Wednesday, August 28, 2013

Peach and bacon guacamole

peach bacon guacamole

This last week of August is confusing. For me, Labor Day marks the end of summer, but with the return to school, the beginning of football season, and the first pumpkins spotted at the farmers market, I could swear it’s already fall.

No matter, as long as I’m wearing white pants and cranking the air conditioning I know it’s not autumn just yet. I also know it’s still summer because there are still plenty of ripe, juicy peaches next to those early pumpkins. In order to savor the end of the season, I’ve entered that time of year when I eat peaches all day—morning, noon, and night. (I have to confess I’m eating New York peaches, which are not Texas peaches but they’re still pretty good).

Back in June, on my way to the farm to visit my grandma, I stopped and picked up a bag of Fairfield peaches, a longstanding summertime tradition if you're traveling between Houston and North Texas. After dinner that night, we sliced the peaches and topped them with dollops of whipped cream. It was simple yet elegant and maybe the finest thing I ate my entire trip.

peach bacon guacamole

All summer, I’ve been revisiting that dish (though sometimes I substitute yogurt for whipped cream) and it makes for either a fine dessert or a refreshing breakfast. One morning, however, I was out of both cream and yogurt. At first, I was going to eat my peach on its own, but after I spied an avocado on the counter I decided to see now the peach would fare in a batch of guacamole. I also had some bacon frying, so I decided to throw that into the bowl, as well.

So, I probably don’t have to tell you that yes—peaches, bacon, jalapeños, red onion, cilantro, and avocado make fine friends when they’re hanging out together. And while my plan may have been to save some of the guacamole for later, that didn’t happen and the entire bowl was gone before I was even on my second cup of coffee.

This peach and bacon guacamole is perfect for late August. The sweet, floral peaches, and salty, smoky bacon make it hearty enough for a simple salad when you don’t want to cook, though it's also terrific on tacos or with tortilla chips, for any end-of-summer backyard gatherings or early-season football watching you may have planned.

peach bacon guacamole

You don’t want to make this with canned or frozen peaches, so I highly recommend you make this now while peaches are still fresh. Also, you might consider doubling the recipe as I’ve found this guacamole goes quickly, just like these final days of summer will go, too.

Peach and bacon guacamole
2 peaches, peeled and diced
2 tablespoons lime juice, divided
1/4 small red onion, finely diced
1 or 2 jalapeños (depending on how hot you want it), seeded and stemmed, diced
1/4 cup chopped cilantro
4 slices cooked bacon, diced
2 avocados, peeled and pitted
Salt

Method:
Toss the peaches with 1 tablespoon of lime juice and then stir in the onion, jalapeños, cilantro, and bacon. In a separate bowl, mash the avocados with a fork or spoon until creamy, and stir in the remaining lime juice. Gently fold in the peach and bacon mixture into the mashed avocado, stirring lightly to combine. Add salt to taste.

It’s best served immediately, though if you want to make the guacamole ahead, to prevent discoloration here’s what you can do: Scoop the guacamole into a food-storage container, then take a piece of plastic cling wrap and place it directly on top of the guacamole, pressing into the surface of the guacamole until it’s completely covered. This prevents air from getting into the guacamole and causing it to oxidize and turn brown. Place the lid on the container, then refrigerate until ready to serve. I’ve found I can keep it this way for 1 to 2 days.

Yield: 4-6 servings

Note: My grandma uses a knife to peel her peaches, but this is how I peel mine. Fill a medium pot with water and bring to a boil. Cut a small “X” on the top and bottom axes of each peach. Add them to the pot of boiling water and let them cook for 30 seconds. Using tongs or a long spoon, remove peaches, rinse immediately with cold water and then peel off the skin by gently rubbing the peach. Remove the pit and then dice.


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19 comments:

Justin @ Marlows Kitchen said...

Oh wow this is probably the most excited I've been over guacamole in a while. I must make this, I must.

Wyldtxn said...

Never in a million years would have thought of this combination but it sounds fantastic. I just need to find some really good peaches up in northern California.

Lisa (Homesick Texan) said...

Justin--Hope you enjoy it!

Wyldtxn--Good luck in your search for peaches!

Anonymous said...

Your great grandmother Gibson peeled good peaches by dipping in boiling water. The reason we peeled was that home grown peaches often had blemishes or insect damage which needed to be cut off.
Grandma Jean Texas

Rocky Mountain Woman said...

I'm always looking for a new way to use peaches...

love this!

Anonymous said...

Great grandma Gibson also dipped peaches in boiling water unless she peeled because of blemishes or insect damage.

Grandma Jean Texas

JMS~JOY in the arts! said...

Why not canned or frozen peaches? I have over a dozen cans of peaches (in light syrup) I was given and I need some options other than cobbler. I can imagine this could be quite good using them in it, but wonder if there is some reason not to other than the health push for fresh. Decent fresh peaches are VERY hard to come by very often here.
Thanks!

SeattleDee said...

Peaches and avocados? Okay. I can mentally taste each ingredient, but can't quite imagine the blend. This sounds weirdly wonderful, even better than mango salsa, and another HT "must try" recipe.

Anonymous said...

Oh. My. Three of my favorite things in the world together? Sounds like a dream come true!

Must try. Must try. Must try. Right NOW!!

Pete

Randle said...

I can sympathize with mass peach consumption! Also, I love that this doesn't require that you cook the peaches, as I always think they are at their most magical cool and fresh.

Lisa (Homesick Texan) said...

Grandma--Thank you for sharing that! I reckon the occasional insect damage is the price you pay for homegrown peaches.

Lisa (Homesick Texan) said...

Rocky Mountain Woman--It's unusual but great if you love peaches.

Lisa (Homesick Texan) said...

JMS--I prefer the snap of fresh peaches but if canned peaches are all that you have, I reckon you can give it a try.

Lisa (Homesick Texan) said...

Seattle Dee--It's kind of weird but kind of wonderful!

Lisa (Homesick Texan) said...

Pete--Hope you enjoy it!

Lisa (Homesick Texan) said...

Randle--Yes, I agree. When peaches are in season, there's no better way to eat them but fresh and uncooked.

Shelley said...

You make it look so good, it almost doesn't matter how it tastes.

Anonymous said...

Made this, for a very skeptical southern california-born and bred family - and we LOVED it. LOVED it. Thank you, thank you. So fun to have a NEW recipe to include along with the tried and true.

Leah said...

Thanks for the very creative guacamole idea. I am 9 months pregnant and once I saw the photo I couldn't get it out of my head. I made this recipe for a family party and everyone loved it, including my toddler. I had to leave out the jalapenos for some of the relatives, but imagine a little spice would make it even better!

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