Life’s a peach
Refreshing and delicious fruit brings summery flavour to these dishes
Biting into a fresh, ripe peach is like biting into a summer day.
So aromatic and juicy, the peach has such a delicate blush to it, a wonderfully rich pulp, and you really can’t stop at one, especially when they’ve just been picked off the tree.
Peaches are so refreshing and delicious, packed with goodness and essential nutrients — a medium peach contains only 27 calories and is a source of Vitamin C.
We’re deep into the season, with baskets of fresh, local peaches showing up like magic in local supermarkets and grocery stores. Peaches are awesome on their own, sliced and dunked in a glass of decent red wine, puréed into smoothies or the main ingredient in homemade ice cream. But let’s not forget peaches are also the stars in all sorts of great, savoury dishes as well. So be a peach, and grab one. And enjoy a taste of what summer’s all about.
BUYING AND STORING
Look for fruit that’s relatively firm, with smooth skin, a sweet scent and a cream or yellow background colour.
Avoid wrinkled or bruised fruit, or peaches with a greenish tinge at the end.
To ripen, remove from container and keep at room temperature, out of direct sunlight, until the skin yields slightly to gentle pressure. Once ripe, refrigerate peaches, unwashed, for up to five days.
While all peaches are excellent eaten fresh, mid-season and late varieties are best for cooking or preserving. To freeze, place slices on a baking sheet. Transfer frozen slices to airtight bags.
PEACH RISOTTO with ZESTY LEMON SCALLOPS
This dish just bursts with summery flavour. Recipe courtesy Ontariotenderfruit.ca.
4 cups (1L) chicken stock
2 Tbsp. (30 mL) extra-virgin olive oil, divided
3 shallots, peeled and finely chopped
1 fennel bulb, finely chopped
2 cups (500 mL) carnaroli or arborio rice
1 lemon, juice and zest, divided
3 peaches, washed, peeled and cubed
4 Tbsp. (60 mL) butter, chilled
1/2 cup (125 mL) grated Parmesan cheese
Salt and pepper to taste
18 scallops, large
Garnish: Parmesan cheese,
as desired, fresh basil
In a small sauce pan over medium heat, bring chicken stock to a simmer. Meanwhile, in a medium sauce pan, over medium heat add 1 Tbsp. (15 mL) olive oil, shallots and fennel; cook until soft and onions are translucent, about 3 minutes (do not brown). Add rice and toast for 1 minute. Add two ladles of simmering stock to rice and cook, stirring constantly (be sure to keep a strong simmer). When stock is almost absorbed, continue to add more, about 1-2 ladles at a time, letting stock be absorbed again before adding more. Cook until rice is tender and creamy in texture, about
15 to 18 minutes (you may have remaining stock — that’s OK). When rice is cooked, remove from heat and add half of lemon zest, peaches, butter and Parmesan; continuing to stir until butter is melted. Season with salt and pepper.
Meanwhile, with a clean paper towel, pat scallops dry and season with remaining lemon zest and salt and pepper to taste.
Heat remaining oil in large frying pan over medium-high heat, add scallops and sear until preferred doneness, about three minutes per side.
Deglaze pan with lemon juice, scraping any brown bits
from pan. Divide risotto evenly among 6 bowls, top with 3 scallops and spoon sauce from pan over scallops. Garnish with cheese and freshly chopped basil.
Serves 6.
PEACHES and CREAM BREAKFAST SMOOTHIE
Fruit smoothies are a filling and energizing start to the day … even when you’re not rushed for time. Recipe courtesy Foodland Ontario (foodlandontario.ca).
2 large peaches, pitted and diced
1/2 cup (125 mL) 2% plain yogurt (or almond milk)
2 Tbsp. (30 mL) honey
2 Tbsp. (30 mL) almond or peanut butter
1 Tbsp. (15 mL) rolled oats
1 Tbsp. (15 mL) vanilla
1/2 tsp. (2 mL) ground cinnamon
1 cup (250 mL) ice cubes (about 8)
Garnish: blueberries and strawberries
In blender, place peaches, yogurt, honey, nut butter, oats, vanilla and cinnamon.
Add ice cubes; blend on high until smooth, stirring if needed to combine the ice and fruit.
Garnish with skewered blueberries and strawberries. Serve immediately. Serves 4.
VARIATIONS
Go Green: Add 1/2 cup (125 mL) fresh blueberries, 2 large slivered kale leaves (or
a handful of spinach).
Substitute vanilla and cinnamon with 3 fresh basil leaves.
Make it melon: Add 1 cup (250 mL) diced muskmelon and 1/2 tsp (2 mL) grated fresh ginger root.
ROASTED CAULIFLOWER with PEACHES, RAISINS and MINT
This is a very versatile dish. It can be served as a hearty salad or as a side dish for grilled lamb or pork chops. Recipe courtesy Foodland Ontario (foodlandontario.ca).
1 cauliflower, cut into florets
11/2 tsp (7 mL) ground coriander
2 Tbsp. (30 mL) vegetable oil
8 cloves garlic, minced
4 peaches, pitted and quartered
1/2 cup (125 mL) golden raisins
Half bunch fresh mint, leaves torn
2 Tbsp. (30 mL) extra-virgin olive oil
1 Tbsp. (15 mL) sherry or red wine vinegar
Kosher salt and freshly ground pepper
Bring large pot of salted water to boil. In 2 batches, blanch cauliflower for 1 minute; transfer to bowl of ice water to stop cooking. Drain.
In large bowl, combine cauliflower, coriander, vegetable oil and garlic, mixing to coat well.
Tear off 2 large pieces of foil.
Divide cauliflower mixture between 2 pieces. Wrap and seal to make 2 packets.
Place on grill over medium-high heat; cook for 10 minutes, turning once.
Remove from grill; let stand for 5 minutes.
In large bowl, combine cauliflower, peaches, raisins, mint, oil and vinegar. Season with salt and pepper. Toss to combine. Serves 4.