Image Credit: Better Homes & Gardens
- 1 cup balsamic vinegar
- 8 ounce Burrata cheese
- 1 pound fresh dark sweet cherries (about 3 cups) or 1/2 lb. each tart red and dark sweet cherries, pitted
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves
- 2 tablespoon extra-virgin olive oil
- Flaky sea salt and freshly ground black pepper
1. In a small saucepan bring balsamic vinegar to a simmer over medium. Continue to simmer, uncovered, about 12 minutes or until thick and reduced to 1/4 cup; let cool.
2. Drain and pat dry Burrata. Cut cheese in half. Spread over bottom of platter. Arrange cherries, tomatoes, and basil on cheese. Drizzle with 1 tablespoon balsamic reduction and the olive oil. Sprinkle with sea salt flakes and ground black pepper. Serves 6.
3. Moroccan Chicken Tagine with Apricots & Olives
Recipe / Image Credit: EatingWell
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ½ teaspoon salt, divided
- 1 large onion, chopped
- 1 lemon, zested and juiced, divided
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 2 teaspoons ras el hanout
- 2 cups unsalted chicken broth
- 1 (15 ounce) can can no-salt-added chickpeas, rinsed
- ½ cup chopped dried apricots
- ½ cup pitted green olives, halved
- ½ cup toasted slivered almonds, divided
- Fresh cilantro for garnish
1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
3. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
4. Ricotta Toast with Plums & Hot Honey
Recipe / Image Credit: EatingWell
¼ cup honey
½ teaspoon crushed red pepper
Pinch of ground cardamom
1 cup whole-milk or low-fat ricotta cheese
1 teaspoon grated lemon zest
⅛ teaspoon kosher salt
4 slices whole-wheat sourdough bread
8 teaspoons extra-virgin olive oil
8 small or 4 medium ripe plums, pluots, apricots or apriums, thinly sliced
Flaky sea salt, such as Maldon, for serving
1. Combine honey, crushed red pepper and cardamom in a small microwave-safe bowl (make sure there are a few inches of headroom). Microwave on High to warm through, about 15 seconds. Let cool to room temperature, 10 to 15 minutes.
2. Combine ricotta, lemon zest, salt and 1 tablespoon of the hot honey in a medium bowl; whisk until fluffy, about 15 seconds.
3. Brush one side of each bread slice with 2 teaspoons oil. Heat a large skillet over medium heat and toast the bread, oiled-side down, until golden and crisp, 2 to 3 minutes. Flip and toast the other side for 1 minute.
4. Spread 1/4 cup of the ricotta mixture on each piece of toast, then top with fruit slices. Drizzle each toast with about 2 teaspoons hot honey. Sprinkle with flaky salt, if desired.