PEACH BARBECUE SAUCE -- Puree peaches. Mix cornstarch with a little water. In large saucepan, combine pureed peaches, one and a half cups of vinegar, cup of oil, crushed garlic cloves, Dijon mustard, cinnamon, lemon juice, Worcestershire sauce, ground ginger, black pepper, about a cup of maple syrup and a cup of brown sugar, and heat to low boil. Simmer 30 minutes, adding water/cornstarch mixture to give sauce consistency of commercial barbecue sauce.

PEACH BRANDY CHICKEN -- Brown dredged chicken breasts on both sides. Remove breasts and deglaze pan with chicken stock, peaches (four cut up), peach brandy and pinch of tarragon, reduce heat and cook approximately 2 minutes. Return chicken, along with any accumulated juices, to pan. Add heavy cream and cook until chicken is hot and cooked through. Serve topped with peaches and sauce

PEACH DESSERT IDEAS:

Toss fresh peach slices with:

--Yogurt, cherries and almond extract -- Raspberries, freshly grated nutmeg, and orange juice. -- Blueberries, ground cardamom, grated orange peel and ground cinnamon -- Bananas, lemon juice and sesame seeds.
-- Toasted pine nuts, orange sections and dried currants -- Maple syrup, lemon juice and pecans.
-- Dried apricots and freshly grated ginger --Minced prunes, minced fresh mint and apple juice
--Lemon juice, light brown sugar, bananas, toasted shredded coconut and sprinkle of Grand Marnier.
-- Make sugar-water-lemon juice syrup and stir in half cup of champagne or white wine or a few tablespoons light rum and boil a few more minutes. Pour over cut up peaches and fresh raspberries or blueberries and chill.
-- Fill omelets and crepes with thinly sliced fresh peaches and dash of freshly grated nutmeg.
-- Make frozen peach yogurt by adding chopped peaches to plain yogurt, sweeten with honey and add some vanilla extract and a bit of pumpkin pie spice. Blend and puree until smooth. Pour into ice cream maker and process or freeze mix in covered glass dish and puree briefly in processor or blender before serving.

-- Make fried peaches stuffed with ice cream: Put pitted peach halves in cold water for awhile, then fill pit area with ice cream. Press the two halves back together and cover with graham crumbs. Place in hot deep frier for 30 seconds or until brown. Place onto bowl and pour flavored liquor (Grand Marnier works well) then light. After flame is gone put either more ice cream or cream fraiche on top.

PEACH GLAZE FOR GRILLING -- Sauté onion and garlic in butter until soft. Add black pepper, dry mustard, brown sugar and soy sauce; heat only until well blended. Mix cup of peach puree, some frozen orange juice concentrate and lemon juice, and add to onion mixture. This is a good glaze for spareribs, pork chops, or chicken. Baste only during last 10 minutes of grilling, otherwise subtle peach flavor is lost.

PEACH HORSERADISH SAUCE -- Cut up two peaches and combine in pan with apple cider vinegar and honey and simmer for five minutes. Add horseradish. Serve with shrimp or chicken.

PEACH SALAD IDEAS:

Toss sliced peaches with ---

-- Almonds, raisins, endive, minced fresh ginger and white wine vinegar -- Watercress, minced scallions, walnuts, lemon juice and a splash of walnut oil.
-- Roasted peanuts, red onions, leaf lettuce, apple cider vinegar, and a bit of freshly grated orange peel.
-- Shredded cooked chicken, chives, plain yogurt, and a dash of curry powder. -- Celery, yogurt and grated lime peel.
-- Spinach, thinly sliced radishes, butter lettuce, lemon juice, and ground allspice.
-- Arrange peach slices on endive leaves, sprinkle with red onions and slivered, toasted walnuts. Garnish with watercress sprigs and spoon over a dressing of equal parts walnut oil and white wine vinegar.
-- Use peach peels to make vinegar. Simply pile peels into saucepan and add white vinegar to cover. Boil then simmer about 20 minutes. Cool, strain, bottle and refrigerate. Use in salad dressings, marinades and sauces. Or mix a bit with plain yogurt and freshly grated nutmeg and use to dress chicken salad.

PEACH SOUP -- Combine pureed peaches (about one large per serving), crushed cardamom and coriander seeds, a large tablespoon of orange juice, some finely grated orange peel and about one and a half cups of buttermilk. Chill. Add honey if desired. Garnish with watercress.

PEACH STUFFING -- Make a marinade from large cut up peach, cup of apple juice, crushed anise, ground cardamom, ground ginger, black peppercorns, soy sauce. Cook chopped onions in some marinade and, when wilted, add cut up peach, chopped pine nuts and wild rice that has been prepared in chicken stock with bay leaf, adding marinate if mixture becomes too dry. Use stuffing with fowl or pork, basting with rest of marinade

PEACHES AND CHEESE -- Combine softened cream cheese, a few tablespoons grated sharp cheddar cheese, a finely chopped peeled peach, minced fresh chives, a bit of Dijon mustard, paprika and some chopped roasted walnuts. Chill and serve with raw vegetables, crackers, bread or stuffed in celery.

PEACHES AND CUCUMBER SALSA -- Combine pieces of peaches, cucumber chunks, Angostura bitters, olive oil, fresh lemon juice, chopped fresh mint, salt and pepper to taste and chill. Good complement to chicken and other meat dishes.

PEACHES AND PARMESAN CHICKEN -- Pound chicken breasts until thin and spread Dijon mustard on one side. Top with prosciutto and roll up; secure with toothpicks. Mix flour with tarragon. Mix bread crumbs with Parmesan. Dip chicken roll-up in flour mixture, then egg, then bread crumb mixture. Put roll-ups in melted butter in baking pan and bake in 375-degree oven 20 minutes. Add peach slices and sprinkle with more melted butter mixed with white wine. Bake 15 minutes more.

PEACHES AND RIBS -- Puree pound of cut up peaches in blender until smooth and then simmer in saucepan for 30 minutes. Stir in honey, minced ginger root, rice vinegar and cayenne. Brush roasting ribs frequently and serve with remaining glaze.

PEACHES AND SHRIMP -- Fry shelled shrimp in oil until tender, about 4-5 minutes. Remove shrimp, add more oil and stir-fry broccoli until tender-crisp, about 4-5 minutes. Add shrimp, sliced water chestnuts, sliced peaches and green onions and heat through. Stir in glossy sauce made by blending cornstarch, chicken broth, sherry, soy sauce, grated ginger root and a bit of sugar and cooked just until thick and glossy.