The fellow superpower nation might get credit for the origin of the peach, but Americans have found creative ways of featuring it in a variety of dishes.
There are few fruits more luscious than a ripe and juicy summer peach. I always have a napkin handy when I bite into one and the sweet juice dribbles down my chin.
The peach is native to China and arrived in Europe and the New World by way of Persia. Its ancient name was Persian apple.
California, Georgia, South Carolina and New Jersey grow peaches. They contain vitamins A and C.
When buying them, look for an unblemished skin and alluring aroma. Place them in a brown paper bag, cut a few slits in the bag and allow to ripen on the kitchen counter. This could take up to five days. Ripe peaches should be stored in a plastic bag and be refrigerated.
The most famous peach dessert is Peach Melba. It was created by the great French chef Auguste Escoffier in honor of Dame Nellie Melba, a famous Australian opera singer. Since I have given you a recipe for Peach Melba in the past, I looked through my cookbooks and found some delicious recipes.
Ingredients:
1/3 cup of butter
1 cup of light brown sugar
1-1/2 cups of peaches, sliced
1/3 cup of shortening
2/3 cup of sugar
2/3 cup of milk
1 teaspoon of pure vanilla extract
2 eggs
2 teaspoons of baking powder
1-2/3 cup of flour
1/8 teaspoon of salt
1/4 teaspoon of pure almond extract
Directions:
Preheat the oven to 350 degrees.
Place the butter and sugar in a sheet cake pan and heat slowly, stirring constantly, until well-browned. Add the peaches.
Mix the cake batter ingredients together. Cover the peaches with the cake batter and bake for about 45 minutes.
Turn the cake out peach side up. Serve warm or cold with whipped cream.
Serves six.
Note from Phyllis: The women of the Junior League of Charlestown, S.C. donated the recipes for this book. Other fruits can be substituted for the peaches. The recipe does not state the size of the pan. If it serves six, I assume you can use a 9-inch square glass baking dish.
Ingredients:
16 ripe peaches, about 3 pounds (or enough to make 6 cups)
4 tablespoons of dark brown sugar
4 tablespoons of dark rum
1 cup of heavy cream
1/2 cup of sour cream
1/2 cup of chopped unsalted pistachios
Directions:
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