I guess I’m pretty predictable, because this week I knew I had to write about the Ontario peaches that are currently ruling my life, and then, of course, I realized that this time last year I did pretty much the same thing. But I have to say, once again: Man, how about those peaches? So good! Since you’ve already heard me yammer on about fresh summer fruit and enjoying it at its peak, and because summer is making me a little bit lazy, I’ll dedicate this column to three great things to do with peaches (in varying degrees of complexity).
The first, a quick recipe for grilled peaches, is one of the simplest and greatest things to do with peaches (other than serving them sliced with a little whipped cream). Lightly glazing with some melted butter and brown sugar and throwing them on a grill makes for an amazing dessert, especially when paired with some vanilla ice cream. You could also pair these with a grilled meat that loves a sweet accompaniment, such as pork tenderloin.
The second, a peach and tomato salsa, marries two great summer fruits with a bit of a jalapeno kick, which serves as a perfect complement to grilled fish or seafood. Finally, for those who want to take on a bit more, I’ve provided a recipe for peach shortcakes — diced fresh peaches are tossed in a ginger-mint syrup, garnished with some black pepper and served over fresh-baked sweet biscuits with whip cream. Trust, they’re well worth the effort. You can even make miniature ones and serve at your next BBQ. You will be popular.
Grilled Peaches
Serves 4
4 ripe (but firm) peaches, halved and pitted
3-4 tbsp melted unsalted butter
brown sugar
cinnamon
fresh basil or mint for garnish (optional)
1. Preheat grill to medium-high heat. Brush peaches with butter, then sprinkle liberally with brown sugar and a bit of cinnamon.
2. Grill peaches, about 3 minutes a side, until soft and a fork goes through easily. You can sprinkle additional brown sugar over when you turn them.
3. Garnish with fresh basil or mint leaves and serve warm — plain, or with vanilla ice cream or whipped cream.
Peach and Tomato Salsa
3 ripe, firm peaches, diced
3 plum or vine-ripened tomatoes, seeded and diced
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and diced
Juice of 1 lime
Handful fresh cilantro, chopped
Salt and pepper to taste
Combine all ingredients in a bowl and serve with tortilla chips or with grilled meats or seafood. Best if it can sit for at least an hour in the fridge for flavours to develop.
Peach Shortcakes
For peaches, combine the following:
4 ripe peaches, diced
Approx 4 tbsp Ginger-Mint syrup (see below) — just enough to coat and to your taste depending on sweetness of peaches
Fresh ground pepper
For Ginger-Mint syrup:
1 cup water
1 cup sugar
2 sprigs fresh mint
1 3-inch piece ginger, peeled and cut into a few pieces and smashed
1. Bring water and sugar to a boil over high heat, reduce to a medium-low simmer and add ginger/mint.
2. Cook until reduced and slightly thick (about 15-20 min). Remove from heat and cool. Strain syrup.
For Shortcakes:
Preheat oven to 450F.
Yields about 24 mini biscuits, or 8-10 large ones
1 3/4 cups all purpose flour
1 tsp salt
3 tsp double-acting baking powder
1 tbsp sugar
6 tbsp chilled butter, cut into 1/2 inch cubes
3/4 cup milk or cream
melted butter or cream for brushing tops
1. Sift together the flour, salt, baking powder and sugar.
2. Cut the butter into the dry mixture with a pastry cutter or two knives, until it reaches the consistency of coarse cornmeal (you can also pulse the ingredients a couple of times in a food processor, if you have one, to achieve the same effect).
3. Make a well in the centre of the mixture and stir in the milk or cream (cream will give you a richer biscuit).
4. Stir the dough until it pulls away from the sides of the bowl, then turn it onto a lightly floured surface and knead about 8-10 times until dough is smooth. Don’t overwork it and try to keep it cool.
5. Roll out the dough to desired thickness. For the miniature party-sized ones, roll to about 1/2 inch in thickness (they will rise in the oven). For larger individual dessert portions, roll out to about 1 to 1.5 inches in thickness.
6. Cut with a biscuit cutter (you can also lightly flour a small glass or ramekin that is the right size).
7. Place on a baking sheet lined with parchment paper (or lightly greased foil). Brush tops with melted butter or cream. Bake in oven about 10 minutes for small ones, 12-14 for large ones, until tops are light golden brown.
To assemble: you can do open faced mini verskins and just split them lengthwise and top each half with peaches and cream, or if you make the larger biscuits you can split the biscuits and layer them with the cream and peaches.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork. Sara’s column appears every other Tuesday here on lawandstyle.ca.