Stonefruit

YOUR PRODUCE MAN’S

“
YOU GO GRILL ” SUMMER
STONEFRUIT

GRILLED PEACHES WITH AMORETTI CREAM FILLING

Ingredients:



5 ea Peaches, firm, ripe, peel, halved

2/3 cup Amoretti cookie crumbs, (Italian macaroons) or almond biscotti

1 large Egg yolk

7 TBS Lemon juice

3 TBS Unsalted butter

1 cup Chilled whipping cream

2 TBS Almond liqueur



Instructions:

·
Core the peaches well so that there is a small cavity in each half to
fill with the amoretti filling and cream.

·
Combine 6 TBS sugar, lemon juice and butter in a small saucepan.

·
Bring to a boil over medium heat, stirring until the sugar dissolves
and butter melts.

·
Soak the peaches in this syrup and grill on a hot grill until a little
soft but still firm (You can also bake them in 375 oven).

·
Mix cookie crumbs and yolk into puree in bowl. Mound filling into peaches.

·
Bake under the broiler until filling is toasted. Whip cream with liqueur
and 1 TBS sugar in medium bowl until soft peaks form.

·
Serve warm or at room temperature with whip cream.

SWORD & THE STONE SKEWERS

Ingredients



1 ½ lb Sword Fish (cut into large cubes)

4 ea Fresh Peaches and/or Nectarines (cut into large cubes)

2 ea Zucchini Squash (cut into chunks)

2 TBS Olive Oil

2 TBS Apple Juice

2 TBS Lemon Juice

2 TBS Rubbed Sage

4 tsp Garlic (minced)

¼
tsp Pepper



Instructions

·
Thread Fish, Fruit and Zucchini onto skewers.

·
Mix oil, juices, sage, garlic and pepper.

·
Brush mix over skewers and barbecue over medium coals for 10 minutes
or until done as desired.

GRILLED DONUT SKEWERS WITH GINGER CREAM

Ingredients

Ginger Cream:



1 cup Soft cream cheese (8 oz)

2 TBS Brown Sugar (packed)

2 TBS Orange juice

1 TBS Crystallized Ginger (minced)



Skewers:



6 to 8 ea Donut Peaches (peeled)

1/3 cup Butter or margarine (melted)

2 TBS Brown sugar (packed)



Instructions

·
For the Ginger Cream, in a small bowl beat together the cream cheese,
brown sugar, orange juice and ginger on medium speed of electric mixer
until well blended. Cover and chill until serving time.

·
Halve peaches horizontally; separate. Remove the pits. Cut each piece
in half again.

·
Thread peach wedges on 4 or 5 barbecue skewers (leave space between piece
for even cooking).

·
Preheat grill to medium-hot. (Or, preheat broiler).

·
In a small bowl stir together melted butter and brown sugar. Brush peaches
liberally with mixture.

·
Arrange skewers on a lightly oiled grill tray or broiler pan. Grill for
6 to 8 minutes, turning once and brushing several times with the butter
mixture, until peaches are hot and glazed. (Or, broil 4 inches from the
heat for 6 to 8 minutes.)

Serve hot with Ginger Cream.