Chef, author, Georgia peach expert and University of Georgia graduate Gena Knox
shares recipes highlighting sweet Georgia peaches
A native of a small town in middle Georgia (Reynolds), Gena Knox’s foray into the kitchen came at a young age. Her daily chores included helping her mom with the family’s meals. Growing up, her family home was surrounded by peach orchards so it was only natural that she and her mom spent many hours preparing a variety of dishes that highlight fresh, Georgia peaches.
ingredients / Yields: Serves 4
Salsa:
- 2 cups peaches, peeled and chopped
- 1 cup English cucumber, chopped
- ½ cup red bell pepper, chopped
- 2 tablespoons lime juice
- ½ cup crumbled feta cheese
- 3 tablespoons chopped fresh mint
Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
preparation
In a medium bowl, combine peaches, cucumber, pepper, and lime juice and set aside.
Preheat grill or grill pan to medium-high heat. With a sharp knife, slice chicken breasts horizontally to yield two cutlets. Sprinkle both sides of with pepper and drizzle with olive oil. Grill chicken for 3 minutes per side or until done.
Stir feta and mint into salsa, spoon over chicken, and serve.
Peach Ice Cream with Amaretto Crunch
A Gena Knox Original for the Georgia Peach Council
Prep Time: 5 minutes
Cook Time: 20 minutes
Level: Beginner
Bourbon Glazed Pork Tenderloin with Grilled Peaches
A Gena Knox Original for the Georgia Peach Council
ingredients / Yields: Serves 4-6
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons olive oil
- ½ cup peach preserves
- 2 tablespoons bourbon
- 2 (1-pound) pork tenderloins, trimmed and silver skin removed
- 5 peaches, unpeeled and cut into quarters
preparation
In a small bowl, combine paprika, cinnamon, and salt. Rub tenderloins with olive oil and sprinkle with spice rub.
Preheat grill to medium-high heat. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.
While pork is grilling, place peach quarters on grill for about 2 minute per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.
A Gena Knox Original for the Georgia Peach Council
Prep Time: 10 minutes
Level: Beginner
ingredients / Yields: Serves 4-6
Dressing:
- 1 cup packed fresh basil leaves
- 1 small clove garlic
- 2 tablespoons rice wine vinegar
- 1 tablespoon water
- 1/8 teaspoon red pepper flakes
- 1/3 cup olive oil
Salad:
- 5 ounces arugula
- 3 peaches, unpeeled and sliced into thin slices
- ½ cup pecan halves, toasted
- 4 ounces blue cheese, crumbled
preparation
Pulse basil, garlic, vinegar, water, and pepper in a food processor or blender. Slowly add olive oil until dressing is pureed, scraping down sides as needed. Season to taste with salsa.
Arrange arugula and peaches on a serving platter or salad plates. Top with pecans and cheese and drizzle with desired amount of dressing.
A Gena Knox Original for the Georgia Peach Council
Prep Time: 15 minutes
Cook Time: 45 minutes
Level: Intermediate
ingredients / Yields: 6 servings
- 4 or 5 ripe peaches, sliced and pitted
- ¼ cup plain flour
- 1/3 cup sliced almonds
- ¼ teaspoon vanilla extract
- ½ cup sugar
- 1 refrigerated pie crust
- 2 tablespoon peach preserves, melted
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter, melted
preparation
Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center.
Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning.
Bake for 40-45 minutes or until golden. Serve with vanilla ice cream , if desired.
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