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This year peach is going to be very popular. And we don’t say so, Pantone says so with its color choice for 2024. A few weeks ago, the world’s most important chromatic reference chose Peach Fuzz as the color of the year 2024. It is a soft and velvety peach tone that, according to the company, has an “omnipresent spirit that enriches the heart, mind and body” and with a fresh approach. As we want to transfer this proposal to the gastronomic world, we have selected five recipes inspired by the color of the year to give yourself a tribute through the palate. Of course, the peach is the real protagonist of these dishes. And, although it is not in season right now, keep these ideas because we assure you that you will want to prepare them all.
Ribs with peach barbecue sauce
Ingredients:
- 1 pork ribs
- For the dressing:
- Smoked paprika
- Chili powder
- Garlic powder
- Brown sugar
- Pinch of salt
- Peach bourbon barbecue sauce:
- 4 small peaches
- 80 ml of Bourbon
- 200 g ketchup
- 40 g brown sugar
- A splash of apple cider vinegar
- 15 g onion powder
- 1 clove garlic, minced
- 15gr Worcestershire sauce
- 1 teaspoon Dijon mustard
Preparation:
- Preheat the oven to 150 ºC. Meanwhile, prepare the dressing. Just mix all the dressing ingredients in a small bowl.
- To make the ribs, wash them first and dry them well. Cut the ribs in half. Then generously baste both sides of the ribs with the rub.
- Line a tray with aluminum foil and place the ribs. Cover with foil on top.
- Bake for 2 hours or until the tip of a knife slides easily into the meat.
- During this time, prepare the sauce. In a saucepan, bring the bourbon to a boil and add the rest of the ingredients. When it starts to boil, lower the heat, cover and let it simmer for 15 minutes until it thickens well. If you prefer the sauce to be smooth, you can blend the peach mixture until smooth.
- The last step is to brush the ribs with the peach barbecue sauce. Brush them well with the sauce and bake again for 5-7 minutes, turning them over and over.
Grilled Peach Salad
Ingredients:
- 2 ripe peaches, sliced
- Extra virgin olive oil
- 120 g burrata
- 60 g Serrano ham
- Fresh basil leaves
- A splash of white balsamic vinegar
- Salt and black pepper to taste
Preparation:
- You really only have to cook the grilled peaches. To do this, heat the oven to 200 ºC and place the sliced peaches on a suitable tray, sprinkling them with a dash of olive oil. Season to taste with salt and pepper and stir well to spread the dressing.
- Bake for 4 minutes on each side (or until you see that they are well roasted). Set aside.
- To assemble the salad, place the grilled peaches in a bowl and then add the shredded ham and burrata.
- Finish with the basil leaves, a good drizzle of oil and vinegar, and season to taste.
Peach Lassi
Ingredients:
- 1 pitted and sliced peach
- 2 Greek yoghurts
- 30 ml milk
- 1 tablespoon of honey
- A pinch of ground cardamom
- Salt
Preparation:
- Preparing this version of the traditional Indian yogurt is very simple. Just mix the peaches, yogurt, milk, honey, honey, cardamom and salt in a blender and blend until thick.
- Serve well chilled.
Habanero Peach Margarita
Ingredients:
- 2 medium peaches
- 60 ml tequila
- 30 ml of Triple Sec
- 25 ml lime juice
- 25 ml habanero syrup:
- 1 habanero bell pepper
- 40 ml water
- 40 g sugar
Preparation:
- To prepare this cocktail inspired by the Pantone 2024 color, you must first make the habanero syrup. To do this, cut the chili bell pepper in half. If you like it spicy, leave the seeds or cut it into slices.
- In a saucepan over medium-high heat, pour the water and mix with the sugar until it dissolves. Then add the habanero and bring it back to a boil. Then remove from heat and let cool. Reserve between 1 and 3 hours.
- To assemble the cocktail, first mix the peach with the lime juice and whisk until well squeezed. Add to a cocktail shaker along with crushed ice, tequila, triple sec and habanero syrup.
- Shake well and strain into a glass garnished with salt and peach slices.
Peach Chutney
Ingredients:
- 1.5 kg of ripe peaches
- 150 g brown sugar
- 100 ml apple cider vinegar
- 30 g peeled and chopped fresh ginger
- 1 small red onion, sliced
- 12 cardamom pods
- 2-4 dried hot red chili peppers
- Salt
Preparation:
- To prepare this typical Indian condiment, first boil water in a pot.
- At the same time, make an X-shaped cut on the bottom of the peaches. Pour them into the pot and boil for half a minute. Right after, transfer them to a saucepan with ice water.
- Then peel the peaches, cut them in half and remove the stone. Finally, cut them into cubes.
- Take another saucepan and add the sugar with the vinegar, ginger, onion and cardamom. Stir to dissolve the sugar. Simmer for about 8 minutes until the onion softens.
- Then add the peaches, chilies and a pinch of salt and continue to simmer, stirring occasionally, until the peaches are very soft. This will be about an hour.
- Spoon the chutney into canning jars, tapping them lightly on a flat surface to release air bubbles. Close and store for up to 6 months in the refrigerator.
What other recipes can you think of with the Pantone color of 2024?