I barbequed a pork loin marinated in olive oil, and lots of thyme. The peach sauce was delicious! We also had haricot verts with pancetta and sliced almonds, and some leftover polenta.
Peach Sauce:
2 peached, peeled and chopped
2 T lemon juice
2 T honey
red pepper flakes
black pepper
thyme
Bring peaches, lemon juice and honey to a boil, and cook for 2 minutes. Let cool slightly, and add seasonings. Serve warm over pork or chicken.
Dessert was made from leftovers! Leftover berries, leftover marscapone from last Sunday's semifreddo, and leftover pie crust dough from my blackberry pie!
I whipped the 2 oz. of marscapone with a little cream, and a sprinkle of fat free vanilla instant pudding. I could have used a little sugar and vanilla, but the pudding mix makes a great fruit dip when mixed with cool whip and Kahlua...HONEST!
I cut stars from the pie crust dough, and baked them for about 15 minutes until they started to crisp, then covered them with powdered sugar. You could use leftover puff pastry too. For being thrown together at the last minute, it made quite a nice dessert!
Today, I'm cooking up a storm for our guests for 4th of July weekend. Hope everyone has a safe and happy holiday!
