White peaches are my favorite for eating out of the hand but the yellow peaches give a nice sweet-tart avor for cooked recipes. This take on the wedge salad uses grilled peaches and romaine. I happen to have the romaine pictured in my gar- den but typically use the larger store bought heads and it pairs well with grilled chicken or seafood. Poached peaches are so easy and an excel- lent topping for bowl of ice cream on hot summer nights. My favorite are jersey white peaches from local orchards (unfortunately not available at time of print). But check out Eastmont Orchards in Colts Neck if you want to pick your own. Enjoy!!
2 small romaine head 2 Fresh peaches, sliced and stone removed Blue Cheese crumbles 4 slices of crispy bacon White Balsamic vinaigrette Olive oil Honey
Remove loose leaves and leave stem end intact. Slice romaine in half lengthwise. Soak upside down in a large pot of water and lift romaine out of the pot before draining the water to remove all the sand. Allow to drain well upside down. Slice peaches and remove stone. Brush romaine and peaches with honey-olive oil mixture. Place on grill n high for approx. 1 minute, just until seared, turn and cook for 1 minute more. Remove from grill and drizzle with white balsamic vinaigrette. Top with blue cheese and bacon crumbles and grilled peaches.
6 large peaches, halved and stone removed. 3 cups or water 1 1⁄2 cups of sugar 1 TBSP vanilla extract 3-4 slices shaved fresh ginger
Place water, sugar vanilla and peaches in a medium pot. Bring to bold stirring to dissolve sugar. Add peach halves and cook 8 minutes until peaches are tender. Allow peaches to cool in liquid. Spoon over ice cream.