If you are around teenagers these days, you will often hear the words cool, hot and awesome to describe someone or something they think is worthy of esteem. In my day, the term peachy keen was used in much the same way to bestow recognition on perfection. We often hear the word peach to describe a person who is a real winner or an object that has superlative merit. What better word then to describe summers most perfect fruit, the peach? Botanically, the peach is a drupe, the term used for all stone fruit. Prunus persica is actually a member of the rose family. A native of China, where it is the symbol of friendship and the emblem of immortality, the peach is one of the most universally cultivated fruit. In this country, we often think of the state of Georgia when a peach comes to mind. Its freestone Belle of Georgia came from seed sent directly from China at the end of the 19th century. California has extensive orchards as well, but its peaches are usually shipped green, their beautiful exterior often concealing a very disappointing interior. The sweetest fruit are those left the longest to ripen on the tree. Peaches have a relatively short growing season, June to September, but like many summer delicacies, the perfectly ripe peach is worth waiting for. Supermarkets often carry good local peaches in August, but the farm stand is where you'll find the best from Georgia or the Carolinas.
There are two basic categories of peaches, the freestone and the clingstone. The freestone is easier to eat out of hand and is most often used for tarts and desserts. The most frequently seen varieties are the Redhaven and the Fairhaven, followed by the Elberta at the end of the season. The clingstone is good poached and is at its best in cobblers, chutneys and preserves. Desert Gold and Sunhaven are two popular varieties. When purchasing peaches, look for firm fruit with a rosy blush and a strong peachy fragrance. It is ripe when the flesh yields slightly to pressure. Fuzzy peaches are best and the white variety is considered to have the more delicate flesh. A new import from China is a curious flat peach called a doughnut peach. It has intensely flavored sweet juicy flesh. A peach is one of summers most appealing and versatile offerings. Whether used in traditional pies and cobblers, incorporated into a light mousse, or turned into spicy chutneys and chunky preserves, it never fails to please. I usually make a peach chutney at seasons end, but from June to September, I always have peaches on hand to slice onto my cereal or turn into a cobbler, galette, salsa or a wonderful peach melba, the dessert created by Escoffier for opera diva Dame Nellie Melba. My favorite dessert however is my rendition of the classic French clafouti. And every summer at our family reunion, we toast our good fortune with frozen peach Bellinis! To peel a peach, dip it into boiling water for 30-40 seconds to loosen the skin, then plunge it into ice water and the skin should slip right off. Peaches are full of phytochemicals that promote good health and protect the body from aging and disease. Now that's peachy keen! Peach Clafouti
Butter a shallow glass or ceramic baking dish and sprinkle it with 2 tablespoons of granulated sugar. Slice 3 cups of peeled peaches and distribute in dish evenly. In a blender, combine 1 cup each of milk and cream, 3 eggs, ¼ cup of flour and a pinch of salt. Blend for 2 minutes, then add 3 tablespoons sugar and 1 teaspoon of vanilla and continue to blend until smooth. Pour over the peaches. Place dish in preheated 375* oven and bake for 50 minutes or until golden and puffed. Sprinkle with confectioners sugar and serve warm or at room temperature.
Frozen Peach Bellinis
Peel and pit 2 fresh peaches. Place in blender with one scoop of peach sorbet, 1 cup of ice and 1 cup of Asti Spumante. Blend on high until the ice is crushed. Turn off blender and let rest for 20 seconds. Pour into 2 stemmed glasses and be prepared to make more! |
