Practice what you ‘peach’
Donut peaches or peach donuts? Enjoy both at Highland Orchards in West Chester and appeach-iate - make that appreciate - this year’s “excellent” harvest.
“The peaches are really nice, beautiful, juicy, sweet,” explained owner/manager Alan Hodge, who sells about 30 varieties, including the flat donut-shaped ones. “They’re a great summertime fruit.”
Stop by the market or pick your own. It’s National Peach Month!
“I put them in smoothies in the morning. You can grill them as a side dish, put them on a salad, make a sauce with them,” said Chris Welsh, executive chef and owner of The Secret Ingredient Personal Chef Service in Wayne. “They’re pretty versatile.”
Try her arugula salad with peaches, blueberries and goat cheese or savor a peach-filled crisp.
“Crisps are easy to make,” she added, especially as “a quick dessert for company.”
From dessert to drinks … order a perfectly peach Venetian Bellini at Vickers Restaurant in Exton and imagine gliding down the Grand Canal, glass in hand.
“It’s a really fun, low-alcohol, delicious, sippable cocktail,” described Amanda Burigatto Brogan, creative director. “This is the best time for it.”
Back at Highland Orchards, it’s also prime time for peach pies – four kinds. They’ll leave you speach-less.
As Hodge said, “nothing beats a locally grown peach.”
U-pick peaches? Yes, please!
Grab the camera and sunscreen for a pick-your-own peach adventure at area farms like …
Highland Orchards
1000 Marshallton-Thorndale Rd., West Chester
(610) 269-3494 www.highlandorchards.net
Linvilla Orchards
137 W. Knowlton Rd., Media (610) 876-7116 www.linvilla. com
Weaver’s Orchard
40 Fruit Ln., Morgantown (610) 856-7300 www.weaversorchard.com
Frecon Farms
501 S. Reading Ave., Boyertown (610) 367-6200 www.freconfarms.com
Plus, don’t miss The Great Frecon Peach Jubilee with “free peach favorites,” specials and cooking demos now through Saturday, Aug. 10.
Grilled Peach, Blueberry and Goat Cheese Arugula Salad
INGREDIENTS
4 tablespoons olive oil 2 tablespoons white or golden balsamic vinegar
1 teaspoon honey
Sea salt and crushed black pepper, to taste
For the salad:
3 ripe peaches, cut in half, pits removed
Fresh arugula (about 8 to 10 cups) 1 cup fresh blueberries
1⁄3 cup Marcona almonds or regular almonds
2 ounces fresh goat cheese INSTRUCTIONS
First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt and pepper. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut-side-down, on the hot grill. Grill for about 5 minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature and slice. Place arugula, sliced grilled peaches, blueberries, almonds and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately. Servings: 4.
Summer Fruit Crisp
INGREDIENTS
Oat topping:
1⁄3 cup all-purpose flour
1⁄4 cup (packed) light brown sugar 1⁄2 teaspoon kosher salt
1 cup old-fashioned oats, divided 1⁄2 cup (1 stick) chilled unsalted butter, cut into pieces Assembly:
8 cups sliced stone fruit, berries or pitted cherries
1 cup sugar
2 tablespoons cornstarch 1 teaspoon finely grated lemon, lime or orange zest
2 tablespoons fresh lemon, lime or orange juice
Pinch of kosher salt
INSTRUCTIONS
Oat topping: Pulse flour, brown sugar, salt and 3/4 cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining 1/4 cup oats with your fingers.
Assembly: Preheat oven to 375 degrees. Toss fruit with sugar, cornstarch, zest, juice and salt. Transfer mixture to a 2 1/2-quart baking dish. Scatter oat topping over, place on a baking sheet and bake until fruit juices are bubbling and topping is golden brown, 60 to 70 minutes. Transfer to a wire rack and let cool 1 hour. RECIPE COURTESY OF SECRET INGREDIENT
Venetian Bellini
Traditionally, the Bellini, invented at Harry’s Bar in Venice in the 1940s, is made with white peaches. This is what gives the Venetian Bellini its gorgeous pink hue. If you can’t find white peaches, it is fine to substitute seasonal ripe peaches.
INGREDIENTS
3 large white peaches 2 tablespoons white sugar 1 vanilla bean, halved and seeds scraped out
1⁄2 cup good white wine Prosecco or fine champagne
INSTRUCTIONS
In a medium saucepan, bring 1 quart of water to a boil. With a sharp knife, make an X on the bottom of each peach and place into boiling water for about 1 minute. Immediately place peaches in a bowl of ice water to cool and stop the cooking process. Once the peaches have cooled, peel the skins and discard. Cut peaches into large chunks and discard the pit.
Place peaches into a medium saucepan with wine, sugar, the halved vanilla bean pod and seeds. Bring to a boil and immediately bring down to a simmer and cover. Simmer mixture for 5 minutes and then turn off. Leave peaches in the pan for approximately 10 minutes to marinate in the juices. Remove vanilla bean. Transfer peaches with all the liquid to a blender or food processor and puree until smooth. For a very smooth mixture, pass the puree through a fine sieve. In a champagne glass, spoon in 2 tablespoons of peach puree and top with prosecco or champagne.