Grilled maple pork chops with peaches and figs

???????????????????????????????It’s grilling season! I topped these pork chops with pure maple syrup, grilled peaches and figs for an elegant summer meal. And yes, I get the irony of seasoning pork with Kosher salt.

Ingredients:

4 bone-in pork chops

2 ripe peaches

2 ripe figs

Kosher salt

Black pepper

Approximately 2 Tb olive oil for dipping

Approximately 3 Tb pure maple syrup for brushing

Season both sides of pork chops with Kosher salt and pepper. Sear one side on hot grill for 3 minutes. Grill the other side over medium heat for 5 -6 minutes, until nicely browned.

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As they finish cooking, place chops on a large plate and brush with maple syrup. Cover them with foil to keep them warm while you grill the peaches and figs.

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While chops are cooking, halve 2 peaches and 2 figs. Pour a couple of tablespoons of olive oil on a plate and dip cut sides of the fruit into the oil, then sprinkle with kosher salt.

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Place fruit cut side down on grill over medium heat while the rest of the chops finish cooking. Grill for a couple of minutes, until the cut side of the fruit begins to blacken.

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I placed each chop on a bed of rice. Serve peach and fig halves over each pork chop. Drizzle accumulated juices over them.

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Peachy Pie

sliceLate summertime brings fresh peaches, the sweet juice dripping down my chin. And of course peach pie. Make your own pie crust, topping with either a full crust or a fancy lattice. You can also top with a crumb crust.
Compared to commercial pies and most recipes, I use very little sugar, letting the natural sweetness of the peaches bring out their flavor. I also don’t peel the peaches, since the peel brings a pretty red color to the pie.

cut pie

Preheat oven to 425’ Move oven rack to lowest level.

Use 6 soft medium or 5 large peaches =2 ½ lb peaches= 5 cups sliced peaches. Slice peaches ¼ inch thick on skin side and place in a large bowl.

Sprinkle over peaches:

¼ cup brown sugar

2 Tb white sugar

3 ½ Tb quick cooking tapioca

2 Tb lemon juice

¼ teaspoon almond extract

a couple of shakes of  nutmeg

a few shakes salt.

Stir gently with a large spoon. Let peaches stand 15 minutes, and stir occasionally.

???????????????????????????????Pour into bottom crust and top with 2 Tb butter cut into small pieces.

Cover with upper crust or lattice and crimp together tightly. Cut steam vents in top if using solid upper crust. Brush with a bit of milk and sprinkle about a spoonful of raw sugar evenly on top.

Immediately place on lowest rack of preheated oven. Bake for 30 minutes.

Line a jelly roll pan or baking sheet with foil. This will make clean up much easier. Slip it under the pie and lower oven to 350’.  Bake 30 -35 minutes more until thick juices bubble up through the vents and the top crust is browned. If outer crust begins to burn, cover it with a foil pie protector. If the top gets too brown before its time, tent with a sheet of foil.

If you can stand to wait until the pie cools, the juices will solidify and it will be easier to serve, but that never seems to happen in my house.

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Peach Smoothie

???????????????????????????????Summertime means peaches, juicy and sweet. I bought a couple that were not as perfect. I popped them in the blender along with a speckled banana,  a scoop of plain non-fat yogurt and a glass of orange juice. Gave it a whirl and poured out this delicious smoothie!

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