Cooking with Peaches, Nectarines & Plums…

Peaches and Cream Pops
Makes 4 Servings
Prep Time: 10 Minutes
Chill Time: at least 4 Hours

Ingredients:
• 1/2 cup peeled, chopped fresh California peaches
• 1/3 cup peeled, pureed fresh California peaches
• 2/3 cup nonfat vanilla yogurt

Directions:
Puree 1/2 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 Popsicle molds and insert handle. Freeze for at least 4 hours.
*For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.
Per serving: 40 calories, 2g protein, 7g carbohydrate, 0g total fat, 5mg cholesterol, 25mg sodium, 1g fiber.
NOTE: Have fun with this recipe; try using other seasonal stone fruit.

Flank Steak with Grilled PPN Salsa
Makes 7 Servings
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes

Ingredients:
• 1 each California peach, plum and nectarine, pitted
• 1-2 jalapeno peppers, stemmed and seeded
• 1/4 cup minced red onion
• 2 T minced cilantro
• 1 T lime juice
• 2 pound flank steak
• 2 tsp garlic salt
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2-1 tsp chipotle or ancho chili powder

Directions:
Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve with grilled PPN salsa.
Per serving: 320 calories, 35g protein, 7g carbohydrate, 17g total fat, 90mg cholesterol, 630mg sodium, 1g fiber.

California Peach Sangria
Makes 6 Servings
Prep Time: 10 minutes

Ingredients:
• 1 (750 ml.) bottle dry white wine (such as Sauvignon Blanc), chilled
• 1 cup peach puree (about 2 medium peaches)
• 1/2 cup peach brandy
• 2 tablespoon sugar
• 1 peach, pitted and thinly sliced
• 4 lime slices
• To garnish: mint sprigs

Directions:
Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices.
Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.

Recipes obtained from www.eatcaliforniafruit.com