Welcome to Progressive Eats, a virtual version of a Progressive Dinner Party. This month’s theme is all about Stone Fruits and is hosted by Ansh Dhar who blogs at Spiceroots. With summer coming to an end, it’s a great time to use the season’s abundant bounty in everyday food. We have some great ideas this month for using stone fruit – from barbecue sauce to curries to duck and, of course, desserts.
If you’re not familiar with the concept of a progressive dinner, it’s an event where diners go from house to house enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and readers can hop from blog to blog to check them out. All of this month’s recipes are linked at the bottom of this post!
My contribution for stone fruits had to be, of course, peaches! What else would a Georgia girl choose? This is a take on an old southern recipe for Curried Fruit that makes an appearance on many holiday tables throughout the south. However, I’ve changed it up a bit to use only peaches and instead of serving it as a side dish, I’ve moved it to the dessert course and am serving it with butter pecan ice cream and pound cake. It’s a fabulous combination that I hope you’ll try!
Preheat the oven to 350 degrees.
Place the frozen peach slices and pecans in a 9×13 baking dish.
In a small saucepan over medium heat, melt the butter. Remove the pan from the heat, add the remaining ingredients and stir until combined.
Sprinkle over the peaches and pecans.
Bake for 45 minutes to 1 hour, stirring gently every 10-15 minutes.
For each serving, place a slice of pound cake on the plate or in a bowl. Top with a scoop of butter pecan ice cream and hot curried peaches.
What I was up to…
- One year ago: Curried Corn
- Two years ago: Vintage Hot Fudge Pie
- Three years ago: Garlic Butter and Herb Popcorn
- Four years ago: Mediterranean Pressed Sandwich
- Five years ago: Southern Sweet Tea
- Six years ago: Stuffed Zucchini
Be sure to visit all the blogs below to see their fantastic stone fruit recipes for this month’s event! Progressive Eats is a core group of 12 bloggers, but we always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
August – Stone Fruits
- Grilled Peaches, Basil and Honey Appetizer from Miss in the Kitchen
- Black Plum, Avocado, and Mozzarella Salad from The Wimpy Vegetarian
- Peach Barbecue Sauce from Stetted
- Lamb and Fresh Plum Tagine from Spiceroots
- Pan-Seared Duck Breasts with Fresh Plum Sauce (GF) from The Heritage Cook
- Hot Curried Georgia Peaches from Never Enough Thyme
- Peach-Bourbon Upside Down Cake from Creative Culinary
- Stone Fruit Panzanella Dulce (Dessert Panzanella) from Pastry Chef Online
- Peach Raspberry Galette from That Skinny Chic Can Bake
- Yogurt Plum Coffee Cake from girlichef
- Gluten-Free Apricot Almond Frangipane Tart from Jeanette’s Healthy Living
- Stone Fruit Cobbler from Food Hunter’s Guide