I love using fruit in savory recipes, but will admit that not all fruit are created equally when it comes to versatility. Peaches, though, are at the top of my use-any-which-way list. Peak season peaches have a honey-like sweetness that balances nicely—and easily!—with savory, salty flavors. They also have a tartness that keeps them from being saccharine the way that nectarines and apricots can get.
Pork and pineapple is a fairly common combination. With peaches on the mind, though, it occurred to me that I could swap out the tropical fruit in favor of in-season peaches. Turns out, it was a good idea. A very good idea!
I call these kabobs because that’s how you’d make them on the grill. Truth be told, though, I'm lazy and make these in the broiler. No soaking or threading sticks. You don’t even have to fire up the grill. Just line a shallow, rimmed sheet pan with aluminum foil (for easy clean up!) and throw in the pork, peaches, and some marinade. Broil until the meat is cooked through and you’re done. You can even alternate peach and pork pieces, plating them in a line so that it looks like kabobs.
Hey, a little cheat never hurt anyone… at least not when it tastes this good!
Have you ever used peaches in a savory dish before? If so, tell us about your favorite recipe! If not, give this one a try and let us know what you think. It’s a quick and easy dinner, so there’s no excuse!
Tarragon Peach and Pork “Kabobs”
1. Add all ingredients to a bowl and marinate for 20-30 minutes.
2. Place peaches and pork on a rimmed baking sheet in a single layer. Pour about ½ of the marinade over the fruit and meat. Broil until the pork is cooked through and slightly crisped in spots, flipping it half way. (There’s no need to flip the peaches.) Serve warm.