Ingredient Title Chef Category

Please don't chill the peaches

Peaches don't like the cold. They are born where it is warm, grow up where it is warm, like to travel and arrive at a warm spot. If they get too chilled they rebel by turning brown and mealy and not turning into a ripe, juicy delight.

Even when fruit is shipped long distances, as are most of the peaches, plums, and nectarines in the United States, it can be juicy and sweet if it is handled correctly by the retailer. Growers harvest and ship firm, mature, high sugar fruits but the retailers at the other end have to do their part. Once the fruit arrives at your grocery store, it should be kept between 50 and 77 degrees F--so that it will continue to soften and ripen. Under-ripe fruits should not be refrigerated.

Some grocers make the mistake of storing fruit in their coolers. Between 36 and 50 degrees F is the "killing zone." When subjected to these temperatures, the fruit will never ripen and instead suffers chilling injury that causes browning, mealiness and flavor loss. The thing to do is ask the grocer if the fruits have been stored in a cooler. If the answer is yes, try another store.

The stone fruits--peaches, nectarines and plums--are all out there at their juicy best right now. Since nature has done most of the work, it doesn't take much effort to make a delicious dessert using any of the three fruits. They can be used interchangeably in most recipes although peaches may not need quite as long a cooking period as nectarines or plums.

Tips:

1. Prevent browning. To prevent browning of fresh cut peaches or pears, dip fruit into a mixture of 1 cup water and 1 tablespoon lemon juice or white vinegar.

2. Measuring. One pound of peaches equals approximately 4 medium whole peaches, 2 cups peeled and sliced, or 1 1/2 cups pureed.

3. Ripening. Speed ripening of peaches by placing in a paper bag with an apple and store at room temperature.

Nectarines, Peaches or Plums on Buttered Toast

Serve this for breakfast or as a dessert. It is SO SIMPLE.
1 ripe nectarine
2 slices dense white bread, about 1/4-inch thick, crust removed
2 tablespoons brown sugar
2 tablespoons melted butter

Preheat oven to 425 F. Place slices of bread on a cookie sheet. Cut the fruit in half, lengthwise, along its natural cleavage and twist the 2 halves in opposite directions to separate. Remove the pit and slice each half into 4 wedges. Place 4 wedges on each slice of bread. Sprinkle each with 1 tablespoon brown sugar. Drizzle 1 tablespoon of butter over each slice of fruit-laden bread. Bake 15 minutes until the toast is brown and crunchy on the bottom and fruit is soft on top. Makes 1 serving.

Easy Peach Cobbler

A quarter cup of sour cream whipped with a cup of heavy cream will give the topping extra body. Of course just plain, sweetened whipped cream does the job as does ice cream.

1 1/4 lb firm-ripe peaches (5 to 6 medium)
1 tablespoon fresh lemon juice
1 2/3 cups granulated sugar
1 stick ( 1/2 cup) butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
Cinnamon or nutmeg, optional

Preheat oven to 375 F. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in boiling water 10 seconds. Transfer each peach to a bowl of ice and cold water. Peel off skin. Halve peaches, then pit and cut lengthwise into 1/4-inch slices. Transfer to saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter in 13- by 9-inch baking dish. Whisk together flour, baking powder, salt and remaining 1 cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon if desired and bake until cobbler is bubbling and top is golden brown, 40 to 45 minutes. Cool in pan on rack until warm, about 25 minutes. Makes 6 to 8 servings.

Simply Peachy Ice Cream

Let the peaches and sugar stand at room temperature 30 minutes to produce the greatest amount of juice. With perfectly ripe peaches, a potato masher will coarsely chop or mash the fruit just as well as a food processor.

6 cups sliced peeled peaches, about 3 lbs
3/4 cup granulated sugar
2 cups half-and-half
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Combine peaches and sugar in a large bowl. Let stand 30 minutes, stirring occasionally. Place peach mixture in a food processor; pulse 10 times or until coarsely chopped. Return peach mixture to bowl; stir in half-and-half, vanilla and salt. Pour mixture into freezer can and freeze according to manufacturer's directions. (You can also freeze in refrigerator, following manufacturers directions.) Spoon ice cream into a container and freeze 1 hour or until firm. Makes 12 servings (about 1/2 cup each).

Peachy Peach Cream Pie

You could probably make this with either fresh or canned peaches.

4 cups peach slices
1/2 cup granulated sugar
1/4 teaspoon nutmeg
1 single crust 9-inch pie shell
1 egg, beaten
3 tablespoons cream
1/4 cup brown sugar
1/2 cup all-purpose flour
1/2 stick (4 tablespoons) butter

Preheat oven to 350 F. Combine peach slices, granulated sugar, and nutmeg and arrange in pie shell. Combine egg, cream, four and butter and pour over top. Bake until slightly brown, filling will be like a custard. Serve with a dollop of whipped cream or ice cream, or just as it is. Makes 6 servings.

Your family will treat you peachy fine when you treat them to one of these peachy treats!

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