PEACHES: {Peach Habanero BBQ Sauce}

Peaches are yet another favorite summer fruit and are becoming abundant at farmers markets and produce stands.

When buying peaches, choose fruits with a fragrant aroma and flesh that yields a bit when pressed gently. Peaches can be stored in the refrigerator for 3-5 days.

Over the July Fourth weekend, I made some Peach Habanero Barbeque Sauce for a pig roast- my first foray in BBQ sauce making, which, if I might say so myself, was quite successful. The recipe below uses peach butter in addition to fresh peaches. I had canned a batch of peach butter two years ago which sadly had gotten burnt in the crock-pot, leaving it with a slightly smoky flavor. Not so good for spreading on toast, but dang did it make a good BBQ sauce.

Peach Habanero BBQ Sauce

Ingredients

• 1 cup dijon mustard
• 1 pint peach butter (apple butter can also be substituted for a delicious alternative)
• 1 cup ketchup
• 3 tbs. Worcestershire sauce
• 3 tbs. balsamic vinegar
• 2/3 cup dark brown sugar
• 1tsp. salt
• 1 ripe peach diced
• 1 habanero pepper
  

Directions:

1. Combine all ingredients and simmer over low heat for about 20-30 minutes.
2. Enjoy over pork or chicken.

PEACHY KEEN: {Summer Peach Tart}

This seems to be the summer for peaches, with local trees bending with the weight of these delightful fruits. Here's a delicious summer dessert, perfect for any occasion.

Summer Peach Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon finely grated lemon zest
• 7 tablespoons unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1/4 cup plus 2 tablespoons peach preserves
• 3 to 4 firm white peaches, cut into 1/2-inch wedges
• Confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 375° and position a rack in the lower third of the oven.
2. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms.
3. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
4. Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top.
5. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale.
6. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden.
7. Immediately dust the tart with confectioners sugar and let cool for at least 30 minutes before cutting into wedges and serving.