It’s just Peachy!

Summer is a great time to take advantage of the beautiful
and flavorful fresh fruit. Some of our favorites are peaches and
nectarines.  Their sweet aroma and juicy
flesh are so much more enjoyable than the imposters found in fruit markets all
winter long.

While it is believed peaches originated in Persia, the
true origin of this juicy summer fruit is China, where they have been
cultivated for centuries as the favorite of emperors. The Persians brought the
peach from China and passed it on to the Romans. The peach arrived in America with
Spanish explorers in the sixteenth century and eventually made it to England
and France in the seventeenth century, where it was a popular but rare treat.
In Queen Victoria’s day, no meal was complete without a fresh peach presented
in a fancy cotton napkin.

Thomas Jefferson
grew peach trees at Monticello, his estate in Virginia; they were considered
and elegant addition to every estate garden. However, commercial production did
not begin in the US until the nineteenth century. Today the Southern states
lead in commercial production of peaches, but they are also grown in
California, Michigan, and Colorado.

Today, peaches are the second largest commercial fruit
crop in the States, second only to apples. Peaches may also be grown in
temperate climates; however, spring frosts will kill the season’s crop if the
tree is already in blossom when a frost occurs. Peach trees are second most
commonly cultivated tree after apple trees.  

Commercially grown peaches are divided into
“freestone” and “clingstone” species, depending on whether
the flesh sticks to the seed or not; both kinds can have either white or yellow
flesh. Peaches with white flesh typically are very sweet with little acidity,
while yellow-fleshed peaches usually have an acidic tang. Both varieties have
some red on their skin. While white-fleshed peaches are the more popular in
China and neighboring Asian countries, they are increasingly available in
American markets. 

Although fuzzy peaches and smooth nectarines are
commercially regarded as different fruits, they belong to the same species.
Nectarines are often mistakenly believed to be a crossbreed between peaches and
plums, or a “peach with a plum skin.” Genetic studies have concluded in
fact that nectarines are created due to a recessive gene in the fruit causing
it to grow without the fuzz.  Nectarines
have actually appeared many times on peach trees.

As with peaches, nectarines can be white or yellow, and
clingstone or freestone. On average, nectarines are slightly smaller and
sweeter than peaches. The lack of skin fuzz can make nectarine skin appear more
reddish than that of peaches, contributing to the fruit’s plum-like appearance.
The smooth skin also means they bruise more easily than peaches.

Due to its delicious flavor and soft texture the word
“peach” was used to refer to anything wonderful, as in “It’s a peach of a day”
or “that’s just peachy.”  Nowadays, the
expression has lost its popularity but the fruit certainly hasn’t.  

Commercially grown peaches are often harvested before
they are fully ripe allowing them to get to the markets before they ripen
fully.  Choose firm fruit when shopping
for peaches and nectarines but keep them out of the refrigerator at home.  Allow them to ripen and develop flavor at
room temperature.  Once soft be sure to
refrigerate.  

Many peach recipes call for the peaches to be peeled;
often providing instructions for blanching and peeling using a paring
knife.  We suggest a serrated peeler—it’s
a lot faster and doesn’t dirty another pot. 
For those not yet familiar with serrated peelers, we highly recommend
trying one on your peaches, plums, tomatoes and any other soft skinned fruit
needing peeling.  Once you’ve tried one
you’ll be hooked.

Peach French Toast Cobbler

1 pound challah, sliced

5 eggs

1/2 cup milk

1/4 teaspoon baking powder

1 teaspoon vanilla

5 cups sliced fresh peaches (8 peaches)

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon cornstarch

2 tablespoons butter, melted

Confectioners’ sugar

 Arrange challah slices in a shallow baking pan. In
a bowl, whisk eggs, milk, baking powder and vanilla together and pour over
bread, turning to coat evenly. Cover pan with plastic wrap; let stand for 2
hours at room temperature or overnight in the refrigerator.

Preheat oven to 450 degrees F.  Grease a 3 quart or 9”x13” oven-to-table dish.

In a bowl, mix sugar, cinnamon and cornstarch. Gently
stir in peaches until well-coated. Spread 3/4 of the peach mixture in prepared
pan; place challah slices on top of peaches. Brush tops of challah with butter.

Bake for 20-25 minutes or until toast is golden and
peaches are bubbling. Remove from oven and sprinkle with confectioners’ sugar.   Serve
with the remaining peach mixture.

Marinated Peaches

½ cup packed light brown sugar

¼ cup water

1 tablespoon amaretto liquor or other fruit liquor

4 large ripe peaches

Combine the sugar and cup water in a small heavy saucepan
and bring to a boil over medium-high heat. Remove from the heat and let the
sugar syrup cool. Stir in the amaretto.

Peel and halve the peaches lengthwise and remove the
pits. Slice each half lengthwise into 1/2-inch-thick slices and put them in a
medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to
coat completely. Cover the bowl tightly with plastic wrap and let the peaches
marinate in the refrigerator for at least 30 minutes and up to 2 hours.

Peaches and Cream Parfaits

1-1/2 cups whipped topping, thawed
5 tablespoons honey

1 recipe Marinated Peaches

½ cup cookie crumbs or Vanilla Cookie Crunch*

 Pour the topping into the chilled bowl of an
electric mixer.  Whip the cream on medium
speed until it begins to thicken slightly.

Turn the mixer off and add the honey. If necessary,
scrape down the sides of the mixing bowl to push the honey into the cream. Whip
the cream on medium-high speed until it holds soft peaks.

Use a large spoon or a pastry bag fitted with a large
open tip to fill 4 dessert bowls or glasses about a quarter full with the honey
whipped cream. Sprinkle a little of the cookie crumbs evenly over the whipped
cream. Top with a 1/4 cup of the marinated peaches. Repeat. Garnish with a
dollop of cream and a sprinkle of any remaining crumbs. Serve immediately.

 Note: this recipe works well in our new push up pops

*available at www.thepeppermillinc.com