If apricots are the understated stone fruits of summer, peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines were also developed about that time as a smooth-skinned peach, and a few centuries later were given a name and identity of their own. However, they can still be substituted for peaches in most recipes. Interestingly, peach sales soared 50% in the mid 20^thcentury when the machine was invented to shave the fuzz off them but nectarine sales stayed the same.

Although peaches are popular, with many recipes, I wanted to present a different take on them this year. So these recipes are geared to fit three requirements. First, they had to be easy to prepare in the heat of August needing little or no cooking. Only two of the eight do and a third is run under a broiler for about 3 min. Second, they had to fit the current preference for casual, even rustic presentations. Again, only two of these recipes could be considered to have a formal appearance as written here. Third, as I said, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. Even the three familiar recipes below are new twists on the old standards.

The majority of the following dishes are made with the raw fruit. Before getting into the recipes, there are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled especially with meat, but I also love them roasted for just about anything but eating out of hand, even pie fillings. They carmelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted. I would be tempted to try them in all the recipes below save the brandy, dumplings and crisp. Peeling them is optional, depending on the purpose.

RECIPES

Brandy
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or accompaniment.

Peach Frozen Yogurt:

Serves 6
1 lb. peaches-peeled, stoned coarsely chopped
½ pt. strawberries- hulled and sliced
½ cup sugar
1 qt. plain or vanilla yogurt
Combine first 3 ingredients and let stand at room temperature until sugar is dissolved and mixture is juicy. Stir in yogurt and freeze until firm. To serve, remove from freezer and let stand about 15 min. until easy to spoon.

Peach Chutney:

Yield 1 quart-From The Bon Appetite Cookbook 2006
4 scallions-chopped
¼ cup dried currants or raisins
1 Tbs. sherry vinegar
2 tsp. grated fresh ginger
1 ¾ lb. peeled, peaches in 1/3 inch cubes
Sliced toasted almonds-optional
Combine and chill for up to 6 hrs. Can be served as an accompaniment, salsa or flavoring in rice or a salad.

Peaches Cardinal:

Serves 4- From the Food of France by Bay Books
4 large very ripe peach halves, peeled
10 oz. raspberries—well chilled
1 ½ Tbs. confectioners’ sugar + for dusting
Put 2 peach halves on each dessert plate. Puree chilled raspberries and strain through a sieve to remove seeds. Stir in sugar to dissolve, and pour over the peaches. Garnish with sugar dusting.

Quick Peach Melba:

Serves 4– From Food Tips and Cooking Tips by David Joachim
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1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.

Fresh Peach Meringue Pie:

Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

Peach Crisp:

Serves 6
9 ripe peaches, peeled and sliced
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place peaches inn a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Peach Dumplings:

Serves 6-From Creative Cooking Desserts published by Landoll’s
1 ¾ cup flour
1 tsp. salt
½ cup butter
1 egg yolk
3 Tbs. water
2 Tbs. lemon juice
2 Tbs. sugar
½ tsp. cinnamon
6 peach halves
¾ cup sugar dissolved in 2/3 cup water
In 1 bowl, mix flour and salt, cut in butter. Separately mix yolk, water and lemon juice then add to flour mix and toss with a fork to form dough. Roll out dough to a 12 x18 rectangle and cut it into (6) 6inch squares. Roll peach halves in sugar and cinnamon and place each, cut side down, in the center of a dough square. Fold corners up over the peach and moisten edges to seal them together. Place dumplings well separated, in a greased 9 inch square pan. Bring sugar and water mix to a boil and pour over. Bake at 425 deg. for 40 min. until golden. Serve hot or at room temperature.