[2] Organic stone fruits—nectarines, peaches and plums—from Frog Hollow Farm. They ship!

Part of our paean to summer’s stone fruits, our tip on easy fruit tarts and our recommendation of summer fruit salads with fresh cheese, is another seasonal special:

Grilled stone fruits with ricotta cheese.

Use any stone fruit large enough to grill, unless you have a grilling basket or pan. If you do have one, apricots and cherries are splendid in this recipe. You can use avocado as well, or mix the types of fruit.

Peaches and nectarines are the right size to be grilled.

 
 
RECIPE: GRILLED PEACHES OR NECTARINES WITH RICOTTA

Ingredients For 6 Or 12 Servings

Stone fruits and ricotta are a marriage made in heaven. This recipe takes just 15 minutes from grill to plate.

Ricotta is a mild cheese that welcomes both sweet and savory garnishes: a drizzle of honey, a grind of fresh, pepper, and/or flaky salt for a bit of crunch. You can also add raisins, nuts and/or seeds.

Ingredients

 
Preparation

1. PREHEAT the grill to medium-high heat. Toss the peaches with enough olive oil to coat, and season with sea salt or flavored salt.

3. REMOVE the peaches from the pan, let cool, and serve with a generous dollop of fresh ricotta. Top with a drizzle of honey and pinch of flaky salt. Have a peppermill on the table for those who want an added layer of flavor.

4. GARNISH as desired, with a pinch of microgreens atop each peach.
 
  

A couple of days ago, we presented peach drinks with alcohol. Today, we have a favorite recipe for all, peach iced tea.

You can make this recipe anytime with frozen peaches; but there is nothing better than puréeing ripe, luscious summer peaches.

Keep an eye out for “specials” at the store: peaches have achieved peak ripeness and need to be moved out. Not only are they the best-priced; they’re the best tasting for this recipe.

The ripest peaches are the sweetest, too, cutting down on the amount of added refined sugar needed.

Regarding sweeteners: We personally prefer iced tea and coffee without sugar or other sweetener. Others people avoid added sugar entirely.

Depending on your crowd, you may want to make a second, unsweetened, pitcher and provide noncaloric sweeteners.

We adapted this recipe from Jen Pullman, a registered dietitian who creates healthful recipes at Nourished Simply.com. She used green tea in the recipe; substitute black tea if you prefer.

Prep time is 15 minutes, plus chilling. And our ongoing tip: Make green tea ice cubes so you don’t dilute the drink. You can also use peach-flavored club soda instead of plain water ice cubes.
 
 
RECIPE: PEACH ICED TEA

Ingredients For 12 Glasses

 
For Cocktails

You can set out spirits next to the pitcher of iced tea, and let people add their own:

[2] Organic peaches from California’s Frog Hollow Farm.

*You can also use honey or stevia. Because agave is twice as sweet as sugar, use half as much.
 
Preparation

1. BRING 3 quarts of water to a boil. Add to a pitcher with the tea bags and steep for 5 minutes (not longer, or the tea will get bitter). Let the tea cool to room temperature, then place into the refrigerator to chill.

2. PEEL and slice the peaches, and place peach in a food processor; purée. Pour the purée through a strainer. Add the strained peaches and simple syrup into the tea pitcher and stir to combine. Refrigerate for at least 1 hour.

3. SERVE over ice and garnish as desired.

[2] You can use any glass you like. Collins glasses are sturdier, but wine glasses are elegant (photo courtesy Carrabbas Italian Grill).

[3] A Peacharita, with a birds-eye chile garnish (photo courtesy Peninsula Hotel | New York).

As you enjoy summer’s juicy fresh peaches—and peach cobbler, peach ice cream, peach pie, peach salsa and other peachy things to eat—don’t forget peachy things to drink.

You can make a Peacharita—peach schnapps replacing the Cointreau in a Margarita (photo #3). Here’s the recipe.

But don’t overlook peach sangria and peach coolers. Recipes follow.
 
 
RECIPE #1: PEACH SANGRIA WITH SCHNAPPS (Photo #2)

Ingredients For 6-8 Servings

 
Preparation

1. PLACE the peaches and other fruit in a pitcher, and add liqueur and wine. Stir. When ready to serve…

2. POUR the sangria into glasses; make sure each glass has a nice amount of fruit. Top off with the carbonated beverage; stir gently as desired.
 
 
RECIPE #2: PEACH SANGRIA WITH PEACH VODKA

Prep time is 10 minutes, chilling time is 2+ hours. Adapted from All Recipes.

Ingredients

 
Preparation

1. COMBINE the first four ingredients in a large pitcher. Stir until sugar is dissolved. Add the fruit.

2. REFRIGERATE at least 2 hours or overnight, to allow the flavors to blend.

3. SERVE over ice, and use a slotted spoon to include peaches and grapes with each serving.
 
 
SANGRIA TIPS

You are the master of your sangria.

 
 
RECIPE #3: PEACH WINE COOLER (Photo #1)

Thanks to Sparkling Ice—makers of zero-calorie sparkling water in 13 flavors—for this recipe.

Ingredients

 
Preparation

1. PLACE the peaches, oranges and brandy in a pitcher, and lightly muddle. Add the wine and the Peach Sparkling Ice and stir.

2. SERVE over ice and garnish with a peach slice.

A slab pie is a shallow pie that’s baked in a jelly roll pan or a rimmed baking sheet. It has a much higher crust-to-filling ratio than a standard pie, so it’s definitely for the crust-loving crowd, or the hand pie-loving crowd.

When we want a lot of fruit, we make a cobbler or crisp (the difference).

MORE SLAB PIE BONUSES

 
READY, SET, BAKE!

You can use any fruit filling in a slab pie with this slab pie recipe template. Head for the summer fruits:

 
You’ve got the weekend ahead of you: Pick your slab pie.

[1] Take a tip from Pamela’s Products: Make a super-easy slab pie and unleash your inner artist with cookie cutters and a sharp paring knife.

[2] The typical slab pie has a plain or lattice top crust (photo courtesy Taste Of Home).

[2] Tomato chutney! (Photo 1 courtesy Okonomi | Brooklyn, photo #2 courtesy Jamie Oliver).

[3] This authentic Indian version has chili powder, garlic, garam masala and ginger. Here’s the recipe from Smart Cooky.

August is the best “tomato month” of the year. Aside from eating them raw with just about anything, what else to do with the crop of summer tomatoes?

Among your many options, make some tomato chutney. It’s a delicious summery treat to:

 
It’s also a welcome house gift, and keeps for up to 4 weeks in the fridge.

In the following recipe, one pound of tomatoes doesn’t make a whole lot of chutney. Do a test batch—it’s an easy recipe—to decide how much you want to make.

Since the chutney cooks up into a jam-like consistency, you can also use very ripe tomatoes that are often better priced. You can use one variety, or a combination of assorted tomatoes (including different colors).
 
 
RECIPE: EASY TOMATO CHUTNEY

Ingredients Per Pound Of Tomatoes

 
Preparation

1. PEEL and finely slice the onions; roughly chop the tomatoes; and de-seed and finely slice the chile.

2. PLACE all ingredients in a pot, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy.

3. POUR into a clean† jar and let cool.

________________

*If you want no heat at all, use red bell pepper.

†Since this is not a recipe for canning, the jar doesn’t have to be sterilized. However, to ensure cleanliness, use one that has been run through the dishwasher.

‡You can play with accents such as basil, garlic, lemon or lime zest and other favorite flavors.
________________

WHAT IS CHUTNEY?

Chutney is a spiced condiment, served as a side dish, that originated in India. Chatni is the Hindi word for strongly spiced. It is made of fruits or vegetables; and is typically served as an accompaniment to food (i.e., not as a spread).

Some of the most common Indian chutneys are made with coconut, mango, peanut, sesame or the ground herbs, such as coriander or mint. The spice level of chutney can range from mild to hot, and the consistency from a fine relish to a preserve or conserve.
 
A QUICK HISTORY OF CHUTNEY

Historically, chutneys were only served by everyday folk on special occasions such as weddings. It was more of a staple for the wealthy. That’s because in the era before stoves, it was a time-consuming undertaking: The chutney was slowly cooked under the hot Indian sun over a period of several days, until it was deemed to have attained the right flavor and consistency.

This method is still employed in modern India, in homes which do not have stoves. “Solar cooking” is even specified in recipes for those who do have them.

Each region has its own recipes, using local ingredients.

Simple spiced chutneys, similar in preparation to pickles, have been dated to 500 B.C.E. This method of preserving food was subsequently adopted by the Romans.

Beginning in the late 17th century, fruit chutneys from India were shipped to European countries like England and France as luxury goods. These were largely mango chutneys in sticky syrups, packed into ceramic pots.

European cooks made their own [affordable] versions, substituting peaches or melons for pricey imported mangoes.

By the 18th century, chutneys made in England were exported to to colonies in colonies Australia and North America.

By the 19th century, many chutneys were manufactured in India specifically for export to Europe—including Major Grey’s, perhaps the best-known brand in the U.S.

The recipes of these exports conformed to British tastes rather than to Indian authenticity; that is to say, they were generally sweet and lacked the intense flavors, saltiness, or peppery heat preferred in India).

Today, thanks to the growth of Americans of Indian ancestry, a wide variety of chutney is available in the U.S. Do try the savory varieties, such as cilantro and mint. They’re delicious—and sugar-free.

Here’s more of the history of chutney.