Now That’s Just Peachy!
Of the many glorious reasons to celebrate life in Colorado one of my favorites is Colorado peach season. So sweet, so ripe and so fragrant are our peaches that I can smell them all the way from Palisades. To help each of you indulge to the fullest in the harvest (because if we’re not indulging what’s the point) I thought I’d pass along some info, tips, recipes and even a little history of that fabulous round fruit that to me punctuates all that is true and wonderful about Summer.
The peach certainly isn’t getting much coverage right now by the media, seems the press is otherwise occupied with a little thing called the Olympics, but this member of the stone fruit family originated in China. It navigated its way west via the way many items did; the Romans were nice enough to pack it along as they began their quest for world domination. See, there always is a silver lining to every situation.
It’s divided into two basic categories, Clingstone and Freestone peaches. The difference is the manner in which the flesh is attached to the pit. Not a very complicated system. Most harvested peaches are freestone while the clingstone are reserved for canning.
With all fruit probably the most asked questions is how do I know if it’s ripe? The peach gives us some simple hints as to what lies beneath its velvety skin. First look at the color. Just because the peach is blushing, doesn’t mean it’s ripe for the picking. Base your decision on the background color; it should be yellow or cream. This is one area where in today’s world GREEN is an absolute no. It means the fruit was picked before maturing and will never ripen. I know some men like that, but anyway. If the color is a go, then give it the old college squeeze, slightly soft is perfect, squishy or hard are out. Next it must pass the sniff test. Peaches need to be aromatic; no aroma means probably flat in taste. And sometimes size does count, larger peaches have more flavor.
One last note, peaches can be stored at room temperature for 3 to 4 days. Never wash them until just before use or you compromise the integrity of the fruit. Finally to peel them, blanch for about 2 minutes in boiling water then “shock” them in an ice bath. The skins should slide right off.
Armed with this info go enjoy another wonderful benefit of life in Colorado and immerse yourself in ecstasy as succulent summer seeps into fabulous fall, now that’s just peachy!
Fresh Peach and Yogurt Soup
Servings: 4/ 8 ounce Bowls
Fresh Peaches 2lbs.
Dry White Wine 12 oz
Honey 2 oz
Lemon Juice 1 oz.
Cinnamon, Ground ¼ tsp.
Plain Nonfat Yogurt 4 oz
Heavy Cream TT
Pistachios, chopped fine for garnish
Pit and coarsely chop the peach with peeling. Place in a nonreactive saucepan. Add the wine, honey and lemon juice. Cover and simmer for 30 minutes. Puree the peach mixture I a blender. Strain and chill.
Once chilled, stir in the cinnamon, yogurt and heavy cream.
Place refrigerator until service. Place in bowls and garnish with pistachios.
Things to know about making cooked cold soups………
- If soup requires cream (or in this case both cream and yogurt) add at the last minute as this extends the soups shelf life.
- Cold soups should have a thinner consistency then hot soups. If needed, thin with a flattering liquid. Perhaps a little peach nectar or peach cider.
- Cold dulls the sense of taste, so cold soups require more seasoning than hot. Be certain to taste the soup just before serving and adjust the seasonings as needed.
- Always serve cold soups as cold as possible using chilled bowls.
(Kristyn Winn is the Owner of The Fresh Tomato Catering Company and specializes in corporate events. She can be reached at 303-906-2684.)
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