Georgia Peach

It is a genetic predisposition, if you will - this obsessive compulsive behavior. Both my mom and aunt have it (homemade marshmallows and possum haw) and I have it, too. My obsession? Peaches. And at the end of peach season, nonetheless. Fortunately, there were some South Carolina peaches available at the Metter exit off of I-16 on Friday.

Half a peck for $6. Not bad. But what to do with all the delicious fruit? Fortunately, Pietro and I took a cooking class several weeks ago at Kitchenware Outfitters that was all about peaches. (That OCD thang again.)

First up: peach salsa. This is a good one.

2 c. washed, pitted and diced yellow freestone peaches
1/2 c. diced red onion
1/2 c. diced red bell pepper
1 small green hot pepper, minced
2 large cloves of garlic, minced
Freshly grated zest of one lime
2 T. red wine vinegar
2 T. freshly-squeezed lime juice
1 t. ground cumin
Salt
2 T. chopped fresh mint

The end product?

This can be served with peach-glazed pork tenderloins. First, peel and remove the pits of 4 to 5 peaches:

Make a puree with ground ginger, soy sauce, garlic, lemon juice, onion:

Marinate over pork tenderloins anywhere from three hours to overnight:

Grill on high heat to an internal temp of 145 and boo-yah:

Until next season, dear peaches...