Tennessee peaches are here, and in a climate where a yearly peach crop is not guaranteed, that’s great news. Better yet, this summer’s crop promises to be a standout from one end of the state to the other thanks to recent hot, sunny weather.

“Peaches are mighty particular,” according to Tammy Algood, who develops recipes for the ongoing Pick Tennessee Products’ “buy local” promotion. “First, in order to have a crop at all, delicate peach blossoms and tiny new fruits must make it through Tennessee’s springtime weather tantrums, frost-free. Then, once cool weather is past, peaches need sun and heat, and plenty of it.”

Algood’s recipes feature local farm and processed food products for the Tennessee Department of Agriculture’s (TDA) longstanding campaign to help consumers identify and choose foods grown or processed in Tennessee.

Peach varieties blossom, grow and ripen on different timetables. Early peaches are typically available in late June, and other varieties follow throughout the summer, right through August.

Because of Tennessee’s wide-ranging topography and temperatures, West Tennessee peaches tend to ripen first and East Tennessee peaches, last. Algood recommends “Tennessee Summer Sangria” as a quick and easy way to use this year’s plentiful peaches.

“Sangria is a traditional summer punch, which comes to us courtesy of Spain,” says Algood.

When made with red wine, the punch is called simply “sangria,” and when made with white wine, “sangria blanca.” Peaches are an authentic choice when making the drink; in fact, in some parts of Northern Spain, peaches in particular are used to make a sangria called zurra.

Tennessee peach orchards dot the state. “Take advantage of this great year for peaches and head out to a local orchard,” says Algood. “Just be sure to call ahead to confirm availability and hours of operation.

“Weather conditions can close down an orchard or any farm. Also, after a busy weekend, some orchards can be ‘picked out’ for a few days until more peaches ripen.”

Tennessee Summer Sangria
(Courtesy of Tammy Algood)
1 Bottle of Tennessee dry white wine
1/2 cup Peach Schnapps
1/4 cup powdered sugar (depending on personal preference and the sweetness of the peaches)
4 sliced local peaches
Two 20-ounce bottles of lemon-lime soda

Preparation: Pour wine and Schnapps in the pitcher and add sliced peaches. Next, add sugar and stir gently. Chill mixture for at least one hour. Add soda just before serving.

To serve sangria immediately after mixing, use chilled wine and soda and serve over ice.

Outdoor entertaining
Who says outdoor entertainment needs to break the bank? Not Chris Lilly, official pitmaster of the Keith Urban Summer Lovin’ 2010 Tour. He knows grilling is a great, cost-effective cooking option especially when the days are long, the air is warm and friends and family are hungry for something savory and satisfying.

Invite your favorite people over to spend time together outdoors and taste the results of your skills at the grill, without making a huge dent on your pocketbook. As you plan, consider these cost-saving tips below to make the most of your gathering while staying true to the spirit of outdoor entertaining:

•Grill bite-sized meat such as mini-burger sliders, chicken and steak strips, and let guests mix and match. Use different seasonings and marinades, and lay out a variety of dips and condiments. You’ll waste less food and spend less money without purchasing more meat than you need.

•Grilling isn’t just about the meat anymore. Vegetarians, dieters and picky eaters deserve to enjoy the thrill of the grill as well. Gather your favorite low-cost veggies like bell peppers, zucchini, asparagus and onions.

Marinate and then skewer, or skip marinating and just slather with barbecue right before you pull them off the grill. You’ll have a delicious alternative or complement to the meat of the meal.

•Marinating is a key part of any successful cookout that requires little time and money to add serious kick to your entrée – the meat. By marinating your dishes in KC Masterpiece seasoning or marinade, you can be sure your entrées will be juicy and flavorful when the dinner bell rings.

•Use the grill to prepare the entire meal for your gathering, even dessert. Avoid expensive frozen cakes and pies and pinch pennies by purchasing in-season fruits – such as peaches – for a unique and affordable last course.

Seared seasonal fruits make a great topping for ice cream, or try this dessert recipe for Smoky Bourbon Peaches a La Mode to really impress your guests.

Smoky Bourbon Peaches a la Mode
(Courtesy of Chris Lilly, for KC Masterpiece)
Makes six servings
Prep time: 15-20 minutes
Cooking time: 3-5 minutes
6 Freestone peaches, pitted and cut into 6 slices
3/4 cup KC Masterpiece Smoky Bourbon Barbecue Sauce
3/4 cup honey
6 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 quart vanilla ice cream

Preheat the grill and build a charcoal fire for direct grilling.

In a saucepan, mix barbecue sauce and honey and cook over a medium heat just until the mixture comes to a boil. Remove the saucepan from the heat and stir in the peach slices until well coated.

In a shallow dish, add the sugar, cinnamon and nutmeg, and stir until well mixed. Coat the peach slices generously with the cinnamon mixture.

Grill the peach slices for 2-3 minutes on each side or until the peaches have softened and are marked. It is fine for the flames to be kissing the bottom of the grill grates. This will caramelize the sugar rub. The peaches should have a brown crust with grill marks when cooked perfectly.

Remove the peaches from the grill and serve the hot slices with a scoop of vanilla ice cream.

For more tips and recipes, connect at Facebook.com/KCMasterpiece – while there, check out exclusive concert footage from Keith Urban, who is scheduled to perform at the Indiana State Fair this Saturday.
For recipes and more information about Tennessee farms, fruits and vegetables, visit www.PickTnProducts.org