Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Peaches


  • Please log in to reply
32 replies to this topic

#1 Varmint

Varmint
  • eGullet Society staff emeritus
  • 5,136 posts
  • Location:Raleigh, North Carolina

Posted 29 July 2002 - 03:26 PM

OK, I'm up to my eyeballs in peaches. Peaches are my favorite fruit, but I think I'm growing tired of cobbler, buckle, pie, shortcake and eating them in hand.

Any ideas for other uses of peaches, preferably in the non-dessert arenas?
Dean McCord
VarmintBites

#2 jaybee

jaybee
  • legacy participant
  • 2,190 posts

Posted 29 July 2002 - 03:37 PM

Peaches and cream are my dream.

I would think peaches work well with hot pepper flakes and some lean savories, such as pulled pork, crisp bacon and a sauce made with sauternes. Just thought of that in the heat of the afternoon. Maybe a hallucination.

#3 Schielke

Schielke
  • participating member
  • 2,793 posts

Posted 29 July 2002 - 03:38 PM

Send me some!!!! :laugh:

Actually, peaches go very well with bleu cheese on a cheese plate. A nice cheese and some sliced peaches...mmmmmmm.

Ben
Gimme what cha got for a pork chop!

-Freakmaster



I have two words for America... Meat Crust.
-Mario

#4 Brad S

Brad S
  • participating member
  • 510 posts

Posted 29 July 2002 - 03:39 PM

you can make peach gastrique and freeze it for later use,of course chutneys
Turnip Greens are Better than Nothing. Ask the people who have tried both.

#5 NewYorkTexan

NewYorkTexan
  • legacy participant
  • 697 posts
  • Location:Austin, Texas

Posted 29 July 2002 - 04:34 PM

No specific recipes, but peaches and pork loin sounds like a good combination.


I could not get Pork and peaches off my mind so I found a few recipes:
Bon Appétit recipe

one from gourmet

Mark Miller has a dessert of baked peaches with Cinnamon and Vanilla Natillas (a meringue cookie)
He bakes halved and pitted peaches with cinnamon, nutmeg and sugar for 8 minutes at 325. He serves the peaches over a bed of vanilla crème anglaise with the natilla placed on top of the peaches. There is a simplicity to this dessert that I love.

#6 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 29 July 2002 - 04:39 PM

Sliced peached atop of some nice bread, topped with mascarpone and honey and finished with freshly ground black pepper and then toasted till the bread is crunchy.

This is served at Ino's on Bedford street. It is amazing.

#7 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 29 July 2002 - 04:40 PM

Peaches and cream are my dream.

No that is my dream! :rolleyes:

#8 Varmint

Varmint
  • eGullet Society staff emeritus
  • 5,136 posts
  • Location:Raleigh, North Carolina

Posted 29 July 2002 - 04:41 PM

you can make peach gastrique and freeze it for later use,of course chutneys

What would you do with the gastrique, and what would you use for the acid?
Dean McCord
VarmintBites

#9 Terrie

Terrie
  • legacy participant
  • 30 posts

Posted 29 July 2002 - 04:56 PM

The Italians do an absolutely delicious dessert where they make a little stuffing for the halved peaches, with crumbled amaretti and amaretto mashed together and mounded on the peach, then baked with a little wine poured around. I think this is my favorite peach dessert of all time.

Grilled peach halves are good accompaniments for grilled meats, especially pork. Glaze them in a little of the sauce you use on the meat.

Make a salsa featuring peaches – serve with grilled chicken, fish or pork, especially one with a spicy crust.

#10 foodie52

foodie52
  • participating member
  • 1,498 posts
  • Location:Austin, Texas

Posted 29 July 2002 - 06:15 PM

Slice them, dip the slices in Fruit Fresh and freeze them in baggies for this winter

#11 NewYorkTexan

NewYorkTexan
  • legacy participant
  • 697 posts
  • Location:Austin, Texas

Posted 29 July 2002 - 06:26 PM

What is fruit fresh?

#12 polly

polly
  • participating member
  • 253 posts

Posted 29 July 2002 - 07:30 PM

The Italians do an absolutely delicious dessert where they make a little stuffing for the halved peaches, with crumbled amaretti and amaretto mashed together and mounded on the peach, then baked with a little wine poured around.

YES YES YES!
Or, how about pickled peaches?
Peach butter or jam?
If you've still got some left after everyones nice suggestions, give them to a place that makes food for homeless people.
How sad; a house full of condiments and no food.

#13 Jaymes

Jaymes
  • participating member
  • 7,339 posts
  • Location:Houston, Texas

Posted 29 July 2002 - 08:47 PM

What is fruit fresh?

Coincidence? Or a some sort of mad peach power at work....

Yesterday I drove over to Fredricksburg, the home of Texas Hill Country peaches, and bought a bushel, then stopped by the grocery store and bought some freezer bags and Fruit Fresh in order to do just what F52 suggests....peel and slice my peaches, sprinkle them with Fruit Fresh and freeze them for use sometime in the winter.

Fruit Fresh is a powdery product that comes in a small can usually displayed in grocery stores right by the canning jars, etc. You sprinkle it on cut fruits and vegetables to retain their color, taste and freshness.

I confess I've used it for years, but have never bothered to look on the label to see what's in it. Just did... dextrose, ascorbic acid for preservatives and a little silicon to keep it all "free flowing." (Sounds like something I could use for myself :biggrin: )

#14 KarenS

KarenS
  • participating member
  • 758 posts

Posted 29 July 2002 - 09:06 PM

Peach salsa is very good. Peaches with grilled or sauteed duck. Peaches grilled and served with foie gras. Chilled peach soup with vin santo, mascarpone mousse and amaretti. Peach chutney with grilled pork chops. Semolina crepes with creme fraiche ice cream and peaches. Peach sherbet with raspberry zinnfandel granita and almond madeleines... I could keep going!

#15 Jon Tseng

Jon Tseng
  • participating member
  • 2,077 posts

Posted 30 July 2002 - 12:20 AM

you could make a very large bellini...

j
More Cookbooks than Sense - my new Cookbook blog!

#16 polly

polly
  • participating member
  • 253 posts

Posted 30 July 2002 - 01:27 AM

you could make a very large bellini...

j

:laugh: :laugh: :blink: :laugh:
How sad; a house full of condiments and no food.

#17 Ron Johnson

Ron Johnson
  • legacy participant
  • 1,530 posts

Posted 30 July 2002 - 05:21 AM

Grill some peach halves. Carmelize some onions. Puree these with some garlic and as much habanero as you dare and some lemon juice. Add a touch of ancho powder and some smoked paprika.
Use this sauce on any grilled pork or chicken product. Also good on as sauce for grilled salmon.
If you make ribs, you can baste them with this at the very end of the cooking right before service.

#18 SobaAddict70

SobaAddict70
  • eGullet Society staff emeritus
  • 7,559 posts
  • Location:Hobbiton, the Shire

Posted 30 July 2002 - 08:28 AM

Peach ice cream.

Sunday night dinner at Babbo: saffron-infused panna cotta, topped with diced peaches and accompanied with peach sorbetto and basil syrup.

Peach and cantaloupe soup. It's a cold soup that's perfect for dessert or as a first course. Will post the recipe later (I'm at work right now).

SA

#19 Rail Paul

Rail Paul
  • participating member
  • 2,501 posts

Posted 30 July 2002 - 08:46 AM

Grill some peach halves.  Carmelize some onions.  Puree these with some garlic and as much habanero as you dare and some lemon juice.  Add a touch of ancho powder and some smoked paprika.
Use this sauce on any grilled pork or chicken product.  Also good on as sauce for grilled salmon.
If you make ribs, you can baste them with this at the very end of the cooking right before service.

Excellent suggestion. I'll have to play with the ancho / habanero angle.

Last night I grilled fresh peach quarters with boneless breast of chicken. Sliced the grilled food, tossed with fresh spinach and basil, and served.

Grilled peaches and grilled sausage links are also delightful

I once tried sliding thin slices of peach under the skin of chicken breasts, but that was more trouble than it was worth. Tasted fine, though

No mess in the kitchen, that's a plus.
Apparently it's easier still to dictate the conversation and in effect, kill the conversation.

rancho gordo

#20 GordonCooks

GordonCooks
  • participating member
  • 2,550 posts
  • Location:Rochester, NY

Posted 30 July 2002 - 08:55 AM

I made a Peach / Southern Comfort BBQ sauce once with some habaneros - the heat was a little much - Chipoltes would have worked better. We slapped it on pulled pork burritos

#21 Jim Dixon

Jim Dixon
  • participating member
  • 1,327 posts
  • Location:Portland, Oregon, USA

Posted 30 July 2002 - 04:42 PM

La Catalana, a late, lamented Spanish restaurant here, combined duck confit with peaches. The meat was pulled off the leg, seared until slithly crispy, then the peaches (halves or sections) were quickly caramalized in the duck fat.

Jim
olive oil + salt
Real Good Food

#22 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,501 posts
  • Location:FL

Posted 30 July 2002 - 05:55 PM

Saute thin slices of peach with jumbo shrimp (or sliced chicken) in a wok, with a little bit of soy sauce, red chinese chiles and some garlic and snow peas. Sprinkle a little bit of cilantro, mint and some fish sauce. Serve with rice or over rice noodles. This also works with mango.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#23 cakewalk

cakewalk
  • participating member
  • 1,574 posts

Posted 30 July 2002 - 06:40 PM

Peach and cantaloupe soup.  It's a cold soup that's perfect for dessert or as a first course.  Will post the recipe later (I'm at work right now).

Waiting, waiting for this recipe. It sounds so good, I'm already anticipating it as breakfast for the rest of the summer! Please don't forget. Ta. :rolleyes:

#24 Margaret Pilgrim

Margaret Pilgrim
  • participating member
  • 1,437 posts
  • Location:San Francisco

Posted 30 July 2002 - 07:02 PM

Peaches in red wine are classic: cover peeled peach slices with red wine, sprinkle lightly brown sugar; let sit for an hour before serving. (We sometimes use this as a vegetable in summer.) :biggrin:

I love a lot of the interesting concepts already posted in this thread. Many thanks for such creative ideas.
eGullet member #80.

#25 Brad S

Brad S
  • participating member
  • 510 posts

Posted 30 July 2002 - 08:08 PM

you can make peach gastrique and freeze it for later use,of course chutneys

What would you do with the gastrique, and what would you use for the acid?

Varmit.

I use a white Verjus & a bit of cider vinegar for the acid and a barsac (or the like) for body.

I normally serve this with duck
Turnip Greens are Better than Nothing. Ask the people who have tried both.

#26 SobaAddict70

SobaAddict70
  • eGullet Society staff emeritus
  • 7,559 posts
  • Location:Hobbiton, the Shire

Posted 30 July 2002 - 09:05 PM

Waiting, waiting for this recipe. It sounds so good, I'm already anticipating it as breakfast for the rest of the summer! Please don't forget. Ta.  


I try. =)

For the recipe below, numbers in parentheses refer to notes below.

As promised:

Peach and Cantaloupe Soup

1 c. fresh squeezed orange juice, plus 1 c. additional for ice cube garnish
1 c. buttermilk, plus 1 c. additional for ice cube garnish
4 large ripe peaches (1)
1 large ripe cantaloupe
1 T. fresh squeezed lime juice
2 T. fresh squeezed lemon juice (2)


1. One day to 6 hours in advance, pour 1 c. of orange juice into the cups of a mini muffin tin or round ice "cube" tray, filling the cups no more than 1/4 full. Make another set of ice cubes with 1 c. buttermilk. Freeze solid.

2. Fill a large pot with water and bring it to a boil. Add the peaches and let simmer for 30 seconds. Drain and set the peaches aside to cool.

3. Slice the cantaloupe into quarters, scoop out the seeds and discard them. Cut out the fruit, chop it coarsely, and place it in the work bowl of a food processor or blender.

4. Peel the peaches and chop them. Add to the cantaloupe in the food processor. Process in short pulses to blend.

5. Add the remaining orange juice, lemon and lime juices to the fruit mixture, and process again until smooth. Transfer to a large bowl and stir in the buttermilk. Cover the bowl and refrigerate for at least 3 hours.

6. To serve, fill each serving bowl with soup, then add 1 juice cube and 1 buttermilk cube to each bowl. Serve right away.

Serves 6.

Notes:

(1) I HIGHLY recommend making the soup with white peaches. These peaches add an extra level of flavor and sweetness to the finished product.

(2) If you substitute Meyer lemons, you can cut out the lime juice, and increase the amount of lemon juice by 1 or 2 extra T.

SA

#27 Skie

Skie
  • legacy participant
  • 24 posts

Posted 30 July 2002 - 11:37 PM

Grilled peaches and grilled sausage links are also delightful

Actually I did a grilled peach+grilled sausage dish for my wife one time.

Grilled Peaches, Grilled Sausage, Red onion, (Blueberry) Vinaigrette dressing.

IMO, I could've made it into a full blown salad. I think it has a nice combination of meaty sausage and the fresh fruit flavour, with a nice light vinaigrette giving the whole dish a gentle acidic note.

#28 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 31 July 2002 - 01:56 AM

Thanks for the recipe SA! :smile:

#29 B Edulis

B Edulis
  • legacy participant
  • 338 posts

Posted 31 July 2002 - 05:18 AM

Wow, what great ideas! I'm going to print this thread....

BTW the reason that peaches have such an affinity with almonds is that they're closely related. In fact, when you a peach pit open, there's an almond inside. It's a bitter almond and has amazing flavor. It also has a little cyanide, so you should only eat it cooked. Ever since reading an old recipe, I always use the bitter almonds in my pies and cobblers -- gives an extra kick!

And recently I made a Jean George recipe using sour cherries where he the pits and simmers them with syrup, so, cherries, also being a stone fruit, also have that flavor.

#30 cakewalk

cakewalk
  • participating member
  • 1,574 posts

Posted 31 July 2002 - 06:31 AM

In fact, when you    a peach pit open, there's an almond inside. It's a bitter almond and has amazing flavor. It also has a little cyanide, so you should only eat it cooked.

Now why does that make me think of "Arsenic and Old Lace"? :unsure:

Soba Addict, thanks so much for the recipe (which is printing out at this very moment). Do you think a batch of that could be frozen and thawed and still be good?