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7 ways to love peaches.

PEACH LINGO

Peaches are called freestone or clingstone, depending on how strongly the pit is attached.

FREESTONE fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling.

CLINGSTONES typically need to be cut away from the pit and are best pureed or turned into preserves.

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Peach Collins

1/4 cup each simple syrup * and lemon juice
1/2 cup chopped ripe peaches, divided
1/2 cup peach-flavored vodka
1/2 cup club soda
2 peach slices

1. Mix simple syrup, lemon juice, 1/4 cup peaches, and about 1/2 cup
ice in a cocktail shaker or plastic cup. Using the end of a wooden
spoon, muddle mixture until peaches start to break up. Pour in vodka,
cover shaker with top (or the cup with plastic wrap), and shake until
blended.

2. Divide unstrained mixture between 2 tall glasses. Add half the
remaining chopped peaches to each, then fill glasses with ice. Top
each glass with 1/4 cup club soda and garnish with a peach slice.

* Find next to the cocktail mixes at a well-stocked beverage store.

PER DRINK 266 CAL., 0% (0.9 CAL.) FROM FAT; 0.5 G PROTEIN;
0.1 G FAT (0 G SAT.); 32 G CARBO (0.7 G FIBER); 13 MG SODIUM;
0 MG CHOL.


SERVES 2 | 10 MINUTES

A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.

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Peach and ginger glazed riblets

1 tbsp. minced garlic
4 tsp. minced fresh ginger, divided
1/4 cup soy sauce
21/2 lbs. baby back ribs, cut into riblets *
1/2 cup peach preserves
11/2 tsp. hoisin sauce
2 tsp. unseasoned rice vinegar
1 tbsp. halved and sliced red jalapeno chile
1/2 cup chopped peeled peaches
1 tbsp. chopped green onion

1. Marinate meat: Mix garlic, 1 tbsp. ginger, and the soy sauce in a
bowl. Add riblets to bowl, tossing to coat. Chill at least 1 hour and
up to overnight, stirring occasionally.

2. Make glaze: Combine preserves, hoisin, vinegar, jalapeno, and
remaining 1 tsp. ginger in a small saucepan. Cook over medium heat,
stirring often, until bubbling. Remove from heat and set aside.

3. Cook ribs: Prepare a grill for medium indirect heat (350[degrees]
to 450[degrees]; for gas, turn off heat under 1 burner; for charcoal,
heap charcoal on 1 side of firegrate). Grill ribs over direct heat
portion of grill, covered, turning once, 15 minutes or until browned.

4. Reduce heat to very low (200[degrees] to 250[degrees]; for
charcoal, partially close air vents to lower heat, and check
temperature with an oven thermometer set on indirect heat area). Move
ribs to indirect heat area and cook, covered, until tender and meat
is starting to pull away from edge of bone, about 30 minutes.

5. Brush ribs generously with glaze and cook, covered, turning once,
until glaze is bubbling, about 8 minutes total.

6. Toss riblets in a large bowl with peaches and remaining glaze.
Transfer to a platter and sprinkle with green onions.

* Ask a butcher to cut a rack of ribs in half lengthwise, then slice
between each rib to make 26 to 32 bite-size riblets.

PER SERVING 652 CAL., 55% (361 CAL.) FROM FAT; 40 G PROTEIN;
40 G FAT (15 G SAT.); 32 G CARBO (0.6 G FIBER); 1,098 MG SODIUM;
160 MG CHOL.


SERVES 4 | 1 HOUR, PLUS TIME TO MARINATE

Both sweet and spicy, these pork ribs can be finger food or a complete dinner when served with brown rice and greens.

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Grilled chicken and peach kebab salad

DRESSING
2 tsp. Dijon mustard
1/4 cup mayonnaise
1 cup plain low-fat yogurt
2 tsp. minced garlic
1/4 cup chopped chives
1 tsp. each kosher salt and pepper

KEBABS
2 lbs. boned, skinned chicken breast halves (4 to 6), cut into 1-in.
chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 oz. baby arugula (about 3 qts. very loosely packed)
1/4 cup thinly sliced red onion
1/2 cup flat-leaf parsley leaves

1. Make dressing: Whisk ingredients together in a small bowl.

2. Marinate chicken: Put meat and 1/2 cup dressing in a medium bowl;
let sit 30 minutes at room temperature. If using bamboo skewers, soak
in water 30 minutes. Add enough water (2 to 4 tbsp.) to the rest of
the dressing to thin slightly, then chill. Prepare a grill for medium
heat (350[degrees] to 450[degrees]).

3. Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto
a skewer. Repeat, then add a final peach wedge. Thread remaining
skewers the same way.

4. Cook meat: Oil cooking grate, using tongs and a wad of oiled paper
towels. Grill kebabs, covered, until browned and chicken is cooked
through, about 12 minutes, turning once with a spatula.

5. Make salad: Arrange arugula on plates and sprinkle with onion and
parsley. Lay a kebab next to each salad and serve with remaining
dressing.

PER SERVING 237 CAL., 23% (54 CAL.) FROM FAT; 30 G PROTEIN;
6 G FAT (1.3 G SAT.); 16 G CARBO (2.3 G FIBER); 430 MG SODIUM;
70 MG CHOL.


SERVES 8 | 1 1/4 HOURS

The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You'll need 8 skewers (10 in.) for this recipe.

PEACH PICKS

Look for our faves at farmers' markets around the West.

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To find a peach farm, go to pickyourown.org

DONUT White; small and squat; low acidity

HALLOWEEN Yellow; large and full flavored

INDIAN BLOOD CLING Yellow; sweet-tart

O'HENRY Yellow; good even underripe

SNOW BEAUTY White; delicate, floral, juicy
Bellini sorbet

4 cups peeled and sliced peaches
1/4 cup sugar
1/4 cup corn syrup
1 tbsp. lemon juice
1 bottle (750 ml.) demi-sec sparkling wine, divided

1. Cook peaches, sugar, and 1/2 cup water in a medium saucepan over
low heat until mixture is very hot and peaches have softened, about
15 minutes. Stir in corn syrup and lemon juice. Remove from heat.

2. Puree until smooth using an immersion blender (or use a regular
blender, working in batches). Pour peach puree through a strainer
into a bowl, using a ladle to push puree through. Chill mixture until
cold.

3. Make sorbet: Add 1 cup sparkling wine to peach puree (cork
remaining wine and chill until ready to serve), then freeze in an ice
cream maker according to manufacturer's directions. Transfer to a
sealable container and freeze until firm, about 5 hours.

4. Make Bellini: Pour 1/4 cup reserved sparkling wine into each of 8
chilled Champagne flutes, then top with 3 small scoops of sorbet.

PER 1/4 CUP SORBET 131 CAL., 1% (1 CAL.) FROM FAT; 0.4 G PROTEIN;
0.1G FAT (O G SAT.); 14 G CARBO (0.6 G FIBER); 8.8 MG SODIUM;
O MG CHOL.


SERVES 8, WITH 2 CUPS SORBET LEFT OVER | ABOUT 1 HOUR, PLUS 5 HOURS TO FREEZE

This riff on the classic Bellini cocktail turns it into a sleek little dessert.
Curried peach and shrimp salad

1 lb. large shelled and deveined shrimp (24 to 32 per lb.)
2 cups chopped peaches
1 tbsp. minced red onion
1/2 serrano chile, thinly sliced
1 tsp. kosher salt
1 tbsp. lime juice
3 tbsp. vegetable oil
1/2 tsp. each coriander seeds, cumin seeds, and garam masala
1/4 tsp. ground turmeric
1 package (4 oz.) plain or black pepper pappadums *
1 avocado, sliced
1 cup cilantro sprigs

1. Boil shrimp in salted water until just opaque, about 30 seconds.
Transfer to bowl of ice water to cool. Drain shrimp and put in a
large mixing bowl.

2. Add peaches, onion, chile, salt, and lime juice to shrimp.

3. Heat oil in a small frying pan until warm. Add spices and swirl
to toast. Pour warm oil over shrimp mixture, gently stirring to
combine.

4. Microwave 4 pappadums 1 at a time until puffed and crisp, about
50 seconds. Crack each into a few large pieces.

5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and
garnish plates with cilantro and pappadums.

* Wafer-thin Indian bread; find in the Asian food aisle of
well-stocked grocery stores.

PER SERVING 367 CAL., 45% (166 CAL.) FROM FAT; 23 G PROTEIN;
19 G FAT (2.6 G SAT.); 26 G CARBO (7.1 G FIBER); 1,415 MG SODIUM;
168 MG CHOL.


SERVES 4 | 30 MINUTES

Shrimp salad gets an Indian makeover, with the peach standing in for mango.

PEACH-PEELING SECRET

FUZZ is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.

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Vanilla and Riesling poached white peaches

1 bottle (750 ml.) dry Riesling
1/2 cup plus 2 tbsp. sugar
1 vanilla bean, split
4 white peaches
1 cup creme fraiche

1. Boil a large pot of water.

2. Make poaching liquid: Whisk together Riesling, 1/2 cup sugar, the
vanilla bean, and 1 cup water in a medium saucepan. Bring to a boil
over high heat. Reduce heat to very low and keep it there while
proceeding with step 3.

3. Blanch peaches in the pot of boiling water, then peel (see
"Peach-Peeling Secret," above). Halve and pit peaches.

4. Ease peaches into poaching liquid. Cook over high heat until
liquid boils, then quickly turn off heat and cover pot with plastic
wrap to seal. If edge comes unsealed, lay another piece of plastic
wrap over to reseal. Set aside until cool.

5. Transfer peaches to a bowl using a slotted spoon. Boil liquid
over high heat to reduce by half. Cool completely, then pour over
peaches and chill until cold, about 1 hour.

6. Make topping: Whisk together creme fraiche and remaining
2 tbsp. sugar.

7. Place a peach half and about 1/4 cup poaching liquid in each bowl.
Dollop with creme fraiche.

Make ahead: Prepare through step 4 and chill, covered, up to 1 day
ahead.

PER SERVING 193 CAL., 53% (102 CAL.) FROM FAT; 1.8 G PROTEIN;
11 G FAT (7.1 G SAT.); 22 G CARBO (1.1 G FIBER); 3.1 MG SODIUM;
25 MG CHOL.


SERVES 8 | 1 HOUR, PLUS TIME TO CHILL

White peaches turn a soft shade of pink when poached.
Crepes with warm cognac peaches and almonds

CREPE BATTER
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter

CHEESE FILLING
1 cup whole-milk ricotta cheese
2 tbsp. sugar
1 tsp. finely shredded lemon zest
1/8 tsp. kosher salt
1 tbsp. butter

PEACH TOPPING
2 tbsp. butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 tsp. cinnamon
2 tbsp. lemon juice
3 tbsp. cognac
1/4 cup toasted sliced almonds

1. Make batter: Whirl together eggs, flour, and milk in a blender
until smooth.

2. Heat a small nonstick frying pan over medium heat and brush with
butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until
golden underneath, 1 minute; flip over and cook 30 seconds. Make
remaining crepes, brushing pan with butter and stacking finished
crepes.

3. Make filling: Stir together ricotta, sugar, zest, and salt in a
medium bowl. Spoon 1 tbsp. filling into center of a crepe. Fold crepe
in half, pressing gently to spread filling evenly, then fold in half
again to form a triangle. Continue with remaining crepes.

4. Melt 1 tbsp. butter in a large nonstick frying pan over medium
heat. In batches, carefully add filled crepes; cook until golden
brown, turning once, 5 minutes total. Transfer to a platter and keep
warm.

5. Make topping: Melt butter in pan over high heat. Add peaches,
sugars, cinnamon, and juice; cook, stirring occasionally, until
sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in
cognac. Pour peaches over crepes and sprinkle with almonds.

Make ahead: Make and fill crepes through step 3, cover, and chill
overnight.

PER SERVING 462 CAL., 45% (206 CAL.) FROM FAT; 13 G PROTEIN;
23 G FAT (12 G SAT.); 50 G CARBO (2.9 G FIBER); 212 MG SODIUM;
161 MG CHOL.


SERVES 6 | 1 1/4 HOURS

These crepes are simple to make and fill, and can be mostly done the day before.

PHOTOGRAPHS BY LEIGH BEISCH | FOOD STYLING BY DAN BECKER
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Author:Machnak, Amy
Publication:Sunset
Article Type:Recipe
Geographic Code:1USA
Date:Jul 1, 2010
Words:2128
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