Something Peachy on the Square

There's a bit more than just spring in the air these days.

Opening a new branch this week in Glen Mills, Delaware County, is the Fresh Market, a gourmet food store that carries a number of kosher products, including challah and the company's own brand of kosher coffees.

They also shared these recipes, which are ripe for the season. Replace the butter with margarine, and you have a pareve option.

Sweet Grilled Peaches

4 Tbsps. unsalted butter, melted
2 Tbsps. dark brown sugar
1 tsp. ground cinnamon
4 peaches, unpeeled, halved and pitted
1/3 cup white baking chocolate, finely chopped
3 Tbsps. pistachios, coarsely chopped, toasted and salted (or other nut of choice)

Heat grill to medium-high.

In a large bowl, whisk together the butter, brown sugar and cinnamon until well-blended.

Add peach halves and toss to coat.

Lightly oil grill grates to prevent sticking. Place peaches, cut-side down, on grill.

Grill until slightly charred, about 2 minutes. Using tongs, turn the peaches over carefully.

Divide the chopped chocolate among peach cavities and drizzle with the remaining butter mixture from bowl.

Grill until the chocolate just begins to melt and peaches are charred, about 2 minutes.

To serve, sprinkle with pistachios (or other nut of choice) or pair with vanilla ice-cream.

Oatmeal Carmelitas


2 cups all-purpose flour
2 cups quick-cooking oats
11/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups semisweet chocolate chips
1 cup walnuts, chopped
2 jars (11 oz.) caramel sauce

Preheat oven to 350°.

Grease a 9×13-inch baking pan.

In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt.

Add the melted butter; stir to combine.

Press 1/2 of the batter into the bottom of baking pan. Bake for 10 minutes.

Remove from the oven and sprinkle with chocolate chips and walnuts.

Drizzle caramel sauce over top and crumble remaining oat mixture evenly on top, patting down lightly.

Bake for an additional 15 to 20 minutes, or until top is golden. Cool before cutting into bars.

Recipes courtesy of The Fresh Market and Friends 25th Anniversary Cookbook.



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