PEACHFRONT COOKS

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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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lamb chops in persimmon sauce


Not a lot to it. I was cleaning out the freezer and found two persimmons that were frozen when they were very ripe and at the peak of sweetness. I defrosted them in the microwave, peeled off the skin, removed the seeds, and reserved the "mushy stuff." I browned three small to medium lamb chops in olive oil and poured over the mush. Cook until done. Delightful.

 

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