I was wandering around the grocery store the other day, as I tend to do most days, and was overcome by the heady aroma of local, ripe peaches. There was a gauzy cloud of deliciousness wafting gently in the front of the produce department. Some canny merchandiser had crafted a display of the velvety orbs, knowing that it would drive shoppers mad with passion and desire and hunger for sweet juices and warm flesh. The ultimate food porn.
I think peaches are best eaten on the front porch, on a warm summer day, with the juice running down my chin, which I wipe away impatiently, with the fist that isn’t clutching my library book. I’m sitting on the ancient wicker chair that creaks as I wriggle around trying to get comfortable. My hands and chin are sticky. It is a good summer feeling.
There are people who cook peaches! The horror! If I cannot enjoy peaches in their natural state, then I really only want them sliced on top of the best vanilla ice cream. The cool creamy ice cream, slightly melted, is the perfect foil for a warm peach. If hard pressed, say with a few dozen peaches I cannot possibly eat during the course of a day, before they are suddenly soft and over-ripe, then I know I can find other uses for them.
Peach Daiquiri – for one
1 ripe peach, peeled, pitted and cut into blendable slices
1 cup crushed ice
2 ounces rum – if you use white rum, add a tablespoon of fresh lime juice for some extra zest
Place all ingredients in a blender. Purée until smooth. Pour into a tall glass and serve immediately. If you are concerned with aesthetics, garnish with a peach slice and a mint sprig. This is the evening substitute for the front porch peach.
Here is a non-alcoholic peach smoothie for the pure at heart:
1/2 cup peach or apricot nectar
1/2 cup sliced fresh or frozen peaches
1/4 cup fat-free vanilla yogurt
2 ice cubes
My tomatoes have slowed down this week, so I need an alternative for my chips and salsa:
4 peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
½ sweet onion, cut into wedges
½ cup fresh cilantro leaves
2 garlic cloves, peeled and sliced
1 cup of chopped peppers – you choose whether to add jalapeño
4 teaspoons cider vinegar
1 teaspoon lime juice
¼ teaspoon pepper
Combine the peaches, tomatoes, onion, cilantro, and garlic in a food processor or blender. Pulse until satisfactorily chopped.
Add chilies, vinegar, lime juice and pepper and pulse again until well combined. Transfer to an airtight container and chill until ready to serve. Yields 4 cups. Add warm chips. Top up your tacos. Use over grilled chicken. Bliss!
Here are some other ideas for using up as many peaches as you can:
Martha has a Peach and Crab Salad that we might have to try: https://www.marthastewart.com/777163/peach-and-crab-salad-mesclun-and-herbs
Peach Bruschetta: https://www.tasteofhome.com/recipes/peach-bruschetta/
Peach ice cream: https://www.epicurious.com/recipes/food/views/peach-ice-cream-242620
Peach-tarragon Shortcake: https://www.epicurious.com/recipes/food/views/peach-tarragon-shortcake-51241890
It’s not going to be peach season forever. And yet, you will want to have some of this delicious summer sunshine stored up for a rainy day in October; no cling peaches in a can of syrup for you! It is easy to store a couple of pounds of peaches in your freezer. Peel and slice a pound or two of peaches tomorrow. Toss each pound with a tablespoon of fresh lemon juice. Put the sliced (and lemon-bathed) peaches in a single layer on a parchment paper-lined cookie sheet and freeze overnight. In the morning, transfer the frozen peaches into your favorite freezer container. I prefer Baggies, because I can never find Mr. Friday’s Tupperware lids, but you might have a more organized life, and can find these kitchen items easily.
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”