Rae Udy

RECIPES: A Honey of A Peach Sauce, Peach Sangria, Peach Chutney, Summer Layered Fruit Salad

By Rae Udy

Peaches are my favorite fruit and I wait impatiently for early summer to bring another fresh Texas crop.
Calorie-count.com gives fresh peaches an A grade for nutrition value with a score of 95 percent. Peaches contain no cholesterol or sodium and just a trace of polyunsaturated fat. They are high in fiber and are a great source of niacin, vitamins C and A and potassium.
One cup of fresh peaches contain just 66 calories and provide about two grams protein. Peaches are also a good source of calcium and iron.
Peaches are one of the most versatile fruits and with any luck you can eat them all day long with the following recipes.
A Honey of a Peach Sauce is great to have on hand for serving over breakfast pancakes or waffles or save for dessert on top of creamy ice cream.
Peach Sangria creates a refreshing and different quenching beverage that can satisfy on even the hottest summer day. One large glass has only 115 calories and no fat.
Peach Chutney is a delicious condiment relish that is great served with steamed or grilled vegetables, on hearty whole grain sandwiches or as a dip for chips or crunchy vegetables or fresh fruit.
Peaches also star in Summer Layered Fruit Salad. This colorful and sweet salad is great served as a dessert also.
Source: http://www.calorie-count.com/calories/item/9236.html

A HONEY OF A PEACH SAUCE
1 cup honey
¼ (one-quarter) cup fresh or frozen blueberries
1 teaspoon ground cinnamon
1 quart fresh or frozen sliced peaches
Combine honey, blueberries and cinnamon in large saucepan and mix well. Bring mixture to a boil over medium heat. Reduce heat to low and simmer 10 minutes or until thickened. Remove from heat. Add peaches and mix well. Serve sauce over waffles, pancakes or ice cream. Yields eight servings.

PEACH SANGRIA
4 cups boiling water
6 orange pekoe tea bags
2 cups sliced fresh peaches
2 tablespoons sugar
2 cups white grape juice
In a teapot, pour boiling water over tea bags. Cover and brew five minutes. Remove tea bags and cool. In a large pitcher, combine fruit with sugar. Pour tea over fruit then stir in juice. Serve in ice-filled glasses to six.

PEACH CHUTNEY
1 cup coarsely chopped peeled peaches
½ (one-half) cup unsweetened applesauce
½ (one-half) cup chopped celery
4 tablespoons honey
¼ (one-quarter) cup finely chopped red onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
Combine all ingredients in medium bowl and stir until well blended. Chill until ready to serve. Serve as a great relish on sandwiches or topping for steamed vegetables. Yields eight servings or about three cups.

SUMMER FRUIT LAYERED SALAD
2 cups fresh peach slices
2 cups fresh blueberries
2 cups fresh strawberry halves
2 cups fresh green grapes
2 Tablespoons lemon juice
1 teaspoon grated lemon rind
8 ounces low-fat cream cheese, softened
1 cup low-fat whipped topping
½ (one-half) cup walnuts, chopped
In a large glass bowl layer fruit in the order given. In a separate bowl mix cream cheese, lemon juice and lemon rind. Fold cream cheese mixture and whipped topping together. Spread over fruit and sprinkle with walnuts. Serve immediately or store, covered, in refrigerator. Yields eight servings.