Prepare a charcoal grill.

First prepare the vinaigrette: Place the honey, lemon juice, vinegar, mustard, cayenne, black pepper, grape seed oil, and water in a small sauce pan and place over moderate heat. Stir the ingredients over the heat just until they have incorporated. Remove from the heat and let cool.

Trim any fat or silver skin from the pork tenderloins and cut each one in half to yield 4 portions.

Cut the peaches into quarters, discarding the pits.

Brush the pork and cut side of the peaches lightly with vegetable oil and season with salt and freshly ground pepper.

Grill the pork and the peaches together.

Remove the pork from the grill and allow to rest for at least 4 minutes before slicing.

While the pork is resting, toss the arugula and red onions lightly in the honey vinaigrette and divide between 4 entrée plates. Place the peaches around the salad and then slice each portion of pork tenderloin (about 4 slices) and place over the salads. Drizzle any remaining vinaigrette over and around the plates. Season the pork with a sprinkling of sea salt and serve.

Note: This recipe works best with peaches that are not quite ripe yet.

Tie the black peppercorns, coriander seeds, and chili flakes in a small pouch of cheesecloth. Add to a small saucepot and pour vinegar, water, and mirin over with the lemon zest. Bring to a boil and pour over the diced peaches. Cover the peaches and let stand until they are at room temperature, or about 2 hours.

Thinly slice the sashimi and place onto chilled plates.

Strain the pickled peaches from the pickling liquid and scatter over the fish. Drizzle with olive oil and scatter the scallion greens over the plates. Season the sashimi with sea salt and serve.

Pre-heat oven to 350 degrees F.

Mix together the flour, cinnamon, cornmeal, oats, light brown sugar, salt, and pepper.

Cut the butter into the dry ingredients with the vanilla extract, incorporating until the mixture resembles coarse sand. Place in refrigerator to chill.

In a large bowl: Combine the sugar, cornstarch, spices, salt, lemon and orange juices, and orange zest. Place the peach slices into the bowl and gently toss they are all evenly coated.

Butter a 2-quart baking dish (11x7x2) and place the peaches evenly inside. Sprinkle the streusel evenly over the top of the peaches.

Place in the middle of oven and bake for approximately 50 minutes, or until the top is golden brown and the fruit mixture is bubbling. Remove from the oven and allow to cool for 20 minutes before serving.