3 Simple savory peach dishes

TIP: Any time you grill peaches, throw on a couple of extras. They are great -- hot or cold -- in salads, as a bed for a scoop of ice cream or on their own as a snack.

CHIPOTLE GRILLED PEACHES

1/4 cup peach preserves

1 teaspoon minced canned chipotle in adobo

4 large peaches, halved and pits removed

1 teaspoon canola oil

1. Heat grill for direct-heat cooking.

2. Combine the peach preserves and chipotle in a bowl; microwave until the preserves are melted.

3. Lightly brush the cut sides of the peaches with about half the oil. Place cut sides down on the grill; cook 3 to 4 minutes, until well marked. Brush the skin sides with the remaining oil and turn over. Brush the top sides with the preserves; grill, brushing with remaining preserves, 3 to 4 minutes, until peaches are crisp-tender.

Makes 4 servings.

Nutritional analysis per serving 65 calories, 1 g protein, 15 g carbohydrates, 1 g fiber, 1 g fat, 0 g saturated fat, 9 mg sodium

GRILLED PEACH SALSA

3 large peaches, halved and pits removed

1 teaspoon canola oil

1 teaspoon brown sugar

1 tablespoon lime juice

1/2 cup finely chopped red onion

1 plum tomato, chopped into 1/4-inch pieces

1/2 jalapeño pepper, finely minced

2 tablespoons mint leaves, chopped

2 tablespoons basil leaves, chopped

1/4 teaspoon salt

1. Heat grill for direct-heat grilling.

2. Brush the entire surface of each peach half lightly with the oil. Place on hot grill and cook until lightly marked and crisp-tender, about 3 minutes on each side. Let stand until cool enough to handle.

3. Dissolve the sugar in the lime juice; toss with the onion, tomato, jalapeño, mint, basil and salt. Slip the peach skins off; chop the flesh into 1/2-inch pieces and combine in the bowl. Serve warm or at room temperature.

Makes 4 servings.

Nutritional analysis per serving 79 calories, 2 g protein, 17 g carbohydrates, 3 g fiber, 2 g fat, 0 g saturated fat, 148 mg sodium

PEACH AND GOAT CHEESE QUESADILLA

2 large (fairly firm) peaches, very thinly sliced

1 teaspoon brown sugar

1 teaspoon finely chopped crystallized ginger

1 scallion, green part only, finely chopped

4 ounces room-temperature goat cheese

4 (8-inch) flour tortillas

2 teaspoons canola oil

1. Combine the peaches, sugar, ginger and scallions and set aside.

2. Lightly beat goat cheese with a fork to soften. Spread on half of each tortilla and top with the peaches; fold tortillas closed.

3. Brush a large, nonstick skillet with half the oil; add 2 quesadillas and cook until lightly brown and crisp on undersides, about 2 minutes. Turn over and repeat. Brush remaining oil in pan and repeat with remaining quesadillas. Allow to cool slightly and cut each quesadilla into 3 wedges.

Makes 4 servings.

Nutritional analysis per serving 298 calories, 10 g protein, 38 g carbohydrates, 3 g fiber, 12 g fat, 5 g saturated fat, 339 mg sodium