Chicken with Peaches and Ginger
Our juicy Colorado peaches are the envy of many. Finally ripe and on the shelves, give these two fun recipes a try this season.
1 TBSP olive oil 4- six ounce boneless chicken breasts
4- peaches peeled and sliced 1 TBSP packed light brown sugar
1 tsp. fresh thyme leaves 1 tsp. freshly grated ginger
¾ cup Sauvignon Blanc salt and pepper
Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ tsp. each of salt and pepper and cook on one side until golden brown, 4 to 6 minutes. Flip and cook for 1 minute, then scatter the peaches, sugar, thyme and ginger over and round the chicken. Add the white wine, and bring to a boil. Then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes. Serve over couscous, rice, pasta, greens or alone. Serves 4.
Peach and Bourbon Snow Cones
A refreshing summer dessert that packs a subtle kick.
Peach Syrup Ingredients
½ cup water 4 cups sliced ripe peaches
½ cup sugar 2 tsp. lemon juice
2 oz. bourbon
Crushed Ice Ingredients
6 cups ice cubes 4 cups cold water
Place syrup ingredients except the bourbon in a blender, blend until smooth. Place in medium saucepan and heat to boil. Reduce heat and simmer 5 minutes. Transfer to a pitcher, add bourbon and refrigerate until cooled completely, about 2 hours. Just before serving, place ice cubes and water in blender and blend until ice is finely crushed. Drain excess water. Scoop 1 cup crushed ice into each serving dish. Pour ¼ cup of syrup on top; serve immediately. Garnish with mint sprig and a slice of peach. You may store remaining syrup in a sealed container in the fridge for up to 7 days. Serves 6.