Best Peaches Basil And Red Onion Recipes

Peach Chiffon Pie image

Provided by Martha Stewart

Time 6h

Yield Makes one 9-inch pie

Number Of Ingredients 11

6 ounces gingersnap cookies (about 22)
4 tablespoons unsalted butter, melted
1 1/4 teaspoons kosher salt
1 tablespoon unflavored gelatin (from 2 envelopes)
2 pounds peaches (5 to 6), coarsely chopped (5 cups), or 20 ounces frozen sliced peaches, plus wedges for serving (optional)
2 tablespoons fresh lemon juice
3/4 cup sugar
1 sprig basil
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla extract
Sugared Basil Leaves, for serving (optional)

Steps:

Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

Skillet Meatballs With Peaches, Basil and Lime image

Provided by Melissa Clark

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

1 1/2 tablespoons finely grated or minced fresh ginger
3 garlic cloves, grated or minced
1 1/4 teaspoon ground cumin, plus more for serving
1 1/4 teaspoons kosher salt, plus more as needed
1 pound ground pork (or turkey or chicken, or vegan meat)
1/3 cup panko or other plain bread crumbs
3 tablespoons finely chopped fresh basil, plus basil leaves for serving
2 tablespoons extra-virgin olive oil
2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
1/4 cup thinly sliced white or red onion, or scallions
1 lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens, for serving

Steps:

In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

Peach Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.