Friday, February 24, 2012

Roasted Peach Salad

I've been working with the folks at the Chilean Fresh Fruit Association for the past couple of months developing recipes for their winter marketing campaign.

But, honestly, I was a big fan of Chilean fruit long before I ever began working with them.

Back in my Southern Living days (from 1999 to 2010), I recommended Chilean fresh peaches and nectarines every winter—the perfectly ripe fruit filled the gap for our favorite Southern summer fruits.

This easy, yet elegant, recipe is a riff on something you'll likely see on restaurant menus all over the South (in the summer)—but my version is simple enough to whip up for a quick weeknight supper.  I use a mix of peaches and nectarines, but all peaches or all nectarines will work just fine.  No worries.

I even turned David Lamb, my buddy and host of Daytime Alabama, onto the sweet-tart joy of this tasty salad.  Check out the video:

Roasted Chilean Peach and Nectarine Salad (printer-friendly version)
Makes 6 servings
Prep: 20 min. Bake: 20 min.

4 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. honey
3 peaches, peeled, halved, pitted
3 nectarines, peeled, halved, pitted
1/2 (6‐oz.) package fresh mozzarella, cut into 1/2‐inch cubes
2 cups arugula
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 prosciutto slices

1. Preheat oven to 400°F. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted.

2. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.

3. Bake at 400° for 15 minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up.  Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.

4. Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with
prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons
reserved pan juices.

Nutrients per serving:
258 calories, 16 gms fat, 144 calories from fat, 7 gms saturated fat, 42 mg cholesterol, 572 mg sodium, 3gms dietary fiber, 9 gms protein

For more delish recipes, check out the Chilean Fresh Fruit Association recipe database—you're sure to find something you and your family will love.


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