Fresh Peaches
When Picking, handle fruit carefully because peaches bruise very easily
and decay develops rapidly.
When Selecting, look for peaches with a creamy to gold undercolor that
best indicates ripeness. The amount of red blush on fruit depends on
the variety and is not always a sign of ripeness. Two other indicators
of ripeness are a well-defined crease and a good fragrance. Select fruit
that has begun to soften for immediate use. Firm, ripe fruit can be
held a few days at room temperature to ripen further. Never pick peaches
with a green undercolor since they will not ripen well. They will shrivel,
become flabby and never achieve a good flavor.
When Storing, peaches should be held at 32-35°F in high humidity.
Fully ripened peaches should be refrigerated immediately and kept there
until ready for consumption. Sound and mature, but not overripe, peaches
can be expected to hold 1-2 weeks at 32-35° F with little adverse
effects. Peaches deteriorate rapidly when stored for longer periods.
When Ripening, a room temperature of 65-70°F is best for mature
peaches. There is no gain in sugar content once a peach is picked from
a tree. Its ripening process consists primarily of softening, developing
juiciness, and developing flavor. So the riper a peach is at harvest,
the more sugar it will contain. Remember, once a mature peach begins
to ripen, it never stops; but you can slow the rate of ripening by storing
it in low temperatures.
When Preparing, wash peaches gently, peel, and remove pits. Handle
carefully to avoid bruising. To peel a peach, dip it in boiling water
for 30 seconds, then in cold water. The peel should slide off easily.
To keep sliced peaches from darkening, dip in lemon juice or ascorbic
acid.
Nutritional Value of Peaches
A medium-sized fresh peach is full of vitamins and minerals, including
vitamin A, vitamin C, riboflavin, and beta carotene. Peaches are also
low in calories, fat-free, sodium-free, and cholesterol-free.
Information provided by the North Carolina State Cooperative Extension
http://www.agr.state.nc.us
Peach Recipes
BERRY-PEACH COMPOTE
6 large peaches, peeled and sliced
1 tablespoon lemon juice
2 cups fresh boysenberries, blueberries, or raspberries,
washed and drained
1/3 cup sugar
1 cup whipping cream, whipped
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Combine peaches and lemon juice; mix well. Add boysenberries; sprinkle
with sugar. Let stand until sugar dissolves. Mix well, and spoon into
individual serving dishes. Top with whipped cream. Combine ginger and
nutmeg; mix well, and sprinkle over whipped cream. Yield: 6 to 8 servings.
CREAMY PEACH FREEZE
1 (1-1/4-ounce) package whipped topping mix
1 (16-ounce) can sliced peaches, drained
Prepare whipped topping mix according to package directions. Combine
whipped topping and peaches in container of electric blender; process
until smooth. Spoon into 4 serving dishes, and freeze 2 to 3 hours or
until firm. Remove from freezer 5 minutes before serving. Yield: 4 servings.
FROSTED PEACH SALAD
1 (29 ounce) can peach halves, drained
1 large banana, mashed
1/4 cup chopped pecans or walnuts
1 tablespoon powdered sugar
1 teaspoon lemon juice
Lettuce (optional)
Whipped Cream Salad Dressing
Place peach halves in a greased muffin pan. Combine next 4 ingredients,
and mix well. Mound mixture in peach cavities, and freeze until firm.
To serve, remove peach halves from freezer; let stand at room temperature
20 to 30 minutes. Serve on lettuce, if desired, and top with Whipped
Cream Salad Dressing. Yield: 6 to 8 servings.
Whipped Cream Salad Dressing:
1/2 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons lemon juice
Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Fold in lemon juice. Yield: about 1 cup.
PEACH BREAD
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate,
thawed and undiluted
1 teaspoon vanilla extract
Cream butter; gradually add sugar, beating well. Add eggs, one at a
time, beating well after each addition.
Combine next 5 ingredients; add to creamed mixture alternately with
the peaches, beginning and ending with flour mixture. Stir in orange
juice concentrate and vanilla.
Pour batter into a greased and floured 9- x 5- x 3- inch loafpan. Bake
at 3500 for 1 hour or until wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan, and cool completely.
Yield: 1 loaf.
PEACH-BLUEBERRY PANCAKE SAUCE
1 cup sliced fresh peaches
1 cup fresh blueberries
2 tablespoons sugar
1/2 cup unsweetened apple juice
Dash of ground nutmeg
Combine 1/2 cup peaches, 1/2 cup blueberries, and remaining ingredients
in a small saucepan. Bring to a boil; then reduce heat and simmer, uncovered,
15 minutes. Add remaining fruit, stirring well. Serve warm over pancakes
or waffles. Yield: 1-1/2 cups (about 13 calories per tablespoon of sauce).
Note: Also good served chilled over ice milk or vanilla low-fat yogurt.
PEACH CRISP
4 cups sliced fresh or frozen peaches
3/4 cup sugar, divided
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup butter or margarine
Toss peaches, 1/3 cup sugar, and cinnamon in a large bowl; spoon into
a lightly greased 8-inch square baking dish or a 9-inch deep-dish pieplate,
and set aside.
Combine flour and remaining sugar; cut in butter with a pastry blender
until mixture is crumbly. Sprinkle on top of peaches. Bake at 3750 for
35 to 40 minutes. Yield: 6 to 8 servings.
PEACH SORBET
1/2 cup sugar
1/4 cup light corn syrup
2 cups water, divided
1 (16-ounce) package frozen peaches, thawed
3 tablespoons lemon juice
1/2 cup peach nectar
1/8 teaspoon almond extract
Combine sugar, corn syrup, and 1 cup water in a small saucepan; bring
to a boil, stirring constantly. Reduce heat, and simmer 3 minutes; let
cool.
Place peaches and remaining 1 cup water in container of an electric
blender or food processor; process until smooth, stopping once to scrape
down sides. Combine peach mixture, syrup mixture, lemon juice, and remaining
ingredients. Pour into a 13- x 9- x 2- inch pan, and freeze until almost
firm. Spoon into a large mixing bowl; beat at medium speed with an electric
mixer until slushy. Return to pan, and freeze 8 hours. To serve, let
stand at room temperature 10 minutes. Yield: 5 cups.
CREAM CHEESE-PEACH TART
Prep: 40 minutes
Chill: 1 hour
Bake 40 minutes
1 cup unsalted butter, softened
1 3/4 cups sugar, divided
3 1/2 teaspoons vanilla extract, divided
2 large eggs, divided
2 3/4 cups all-purpose flour, divided
2 (8-ounce) packages cream cheese, softened
4 fresh peaches, peeled and sliced*
Beat butter, 3/4 cup sugar, and 1-1/2 teaspoons vanilla extract at medium
speed with an electric mixer until creamy; add 1 egg beating until blended.
Stir in 2-1/2 cups flour.
Press into bottom and up sides of a lightly greased removable bottom
11-inch tart pan, trimming excess pastry; cover and chill 1 hour.
Beat cream cheese and 3/4 cup sugar at medium speed until creamy; add
remaining egg and remaining 2 teaspoons vanilla, and beat until blended.
Add remaining 1/4 cup flour, and beat until blended. Spread into pastry
shell.
Toss together peach slices and remaining 1/4 cup sugar; arrange peach
slices over cream cheese mixture.
Bake at 4000 for 35 to 40 minutes or until set. Cool on a wire rack.
Yield 1 (11-inch) tart.
*Substitute 1 (16-ounce) package frozen peach slices, thawed, for 4
fresh peaches, if desired.
