A peach is an all-in-one
marvel. The scent is light and
sweet, the skin is fuzzy and delicate, 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, cool 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
hours 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.
*********************
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.
*********************
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.
*********************
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 water-
cress 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 Kaptur has written numerous articles, cookbooks,
and the novel: SEARCHING FOR AUSTIN JAMES
Websites:
http://www.arleenssite.com
http://www.Arleens-RusticLiving.com
http://www.jerry.1hwy.com
http://www.webspawner.com/users/rusticliving/index.html
http://rusticliving.info
http://topica.com/lists/simpleliving