Combining two traditional seafood side dishes makes for a lot less work (not to mention less mess). For the sweetest frozen corn, look for the peaches and cream variety.
This Spanish punch is a blend of wine, spirits and fruit. This recipe uses sparkling wine, but we've included a classic red wine variation as well. When nectarines and peaches are in season, add them to the mix.
Light-as-a-cloud cake finishes an Easter meal with style and lots of fresh fruit. Vary the fruit - try raspberries, peaches, plums, mangoes, pineapple or star fruit — as the seasons change.
A small cup of this velvety golden soup is an elegant start to a holiday meal. Use yellow corn instead of bicolour kernels (peaches and cream) for superior flavour.
We ocean fish most weekends through the summer months. The thrill of catching a halibut approximately 30 pounds provides the opportunity of making the "perfect halibut cordon blue". To accompany the main is a refreshing salad dish which includes rice, peaches, capsium, celery, onion, saltanos, cashew nuts and dressing. The dressing is olive oil, lemon juice, soy sauce, brown sugar, fruit chutney and curry.
Serve these Canadian-inspired quesadillas with a fruit salsa, such as mango or peach. The filling can be made a few hours in advance and assembled just prior to cooking to keep the tortillas crisp. Cut into small portions to serve as an appetizer.
This yogurt pie is so incredibly easy to put together and makes a refreshing dessert to end any summer barbecue. You can switch up the fruit depending on what's in season: it's delicious with blackberries, blueberries or ripe peach slices. The best part? No oven required.
When Apples, Peaches & Pears (James Lorimer) was republished last summer, it garnered a Gourmand World Cookbook Award. From this second cookbook by Elizabeth Baird comes a pickled pear recipe with a Riesling dessert pear variation to honour both the season and the prize.
Wanda Beaver, a graduate of the Ontario College of Art and owner of Wanda's Pie in the Sky in Toronto, has transformed the old-fashioned pie into a thing of beauty. Wide-fluted lattice tops and generously sized pies are her trademarks, as are her creative combinations of fruit. Here, it's peaches with raspberries and blueberries. Her secret? "All our pies are handmade, and all our ingredients are fresh." That sounds like a recipe for success.
These impressive little French jewels are perfectly bite-size and add an elegant touch to a dessert tray. They are notoriously tricky to make, but we've made this recipe as foolproof as possible. They demand all of your attention while making them, but the accolades you'll receive from guests make it all worthwhile. These cookies can easily be reinvented with different flavours of preserves, such as peach or apricot. Or try dulce de leche or chocolate ganache for a richer filling.
