Best Spiced Peach Salad Recipes

SPICED PEACH SALAD

Steps:

• In a large saucepan, combine the sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. , Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

SPICED PEACH JELLO SALAD

Steps:

• Drain peaches, measuring 3/4 cup syrup.
• Chop peaches coarsely.
• Bring syrup, vinegar, sugar and spices slowly to a boil.
• Add peaches, simmer for 10 minutes.
• Strain syrup and discard cloves.
• Add enough peach juice or water to make 1 cup.
• Dissolve Jello in hot syrup.
• Add cold water (if I have enough peach syrup, I use what I have) and peaches.
• Cool, then pour into mold.
• (The times I made this recipe, I have doubled it.)

TENNESSEE SWEET TEA & HONEY SPICED SHRIMP WITH GRILLED PEACH AND MANGO SALAD

Steps:

• 1. Place the water into a large pot and bring to a boil, add the honey, brown sugar, salt, tea, spices and seasonings; stirring with a whisk to dissolve the sugar. Let the brine cool to room temperature and then refrigerate overnight.
• 2. Arrange the shrimp in a single layer in a shallow pan and pour the Sweet Tea Brine over the shrimp; cover the pan with saran. Place the shrimp in the refrigerator and marinate for 2 hours turning frequently in the brine.
• 3. Remove the shrimp from the brine and blot dry with absorbent paper towels. Pour the olive oil over the shrimp and evenly coat with the oil; generously season the shrimp on all sides with the lemon pepper seasonings.
• 4. Over medium heat lightly spray the grates of a gas grill with non stick vegetable cooking oil. In batches evenly arrange the shrimp on to the grates and grill over a medium hot fire. Cook the shrimp for approximately 3 minutes turning using BBQ tongs. Grill the second side of the shrimp for an additional 2-3 minutes or until the shrimp are fully cooked.
• 5. Remove the shrimp from the grill and place in a warm area to rest for 4-5 minutes.
• 6. To serve: In the center of 4 decorative serving platters arrange 1/2 cup of the Grilled Peach and Mango Salad. Attractively arrange 4 shrimp around the perimeter of each platter. Garnish each platter with 2 sprigs of fresh mint and a wedge of lime. Enjoy; happy summer time grilling!!
• 7. Grilled Peach and Mango Salad Recipe
• 8. Toss the peaches gently in a separate mixture of 2 tablespoons of olive oil, 1 tablespoon of molasses, and 1 tablespoon of brown sugar. Lightly spray the grates of a gas grill with non stick vegetable cooking oil. Place the peach quarters onto the grates and grill over medium high heat for 1-2 minutes on each side or until the peaches are nicely caramelized, frequently brushing the peaches with the molasses mixture while they are grilling.
• 9. Remove the peaches from the grill to cool. Cut the peaches into medium size dices. Place all the salad ingredients into a mixing bowl and combine. Gently stir with a spoon before serving.

SPICED PEACH SALAD

Steps:

• In a medium saucepan, combine sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag place in the saucepan. Bring to a boil. Reduce heat simmer, uncovered, for 10 minutes. Remove from the heat and discard spice bag. Add gelatin stir until dissolved. Drain peaches, reserving syrup set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture stir well. Chill until slightly thickened. Thinly slice peaches add to gelatin. Pour into a 2-qt. glass bowl chill until firm. Editor's Note: If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spices combine with the gelatin before adding to sugar mixture.© Copyright Reiman Publications, 1993-1997