Grilled Peaches and Pork Salad

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

Preparation Time: 30 minutes Marinating Time: at least 1 hour Grilling Time: 12 minutes Serves: 4

1/3 cup (75 mL) balsamic vinegar

3 tbsp (45 mL) each lemon juice and olive oil

1 tbsp (15 mL) chopped fresh Ontario Thyme 1/2 tsp (2 mL) each salt and pepper

8 fast-fry boneless centre-cut Ontario Pork Loin Chops 4 Ontario Peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) Ontario Spinach or Arugula

Set aside 2 tbsp (25 mL) of the balsamic vinegar. Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing. Use 1/4 cup (50 mL) of the dressing to marinate pork for 1 hour in refrigerator, turning occasionally. Place peaches, cut side up, on plate. Drizzle with reserved 2 tbsp (25 mL) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for 3 minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for 4 minutes; turn and cook for 2 minutes or until softened and lightly browned. Cut each peach half into 4 slices. Slice pork into 1-inch (2.5 cm) strips. Arrange pork and peaches over spinach; drizzle with remaining dressing.

Fruit Quesadillas

This healthy snack, breakfast or dessert can be prepared on the stove-top or the grill.

Preparation Time: 20 minutes Cooking Time: 4 minutes each Serves: Makes 16 wedges

1 each Ontario Nectarine and Pear, ripe but firm (pitted or cored and diced)

2 Ontario Plums, ripe but firm (pitted and diced)

2 tbsp (25 mL) packed brown sugar 1/4 tsp (1 mL) cinnamon

4 oz (125 g) cream cheese, softened 1 tbsp (15 mL) Ontario Maple Syrup

1 tsp (5 mL) grated orange rind 4 large whole wheat or regular flour tortillas

Icing sugar

In a small bowl, combine nectarine, pear, plums, brown sugar and cinnamon. In separate bowl, combine cream cheese, maple syrup and orange rind.

Spread each tortilla with about 2 tbsp (25 mL) cream cheese mixture. Top 1 half of each with 1/2 cup (125 mL) fruit. Fold each tortilla over to cover filling and press down gently. Cook in large non-stick skillet over medium-high heat for about 2 minutes on each side or until crispy and browned. Remove from heat and let stand for 1 minute. Cut each quesadilla into 4 wedges, sprinkle with icing sugar. Serve immediately.

Tip: To grill quesadillas, cook over medium-high for 1-1/2 to 2 minutes per side or until crispy and browned.

Grilled Fruit with Mascarpone Cream

Mascarpone cheese is rich and decadent. Substitute ricotta cheese for a lighter dessert. This simple summer dessert could be served with yogurt or ice cream. Preparation Time: 10 minutes Cooking Time: Not available Grilling Time: 10 to 13 minutes Serves: 4 to 6

1/4 cup (50 mL) packed brown sugar

2 tbsp (25 mL) butter, melted

1/4 tsp (1 mL) vanilla 2 Ontario Peaches, ripe but firm (pitted and quartered)

4 Ontario Plums, ripe but firm (pitted and halved) 2 Ontario Nectarines, ripe but firm (pitted and quartered)

1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) sliced toasted almonds (optional)

Mascarpone Cream:

1/2 cup (125 mL) mascarpone cheese

2 tbsp (25 mL) Ontario Maple Syrup

2 tbsp (25 mL) plain yogurt 1/2 tsp (2 mL) grated lemon rind

In small bowl, combine sugar, butter, and vanilla; set aside. In large bowl, toss together peaches, plums, nectarines and lemon juice. Add sugar mixture; toss again. Place in single layer in aluminum pan (approx. 8-x 11-inch/19 x 30-cm). Barbecue over medium-high heat for 10 to 13 minutes, stirring once, or until lightly browned and tender.

Mascarpone Cream: Combine mascarpone, maple syrup, yogurt, and lemon rind. Serve with warm fruit. Sprinkled with almonds, if desired.

This is a quick and easy dessert that can be made anytime — and with other fruit combinations. Keep fresh Ontario fruit in your freezer and you’re good to go! Preparation Time: 25 minutes Cooking Time: Not available Freezing Time: at least 2 hours Serves: 4

Fruit Sorbet

3 Ontario Peaches, ripe but firm (peeled, pitted and sliced/about 2 cups/500 mL)

1/2 cup (125 mL) Ontario Raspberries Simple Syrup:

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) water 1 strip lemon rind

Freeze peach slices and raspberries in single layer for at least 2 hours or until solid. Store in freezer bags or air-tight containers. Simple Syrup: In small saucepan, bring sugar, water and lemon rind to boil, stirring to dissolve sugar. Boil for 1 minute. Cool completely and remove rind

In food processor, process frozen fruit, pouring in syrup slowly, until smooth, 2 to 3 minutes. Serve immediately or store in freezer.