Peaches

Peach Crisp

6 or 7 large peaches, peeled & sliced
Juice of 1 lemon
1/2 cup flour (sifted)
3/4 cup rolled oats
1/2 cup brown sugar, firmly packed
1/3 cup margarine (softened)

Preheat the oven to 325°. Put the peaches in a shallow baking dish and sprinkle with the lemon juice. Combine the brown sugar, oats, and flour. Fold in the margarine. Press this mixture over the peaches and bake until the peaches are tender, about 30 minutes.

Grilled Chicken with Peach Sauce

1/2 cup orange juice
3 tablespoons lime juice
2 tablespoons olive oil
1 cup diced peaches
6 tablespoons diced red pepper
6 tablespoons minced red onion
6 tablespoons chopped fresh cilantro
1 teaspoon balsamic vinegar
4 boneless, skinless chicken breasts (about 24 ounces raw)
1 teaspoon olive oil

Combine the orange juce, lime juice, and olive oil in a medium bowl. This will be your marinade.

In another bowl, combine the peaches, red pepper, onion, and cilantro. Toss gently to blend. Put half of this mixture in a food processor and chop it up for about 5 seconds; add this to the marinade.

Add the vinegar to the other half of the peach mixture, cover and refrigerate. This will be sauce.

Put the chicken in the marinade and let it soak for 1 to 8 hours.

When you are ready to eat, grill the chicken a few minutes on each side until it is done. Put it on a plate to let it rest.

In the meantime, heat up a teaspoon or so of olive oil and use that to sautee the peach sauce for one minute. Spoon this over the chicken and serve.