Now that the sun has finally decided to make an appearance, sending May Grey, June Gloom and Summer Bummer (when the condition extends into July) on their dreary way, Coronado Island is just Peachy! Fuzzy, ripe, juicy peaches have rolled into the Farmers’ Markets and stores, just in time for our Concert in the Park culinary group to tackle Challenge Peaches this past Sunday.
After coming across Keller’s
Marcona Almond Butter recipe in my
Ad Hoc at Home
, and incorporating it into
Food & Wine’s Fettuccine with Spicy Almond Pesto for the
Daring Cooks’ July Challenge, I noticed Keller’s beautiful photograph of
Endive and Arugula Salad, with Peaches and Marcona Almonds. It had “summer” written all over it, and I was anxious to showcase some of my coveted
Marcona almonds and fresh peaches for Challenge Peaches! My styling isn’t at the level of Ad Hoc’s food stylist, but I just love the colors and flavors in this salad…
The only time-consuming part of this salad is making the peach puree. You’ll question if it’s worth the effort, when the vinaigrette only requires two tablespoons. Put those thoughts to rest, because you will have no problem using the remaining puree. Keep reading and you’ll see!
Endive and Arugula Salad, with Peaches and Marcona Almonds
Serves 6
3 heads white Belgian endive
3 heads red Belgian endive**
2 tablespoons Peach puree (recipe follows)
1 tablespoon finely chopped shallot
1 tablespoon finely chopped flat-leaf parsley
1/4 cup sherry vinegar
3/4 cup extra virgin olive oil
1 1/2 pounds (about 5) medium-size ripe freestone peaches
Kosher salt and freshly ground black pepper
1 tablespoon minced chives
1 1/2 oz. arugula (about 2 cups)
1/2 cup salted, roasted Marcona almonds
**I couldn’t find red endive, so I used 2 heads Treviso Radicchio. I made the salad again the next night, and used baby green and red romaine, green endive, and arugula. I think any combination of red and green lettuce would be wonderful.
Keller explains how to cut and clean Belgian endive. Trim about 1/2 inch from the bottom and the outer leaves will fall away. Continue trimming a little at a time, in the same fashion, until all the leaves neatly release themselves. Put the leaves in a bowl of cold water to crisp and refresh for about 5 minutes, drain, and whirl in a salad spinner.
In a medium bowl, stir together the two tablespoons of peach puree, shallot, parsley, and vinegar. Slowly whisk in the olive oil. Set aside.
Cut the peaches in half and discard the pits. Place each peach half cut-side down on a cutting board and slice crosswise into 1/4-inch slices. Finely dice the smaller, less attractive slices to make 1/4 cup and add those diced pieces to the dressing. Season dressing with salt and pepper.
Toss the endive with half the dressing to lightly coat. Season with salt and pepper and toss in the chives. Toss the arugula and peaches with a little of the dressing.
Arrange the salad on a serving platter, layering the endive with the peaches and arugula. Sprinkle the almonds over the top and drizzle the salad with a little more vinaigrette.
Peach Puree
Makes about 2 1/2 cups
2 pounds ripe peaches
2 cups sugar
1 tablespoon fresh lemon juice
1/8 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Peel the peaches with a pairing knife. Halve, pit and cut into 1/2 inch pieces. Puree in a blender until smooth and then strain through a fine mesh basket strainer.
Combine peach puree, sugar, lemon juice, cinnamon, and nutmeg in a large saucepan. Attach a candy thermometer to the pan and bring the puree to a simmer over medium heat. Keep at a simmer, skimming the foam that forms on the top, until the puree reaches 215-220 degrees F. Remove from heat, pour into a canning jar or other storage container, cover and let cool to room temperature, then refrigerate for up to a month.
For my next dish, I was inspired by Williams-
Sonoma’s Jalapeno-Peach Pork Tenderloins (thanks, mom, for finding the recipe!). I did not want to use
WS’s bottled Jalapeno-Peach Barbecue Sauce, although I’m sure it’s quite tasty. We are a cooking group, and homemade sauces are expected! I’ve always wanted to try Bobby
Flay’s Mesa Barbecue Sauce recipe, and figured I could enhance it for our theme with some of that extra Peach Puree. Yes, I do have moments of brilliance from time to time.
Mesa Barbecue Sauce (enhanced with Peach Puree)
Slightly adapted from Bobby Flay’s Boy Meets Grill: With More Than 125 Bold New Recipes
2 tablespoons canola oil
1 medium red onion, finely diced
3 cloves garlic, coarsely chopped
8 plum tomatoes, seeded and coarsely chopped
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoons pasilla chile powder
1 tablespoon paprika
[1 cup peach puree] optional
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer for an additional 20 minutes, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Grilled Pork Tenderloin with Mesa Chile-Peach Sauce
I marinated the pork tenderloin in some of the Mesa Barbecue Sauce for about an hour. I grilled the tenderloin over medium-high heat, covered, until the internal temperature reached 145 degrees F, approximately 15-20 minutes, turning intermittently and basting with additional sauce. I allowed the tenderloins to rest about 10 minutes before slicing.
For dessert, I whipped up some
Mini Pavlovas, topped with John’s homemade
Vanilla Ice Cream, and more of that fabulous
Peach Puree spooned over the top!
To see the rest of our peach-inspired concert in the park menu, please visit There’s a Newf in My Soup!
