Karen Freeman
This time of year I eat a lot of fruit. I should eat a lot of fruit all year long, and I’m working on that. However, in the spring, we tend to think of light and lively foods and fruit falls into that category for me.
I am also from South Carolina. Georgia calls itself the peach state but I think South Carolina probably would run a very close second. I grew up with Peach Sheds everywhere. When I visit my parents, one of my favorite activities is visiting the peach sheds and getting fresh apples, peaches, nectarines, etc.
Peach Sheds also usually have a good stock of things like peach butter, peach preserves, chutney and salsa.
The first recipe is a great way to start a day. Pop some whole wheat bread into the toaster (because it’s better for you) and then spread on some peach butter and you’ll have morning ambrosia.
The second recipe just goes along with summer time. Any time you can cook something on the grill, it’s going to taste better. I think that’s a law. It is at my house anyway.
The cinnamon-grilled peaches are a variation of Peach Melba. Play around with it to get it exactly the way your family likes it and you’ll have a sure fire winner.
The third recipe is a favorite of a friend of mine. She collects Martini recipes and especially loves fruit martinis. When you are sitting around on a summer evening, try one, I think you’ll become a convert.
The last recipe is one everyone loves. Shortcake. When we think shortcake, we usually think of strawberry shortcake but you can make shortcake with any fruit. This one is made with peaches.
Peach Butter
1/2 Cup Cut Up Peaches, fresh or frozen
1 Tbsp Orange Juice
1 Tbsp Sugar
1/2 Pound Salted Butter
Peach Butter: In a small saucepan, bring the peaches, orange juice and sugar to a boil. Turn down the heat and continue cooking until the peaches are tender and cooked down to a jam-like consistency. Let cool. In a bowl, using a wooden spoon, blend the butter with the cooked peaches, making a "compound" butter. Chill in a ceramic pot till ready to use and soften slightly when serving.
Cinnamon-Grilled Peaches
4 Large Ripe Freestone Peaches
8 (3-Inch) Cinnamon Sticks
8 Fresh Mint Leaves
4 Tablespoons Unsalted Butter
1/4 Cup Firmly Packed Brown Sugar
1/4 Cup Dark Rum
1/2 Tsp Ground Cinnamon
Pinch Salt
Peach or Vanilla Ice Cream, for serving
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.
Peach Martini Recipe
1 oz. Vodka
1 oz. Peach Schnapps
1 oz. Cranberry Juice
Splash of Orange Juice
Preparation
Pour over ice in a shaker. Shake vigorously for 60 seconds. Let stand 5-10 seconds. Pour into martini glasses.
Summer Shortcake
Take 2 Tbsp. sugar and 1 cup thawed whipped topping and mix & match with one of these fruits to suit your taste buds:
Sliced peaches stir-in 1/4 tsp. each ground cinnamon & ground ginger
Raspberries stir-in 2 tbsp. chocolate syrup
Sliced strawberries stir-in 1 tsp. grated orange peel
Sliced plums stir-in 1 tsp. grated lemon peel
Then follow these three simple steps:
Toss 4 cups fresh fruit with the sugar.
Add stir-ins to whipped topping; stir gently until well blended.
Divide cake evenly among eight dessert plates just before serving; top with the fruit and whipped topping mixtures.
Did you know?
Peach facts
What will happen if I plant a peach pit?
If you take the pit from a peach and plant it, a peach tree may grow. The pit should be put 2 to 3inches underneath the soil. The best time to plant a peach tree is in the fall. It can take a whole season for the tree to begin growing, so you may get a plant the following spring. It takes about three years for the tree to begin producing fruit, but the fruit you get may look nothing like the peach the pit came from. It's fun to try it anyway. Who knows, you may get an interesting new variety!
Further tips for successful peach pit sprouting:
The orientation of the pit is not important ≠– the roots and the sprouting top will sense the right way to grow.
Good quality soil is important--a good balance of sand, silt & organic matter. Potting mixes are fine as long as the organic matter content is not too high. A successful gardener can advise you here.
The soil should be firm around the pit. The soil should be slightly moist to the touch. If you squeeze the soil in your hand and water drips out, it is too wet (unless you just watered). Again, the typical amount for good growth as a seasoned gardener can advise you. If the soil is saturated with water continuously, the pit tends to rot.
Note: Some pits will not germinate even with perfect care. So try pits from several different peach varieties.
Question: Can I plant a peach pit in a large container in the house?. When will I see signs of growth?
Yes, you can plant pits directly in soil in house. It is hard to predict when you might see growth. Sometimes after 2 or 3 weeks, sometimes after 2 or 3 or more months. Note: peach pits sometimes germinate better after a cold treatment (see below).
Cold treatment: put pit in zip lock bag with enough good quality soil to cover. The soil should be just barely moist. The soil should be sandy rather than dark organic type. Put the zip lock bag in your refrigerator (temperature 34 F to 42 F). It will generally take 2 to 3 months to see growth. Transplant to a pot once the root is a 1/2 or more in length. This procedure is called stratification.
If the pit has dried out for some days after removal from the fruit, it is a good idea to soak the pit overnight in tap water before doing approach 1 or 2 given above.
Some peach varieties germinate easily, some slowly, some not at all.
How can I tell if a peach is ripe?
As a peach ripens, the part facing the sun gets a reddish blush and the part not exposed to sun (ground color) turns from green to yellow. The best way to tell if a peach is ripe is by looking for a yellow ground color. Some varieties will have a slight green color to the background even when it is ready to pick. The peach will also have medium-soft flesh and will smell like a peach.
Nutrition: Peaches are a tasty treat with modest calories (about 70), a good source of potassium, vitamins A & C, low sodium, no saturated fat. Peaches are a healthful snack and a smart, low calorie way to end a meal.
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
