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Julie Van Rosendaal - Peaches

Pulled pork with peaches.jpgPeaches and pork? How about peach ketchup? The Eyeopener's food and nutrition columnist, Julie Van Rosendaal, joins us with some creative ideas for using peaches in your cooking.

Pulled Pork with Peaches

olive or canola oil, for cooking
1 3-4 lb. pork shoulder
1 onion, halved and thinly sliced
2 peaches, sliced or diced (don't bother peeling them)
1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1/3 cup ketchup
1 Tbsp. Worcestershire sauce
2 garlic cloves, crushed

barbecue sauce, to taste
soft buns or biscuits

In a heavy skillet, heat a drizzle of oil over medium-high heat and brown the pork on all sides, turning it with tongs. Transfer to a slow cooker and add the onions to the pan, stirring them around to loosen any browned bits. Add them to the slow cooker along with the peaches, brown sugar, apple cider, ketchup, Worcestershire sauce and garlic. (If you like, add a glug of barbecue sauce too.) Cover and cook on low heat for 8 hours.

Pull the pork apart with forks and leave the lid off for awhile to reduce the sauce a bit; add some barbecue sauce if you like as you pull the meat apart, otherwise serve it alongside for people to add their own. Serve piled on soft buns or biscuits. Serves 8-10.

Roasted Peach & Bourbon Milkshakes

3-4 peaches
oil or melted butter
brown sugar
vanilla ice cream

To roast peaches, preheat the oven to 450F. Halve and pit the peaches and lay them on a parchment or silpat-lined baking sheet; drizzle with a bit of oil or melted butter and a sprinkle of brown sugar. Roast for 20 minutes, or until they're soft and juicy, with slightly charred edges.

Put a few roasted peach halves into the blender along with a spoonful of brown sugar (you don't need much, but it lends a caramelly flavour), a few scoops of ice cream and a glug of bourbon - pulse until it's smooth and sippable, adjusting quantities of each ingredient if you think it needs it. Drink up!

Peach Ketchup

Adapted from

canola or other vegetable oil, for cooking
1 small onion, finely chopped
2 garlic cloves, crushed
1-2 tsp. grated fresh ginger
2 Tbsp. tomato paste or 1/4 cup tomato sauce
1/4-1/2 tsp. curry powder or paste
1/4 tsp. cinnamon
1/4 cup white balsamic or white wine vinegar
4 large-ish peaches, unpeeled
2-3 Tbsp. packed brown sugar
salt to taste

In a medium saucepan, heat a drizzle of oil over medium-high heat and saute the onion for 3-4 minutes, until soft; add the garlic and ginger and cook for another minute. Add the tomato paste, curry powder and cinnamon and cook for another minute.

Add the vinegar and cook until it reduces by about half, then add the peaches, brown sugar and a pinch of salt. Cook over medium-low heat for about 15 minutes, until everything is very soft. Remove from heat and puree with a hand-held immersion blender right in the pot, or carefully transfer to a blender or food processor and pulse until smooth. Store in jars in the fridge or freezer.

Makes about 2 cups.

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