Everything’s peachy in August
Thursday, August 1, 2019
August is National Peach Month, not to mention prime peach season in Wisconsin.
Peaches taste great. They’re good for you, too.
A medium-sized peach has just 50 calories, 15 grams of carbohydrates, 13 grams of sugar, 2 grams of fiber, 1 gram of protein and no cholesterol, sodium or saturated fat. That medium-sized peach provides 15 percent of your vitamin C and 6 percent of your vitamin A. It’s a moderate source of natural antioxidants that keep your body healthy.
Be sure you enjoy a peach on Thursday, August 22. That’s National Eat A Peach Day!
Here are two simple ways to put peaches on your table.
Grilled Peaches with Vanilla Ice Cream
2 tablespoons light brown sugar
½ teaspoon cinnamon
4 fresh peaches
Vegetable oil (or grapeseed oil)
Vanilla ice cream
In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with vegetable oil or grapeseed oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream. Sprinkle on extra cinnamon sugar if desired.
Saturday, August 24, is National Peach Pie Day. Here’s a recipe that takes 10 minutes to prepare and 40 to 45 minutes to bake.
Easy Peach Pie, or Peach Cream Pie
6 medium ripe peaches, peeled and sliced
1 unbaked, 9-inch deep-dish pastry shell
½ cup sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
¾ cup heavy whipping cream
Arrange peaches in pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. Bake at 400 F for 40 to 45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.
One piece has 258 calories, 13g fat (6g saturated fat), 31mg cholesterol, 162mg sodium, 35g carbohydrates (19g sugars, 2g fiber), 2g protein.
Source: Country Extra via Taste of Home