YOUR PRODUCE MAN’S
“ YOU GO GRILL ” SUMMER STONEFRUIT

GRILLED PEACHES WITH AMORETTI CREAM FILLING
Ingredients:

5 ea Peaches, firm, ripe, peel, halved
2/3 cup Amoretti cookie crumbs, (Italian macaroons) or almond biscotti
1 large Egg yolk
7 TBS Lemon juice
3 TBS Unsalted butter
1 cup Chilled whipping cream
2 TBS Almond liqueur

Instructions:
· Core the peaches well so that there is a small cavity in each half to fill with the amoretti filling and cream.
· Combine 6 TBS sugar, lemon juice and butter in a small saucepan.
· Bring to a boil over medium heat, stirring until the sugar dissolves and butter melts.
· Soak the peaches in this syrup and grill on a hot grill until a little soft but still firm (You can also bake them in 375 oven).
· Mix cookie crumbs and yolk into puree in bowl. Mound filling into peaches.
· Bake under the broiler until filling is toasted. Whip cream with liqueur and 1 TBS sugar in medium bowl until soft peaks form.
· Serve warm or at room temperature with whip cream.

SWORD & THE STONE SKEWERS
Ingredients

1 ½ lb Sword Fish (cut into large cubes)
4 ea Fresh Peaches and/or Nectarines (cut into large cubes)
2 ea Zucchini Squash (cut into chunks)
2 TBS Olive Oil
2 TBS Apple Juice
2 TBS Lemon Juice
2 TBS Rubbed Sage
4 tsp Garlic (minced)
¼ tsp Pepper

Instructions
· Thread Fish, Fruit and Zucchini onto skewers.
· Mix oil, juices, sage, garlic and pepper.
· Brush mix over skewers and barbecue over medium coals for 10 minutes or until done as desired.

GRILLED DONUT SKEWERS WITH GINGER CREAM
Ingredients
Ginger Cream:

1 cup Soft cream cheese (8 oz)
2 TBS Brown Sugar (packed)
2 TBS Orange juice
1 TBS Crystallized Ginger (minced)

Skewers:

6 to 8 ea Donut Peaches (peeled)
1/3 cup Butter or margarine (melted)
2 TBS Brown sugar (packed)

Instructions
· For the Ginger Cream, in a small bowl beat together the cream cheese, brown sugar, orange juice and ginger on medium speed of electric mixer until well blended. Cover and chill until serving time.
· Halve peaches horizontally; separate. Remove the pits. Cut each piece in half again.
· Thread peach wedges on 4 or 5 barbecue skewers (leave space between piece for even cooking).
· Preheat grill to medium-hot. (Or, preheat broiler).
· In a small bowl stir together melted butter and brown sugar. Brush peaches liberally with mixture.
· Arrange skewers on a lightly oiled grill tray or broiler pan. Grill for 6 to 8 minutes, turning once and brushing several times with the butter mixture, until peaches are hot and glazed. (Or, broil 4 inches from the heat for 6 to 8 minutes.)
Serve hot with Ginger Cream.