THE PLEASURE OF PEACHES

A peach is a all-in-one marvel. The scent is light and sweet, the skin is fuzzy and smooth, and the taste - oh, the juice with each bite just drizzles down and the natural flavor penetrates each slice. It is a favorite just plain, warm and succulent - but have a napkin nearby to catch the essence of peach that drips down your chin. The color is the hue of a sunlit morning and the sound of your teeth cutting through the flesh just gets your taste buds ready for an authentic taste of summer.
If you want something a bit more fanciful than a plain peach - try some of these:
FRESH PEACH TORTE -
In a mixer, combine 6 egg whites, 1/4 tsp. salt and 1/2 tsp. cream of tartar. Beat until the eggs have doubled in volume. Add 1-1/2 cups sugar, very slowly, being sure that the sugar is dissolved. Beat in 1-1/2 tsp. vanilla. Spoon this mixture into a buttered 8” springform pan. Make a depression in the center, about 5” wide and 1” deep. Place in a preheated 400 degree oven. Place the cake in the oven, close the door and shut off the heat. Let this meringue stay in the oven for 12 hrs. or preferably overnight. Do not open the oven door.
The following morning, remove from the oven and run a spatula around the edges. Release the spring and very gently remove the sides. Loosen the meringue from the bottom and place on a serving plate.
Peel and slice 2 lbs. of fresh peaches, sprinkle them with 2 tbs. of fresh lemon juice.
Add 1/4 cup sugar and gently toss. Soften 1 envelope unflavored gelatin in 2 tbs. water. Place in a pan of hot water; stir until completely dissolved. Stir gelatin mixture into peaches, and chill in refrigerator until mixture has thickened.
Whip 3/4 cup heavy cream until very thick, adding 1 tbs. sugar slowly while whipping. Stir in 1/4 tsp. vanilla into whipped cream.
Pile the peach mixture onto the meringue; top with the vanilla whipped cream. Garnish with additional fresh peach slices and serve.
**A bit of work but very well worth it. - This makes a great finale dessert to any special summertime meal.
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PEACH SAUCE
Use on ice cream, or French Toast -
4 large peaches, peeled, stone removed, and sliced, 1/4 tsp. almond extract, 1/4 tsp. ground nutmeg
In a blender at low speed, blend all ingredients together until smooth.
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BAKED PEACHES
Serve with pork chops or roast, even barbecued ribs
6 peaches, 1/2 cup sugar, 2 tbs. lemon juice, 1 cup water, 2 tbs. dairy butter
Preheat oven to 350. Peel, halve, and remove pit. In a pan over medium-high heat,
blend the sugar, lemon juice, butter, and water to boiling. Lower heat and simmer for about 5 mins.
Place in a baking pan. Add the syrup. Cover and bake for 30 mins. or until fruit is tender. Serve, drained as a garnish or a fruit course.
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Try peach ice cream or ice milk, stewed peaches or add peaches, first dipped in lemon juice to prevent darkening in your favorite fruit salad. Place peeled fresh peach slices on cottage cheese or with watercress and drizzle with French dressing.
Use fresh peaches on ham or even in scrambled eggs.
Fresh peaches are a summertime treat - use your imagination and give them a try.
ENJOY!
©Arleen M. Kaptur 2002
http://www.Arleens-RusticLiving.com
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