Poached Peach And Sweet Potato Salads

Timothy Groody

Poached Peach And Sweet Potato Salads

Serves 4

Diced Sweet Potato Salad in peach vinaigrette

1 ½ cup ¼" diced sweet potato

1 cinnamon stick

1 peach

2 T minced red onion or shallot

zest and juice of 1 orange

1 T cooking liquid from the sweet potatoes

1 T chiffonade basil

Place sweet potato and cinnamon in a pot.  Just cover with water.  Season with salt.  Water should have a salty taste.  Cook over high heat until tender.  When it boils it is only 1-3 more minutes.   Drain reserving 1 T of the cooking liquid for the vinaigrette.  While potatoes are cooking combine ingredients for the vinaigrette.  Toss potatoes in vinaigrette while they are still warm to hot.  Toss every soften toss marinate and cool.  Serve with salad as an appetizer or accompany seafood or meats.  Enjoy!!!!!

Poached Peach Glazed Sweet Potatoes

1 sweet potato peeled and cut into ½ circles 1/6" thick

2 peaches firm (not rock hard or over ripe)

red wine

2 T sugar

1 cinnamon stick

1 tsp cracked black pepper

1 tsp red wine vinegar

1 T extra virgin olive oil

1 T basil chiffonade

Lightly poach sweet potatoes in salted water water.  Keep them firm but not crunchy.  Drain and reserve.  Peel peaches and cut in ½ to remove the pit.  Place in a pot and cover with red wine.  Add sugar cinnamon and black pepper.  Bring to a boil and lower to a simmer.  Poach with the cut side up.  The time will vary upon ripeness of the peaches.  They should still have a little bite.  Let cool in liquid.  Remove some of the liquid and reduce slowly to a light syrup (this will thicken as it cools).  Add vinegar to the syrup.  Put syrup in a small bowl and float oil on top.  Do not stir.  Slice peaches into 1/6" thick wedges.  On a cookie sheet shingle potatoes and peaches alternately.  Make 4 portions.

To Serve

Warm up in a 350* oven for 5 minutes.  Drizzle with the syrup and basil.  The basil will become very aromatic when put on top of the warm potatoes.  Serve warm with grilled meats.   Enjoy!!!!!