WHETHER you choose peaches or nectarines (their fuzzless mutant cousins) I'm willing to bet anything you make with these pretty fruits will be a hit.
You can use either peaches or nectarines in any of the recipes below. Be sure to use only fully ripened, juicy fruit - unripe peaches have almost no flavour. To ripen hard peaches try this: place peaches stem side down on a clean linen napkin or cotton tea towel (linen or cotton only since these fabrics breathe). Place another napkin/towel on top and leave the peaches for 3-4 days in a cool place out of the sun. Voilà , juicy ripe peaches. To remove the peel, cut a small X in the bottom of each peach and immerse it in boiling water for about 40 seconds; with a slotted spoon transfer peaches to a bowl of ice water. When cool, pat peaches dry and slip off the skin.
CURRIED PEACH CHUTNEY
This is a great addition to a cheese tray or with cooked ham, pork or poultry. Or try it on a cracker with cream cheese. Canning is easy - don't be intimidated!
1 seedless orange
1 cup water
8 cups peeled chopped peaches (about 4 lbs)
2¾ cups packed brown sugar
2 cups chopped onions
2 cloves garlic, minced
1 cup diced red bell pepper
½ cup golden raisins
1 Tbsp mustard seeds
1 tsp salt
1 tsp cinnamon
½ tsp cloves
2 tsp grated fresh ginger
2 tsp curry paste or powder
2 cups cider vinegar
Scrub orange and cut off ends; cut in half lengthwise, then crosswise into very thin slices. In a large Dutch oven bring orange and water to a boil; reduce heat to low, cover and simmer until rind is nearly mushy and water is almost evaporated, about 15 minutes. Add remaining ingredients and stir to combine; bring to a boil over high heat. Reduce heat to medium and simmer, stirring often, until thick enough to mound on a spoon, about one hour. Ladle into eight sterilized one-cup canning jars; screw on lids and process in hot water canner for 10 minutes. For instructions on processing canning jars go to: southernfood.about.com/ od/canning/qt/canning-jars. htm
EASY PEACH TARTS
1 sheet frozen puff pastry, thawed
½ cup peach or apricot jam
3-4 peaches, peeled, pitted and sliced 1 ?3" thick
¼ cup brown sugar
½ tsp cinnamon
Preheat oven to 400 degrees. Roll pastry out on a floured surface into a nine by 12-inch rectangle and cut into 12 three-inch squares. Prick each square several times with a fork and coat each one with a spoonful of jam. Fan the peach slices attractively over the jam. Combine the sugar and cinnamon in a small bowl and sprinkle evenly over peach slices. With a wide spatula move tarts carefully onto an ungreased baking sheet. Bake until peaches are tender and pastry is golden brown, approximately seven to 10 minutes. Serve warm with vanilla ice cream.
YUMMY HOMEMADE PEACH ICE CREAM
Ice cream makers aren't very expensive to buy and once you've tried homemade ice cream you'll be hooked.
2 cups sugar
1 cup homogenized milk
4 egg yolks
Pinch of salt
2 cups peeled, pitted and pureed fresh peaches
1 cup 18% coffee cream
1 cup whipping cream
1 tsp vanilla extract
½ tsp almond extract
In a medium saucepan whisk together sugar, milk, egg yolks and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Reduce heat to medium and whisk mixture for about five minutes or until it begins to thicken. Strain into a large bowl, then whisk in peaches, 18% cream, whipping cream and flavourings. Cover with plastic wrap and refrigerate until well chilled, at least three hours (preferably overnight). Pour mixture into an ice cream maker and process according to manufacturer's instructions. Makes about nine one-cup servings.
