I Heart Ontario Peaches (plus 2 new recipes)

I just LOVE Ontario peaches, and right now it's peach season in Canada. I've been eating peaches left, right & center these days. Peaches for breakfast, peaches for lunch, peaches for dinner and dessert too, of course!

I've been experimenting with some new peach recipes and here are two delicious ones I tried yesterday:

Spicy Peach Salsa

and

Caramelized Peaches with Lime & Coconut Cream

Seriously, sooooooo yummy!

Read on for the recipes....

Spicy Peach Salsa

(this is delicious in fajitas!)

2 medium sized peaches, firm but ripe - diced

1/4 Cup chopped fresh cilantro

1 green onion, sliced

1 fresh chilli pepper, seeded and finely chopped

Juice of 1/2 lime

salt & pepper to taste

mix and enjoy!

Caramelized Peaches with Lime & Coconut Cream

(Recipe from LCBO.com)

Topping:
1⁄2 cup (125 mL) full-fat coconut milk
2 tbsp (25 mL) granulated sugar
1⁄2 cup (125 mL) cold whipping cream
1⁄4 cup (50 mL) shaved or shredded unsweetened coconut

Peaches:
1 lime
6 medium to large peaches or nectarines
2 tbsp (25 mL) butter
1⁄3 cup (75 mL) granulated sugar
1. Stir coconut milk before measuring. Measure coconut milk into a bowl; stir in sugar to dissolve. Cover and refrigerate until cold and thick, about an hour. Whip cream until peaks form then whip in cold coconut milk. Cover and refrigerate until needed: crème holds nicely for several hours. Toast coconut, watching carefully, in a small frying pan over medium-low heat or under a broiler until golden; set aside.
2. Zest lime and squeeze juice separately; set aside. When ready to serve, peel peaches and thickly slice. Heat butter in a large frying pan over medium heat until hot and bubbly.
3. Meanwhile, in a bowl, toss peach slices all at once in sugar. Increase heat to high; add peaches and sugar. Turn with a spatula for 2 minutes or until just releasing juices. Sprinkle in lime juice; cook another minute or two.
4. Transfer to heatproof bowls; drizzle with juices in pan. Top with dollops of coconut crème; sprinkle with toasted coconut and lime zest. Serve immediately.
TIP: Skin can be left on both peaches and nectarines, however fuzzy skin is less desirable. Skin can be removed by plunging fruit into rapidly boiling water for 60 seconds. Remove and drop into a bowl of cold tap water. (This can be done 1 to 2 hours ahead.) Then peel and slice.