This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Peaches
Peaches have been cultivated in China since the early days of civilization. There are recorded writings that go back to 10,000 years BC. They were preferred fruit of Emperors and Kings.
Peaches have been grown in North America since the early 1600's, with the main growing areas in California and the Okanagan region of Western Canada. Most peach growing areas in Eastern Canada have been replaced with grapes during the past 30 years or so.
Peaches do not ripen once picked and should be stored at room temperature, for maximum flavour as refrigeration lessens the taste.
Peaches are low in calories, but do contain reasonable amounts of potassium and vitamin C.
Fresh peaches are readily available at this time of the year and should be enjoyed while the short season lasts. They can be stored frozen after blanching and slicing or in the past they were commonly preserved by canning.
A lot of people do not enjoy the texture of peach fuzz/skin but this can easily be removed by peeling with a sharp knife of blanching in boiling water for 20 seconds or so then cooling in ice water after which the skin will slide off easily.
I have included a recipe for peach cobbler which is easy to make and is great to serve for a dessert with whipped cream or if you like ice cream is even better.
Peach Cobbler serves 6 to 8
Ingredients
Filling
4 cups peeled and sliced fresh peaches (see above as to how to do this)
3/4 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1 tbsp flour
Crust
1 cup flour
1 tsp baking powder
1/2 tsp baking powder
3 tbsp brown sugar
4 tbsp unsalted butter, cut into small pieces
2/3 cup of buttermilk
1 more tbsp of brown sugar for sprinkling on top
Directions
Preheat oven to 425 F
Butter or baking spray a 1 quart baking dish
Place the sliced peaches in the dish and sprinkle with the rest of the ingredients for the filling. Mix gently then spread them out evenly, bake for 10 minutes
While the filling is baking prepare the crust. In a bowl combine the flour, powder and soda, cut in the butter with a pastry blender or use your hand to form a mealy dough (coarse crumbs) add the buttermilk and mix to form a soft dough, only mix enough so that it sticks together.
Remove the peaches from the oven and drop rounded spoonful's of dough on top of the fruit, dividing it so most of the fruit is covered, it will spread as it cooks. Sprinkle the top with the last Tablespoon of brown sugar and return to the oven and cook for a further 15 to 20 minutes till the peaches are bubbling and the top is golden, serve with your choice of whipped cream or ice-cream, both is always an option.
