Peach party

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Nothing says summer better than a ripe, luscious, fresh peach. Some people think peaches originated in Georgia, whose slogan is "The Peach State." Peaches are not New World foods, however. According to Larousse Gastronomique, the bible of the cooking world, the peach tree originated in China in the fifth century B.C.

"It was introduced to Japan, and then to Persia, where it was discovered by Alexander the Great. He in turn introduced it to the Greeks," wrote Jenifer Harvey Lang, who edited Larousse. "The name comes from the French ‘peche,’ which in turn comes from the Latin ‘Persicum malum’ (Persian apple, an indication of its origin)."

Peaches are now grown all over the world. Queen Elizabeth II is fortunate to own acres and acres of white peach groves at Sandringham, her private home in Norfolk, England. The French, like the Americans, are particularly fond of peaches.

American peaches are grown all over the country, but the ones we buy here come from California, New Jersey and Georgia. The white peaches, which have become popular within the past few years, are from California and they are absolutely delectable. They run 99 cents to $1.99 a pound. Yellow-fleshed peaches are also available. When buying the fruit, look for a velvety, unblemished skin. Sniff them before you buy them as well. Peaches should have a slightly sweet, enticing aroma. When you bring them home, place them in a bowl. They will ripen in a day or two.

Peaches are rich in potassium and vitamins A, C, B-1 and B-2. You can snack on them or use them in recipes — either raw or poached — in anything from champagne to red wine. They form the basis for many of my favorite summertime desserts. Raspberries and blueberries, especially when they are pureed into a coulis, enhance the sweet taste of peaches.

Here are recipes for peaches.

Peach Melba

Ingredients:

4 peaches, split, stones removed
1 pint raspberries, pureed into a coulis in the food processor
Vanilla ice cream
Whipped cream
Sliced almonds

Directions:

In each of four chilled dessert plates or dishes, place 1/2 peach. Top with a scoop of vanilla ice cream. Spoon some raspberry coulis on the ice cream. Place 1/2 peach on the ice cream and top with whipped cream and sliced almonds.

Serves four.

Note from Phyllis: This recipe was created in the late 1800s by chef Auguste Escoffier for Dame Nellie Melba, a famous Australian opera singer. You can substitute blueberries for the raspberries, but it won’t be Peach Melba.

Peaches with Rum, Brown Sugar, Cream and Pistachios
From Table for Eight by Judith Huxley

Ingredients:

16 ripe peaches, about 3 pounds, or enough to make 6 cups sliced
4 tablespoons dark brown sugar
4 tablespoons dark rum
1 cup heavy cream
1/2 cup sour cream
1/2 cup chopped, shelled and skinned unsalted pistachio nuts

Directions:

Scald the peaches for 30 seconds in boiling water, turn them into a colander and slip off the skins. Slice the peaches, put them into a bowl and sprinkle the sugar and rum over them. Mix lightly, cover tightly with plastic wrap and refrigerate for four hours or more.

Whip the cream, but not too stiffly. Add the sour cream and blend well. Refrigerate.

Before serving, place the peaches in a pretty bowl — glass, if you have one. Pour the mock "cr�me fra�che" over the peaches and sprinkle on the chopped nuts.

Serves eight.

Peach Chutney
From Crossroads Cooking by Elisabeth Rosin

Ingredients:

12 fully ripe peaches, pitted and coarsely chopped (no need to peel)
1 large onion, coarsely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger root
1 teaspoon crushed dried hot pepper
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1 cup sugar
1 cup cider vinegar

Directions:

Combine all the ingredients in an enamel or stainless steel pot. Mix thoroughly and bring to a boil.

Boil gently over moderate heat, uncovered, stirring from time to time, for 60 to 75 minutes, until the mixture is soft and thick. Mash the fruit gently with the back of a spoon while stirring.

Spoon the chutney into clean glass jars. Cover and let cool, then store in the refrigerator. It will keep almost indefinitely.

Makes 1 quart.

Note from Phyllis: Rozin writes this chutney is excellent with curries and spiced foods as well as roasted, grilled or smoked meats.

Raspberry Peach Kissel
From Everyday Cooking for the Jewish Home by Ethel Hofman

Ingredients:

4 ripe peaches, thinly sliced
1 cup raspberries
1/3 cup sugar
3 tablespoons fresh lemon juice
3 tablespoons cornstarch

Directions:

In a medium saucepan, combine peaches, raspberries, sugar, lemon juice and 2 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and cook until the fruit is soft, about 10 minutes.

Blend cornstarch and 1/2 cup water to a smooth paste. Stir into fruit. Bring to a boil over medium heat, stirring constantly, until thickened and clear, three to four minutes.

Transfer to a blender or food processor and puree until smooth. Strain to remove any seeds.

Pour pudding into small glass dessert dishes. Cover and refrigerate until cold. Serve chilled.

Serves four.

Impossibly Easy Peach Pie
From Betty Crocker’s Bisquick Cookbook

For the pie:

4 medium peaches, peeled and sliced
1/2 cup Original Bisquick
1/2 cup sugar
1/2 cup milk
1 tablespoon margarine or butter, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs

For the streusel topping:

1/2 cup Original Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine or butter

Directions:

Preheat the oven to 350 degrees.

Spread the sliced peaches evenly on the bottom of a pie plate.

In a separate bowl, stir remaining pie ingredients until blended. Pour over the sliced peaches.

To make the streusel, mix together the Bisquick, nuts and brown sugar. Cut in the margarine or butter using a fork or pastry blender until the mixture is crumbly.

Sprinkle on the topping.

Bake 40 to 45 minutes or until knife inserted in the center comes out clean. Cool for five minutes.

Serves eight.