Summer Peach Spritzer
1 cup water
1 cup packed brown sugar
4 stems lemon thyme
¼ cup OWOC Summer Peach Balsamic Vinegar
Place simple syrup ingredients into a small saucepan and bring to a boil; remove from heat and allow to steep for five minutes. Strain and chill.
3-4 fresh ripe peaches – peel, puree
3-4 Tbsp. lemon thyme (leaves only, not stems)
2-3 Tbsp. almond extract
2 cups peach nectar
1 cup cold sparkling water
Fresh lemon thyme sprigs for garnish
Place peaches into a food processor or blender and pulse to a puree. Transfer to a pitcher or bowl and add all remaining ingredients, except sparkling water. Stir to blend; chill until ready to serve. At service, ladle some into each glass and top with ice, sparkling water and fresh thyme sprigs.
Pork Chops with Tangy Peach Salsa
3 Tbsp OWOC Regional EVOO, your choice
1 1/4 cups prepared salsa
1/3 cup OWOC Summer Peach Balsamic Vinegar
4 boneless pork chops
2 Tbsp. taco seasoning
Heat oil in a large skillet over medium heat. Mix salsa and vinegar in a small bowl. Coat each side of pork chops with 1 tsp. taco seasoning. Add chops to the pan; cook until deep brown and cooked through, about six minutes per side. Transfer pork chops to a dinner plate and keep warm. Add salsa mixture to the skillet, stir and simmer for 2-3 minutes to thicken. Spoon a portion of the sauce over each chop and serve.
Marinated Cucumbers in Peach Balsamic
Peel cucumbers, cut in half lengthwise and use a small spoon to seed.
Cut into ¼” slices. Drizzle OWOC Summer Peach balsamic vinegar over cucumbers.
Top with sea salt and freshly ground black pepper to taste.