I sometimes think we invented the word luscious specifically for peaches. Ripe, juicy, sweet, they’re almost sinful in their deliciousness. This time of year the local peaches sport a rosy bloom over flesh that’s gently yielding, and they smell downright heavenly. Too good to pass up. Luckily, you shouldn’t.
One large peach is about 70 calories and offers up a big dose of vitamin C as well as vitamin A, potassium and niacin. Virtue along with the lusciousness. A ripe peach makes a beautifully sweet snack when you’re craving something like Snickers, but don’t want to do that to your body. When they’re cut up with some fresh raspberries or a sprinkling of almonds, a drizzle of agave syrup or raw sugar and maybe a little yogurt or double cream, (which admittedly is more caloric and not as virtuous), peaches are a simple and satisfying dessert.
Peaches originally came to us from China. There are about 2000 varieties, though they can be roughly divided into two main categories: cling stones and freestones (obviously, those whose flesh clings to the pit and those that don’t); and white or yellow-fleshed varieties. Because there are so many varieties – early, mid-season and late – our local peach season goes from about late June to September.
There are so many fabulous things you can do with ripe peaches. Every peach lover has his or her favorite: peach crumble pie, cobbler, shortcake, peach-almond cake, peach ice cream (a little Donvier or other small manual ice cream freezer will change your life!), peach daiquiris, margaritas, and bellinis, peach butter, chutney, (which is great over cream cheese on Triscuits), fresh peaches with a big scoop of plain or vanilla or lemon yogurt drizzled with raspberry sauce and a sprinkling of granola for breakfast, peach soup with buttermilk, cardamom, coriander and orange zest, Food52’s chilled peach soup, (link below), grilled shrimp or salmon with peach salsa or Cornish game hens or chicken stuffed with wild rice and peaches.
Peaches are also great candidates for ‘putting by.’ You can cut freeze them or preserve them in a host of ways for your and your friends’ and family’s winter eating pleasure. Ball’s Complete Book of Home Preserving lists 30 incredibly delicious-sounding things, including spiced peaches (terrific with ham and biscuits on winter nights), Caribbean peach chutney, Gingery Peach Pear Jam, peach pie filling and peach rum sauce. Because peaches ripen so quickly, you need to plan a bit if you’re going to buy a bunch; make sure you’ve got the time to deal with them within a day or two.
Years ago, the Upper Shore was thick with peach orchards. There are many fewer now, though the number is increasing. Below is a list of U-pick places that all offer peaches right now. Of course, you can find peaches at your local farmers’ market and some of the grocery stores and markets carry local peaches as well.
One thing I make at least once a summer is Peach Melba Fool. Relatively simple, it’s cool, light, and delicious, and the perfect ending to a summer weekend meal.
Peach Melba Fool
3 ripe peaches, peeled pitted and quartered
2/3 cup raspberries
3 tblsp peach brandy
3 tblsp fresh lemon juice
1/3 cup granulated sugar
1/8 tsp almond extract
pinch salt
½ up heavy cream, chilled
In food processor, puree peaches with everything except the cream. Chill for an hour. Whip cream into stiff peaks. Fold into peaches and divide into 4 elegant little dishes for serving or just get a big spoon and eat it out of the bowl!
Peach-Stuffed Cornish Game Hen (or Chicken)
This makes an elegant meal for guests, or candlelit meal for someone special.
Marinade:
1 large peach, peeled, pitted and cut into chunks
1 cup apple juice
½ tsp star anise, crushed (about 2 stars)
½ tsp cardamom
½ tsp ginger
5 black peppercorns
2 tsp soy sauce
4 cornish game hens or one roasting chicken
Stuffing:
½ cup wild rice
1 ½ cups chicken stock
1 bay leaf
1/3 cup onions
½ cup chopped peaches
2 tblsp coarsely chopped pine nuts
To prepare marinade:
In a food processor or blender, puree peaches until smooth. In a large dep dish, combine juice, puree, anise, cardamom, ginger peppercorns and soy sauce Add hens or chicken, cover, and let marinate in the refrigerator overnight. (Be sure to turn a chicken so marinade gets all over it.).
To prepare stuffing:
In a medium saucepan, combine rice, stock and bay leaf. Cook according to package directions or until tender – about 30 minutes, but be sure to check to keep it from sticking. Set aside. In a medium saucepan, warm 1 tablspoon of the marinade. Add onions and cook until wilter, adding more marinate of necessary. Add peahes, pine nuts, and wild rice and heat through, adding marinade if mixture becomes too dry. Remove bay leaf. Fill cavities of hens with equal portions of stuffing and set in a lightly oiled 9X13 inches baking pan. Bake in a 350F oven for about 1 hour, basting occasionally with marinade. If hens appear to be getting too brown, cover with foil. They are done when the leg joint moves easily and the juices, when the joint is pierced, run clear.
Nancy’s Fresh Peach Salsa
5 fresh peaches
2 tblsp champagne vinegar
½ lime, juiced
2 tblsp brown sugar
small dice of 1 medium hot pepper (I use 1 aji limon or two fish peppers)
dash nutmeg
dash cumin
dash PickaPepper sauce of Worcestershire
Pulse all ingredients in a food processor until chunky and blended. Serve cold with chicken breast, fish, pork, grilled shrimp or ham.
Regional U-Pick Farms
4822 Preston Road
Federalsburg, MD 21632.
Phone: 4107548857
https://www.bladesorchard.com/
First Fruits Berry Farm & Orchard
8416 Harmony Road
Denton, MD 21629
Phone: 410-479-8454
https://pickyourown.org/MDeast.htm
515 White Marsh Road
Centreville, MD 21617
Phone: 410-758-4349
Alternate Phone: 410-490-6137
https://www.whitemarshorchard.com/
10051 Worton Road
Chestertown, MD 21620
Phone: 410-778-9112
8689 Bakers Lane
Chestertown, MD 21620
Phone: 410-778-5743
Email: [email protected].
302 Leager Road
Sudlersville, MD 21668
Phone: 410-438-3509
https://allrecipes.com/Recipe/Baked-Chicken-with-Peaches/Detail.aspx
https://allrecipes.com/recipe/peachy-bread-pudding-with-caramel-sauce/detail.aspx
https://allrecipes.com/recipe/halibut-with-zesty-peach-salsa/detail.aspx
https://allrecipes.com/recipe/roasted-beet-peach-and-goat-cheese-salad/detail.aspx
https://www.gapeaches.com/recipes/salads/peachyChickenSalad.htm
https://www.food.com/recipe/grilled-peaches-with-chevre-or-feta-461018
https://www.eatingwell.com/recipes/coconut_crusted_tofu_with_peach_lemongrass_salsa.html
https://www.eatingwell.com/recipes/pork_tenderloin_with_grilled_peach_ginger_chutney.html
https://gapeaches.org/recipes/dinners/peach-and-proscuitto-pizza-with-blue-cheese
https://gapeaches.org/recipes/storing-canning/homemade-peach-preserves
https://gapeaches.org/recipes/dinners/glazed-salmon-with-georgia-peach-succotash
https://rockville.wholefoodsmarketcooking.com/recipes/9948_chilled_peach_soup
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