Peachy Pork Picante

1. Cut a 1 lb boneless pork loin into ¾ inch cubes.
2. Combine 1 tbsp taco seasoning mix and 2 tbsp minced parsley.
3. Coat pork cubes with seasoning mixture.
4. Heat 2 tsp vegetable oil in heavy skillet over medium high heat.
5. Add pork, cook, and stir to brown (about 3 to 5 minutes).
6. Add 1 8 oz bottle of chunky style salsa and ¼ c peach preserves to pan.
7. Lower heat, cook and simmer until tender (about 15 minutes).

Peach Sombrero Salad

1. Drain 8 canned cling peach halves.
2. Place varied salad greens on salad plates and arrange 2 peach halves, cut side up, on each plate.
3. Heap cottage cheese in cone shape between peach halves for crown of "sombrero."
4. Circle base of cottage cheese cone with bands cut from pimiento and green pepper.
5. Serve with mayonnaise or French dressing.

Lazy Man's Peach Cobbler

1. Melt ½ stick butter in medium Pyrex dish.
2. In separate bowl, mix 1 c milk, 1 c sugar, and 1 c Bisquick.
3. Pour batter over melted butter. DO NOT STIR!
4. Spoon 1 can peach pie filling over batter.
5. Bake at 350 for 1 hour or until brown.

Pepper-Peach Salsa

1. Stir together in small saucepan 2 large fresh peaches diced (about 1 ½ c), ½ c peach jam, 1 tsp lime zest, 2 tsp fresh lime juice, and ½ tsp dried crushed red pepper.
2. Cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated.

Instant Peach Fruit Crisps

1. Slice peaches.
2. Top with crumbled oatmeal cookies.
3. Microwave.

Grilled Peach and Prosciutto Appetizers

1. Peel and quarter 4 firm ripe peaches.
2. Wrap each peach quarter with a slice of prosciutto so that it goes around twice.
3. Secure with toothpick.
4. Grill until prosciutto has browned a bit.
5. Cool slightly before eating.

Peach Soup

1. Combine 5 large sliced peaches, 4 c water, and 2 tbsp lemon juice in sauce pan.
2. Simmer 15 minutes, and pour mixture in blender.
3. Add ¼ c maple syrup and 1 tbsp arrowroot to blender mixture. Puree.
4. Add 1 c white wine and ¼ c peach liqueur.
5. Pour in ½ c whipping cream. Mix thoroughly. Chill one hour.
6. Whip ½ c whipping cream and place dollop on top of each serving. Add a sprinkling of nutmeg if desired.

Fresh Peach Chutney

1. Melt 1 tbsp butter in small skillet over medium heat. Add 1/3 c finely chopped sweet onion and sauté 2 to 3 minutes until tender.
2. Add 1 ½ c chopped fresh peaches (about 2 large peaches), 3 tbsp light brown sugar, 2 tbsp balsamic vinegar, and ½ tsp Jamaican jerk seasoning.
3. Cook, stirring often, 2 to 3 minutes or until thoroughly heated.

Fizzy Sorbet Cocktail

1. Place 6 martini or wine glasses in freezer for 30 minutes or until very cold.
2. Fill chilled glasses with 5 or 6 mini scoops of peach sorbet.
3. Top each glass with champagne.