I’ve never been one for fruity drinks, but ohh baby it sure is sultry outside! With the oppressive heat in late July comes one of our most savored delights, the peach. This week my CSA delivered these fragrant and floral, slightly soft, reddish yellow, fuzzy peaches. Most peaches shipped to your grocery store are not only underripe, but they don’t have that hairy exterior (the peach fuzz) because they are mechanically “defuzzed”. What? Yes it’s true…because consumers prefer a smoother peach. Now don’t confuse your peaches with nectarines. The nectarine is bred from and grafted onto peach trees, but it is supposed to have smooth skin.
The best part about the peach is that when it arrives in the middle of the summer, straight from the orchard, it doesn’t require a recipe to be luscious. Use a sharp knife to cut down to the pit, following the crease, then grasp in both hands and rotate the halves in opposite directions (like you would an avocado) to separate from the pit. Did you ever wonder how to slice a picture perfect peach? Press play for my quick, 40-second video demonstration, and you too can have perfectly sliced peaches!
[KGVID width=”400″ height=”225″]https://asilentcure.org/pods/peachfuzz.m4v[/KGVID]
Enjoy your sumptuous peaches outside, as is, with no other adornment, but if you must enjoy them in the modern day comfort of air conditioning, then here are two recipes you might like to try.
Puree 2 ripe beaches that are halved and pitted with 1 tsp. sweetener. Fill a champagne flute with the puree and top with Prosecco. Garnish with fresh peach and blackberries.
Peach au Gratin
About 4 peaches, peeled and pitted
Juice of one lemon
1/2 tsp. almond extract
1/2 cup almond milk (unsweetened)
1/2 cup dry or fruity red wine (i.e.: Marsalla, Rose, Burgundy)
1/2 cup light brown sugar
Slice the peaches and distribute in a parchment lined baking dish. Pour the other ingredients over the peaches and bake under the broiler for about 6 minutes. Serve immediately.