PEACH OR NECTARINE SALSA

Makes about 2 cups

 

1-1/4 cups firm ripe peaches, peeled, pitted and diced

2 tablespoons finely diced red onion

1 teaspoon finely minced jalapeno or serrano chile (or to taste)

2 teaspoons peeled and finely minced fresh ginger

3 tablespoons fresh lime juice (or to taste)

2 teaspoons olive oil

2 tablespoons coarsely chopped fresh cilantro

Salt and drops of honey to taste

 

Combine all ingredients and allow to sit for 30 minutes before serving for flavors to develop.  Store covered in refrigerator for up to 1 day.

 

PEACH AND PROSCIUTTO BRUSCHETTA

 

Makes 12

 

12 slices grilled sourdough baguette
6 ounces goat cheese
12 slices thinly-sliced prosciutto
2 ripened peaches, sliced thin
Good-quality olive oil, to taste
Flaky sea salt to taste

 

Spread each slice of grilled bread with a dollop of goat cheese. Drape the prosciutto over the goat cheese and top with two peach slices. Drizzle the bruschetta with good-quality olive oil and a pinch of sea salt. Serve immediately.

 

PEACH AIOLI

 

1 cup peeled and sliced ripe peaches

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons fresh lime or lemon juice

1 teaspoon honey or to taste

Salt and drops of hot sauce to taste

1/2 cup mayonnaise

 

Place all ingredients in a blender and blend till smooth.

 

PEACH AND RED CHILE SAUCE

Makes about 3 cups

 

4 large dried ancho chilies

2 tablespoons olive oil

5 large garlic cloves, peeled and chopped

1-1/2 cups pitted and peeled ripe peaches

1-1/2 cups ripe seeded and diced tomatoes

1 tablespoon Mexican Oregano

2 teaspoons brown sugar

2 tablespoons balsamic vinegar

1-1/2 cups or so chicken or vegetable stock

Sea salt to taste

 

Pour boiling water over the chilies and let them soak for 15 minutes or so or until softened.  Drain and tear into pieces discarding stems and seeds.  Set aside.

 

In a heavy bottomed sauce pan heat the olive oil over medium heat, add the garlic and sauté for 2 – 3 minutes or until softened but not brown.  Add the chilies, peaches, tomatoes, oregano, sugar, vinegar and stock and simmer for 5 minutes.  Cool slightly and carefully puree with a blender until very smooth.  Return mixture to pan and simmer for another 8 minutes or so or until thickened as you like it.  Season to taste with salt.  Can be made ahead and stored covered and refrigerated for up to 5 days.

 

GOLDEN PEACH CAKE

 

Serves 8 – 10

 

This is a rustic, delicious cake that even works for non-bakers like me!  Any stone fruit could be substituted here.  You’ll need a 9-inch spring form pan for this recipe.

 

The Topping

1/4 cup walnuts

1 teaspoon sugar

1/4 teaspoon ground cinnamon

 

The Cake

3 medium peaches, pit removed

1 teaspoon fresh lemon juice

1-3/4 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) softened unsalted butter, plus more for buttering the pan

1 teaspoon grated lemon zest

3/4 cup plus 2 tablespoons sugar

4 large egg yolks at room temperature

1 teaspoon vanilla extract

1/3 cup milk at room temperature

 

Position rack in lower third of oven and preheat to 350 degrees.  Butter a 9-inch spring form pan.

 

To make topping: place the nuts, sugar and cinnamon in a small food processor and pulse until nuts are just chopped.

 

To make cake: wipe peaches with a damp towel and peel only if you want to.  Cut into 1-inch chunks to make about 2 cups.  Sprinkle with lemon juice and set aside.

 

Sift together flour, baking powder and salt and set aside.  Cut the 1/2 cup butter into 1/2-inch pieces and place in the bowl of a stand mixer along with the zest.  Using a paddle, cream the mixture until light and smooth, about 2 minutes.

 

Add the sugar, 1 tablespoon at a time, beating it in until smooth.  Add the egg yolks one at a time every 30 seconds and continue to beat until very smooth, scraping the sides of the bowl as necessary.  Beat in the vanilla.

 

Reduce speed to low and add the flour mixture in 2 batches alternately with the milk.  Beat until just incorporated after each addition.  Spread 2/3 of the batter in the prepared pan and arrange the peaches on top in a single layer.  Drop remaining batter by tablespoons evenly around the pan and gently spread the batter over the fruit with the back of a tablespoon as best as you can.  It’s not necessary that the peaches be completely covered.

 

Sprinkle the topping evenly over the batter and bake in the preheated oven for 55 to 60 minutes, until the cake begins to come away from the sides of the pan and is golden brown on top.  Remove and set pan on a rack to cool.  When ready to serve, remove sides of the pan.  Can be stored for up to 3 days refrigerated. Serve with slightly sweetened whipped cream, ice cream or crème fraîche.

 

WHITE PEACH JAM

Makes about 12 half pints

I have an amazing white peach tree in my yard that produces stunningly fragrant sweet fruit.  You can use whatever peaches are available to you; just make sure they are dead ripe.  Note that I’m using pectin that is made for less or no sugar recipes (Sure Jell brand in the pink box is widely distributed). I use it because I don’t particularly like highly sweetened jams that tend to mask fruit flavor.  Note also that a bit of butter is used in this recipe.  Its purpose is to help minimize the amount of foam produced as the fruit cooks by releasing air bubbles more readily.  If you want to leave it out you can.

12 cups coarsely chopped, peeled and seeded ripe white peaches

4-1/2 cups sugar

1/4 cup fresh lemon juice

2 packages (1.75 ounces) pectin for less or no sugar recipes

1 teaspoon butter

1/2 teaspoon ground cinnamon (preferably Saigon)

 

In an 8-quart pan combine the peaches, 4 cups of the sugar and the lemon juice and let sit covered for about 20 minutes.  In a separate small bowl mix the remaining 1/2 cup sugar with the pectin and set aside.

 

Remove cover, stir in butter and cinnamon and over moderately high heat bring the mixture to a boil stirring constantly, about 7 minutes.

 

Stir in pectin sugar mixture and heat again over moderately high heat and bring to a rolling boil and boil for 1 minute, stirring constantly.  Remove from heat, let sit for 5 minutes and skim off foam.

 

To prevent jam from separating in jars allow mixture to cool for 5 minutes before filling.

Gently stir 2 or 3 times to help distribute fruit.  Ladle the hot jam into hot, sterilized jars leaving 1/4 inch of headspace.  Wipe the jar rims and threads with a clean, damp cloth.  Cover with hot lids and gently apply screw rings.  Process 1/2-pint jars in a boiling water bath covered by at least 2 inches for 10 minutes.

 

PEACH BARBECUE SAUCE

Makes about 1-1/2 cups

 

2 tablespoons olive oil

1/2 cup finely chopped onion

1 tablespoon finely chopped peeled ginger

2 large cloves garlic, peeled and chopped

1/2 cup dry white or rose wine

1/3 cup peach preserves

2 cups peeled, seeded and chopped ripe peaches

2 tablespoons ketchup

Big pinch ground cinnamon

1/4 cup cider vinegar

1/2 teaspoon bottled hot sauce of your choice (I like Tapatio), or to your taste

Kosher or sea salt to taste

 

Heat olive oil in a heavy bottomed sauce pan and sauté onion, ginger and garlic over moderate heat until just beginning to color.  Add remaining ingredients and bring to a simmer.  Cook uncovered adjusting heat so that mixture just simmers for 20 minutes, stirring occasionally.  Carefully puree in a blender and add salt to taste.  Can be stored covered and refrigerated for up to a week.