Peach
Grilled Pound Cake with Balsamic Peaches
Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. I make this amazing recipe only during summer, when I can buy perfect peaches from the roadside stands — like now."
Jan also likes to serve these sweet-tart peaches with ice cream and waffles.
By Jan Esterly
Peach Sabayon with Balsamic Peaches
If you don't have peach brandy on hand, use additional white wine instead.
Peach and Prosecco Ice
This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.
Grilled Pork Tenderloin with Peach Barbecue Sauce
Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin."
At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.
White Zinfandel Sangria
The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing.
Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.
Gingered Peach and Brown Sugar Sundaes
Here, sliced fresh peaches and a rich brown sugar caramel sauce accent scoops of ginger-flavored frozen mousse. Margarita glasses make terrific sundae dishes.