Published: June 30, 2009 10:45 pm      

Fuzzy favorites

Peaches adapt well to sweet and savory recipes

What’s better than a delectable peach? How about some peach and apple salsa served over chicken? Or, peach and tomato gazpacho or seared peaches with a balsamic reduction?

Beckley cooking instructor Sawsan Galal introduced her students to those recipes during a recent class.

The secret for success with peaches begins at the grocery store.

“Look for firm, aromatic peaches. There should be no soft spots, because that indicates the peach has started to ripen,” Galal said.

Like apples, peaches come in varieties with different textures and flavors.

“Some are sweeter. Some are more acidic. Some types will appeal to one person more than another.”

For a peach cobbler, firmer fruit holds up best. However, ripe peaches aren’t available year-round. “You can use canned or frozen peaches,” Galal said. “Just know the texture will be a little different, because the fruit will be a little softer.”

Canned peaches should be drained, and Galal advised her students to add at least 1 tablespoon more flour to the cobbler filling recipe.

There are a couple of ways to peel a peach.

“The premier method is to cut a small cross in the bottom of the peach opposite the stem. Put the peaches in boiling water for about 30 seconds, then plunge them into a cold water bath. The skin will come off easily in the same way you would peel fresh tomatoes,” Galal said.

If the peaches are really firm, you can use a sharp potato peeler to remove the skin, but the peeler must be extremely sharp.

In recipes that call for shallots, substitute a variety of mild, sweet onions, such as Vidalia.

When adding dry tarragon, remember to use only half, because dried herbs and spices release a stronger flavor.

Creme fraiche can be made by combining 1 cup heavy cream with 2 tablespoons buttermilk. Leave the mixture at room temperature for 24 hours. Once you’ve blended the mixture to the desired consistency, refrigerate it.

These recipes were adapted from the Epicurious Web site:



Peach and apple salsa



2 large ripe but firm peaches

1 small Granny Smith apple, peeled, cored, chopped

1/2 cup chopped fresh cilantro

3-1/2 tablespoons honey

2 tablespoons fresh lime juice

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon



Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

Peach and tomato gazpacho



1-1/2 pounds tomatoes, chopped (4 cups)

1 pound peaches, pitted and chopped (2 cups)

1/4 cup crushed ice

2 tablespoons chopped shallot (1 medium)

2 tablespoons olive oil

1-1/2 tablespoons white-wine vinegar

1 tablespoon chopped fresh tarragon

1 teaspoon salt

1/2 teaspoon black pepper

1/4 to 1/2 cup water

Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.

Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve soup in bowls topped with tomato peach salsa. Makes 4 servings.



Seared peaches

with balsamic reduction



1 teaspoon black peppercorns

2 teaspoons butter

2 teaspoons chopped fresh thyme

4 firm peaches, halved and pitted

1/3 cup balsamic vinegar plus 2 tablespoons sugar

1/3 creme fraiche of Mexican Crema

Pinch of salt



Cook peppercorns in a small skillet over medium heat until fragrant and toasted, about 5 minutes. Cool and place in a heavy duty zip lock bag. Seal bag and crush peppercorns with a meat mallet or rolling pin. Set aside.

Add butter in a large skillet over medium-high heat. Stir in thyme. Add peaches, cut-side down to pan. Cook 2 minutes or until browned. Remove from heat and place on plate. Add vinegar and sugar to pan and cook over low heat until reduced to 3 tablespoons, about 3 minutes. Cool slightly.

Spoon a teaspoon of creme into each peach half and drizzle with vinegar mixture. Sprinkle with cracked peppercorns and salt.



Oatmeal cookie peach cobbler



Topping:

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 teaspoons vanilla extract

1/2 cup butter

1 large egg

1 cup flour

1 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon salt

Filling:

11 cups sliced peeled peaches, about 5 pounds

1/3 cup granulated sugar

2 tablespoons flour

2 tablespoons fresh lemon juice



Preheat oven to 350 degrees F. to prepare topping. Place first four ingredients in a large bowl, beat with a mixer at medium speed until light and fluffy.

Add vanilla and egg. Beat well.

Combine flour, oats, baking powder and salt. Stir with a fork. Add flour to sugar mixture and beat at low speed until blended. Cover and chill at least 30 minutes.

Combine sliced peaches, sugar, flour and lemon juice in a bowl. Spoon mixture into a 13-inch by 9-inch baking dish which has been sprayed with cooking spray. Dollop 12 mounds of chilled dough over peach mixture. Bake about 40 minutes or until lightly browned and bubbly.

— E-mail: bdavis@register-herald.com