What better way to celebrate summer and the festive months than with delicious peaches, juicy plums and luscious nectarines?
Soon, stone fruit will be lining our supermarket shelves, filling our shopping bags and replenishing our standard kitchen fruit bowls.
In anticipation of this delicious time of year, two of South Africa’s favourite chefs have shared their favourite peach and plum dishes.
8 chicken pieces (4 thighs and
4 drumsticks), skin on and bone in
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
6 sprigs fresh thyme
Salt and Pepper
2 red onions, cut into wedges
4 cling peaches, halved
1 bulb garlic, halved
4 Tbsp. Olive oil
For the sauce
3 Tbsp. honey
½ cup orange juice
2 tsp mustard
Place the chicken into a large roasting tray.
Mix together the coriander, cumin, paprika then sprinkle over the chicken and toss well to coat the chicken. Arrange the chicken, skin side up then sprinkle on the thyme.
Nestle the onions, peaches and garlic in the gaps around the chicken.
Season everything with salt and pepper, then drizzle with the olive oil
Roast in the oven for 45 minutes.
After 45 minutes, whisk together the honey, orange juice and mustard, then pour over the chicken and return to the oven for another 15 minutes.
1 can (385g) condenseded milk
2 cups (500ml) high fat cream
1 tsp (5ml) vanilla extract
2 Tbsp (30ml) beetroot juice
1/4 cup (60ml) orange juice (can also be water)
1/4 cup (60ml) sugar
2 tsp (10ml) rosewater
pinch of salt
Fold through the rest of the ingredients.
Pour into a freezer safe container and freeze for at least 4 hours or until frozen.
To make the plums cut them in half and remove the pips.
Add all the ingredients including the plums to a shallow saucepan and leave to simmer over a medium heat for 15 minutes.
Serve with dollops of homemade ice-cream.
For more stone fruit inspired recipes, visit Juicy Delicious.