Countless ways to add peaches to menu

Because peaches continue to ripen after being picked, a few of them had to be turned into peach purée. But first, some peach history.

For those of you who are new to Delaware, you may not be aware that in the mid-1800s Delaware became the first state in the country to commercially produce and distribute peaches. Initially shipped by boat to Philadelphia and New York, the extended reach of the Delaware railroad system allowed the peach crop to become a key element of Delaware’s agricultural success.

By the 1860s, several canneries were built to process the extensive supply. These were followed by evaporation plants, which carried the peeled and pitted fruit on a conveyor belt through a heated shaft to remove the water in the peach flesh. Any fruits that had become overripe and were no longer appropriate for canning or drying were sent to the distillery as a key ingredient in brandy.

In 1875, almost six million baskets of peaches were shipped to market from farms across southern Delaware, more than anywhere else in the country. However, within 25 years everything changed. A systemic infection called peach yellows became widespread across the region, killing off the orchard stock and forcing growers to turn to other crops.

Today, there are several successful peach growers in Delaware, including Bennett orchards, Fifer Orchards and T.S. Smith & Sons, all of whom offer soft, fuzzy-skinned fruits in shades of gold and yellow with hints of red. Peaches come in two varieties, clingstone and freestone, their names an indicator of whether or not the flesh adheres to the pit. Clingstone varieties are available earlier than the freestones, which will begin arriving at the market next month.

There are countless ways to add peaches to the menu and not all of them are destined for the dessert course. The next time you make pork chops in a skillet, quarter and pit a couple of peaches and toss them into the skillet along with a splash of brandy during the final minutes of cooking. Or, simmer diced peaches into a bright chutney to serve with grilled chicken breasts.

When grilling peaches (to serve with slices of pound cake) you’ll want to leave the skins on, to keep the flesh intact as it cooks. For other uses, such as pies, crumbles, cakes and muffins, you’ll want to remove the velvety skin. Since ripe peaches are so tender, this is not easy to do with a paring knife, unless you don’t mind losing some of the juicy flesh. I’ve included a quick way to peel peaches below.

The recipe for the peach ice cream in the photo (seen alongside the last of the local blueberries of the season) instructs puréeing the peaches and adding them after the cream mixture has already started freezing in the ice cream maker. This technique first appeared in print in Joy of Cooking, although many online recipe authors fail to cite this source.

I like to keep peeled, chopped peaches in a zip top bag in the freezer, ready for  recipes that feature fresh peaches. It’s also an easy way to have what you need for a simple batch of peach frozen yogurt. Hooray, it’s peach season!

How to Peel Peaches

Bring a medium pot of water to a boil. Cut a small X through the skin at the bottom of each peach. Drop peaches into the water and blanch for 30 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cool enough to handle, peel off the skin from the cut at the bottom. Remove the pit and chop or slice, as needed for your recipe.

Peach Frozen Yogurt

4 C frozen peaches

2 T honey

1 C vanilla yogurt

1 T lemon juice

Combine all the ingredients in the bowl of a food processor or blender. Purée until creamy. Serve immediately or store in the refrigerator for up to 3 weeks. Yield: 4 servings.

Peach Ice Cream*

2 C chopped peaches

1 t lemon juice

1/2 t vanilla

1/2 C sugar

pinch salt

1 1/2 C heavy cream

1/2 C whole milk

1/4 C sugar

Place the peaches in the bowl of a food processor or blender. Purée until smooth. Use a slotted spoon to check for any remaining chunks; purée again, as needed. Pour peaches into a bowl and stir in lemon juice, vanilla, sugar and salt. Refrigerate, stirring occasionally to ensure sugar is dissolved completely. In a mixing bowl, whisk together remaining ingredients, stirring until sugar is dissolved. Pour into the the bowl of an ice cream maker and begin to process. When cream is almost frozen, add peach mixture and continue processing until ice cream is firm. Serve immediately or store in the freezer in a covered container. *Adapted from Joy of Cooking.

Peach Chutney

1/2 C apple cider vinegar

1/3 C brown sugar

3/4 diced red onion

1 T minced garlic clove

1 T minced ginger

1/2 t salt

4 peaches

Combine the vinegar and sugar in a saucepan and bring to a boil over medium; stir to dissolve sugar. Reduce heat to low and add onion, garlic, ginger and salt; simmer for about 10 minutes, stirring occasionally. While the mixture cooks, peel, pit and dice the peaches. Add peaches to saucepan and cook until softened, about 10 to 12 minutes. Remove from heat and allow to rest for about 15 minutes before serving. Store in the refrigerator for up to a week. Yield: 2 cups.