“Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it” Thomas Walker
Fresh peaches taste like summer, without the sunscreen or bug spray flavor. They are perfection at their ripest and whether you eat them off the tree or in a pie, pudding or upside down cake, they are one of the best summer fruits going.
Now some folks are put off by the fuzzy skin. Not me, I find it part of the peachy experience. But for those who can’t deal with it, there are a couple of ways to get rid of the fuzz. If you are eating only one, use a veggie peeler or a paring knife and just peel it off. But if you need to make a pie and you have a bunch to peel, get a pot of water boiling. Cut an X in the bottom of each peach, place the peach in the water for 15 seconds or so, remove the peaches with a slotted spoon and rinse them in cool water. Once they are cool enough to handle, rub them with a towel to peel back the skin. Read EHow for a more detailed version if you need it.
For those who love historic food stories, check out The Old Foodie’s blog for the rumor about unpopular King John’s death by way of peaches. Foodie reports that peaches were grown at the Tower of London in 1272 and provides a 16th century recipe for “Marmelet of Peches”. Kinda puts my humble offering of Fresh Peach Coffee Cake (in honor of Rosemary) to shame.
So, fresh or cooked, I hope you’ll give these in-season sirens a place in your kitchen. Let these sweet babies spark your imagination; some peach jam would be lovely in the winter, or some dried peaches would be great in a Waldorf salad, or a pitcher of mimosas with fresh peach juice, or…
*Peaches and Pewter by Pauline Campanelli. Check out Art.com.