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Peaches two ways - neither of them dessert By Kady Guyton
"An apple is an excellent thing -- until you have tried a peach." - George du Maurier It is hard to miss the peaches spilling out of everywhere right now. At any growers market you'll find peaches and stone fruit on every flat surface. Which is as it should be - California produces more peaches than anyone else the world, over five million tons just last year. While peaches certainly taste decadent, they are also cholesterol free, high in vitamin C and vitamin A. Peeled and sliced, they freeze very well and can be brought out for a peach pie at Thanksgiving. Everybody has their favorite peach dessert recipe, so you won't be getting one from me this week. Instead, here are two ways to enjoy the peach crop without sugar or crust. One is a bright and flavorful peach relish which is great over grilled pork, chicken or fish. The other is a white sangria with peaches, pluots and grapes. All ingredients were purchased locally at various growers markets. The relish recipe calls for a teaspoon and a half of curry powder. I used garam masala, which is a little sweeter and works well with fruit. If you only have the spicier stuff on hand, go ahead and use it; but taste as you go. Spice and fruit is a wonderful flavor combination, but try to season for the common denominator.
Sangria is a great way to use up an open bottle of wine that's on it's way to becoming vinegar. I used some sparkling apple juice I had on hand, but ginger ale or any other light colored juice will work just as well. Apples, lemons, pineapple and bananas also go well in this recipe. Keep in mind that the fruit will soak up the alcohol if it sits for too long. Which makes for a fun way to eat fruit, but you might want to keep it away from the kids. If you plan to buy a bottle specifically for sangria, don't spend more than five or six bucks. Sangria is basically wine, fruit and juice, so there's a "choose your own adventure" element to this recipe. I've given amounts and suggestions, but use what's on hand and invite over some friends. It's a happy, casual drink that cannot be ruined, so don't over think it. Peach relish Cut a shallow X in bottom of each peach with a sharp paring knife and blanch saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Add all ingredients into a bowl, stir and chill for four hours or overnight. Serve over your favorite meat. White sangria Slice fruit. Pour cognac and sugar into a pitcher and stir until sugar has dissolved. Add wine and fruit and juice. Stir and chill. Serve in glasses over ice. Drink responsibly. |
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