Rita Demontis

Savouring summer's sweetness

Rita Demontis, QMI Agency

July 31, 2010

We're deep into the hazy, lazy days of summer, and the weather makes it feel like time is standing still. But is it? We may not notice it just yet but the days are slowly getting shorter and plenty of back-to-school chatter's in the air.

What am I saying? Labour Day's still weeks away! Until then, enjoy these delightful harbingers of late summer, courtesy of Foodland Ontario (foodland.gov.on.ca).

GRILLED PEACHES AND PORK SALAD

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

1/3 cup (75 ml) balsamic vinegar

3 Tbsp. (45 ml) each lemon juice and olive oil

1 Tbsp. (15 ml) chopped fresh thyme

1/2 tsp. (2 ml) each salt and pepper

8 fast-fry boneless centre-cut pork loin chops

4 peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) spinach or arugula

Set aside 2 Tbsp. (30ml) of balsamic vinegar. Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing. Use 1/4 cup (50 ml) of dressing to marinate pork for 1 hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for 3 minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for 4 minutes; turn and cook for 2 minutes or until softened and lightly browned. Cut each peach half into 4 slices. Slice pork into 1-inch (2.5 cm) strips. Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

FRUIT QUESADILLAS

This healthy snack, breakfast or dessert can be prepared on the stove-top or the grill.

1 each nectarine and pear, ripe but firm (pitted or cored and diced)

2 plums, ripe but firm (pitted and diced)

2 Tbsp. (30ml) packed brown sugar

1/4 tsp. (1 ml) cinnamon

4 oz (125 g) cream cheese, softened

1 Tbsp. (15 ml) maple syrup

1 tsp (5 ml) grated orange rind

4 large whole wheat or regular flour tortillas

Icing sugar

Preparation Instructions:

In a small bowl, combine nectarine, pear, plums, brown sugar and cinnamon. In separate bowl, combine cream cheese, maple syrup and orange rind.

Spread each tortilla with about 2 tbsp (25 mL) cream cheese mixture. Top 1 half of each with 1/2 cup (125 mL) fruit. Fold each tortilla over to cover filling and press down gently.

Cook in large non-stick skillet over medium-high heat for about 2 minutes on each side or until crispy and browned. Remove from heat and let stand for 1 minute. Cut each quesadilla into 4 wedges, sprinkle with icing sugar. Serve immediately.

Tip: To grill quesadillas, cook over medium-high for 1-1/2 to 2 minutes per side or until crispy and browned.

Makes 15 wedges

GRILLED FRUIT WITH MASCARPONE CREAM

Mascarpone cheese is rich and decadent. Substitute ricotta cheese for a lighter dessert. This simple summer dessert could be served with yogurt or ice cream.

1/4 cup (50 ml) packed brown sugar

2 Tbsp. (30 ml) butter, melted

1/4 tsp. (1 ml) vanilla

2 peaches, ripe but firm (pitted and quartered)

4 plums, ripe but firm (pitted and halved)

2 nectarines, ripe but firm (pitted and quartered)

1 Tbsp. (15 ml) lemon juice

2 Tbsp. (30 ml) sliced toasted almonds (optional)

Mascarpone Cream:

1/2 cup (125 ml) mascarpone cheese

2 Tbsp. (30 ml) maple syrup

2 Tbsp. (30 ml) plain yogurt

1/2 tsp (2 ml) grated lemon rind

In small bowl, combine sugar, butter, and vanilla; set aside.

In large bowl, toss together peaches, plums, nectarines and lemon juice. Add sugar mixture; toss again. Place in single layer in aluminum pan (approx. 8- x 11-inch/19 x 30-cm). Barbecue over medium-high heat for 10 to 13 minutes, stirring once, or until lightly browned and tender.

Mascarpone Cream: Combine mascarpone, maple syrup, yogurt, and lemon rind. Serve with warm fruit. Sprinkled with almonds, if desired.

Serves 4 to 6.

FRUIT SORBET

This is a quick and easy dessert that can be made anytime -- and with other fruit combinations. Keep fresh fruit in your freezer and you're good to go!

3 peaches, ripe but firm (peeled, pitted and sliced/about 2 cups/500 ml)

1/2 cup (125 ml) raspberries

Simple Syrup:

1/2 cup (125 ml) granulated sugar

1/2 cup (125 ml) water

1 strip lemon rind

Freeze peach slices and raspberries in single layer for at least 2 hours or until solid. Store in freezer bags or air-tight containers.

Simple Syrup: In small saucepan, bring sugar, water and lemon rind to boil, stirring to dissolve sugar. Boil for 1 minute. Cool completely and remove rind

In food processor, process frozen fruit, pouring in syrup slowly, until smooth, 2 to 3 minutes. Serve immediately or store in freezer.

Serves 4.