The peach is a beautiful fruit: It has a distinctive aroma that reminds you of late summer, a delicate fuzzy skin, flavor with a hint of almonds, and lots of juice. Local and in season, it is one of our finest fruits.
Peaches and nectarines were first domesticated by the Chinese. They were cultivated in Persia and transplanted in Europe. During the 16th century they were brought to America by Spanish explorers. In the United States, the biggest growers are Georgia (the peach state), South Carolina and California.
The peach is a stone fruit, along with nectarines, apricots, cherries and plums. It is also in the same family as almonds. While most commonly used in pies, cobblers, tarts and other desserts, the peach is also a great accompaniment to duck, pork, chicken and fish — especially when it is grilled.
Here are a few suggestions to enjoy this delicious late-summer fruit:
PORK TENDERLOIN WITH GRILLED PEACHES AND BLACKBERRIES
Remove the silverskin and excess fat from a pork tenderloin (about 1 1/2 pounds). Cut a pocket down the middle of each piece. Sprinkle a tablespoon of herbes de provence in the pockets along with a teaspoon of minced garlic. Wrap the tenderloins in thinly cut pancetta and tie with butcher twine into two neat pieces and set aside.
Cut three peaches in half and remove the pits. Lay them on a small sheet pan and brush with melted butter.
Prepare a balsamic glaze by boiling 3/4 cup balsamic vinegar, 2 tablespoons sugar and a teaspoon of ground pepper. When reduced by half, stir in 1 tablespoon honey and 1/2 pint of blackberries.
Prepare a charcoal grill and wait until the coals turn white. Grill the pork over high heat until the pancetta begins to brown, then move the tenderloins to a cooler part of the grill.
Place the peaches, cut side down, on the hot part of the grill and cook until they are well-marked. Remove and keep warm. Cook the pork until it reaches 145 degrees internal temperature and remove.
At service time, slice the pork and drizzle sauce over it. Serve the grilled peaches with a little sauce spooned over them. Serves 6.
PEACH RASPBERRY TART TATIN
Peel 5 peaches and cut them into quarters. Place them in a bowl with 2 tablespoons amaretto liqueur and 2 tablespoons of brandy and set aside.
Prepare a crust by combining 2 cups flour, 1/4 cup sugar and a dash of salt. Cut in 1/3 cup butter and 1/3 cup cold shortening with a pastry blender until it resembles coarse cornmeal. Stir in 1 beaten egg and a teaspoon of cold water with a fork to form a dough. Turn it out onto a floured surface and form it into a disc and wrap in plastic film. Refrigerate until needed.
Heat a 10-inch cast-iron skillet and add 2/3 cup sugar and 1/2 cup butter. Cook at medium heat, stirring with a wooden spoon, until it begins to caramelize, about 5 minutes.
Remove from the heat and place the peaches in a concentric circle with the cut sides facing up. Fill the center with more peaches and sprinkle 1/2 pint of raspberries over all. Roll out the dough into a 10-inch circle and lay it over the peach mixture, tucking in the sides. Place in a 375-degree oven and bake for 30 minutes.
Remove, cool for 10 minutes and turn upside-down on a round platter. Chill until the juices begin to set, about 1 hour, and serve with ice cream.
Serves 6-8.
GRILLED STRIPED BASS WITH PEACH SALSA
Peel 2 peaches and cut them into half-inch pieces. Place them into a bowl along with half of a red pepper, chopped; 2 minced green onions; 2 tablespoons chopped cilantro; the juice and zest of 2 limes; half of a minced jalapeno pepper; 1 teaspoon minced garlic; and salt and pepper to taste. Fold in 1 cup baby arugula before serving.
Remove the skin from a 1-pound fillet of striped bass. Rub the fish all over with 1 teaspoon Cajun seasoning. Spray the fish with no-stick and grill it over hot coals about 3 minutes per side.
Serve with the peach salsa on the side.
Serves 2-4.
PEACH AND TOASTED ALMOND SUNDAE
Peel and cut 4 peaches into 1-inch-thick slices. Place them in a bowl with 1/4 cup amaretto liqueur, 2 tablespoons sugar and 1 tablespoon brandy.
Heat a dry sauté pan and add 1/2 cup sliced almonds. Cook at low heat until they begin to brown and remove.
Place 2 scoops of vanilla ice cream in each of 4 bowls and divide the peaches between them. Spoon the syrup over the peaches and garnish with the toasted almonds. Add whipped cream if desired.
