Everybody must get stone fruit: Peach and apricot recipes

Hope we are all enjoying the weather. First this week we celebrate National Kitchen Klutzes of America Day on Saturday, and we also celebrate Stone Fruit at the PlacerGrown Farmers Market on Saturday. This week, our recipes are all on stone fruit. We still have plenty of National Days to Celebrate: Iced Tea (June 10), Corn on the Cob and German Chocolate Cake Day (June 11), Jerky and Peanut Butter Cookie Day (June 12), Bourbon and Strawberry Shortcake Day (June 14) and Fudge Day (6/16). Happy cooking, and you can follow me on Facebook at Grazing with Gary. Peach Gazpacho Ingredients 1/2 to 3/4 cup water6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted and cut into chunks1/2 medium cucumber, peeled, seeded and cut into chunks1 small garlic clove, minced1 tablespoon champagne vinegar, plus more to taste, 2 tablespoons extra-virgin olive oil, plus more for drizzlingCoarse salt and freshly ground pepper2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantroGarnish: finely chopped red bell pepper and Hass avocadoDirections Step 1: Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. Step 2: Season with vinegar, salt and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt. Peach-Stuffed Pork Ingredients 1 1/4 cups water9 peaches, dried, or 6 ounces store-bought dried peaches1 boneless pork loin (2 1/2 pounds), trimmedCoarse salt and freshly ground pepper1 pinch of ground cloves1 tablespoon all-purpose flour1/2 cup Peach Jam2 tablespoons light-brown sugar1 tablespoon fresh lemon juiceDirections: Step 1: Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using. Add peaches to water; return to a boil. Remove from heat; let stand for 20 minutes. Remove peaches using a slotted spoon, and squeeze, reserve liquid. Step 2: Meanwhile, butterfly pork loin: Starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge. Unfold meat (as if opening a book). Cut a vertical slit 3/4-inch deep at seam and repeat to make a horizontal cut in the opposite direction. Pound to an even thickness with a meat mallet if needed. Step 3: Stir together a seasoning mixture of salt, pepper and the cloves; sprinkle some over pork. Spread drained peaches over pork, leaving a 1-inch border on 1 short end. Roll up pork from short end to enclose filling. Tie together with kitchen twine to shape and hold in filling. Sprinkle with seasoning mixture; dust with flour. Place in a roasting pan, seam side down. Step 4: Bring reserved soaking liquid, the jam and sugar to a boil in a small saucepan. Reduce heat; simmer for 1 minute. Step 5: Roast pork for 20 minutes. Reduce oven temperature to 350 degrees, and roast until an instant-read thermometer inserted into the center reaches 138 degrees, about 25 minutes more. Brush with glaze, and roast for 5 minutes more. Transfer pork to a platter; reserve juices in roasting pan. Let rest for 10 minutes. Brush with glaze again. Step 6: Pour accumulated pan juices into pot with glaze. Set roasting pan across 2 burners and add remaining 1/4 cup water. Cook over medium-high heat, scraping up brown bits from bottom of pan. Add liquid and bits to glaze. Bring to a boil. Reduce heat, and simmer sauce for 1 minute. Stir in lemon juice. Step 7: Untie pork; cut into 1-inch-thick slices. Serve with sauce. Apricot Shortbread Ingredients 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sifted confectioners' sugar 1 teaspoon pure vanilla extract 2 cups sifted all-purpose flour, plus more for parchment 1/2 teaspoon salt 1/2 cup finely chopped dried apricots Directions Step 1: Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour. Step 2: Transfer dough to a lightly floured sheet of parchment paper and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.