Main Dishes

  • Recipe

    Peach Pork with Soy Ginger


    10 to 12 fresh ABBOTT PEACHES, unpeeled
    ¼ cup of lemon juice
    ¼ cup of reduced sodium soy sauce
    1/3 cup of honey
    1 clove of garlic, finely minced
    1/8 teaspoon of ginger
    1/8 teaspoon of pepper
    4 to 6 pound pork loin roast

    Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.

    Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper.

    Pour over meat and marinate for in a plastic bowl or a large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast.

    Heat the refrigerated peach mixture with the marinade to serve with the roast.

    Serves 10 to 12.

  • Recipe

    Honey Chicken with Peaches


    4 to 6 fresh ABBOTT PEACHES cut in half
    1 frying chicken (about 3 pounds) cut up
    salt and pepper
    ½ cup honey
    1 cup ketchup

    Arrange chicken parts in a shallow baking pan and season with salt and pepper. Combine ketchup and honey; pour over chicken, turning to coat well. Place peach slices over the chicken. Preheat oven to 325°.

    Bake chicken uncovered for 1 hour, or until tender. Turn chicken pieces halfway through baking. During the last 15 minutes of baking, increase heat to 350° & baste with sauce. Serves 4 to 6.

  • Recipe

    Peach Nutmeg Chicken


    1 ½ cups of fresh ABBOTT PEACHES sliced
    cooking oil
    ¾ cup flour
    1 teaspoon salt
    ¼ teaspoon seasoned pepper
    ½ teaspoon paprika
    6 fryer chicken leg quarters with thighs or chicken breast halves
    1 cup orange juice
    2 tablespoons brown sugar
    2 tablespoons vinegar
    1 teaspoon ground nutmeg
    1 teaspoon dried leaf basil
    1 clove garlic, finely minced

    Heat 1/2 inch of oil in a large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken in the seasoned flour. Brown chicken on all sides. While chicken is browning, combine orange juice and peaches with brown sugar, vinegar, nutmeg, basil and minced garlic in a saucepan.

    Heat mixture over medium heat. Reduce to medium low and simmer for 10 minutes. Remove chicken from skillet when it is browned and pour off excess fat. Replace chicken and pour the peach sauce mixture over top. Cover and simmer for 20 to 20 minutes, until chicken is cooked through.

    Makes 4 to 6 servings.