DIY Peach Salsa -- and More Recipes

Categories: AndyTalk

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Andy Broder

The local peach season has come and gone -- sorry to say -- but peaches from cooler climes will meander their way into the produce aisle for the next couple of months. Peaches don't really ripen after they're picked, so choosing ripe peaches is key. It's not hard to distinguish a ripe peach from one that was picked a bit young on the twig. Peach-colored peaches are ripe, and green tinted peaches are not. I like to see a range of color on a peach from rosy pink to reddish orange. I also like a peach that's tender when pressed. Last, a ripe peach announces its presence with a pheromonally enticing aroma.

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Sweet, juicy, fragrant and beautiful to behold, peaches offer culinary possibilities well beyond pies and cobbler. Peach Salsa on grilled chicken or salmon is a whole picnic on a plate. Peach Compote turns blintzes or pancakes into a brunch-time feast. Butter-Roasted Peaches alone or with ice cream are my go-to summer dessert.

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Andy Broder
Peeling & Slicing Peaches in Class
Most peach recipes call for peeled peaches. If you have a really sharp knife you can pare the skin away, the way you'd skin an apple. That's not practical with a particularly juicy peach or with the dull knives in too many kitchens. I generally remove the skin by immersing a peach in boiling water for five to ten seconds followed by 30-seconds in a bowl of ice water. Now the skin will slide right off, occasionally with the help of a butter knife.

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Andy Broder
Butter-Roasted Peaches
Butter-Roasted Peaches are a stupidly simple summer dessert. If you want more than a bowl of caramelized melt-in-your-mouth peaches the addition of vanilla ice cream wouldn't hurt. Any of the other creamy-white dairy-based dollop-worthy foods that come to mind (like whipped cream, sour cream, or yogurt) will also have you and your guests scraping spoons across bowls to get every drop.

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