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The Quilt Inn Country Cookbook
Aliske Webb
to coat, cover and marinate 1 hour, turning occasionally. reserve marinade.
Transfer pork to grill and sear for 2 minutes each side. Cover grill and lower
heat (or raise grill). Cook 15 minutes, basting several times with marinade. Turn and
cook thoroughly. Let stand 10 minutes covered with foil before serving.
Brush peach halves with marinade and 10 minutes before tenderloin is cooked,
place on cooler part of grill. Baste 2 or 3 times and turn once. Bring remaining
marinade to boil. Reduce heat, simmer until slightly thickened. Add brown sugar,
simmer 5 minutes. Use as hot sauce with pork.
To serve, place pork on bed of greens and garnish with peach halves.
Peach Pie
1
1
1
2
1
1
pie crust
lb. peaches, peeled and sliced
egg
tbsp. flour
/2 cup sugar
/3 cup melted butter
Preheat oven to 400F.
Place peach slices in layers around pie crust.
Combine egg, flour, butter and sugar. Pour mixture over peaches. Bake for 15
minutes at 400F, then reduce to 300F and bake 50 minutes. Serve hot or cold. Garnish
with whipped cream and fresh peach slice.
Stuffed Peaches
6
2
1
1
2
1
1
Freestone peaches, peeled, pitted and halved
cups mixed berries (raspberries, blackberries, currants)
/4 cup sugar
/4 cup raisins
tbsp. walnuts, chopped
tbsp. lemon juice
/2 cup corn syrup
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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