Modesto BeeWhat's the difference between freestone and clingstone peaches? Freestones — sold in grocery stores and at produce stands during the summer — separate easily from the pit while clingstone peaches tend to be a bit more attached. Another noticeable difference: freestone peaches often have touches of red in the flesh around the pit. Almost all clings are processed.
Which do you use when cooking? Use freestone peaches when recipes require uniform slices. Use clingstone when recipes require diced or pureed peaches. Cling peaches can be used off-season in recipes that call for fresh peaches.
California produces 60 percent of all peaches grown in the United States. South Carolina is a distant second, growing 15 percent of the nation's crop. Georgia comes in third at 13 percent.
There are more than 200 varieties of peaches.
To ripen firm peaches: Place fruit in a paper bag, fold the top over loosely and keep at room temperature for one to three days. Check the fruit daily. Never use a plastic bag; it may cause decay and can produce off-flavors. Once soft or ripe, it can be stored in the refrigerator for a week or more. Do not place firm or unripe fruit in the refrigerator as that may inhibit ripening, and cause fruit to become dry, mealy and flavorless.
Sources: California Tree Fruit Agreement and California Cling Peach Board
Peaches and Cream Muffins
Ingredients:
2 eggs
1 cup sour cream
1/2 cup vegetable oil
3 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
2 cups chopped fresh peaches (frozen peaches — thawed — may be used out of season)
1/2 cup chopped nuts and 1 1/2 tsp. cinnamon (optional)
Preparation:
In a bowl, beat eggs; add sour cream and vegetable oil. In another bowl, combine flour, sugar, baking powder and salt. Stir in egg mixture just until moistened. Fold in fresh peaches. Fill greased or paper muffin cups three-fourths full. Bake at 400 degrees for 20 minutes or until muffins test done. Cool for five minutes before removing from pan. Serve warm with creamy butter. Muffins keep well in freezer and may be reheated in oven or microwave.
Yields 20.
—Kay Hinchman of Ceres, Calif.
Peach Kuchen
Ingredients:
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter or margarine
12 peach halves, fresh, canned or frozen (works better if sliced)
1 tsp. cinnamon
2 egg yolks
1 cup heavy or sour cream
Preparation:
Mix flour, baking powder, salt and 2 tbsp. of sugar into bowl, cut in butter. Pat evenly and firmly over bottom and sides of 8-inch square pan. Arrange drained peaches on pastry, sprinkle with mixture of remaining sugar and cinnamon. Bake 15 minutes at 400 degrees, pour mixture of beaten egg yolks and cream over it. Bake 30 minutes more. Serve warm or cold.
Makes 6 servings.
—Nelda McDermott of Turlock, Calif.
Peach Cobbler
Ingredients:
Filling:
4 cups sliced peaches
1/2 cup sugar
2 tbsp. cornstarch
1 cup water
Topping:
1/2 cup sugar
1/2 cup flour
1/2 tsp. baking powder
2 tbsp. butter
1 egg, beaten
Preparation:
Combine filling ingredients; boil 10 minutes, stirring often. Place in baking dish; set aside. Mix topping ingredients, creating a batter. Spoon batter on top of peach mixture. Bake 40 minutes at 350 degrees.
—Sharon Schroeder of Modesto, Calif.
Peaches and Blueberry Cobbler
Ingredients:
2 pounds peaches (approximately 6 to 8), pitted (skin can be left on if preferred)
1/4 cup light brown sugar
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. grated nutmeg
2 cups blueberries (fresh preferred; frozen OK)
2 tbsp. butter
1/2 cup sugar
1/4 cup sugar
1 egg
1/2 cup milk
1 cup flour
1 tbsp. baking powder
1 tbsp. vanilla extract
Preparation:
Combine blueberries, half cup of sugar and butter in a small saucepan over medium heat. Cook, stirring until a syrup forms, for 6-7 minutes. Remove from heat and let cool.
Chop peaches, enough to make 3 1/2 cups (skin can be left on if preferred). Toss peaches in a large mixing bowl with light brown sugar, nutmeg, cinnamon and salt. Let sit for a few minutes to absorb flavor.
Prepare cobbler topping in a separate mixing bowl. Mix remaining 1/4 cup sugar and egg in a bowl and whisk. Add baking powder, flour, vanilla extract and milk. Beat mixture well with a wire whisk until smooth and resembles a cake batter.
In a 3-quart rectangular casserole or baking dish, spread the peach mixture evenly across the bottom. Spoon the blueberry mixture evenly over the peaches, then pour batter evenly over the blueberries.
Bake in a 375-degree oven 30-35 minutes or until golden brown. Cool for 10 minutes so flavors meld before serving. Serve warm with ice cream and fresh mint.
—Gloria White of Modesto, Calif.
Peach Harlequin Preserve
Ingredients:
20 fresh cling peaches
3 oranges, halved with skin intact and seeds removed
pinch of salt
scant cup of sugar for each cup of prepared fruit (approximately 8-9 cups)
maraschino cherries with stems
Preparation:
Wring peaches in half with hands and pry pit from flesh. Peel skin from peach halves and put through food grinder with oranges.
Add sugar and salt and cook until thick. Place in mason jars and put a cherry in each jam jar and seal.
Makes 7 pints
—Judy Skadsheim-Rowe of Oakdale, Calif.
Mary Ebert's Peach and Cream Pie
Ingredients:
8 to 10 peaches, peeled and sliced
1/4 cup granulated sugar
3 tbsp. flour
dash of salt
1/2 tsp. ground nutmeg
1/2 cup whipping cream
1/2 tsp. vanilla
1 1/2 tsp. granulated sugar (for garnish)
2 pre-made pastry dough (for top and bottom)
Preparation:
Preheat oven to 450 degrees. Line a 9-inch pie plate with one half of the pie dough. Place peeled and sliced peaches on dough lined pie plate. Combine remaining ingredients in mixing bowl stirring with fork until smooth.
Pour over peaches. Cover with remaining half of pie dough. Sprinkle with 1 1/2 tsp. of granulated sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 and bake 50 minutes.
—Jeanne Rittenhouse of Sonora, Calif.
Poached Peaches
Ingredients:
6 whole fresh peaches
1/2 to 1 bottle white wine
1 cup sugar
1 cinnamon stick
6 whole allspice berries
6 whole black peppercorns
3 whole cloves
Preparation:
Bring large pot of water to a boil. Make an "X" in bottom of peaches with a knife. Carefully drop peaches into boiling water for 2-3 minutes until skin is loose. Remove peaches and drop into a bowl of ice water. Peel skins, slice peaches in half and remove pits.
In saucepan, bring wine and sugar to a boil, stirring to dissolve sugar. Add spices, then peaches. Cover and simmer 20 minutes. Cool and serve. Janice Clair of Modesto, Calif., who submitted this recipe, noted that this is a good alternative to heavier peach pastry recipes. They keep well in the refrigerator.
Summer Garden Peach Salsa
Ingredients:
6 Roma tomatoes, chopped
6 fresh, ripe peaches, peeled and chopped
1/2 red onion, chopped
2 jalapeno peppers, seeded and sliced
1/4 cup lime juice, fresh squeezed
1/2 bunch cilantro, chopped
salt to taste
Preparation:
Combine ingredients, cover and refrigerate to chill.
Serves 8
—Lori Fiorini of Turlock, Calif.
Cling Peach Salsa
Whisk these ingredients together:
4 tsp. white wine vinegar
4 tsp. lime juice
2 tsp. grated lime peel
3 tbsp. fresh mint, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
Add and gently stir in:
1 (15-ounce) can cling peach slices, drained and cut into small pieces
3/4 cup diced pineapple, drained
1/2 cup English cucumber, finely chopped
3 tbsp. seeded jalapeno peppers, finely chopped
1/3 cup red onion, finely chopped
3/4 cup red pepper, finely chopped
Cover and chill until serving.
Serves 8
—Lori Fiorini of Turlock, Calif.
Grilled Peaches
Ingredients:
4 peaches, halved (peeled or unpeeled)
1/4 cup olive oil
salt and white pepper, to taste
1/4 cup ground nuts (pecans, macadamia, cashew or other nut of your choice)
2 slices prosciutto or ham, chopped
1/4 cup crumbled cheese (fontina, cheddar, goat or cheese of your choice)
2 tbsp. mint, minced
Preparation:
Brush peaches with olive oil and grill until golden (fruit also can be grilled on a nonstick grooved skillet). Transfer to serving platter. Sprinkle with salt, pepper and nuts. Scatter tops with prosciutto, cheese and mint. Serve with grilled meat or fish.
—Gemma Sciabica of Modesto, Calif.
Peach-Infused Tea with Mint Syrup
It's hot and sticky. Peach iced tea: A classic fruit addition — some say it's second only to lemon — the peach adds a softer but more complex sweetness to tea.
Ingredients:
For tea:
2 tbsp. loose Darjeeling tea
2 large, very ripe peaches
4 cups boiling water
For mint syrup:
1 cup granulated sugar
1 cup water
1 cup fresh mint sprigs
To serve:
ice cubes
mint sprigs, optional
peach wedges, optional
Preparation:
To prepare tea: Place tea leaves in heatproof pitcher or bowl. Cut peaches in half, remove pits and mash fruit with wooden spoon, potato masher or hands. Add pulp and juice to tea container. Add boiling water; stir to infuse peach flavor. Let steep 10 minutes, then strain, pressing out liquid and discarding solids. Let cool, then cover and chill until ready to serve.
Prepare syrup: Place sugar and water in pan. Bring to a boil over high heat; boil 2 minutes. Stir in mint. Remove from heat. Let steep until it reaches room temp, then strain out mint. Keep syrup covered at room temperature.
To serve: Pour peach tea over ice in tall glasses. Add mint syrup to taste. Garnish with fresh mint sprigs and peach wedges.
Makes 4 cups
