Air Fryer Grilled Peaches
1/4 c. quick-cooking oats
2 tbsp. melted butter
2 tsp. brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
3 medium peaches, halved and pitted
Preheat the air fryer to 350 degrees F; combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl, set aside. Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket, fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more. Top with ice cream or whipped cream.
Pork Tenderloin with Peaches
3 slices bacon
1-2 lb. package pork tenderloin
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 tsp. ground ginger, divided
1 1/2 c. vertically sliced onion
1 1/2 tsp. minced garlic
2 c. peeled and sliced fresh peaches
1 c. low-sodium chicken broth
2 tbsp. frozen orange juice concentrate
1 tsp. fish sauce
2 tbsp. water
2 tbsp. cornstarch
fresh parsley for garnish (optional)
Place bacon in a large skillet and cook over medium-high heat about 10 minutes. Drain, reserve drippings in the skillet. Dry pork tenderloin with paper towels, season both sides with salt, pepper and 1/4 teaspoon ground ginger. Increase heat to medium-high and brown tenderloin 5 to 7 minutes. Remove browned tenderloin from skillet, transfer to a plate, and keep warm. Reduce heat to medium, add onion slices, stir/caramelize onions 3 to 5 minutes; stir in garlic. Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Layer peaches on top of meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes or until 145 degrees F. Arrange pork and peaches on a platter; combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium, bring skillet contents back to a boil, add cornstarch mixture and stir quickly until sauce is thickened for 5 minutes. Pour sauce over pork and peaches, sprinkle bacon over peaches. Garnish with parsley, if desired, and serve warm.
Peach Homemade Ice Cream
2 1/2 lb. fresh peaches – peeled, pitted, chopped
1-pint half-and-half cream
1/2 c. white sugar
1-14 oz. can sweetened, condensed milk
1-12 oz. can evaporated milk
1 tsp. vanilla extract
2 c. whole milk, or as needed
1 c. sugar, if desired
Working in batches, purée peaches with half-and-half and sugar in a blender or food processor. Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Chilling the container first will help the ice cream harden faster. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.