Monday July 12, 2010 | PeachesJuly 8, 2010 at 10:04 am | Posted in Coming Up | 11 Comments
Anyone who drives to South Carolina on Interstate 85 is sure to know the iconic water tower painted to look like a peach. Indeed South Carolina is peach country but there is much, much more to the juicy summer fruit than meets the eye. We’ll find out everything we want to know about peach varieties, growing the fragile fruit and cooking with it. Join us for a peachy edition of Charlotte Talks.
Fran Scibelli – Owner, Fran’s Filling Station
Ron Edwards – Grower, Springs Farms
Andy Rollins – Extension Agent, Senior Associate, Cooperative Extension at Clemson University
** Click below to see Recipes from Fran Scibelli **
Use two ways – as simple breakfast with Sunshine butter or as vehicle for peach short cake
1 large egg
1/3 cup milk
2 teaspoons honey
1/2 cup finely chopped peach, peeled
1/2 cup finely chopped dried peaches (if these are very firm, soak them for 2 minutes in boiling water, then drain and chop)
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/2 cup finely chopped pecans, toasted
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray; parchment paper or a silicone baking sheet.
Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peaches.
In a large mixing bowl, or food processor, stir together flour, brown sugar, baking powder, spices and salt, until well combined (if using food processor, pulse until just combined). Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps (if using food processor, pulse for same result). Stir in pecans and milk mixture until dough comes together, being careful not to overwork. Dough will be soft.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.
Yield: 8 scones
One pound unsalted butter (four sticks), room temperature
2 peeled peaches, finely diced
3 T. orange marmalade
¼ t. kosher salt
Zest of one lemon and juice of half
Pulse butter in food processor until no lumps remain. Add remaining ingredients and blend until completely incorporated, scraping down sides of machine with a rubber spatula to ensure all ingredients are well-incorporated.
1 box instant vanilla pudding mix, prepared according to label
2 cups heavy cream
1 T. pure vanilla extract or vanilla bean paste
1/2 cup powdered sugar
Prepare one instant vanilla pudding mix and refrigerate until chilled. Whip cream, vanilla, and sugar together until it reaches soft peaks. Gently fold the whipped cream together with the pudding. If desired, add additional vanilla to taste. (may also add 1 T. dark rum, brandy or peach schnapps for a flavored version).
To make peach short cakes:
Split peach scones through the middle. Top bottom half with Chantilly crème, then with fresh sliced peeled peaches lightly tossed with sugar and lemon juice. Top with sugared top of scone. Dust with confectioners’ sugar and garnish with fresh mint for a special occasion.
Creamy Mozzarella Sandwich with prosciutto & pickled peaches
I piece (1 ball) burrata mozzarella or high quality fresh mozzarella
6 pieces thinly sliced prosciutto (I am in love with the La Quercia American prosciutto currently carried at Dean & Deluca in Phillips Place)
6-8 wedges pickled peaches
1 6 inch piece of French baguette, toasted until crusty
Good olive oil for drizzling
Handful of fresh basil leaves, thinly sliced
Handful of pea shoots (found at Trader Joe’s)
Peel peaches, then slice into medium thick wedges. Place in quart mason jar, layering as desired with a dried hot pepper, a slice of shallot, one cinnamon stick, a few allspice, and a clove. (I remove the clove and cinnamon stick after one day to keep their flavor subtle, but make yours to suit you).
Mix together equal parts water, sugar, and cider vinegar. (11/2 cups of each should yield more than enough to fill a quart jar). Boil till thickens to a light syrup. Add pickling spice to syrup and boil for one minute. Strain syrup over peaches. Cover and refrigerate when cool. Allow flavor to develop at least 2 days before use for best result.
To assemble sandwich: Place toasted baguette on work surface. Drizzle split bread with olive oil, then layer prosciutto over it on one side. Top with thinly sliced mozzarella to cover, then with pickled peaches. Finish with basil, pea shoots, a light sprinkle of salt & pepper and a final drizzle of olive oil. Cut into pieces, lean over the sink and enjoy!
Sweet & Savory Roasted Peaches
2 peaches, peeled or unpeeled as you desire
1-2 T. unsalted butter
2 T. port wine
1 T. balsamic vinegar
2 T. honey
Preheat oven to 350 degrees. Melt butter in bottom of baking dish in oven. Place peaches cut side down in butter, then drizzle with remaining ingredients. Roast for 15 minutes or until peaches are tender. Remove peaches from baking dish, then place dish back in oven for about 5 minutes until the juices become syrupy. Remove from oven and drizzle over peaches.
Serve with peach-friendly cheeses such as blue, triple cream brie or lavender goat cheese. Finish with fresh cracked pepper if desired. Also works well as a topping for ice cream.