The blush of peaches, all pink and yellow, deliver taste to go with their pretty appearance. When peaches and their cousins, nectarines, come into season, that’s the time to eat our fill. Peaches are wonderful just plain, swimming in sugar and cream, in desserts of all kind, as well as serving as a bright flavor note in salsas, sauces and salads.

Peach and Mango Parfait

Makes 6 servings

Equipment needed: Six 8-ounce tall jars

Peaches:

4 peaches, peeled and sliced

1/2 cup maple syrup*

Mango Puree:

3 cups plain yogurt

2 cups mango puree**

2 tablespoons sliced almonds

In a bowl, combine peaches and maple syrup. In another bowl, whisk together yogurt and mango puree. Fold in almonds.

To assemble: Spoon half the mango mixture into jars, dividing equally. Cover with peach mixture, dividing equally. Top with the rest of the mango mixture and serve immediately.

*For better results, use pure maple syrup. Maple-flavored and other artificially flavored syrups should be avoided because they have none of the benefits of real maple syrup and contain too much sugar.

**You can purchase canned mango puree at most supermarkets. You can also make your own. To produce the quantity required for this recipe, puree 4 large mangoes (more or less, depending on the variety), 1/4 cup granulated sugar and 1 tablespoon freshly squeezed lemon juice.

- Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc., www.robertrose.ca

Chef Tom Budd's Peach Salad

Makes 4-6 servings

2 peeled white peaches, sliced

1 peeled yellow peach, sliced

1/4 cup red onion diced

1/8 cup toasted almond slivers

1/3 cup shredded prosciutto

1/2 cup blue cheese

1 pound salad greens (spring mix)

Blueberry Port Wine Vinaigrette:

Makes 1 1/2 cups

1/2 cup chopped blueberries

1/4 cup olive oil

1/8 cup red wine vinegar

1/8 cup port wine

1/8 cup finely chopped red onion

2 garlic cloves finely chopped

2 teaspoons Dijon mustard

2 basil leaves chopped

Salt & fresh ground pepper to taste

Mix vinaigrette ingredients well, then mix into salad greens.

- Barnsboro Inn, Sewell, N.J., courtesy of the New Jersey Peach Promotion Council

Grilled Turkey with Peachy Barbecue Sauce

Prep time: 5 minutes

Cook time: 30 minutes

Makes 4 servings

1 cup bottled barbecue sauce

2 cups peeled, sliced fresh peaches*

1/4 teaspoon ground allspice

1/4 teaspoon pepper

1 (20-ounce) package boneless turkey tenderloins (may substitute chicken breasts)

Salt and pepper to taste

Combine the barbecue sauce and peaches in a food processor or blender container and blend until smooth.

Transfer to a small saucepan and stir in allspice and pepper; simmer for 10 minutes. Divide mixture between two bowls (one for grilling and one for the table).

Rinse turkey and pat dry. Season to taste with salt and pepper and brush with some of the sauce.

Grill over medium heat for about 20 minutes, turning and basting with sauce several times. Remove from grill when turkey reaches 160 degrees internally. Let stand for 5 minutes then cut into slices. Serve with remaining peachy barbecue sauce.

Per serving: 330 calories; 2 g fat; 0 g saturated fat; 55 mg cholesterol; 1000 mg sodium; 43 g carbohydrates.

* Or 1 (15-ounce) can packed peaches, drained.

- California Grown

Peaches and nectarines add bright flavor and moistness to muffins, as in these next two from “750 Best Muffin Recipes,” by Camilla V. Saulsbury (Robert Rose pub., 2010).

Peach, Basil and Prosciutto Muffins

Makes 16 muffins

2/3 cup coarsely grated Parmesan cheese

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 egg

3/4 cup sour cream

3 tablespoons olive oil

1 1/4 cups milk

1 1/2 cups diced peeled peaches

1/4 cup packed fresh basil leaves, chopped

3 ounces sliced prosciutto, chopped

Preheat oven to 375 degrees. Grease 16 cups of 2 (12-cup) muffin tins.

Divide cheese equally among prepared muffin cups, tapping and shaking pans to evenly coat bottom and sides of each cup with cheese.

In a large bowl, whisk together flour, baking powder, salt and pepper.

In a medium bowl, whisk together egg, sour cream and oil until well blended. Whisk in milk until blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in peaches and basil.

Divide batter equally among prepared muffin cups. Sprinkle with prosciutto.

Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and prosciutto is crisp. Let cool in pans on a wire rack for 5 minutes, then transfer to rack to cool.

Nectarine Crumb Muffins

Makes 18 muffins

Topping: 1 cup all-purpose flour

1/3 cup packed light brown sugar

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup unsalted butter, melted

Muffins:

1 3/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 eggs

3/4 cup whole milk

1/2 cup vegetable oil

2 teaspoons finely grated orange zest

1 teaspoon vanilla extract

1 1/2 cup chopped nectarines

Preheat oven to 375 degrees. Grease 18 cups of two 12-cup muffin pans.

Topping: In a medium bowl, combine flour, brown sugar, baking powder and salt. Using a fork, stir in butter, tossing until crumbly. Refrigerate until ready to use.

Muffins: In a large bowl, whisk together flour, baking powder and salt until blended.

In a medium bowl, whisk together sugar, eggs, milk, oil, orange zest and vanilla until well blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently folk in nectarines.

Divide batter equally among prepared muffin cups. Sprinkle with topping.

Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.

Reach Karen Herzog at 701-250-8267 or karen.herzog@bismarcktribune.com.

Outbrain