The science of picking, storing freezing and cooking peaches

The science of picking, sto The science of picking, sto and cooking peaches and cooking peaches

By Richard L. Gaw Staff Writer

Peaches are temperamental, brilliant but moody, and they hide their real selves behind their fuzzy, protective exterior, but as the author Alice Walker once wrote, “Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”

Let’s start with the time of the year when they are at their best – a tiny, come-and-gone presence that falls annually between mid-May and mid-August. Let’s continue with the yin-yang, push-pull of their interior and exterior – a gluttony of sweet texture encased in an outer skin that can both tickle and nag, and while the taste of a ripe peach is so delicious that it can stop time and recall moments from childhood visits to pastures, it falls somewhere between

oring, freezing oring, freezing

grapes and pomegranates on the fruit-friendly food chain when you wish to cook it, because that food fuzz has to come off.

We may not always understand them. We may not always be given access to them at their finest. Their skin is not always easy to remove, and yet, when we bite into one that’s freshly-plucked in season, or find them brilliantly pink and waiting for us at a roadside stand at the peak of their beauty, they are heaven in the hand.

In this article are included some incredible recipes for peaches – both savory and sweet – but in order to best prepare them, it’s best to know how to pick them, store them, prepare them and freeze them.

How to Pick a Peach

Peaches are on the softer spectrum of fruits, so handle them with care. Ripe ones should be firm, but have some give. Look for ones with a gold skin tone, rather than greenish or red. In terms of shape, a definite cleft is an indication of a mature fruit.

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Peach Science

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Storing and Preparing Peaches

It’s best to store peaches at room temperature, and wash them just before you want to eat or use them. Peaches generally hold up for four days, and perhaps a few days longer if they’re refrigerated in a plastic bag. Peaches will oxidize when cut and exposed to air, but a squeeze of lemon juice will stop them from turning brown.

Removing the Pit

To properly remove a peach pit from the center of the fruit, cut into the peach near the top until the tip of the knife hits the stone, then cut lengthwise around the stone. Gently hold both halves of the peach, twist in opposite directions and pull it apart. Put one side down and then loosen the stone from the peach flesh with a knife or your finger.

Freezing Peaches

Toss the juice of one lemon for every 8-10 peaches and ½ teaspoon of sugar for each peach added to your recipe. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing.

Removing Peach Skin

Washing peaches will remove most of the fuzz. Although the fuzzy skin is perfectly edible, it becomes tough when cooked. To remove the peach skin, blanch in boiling water for one minute and then immediately plunge into cold water to cease the cooking process. The skin should easily slip off. Do not let the peaches soak in the water.

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Peach Recipes

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Peach Cobbler

Ingredients

• 1/2 cup (1 stick) unsalted butter • 1 cup granulated sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you’ll need do your own conversion) - or Splenda, if you prefer, (sucralose) • 1 cup all purpose flour (white, mixed grain or whole wheat works fine) • 1 Tablespoon baking powder • 3/4 cup milk (low-fat or non-fat are fine) • 3 cups sliced fresh peaches, peeled or skins left on • 1/2 cup firmly packed brown sugar • 1/2 teaspoon cinnamon

Options

You can add 1/2 cup chopped pecans to your recipe.

You can also add other fruits: blueberries and blackberries are particularly good in combinations with peaches. Just add 1 cup of either to this recipe in step 6.

Directions

Preheat oven to 350°F (175 C).

Wash, peel and slice the peaches to whatever thickness you prefer. Tip: By dunking peaches into boiling water for 45 seconds, and then into ice water, the skins will usually fall right off.

Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns goldenbrown. Be careful: it will burn quickly and easily.

Pour the butter into an 8-inch square baking dish.

In a medium bowl, stir together the 1 cup sugar (or Stevia (in a prepared form like Truvia, it measures the same as sugar; if you use another form, you’ll need do your own conversion) - or Splenda, the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.

Pour the batter on top of the melted butter. Do not stir.

Without mixing, arrange the peaches evenly on top of the batter.

Evenly sprinkle the brown sugar over the cobbler.

Bake the cobbler for 40 to 45 minutes at 350° F (175 C), until the top turns golden brown.

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ENROLLING NOW!

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Peach Recipes

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Pork Chops with Peaches

Ingredients

• 2 bone-in rib or center-cut chops (4 to 6 oz. each) • Kosher salt and freshly ground black pepper • 2 tablespoon olive oil • 3 peaches, pits removed, cut into 1/4-inch slices • 2 tsp. zest and 2 Tbsp. fresh juice from 1 lemon • 1 teaspoon sugar • 1/2 teaspoon salt • Pinch of dried red chili flakes • 2 cups fresh raw baby spinach • 1/4 cup fresh basil leaves, roughly chopped • 1 tablespoon butter

Directions

Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes.

Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.

Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.

Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce.

Season to taste with salt and pepper.

Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.

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Peach Recipes

Continued from Page 26 Pretty Peach Tart

Ingredients

• 1/4 cup butter, softened • 3 tablespoons sugar • 1/4 teaspoon ground nutmeg • 1 cup all-purpose flour

FILLING

• 2 pounds peaches (about 7 medium), peeled and sliced • 1/3 cup sugar • 2 tablespoons all-purpose flour • 1/4 teaspoon ground cinnamon • 1/8 teaspoon almond extract • 1/4 cup sliced almonds • Whipped cream, optional

Directions

Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.

Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack.

In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds.

Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

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