Jazz Up Savory Meals With Fruit

Grilled peaches CBS/The Early Show

There are a great variety of ways you can cook with peaches and nectarines beyond just baking. With these ripe fruits, The Early Show resident chef Bobby Flay says you can savor the last bits of warm weather.

Try the following recipes for Nectarine-Blue Cheese Salad, Peaches Foster, and more.

Grilled Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pignoli Nuts
Serves: 4

Pork Chops
4 center-cut boneless pork chops
8 basil leaves
Olive oil
Salt and pepper

Method:
  1. Preheat grill or grill pan over high heat. Rub each side of the pork chop with a basil leaf, brush with oil and season with salt and pepper.

  2. Grill for 4-5 minutes per side or until slightly charred and just cooked through.

  3. Remove to a plate and loosely tent with foil.

Grilled Nectarine Salad

Ingredients:

4 nectarines, slightly under ripe, halved and pitted
Olive oil
1/4 pound blue cheese, crumbled
2 tablespoons honey
8 basil leaves, sliced into thin ribbons
1/4 cup pignoli nuts, toasted
Coarsely ground black pepper

Method:
  1. Heat grill or grill pan over high heat. Brush cut-side of the nectarines with oil and place on the grill, cut-side down.

  2. Grill for 2-3 minutes or until golden brown and caramelized. Turn over and grill for 1-2 minutes or until slightly soft.

  3. Remove from the grill and top each half with a tablespoon of the blue cheese.

  4. Drizzle with honey and garnish with basil, pinenuts and a sprinkling of the black pepper.

Peaches Foster
Serves: 4

Ingredients:
4 large slightly under ripe peaches, halved and pitted
1/2 stick unsalted butter
6 tablespoons packed light brown sugar
1/3 cup bourbon
1/4 teaspoon cinnamon
1/8 teaspoon salt
Garnish: chopped toasted pecans

Method:
  1. Melt butter in a large heavy skillet over moderate heat, then stir in brown sugar and cook until melted.

  2. Add peaches, cut side down and cook for 2 minutes.

  3. Turn over and continue cooking until just soft. Remove peaches to a plate.

  4. Remove the pan from the heat and add the bourbon. Using a long lit match, ignite the rum and allow the flames to subside.

  5. Stir in the cinnamon, and salt. Serve over scoops of ice cream or top with whipped cream or crème fraiche.

  • Tatiana Morales

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