Peach Season Is Short, so Make the Most of It With These Two Recipes

Turn that bounty of peach goodness into desserts, smoothies and more. (JeanMarie Brownson/TNS)

Locally grown summer peaches truly deserve all the hype. From their flavor to their texture, these local fruits have no rivals among long-traveled supermarket offerings.

When your niece volunteers to pick up a crate of peaches from the peach truck in her neighborhood, you know you are living right. Turn that bounty of goodness into desserts, breakfast smoothies, salads, sauces, jams and more.

Test the peaches for ripeness; they should yield just a bit when pressed on with your fingertip. If they are rock hard, leave them stem-side down, in a single, uncrowded layer, on the counter for a day or two. When the peaches are fully ripe, store them in the refrigerator in a single layer (stacking them may cause bruising). Ripe peaches will keep, refrigerated, for a week or more.

I eat peaches all day long during their short season. The first thing I do with a ripe peach is to slice it over my bowl of breakfast cereal with a splash of cold milk. A smoothie or yogurt-based lassi drink satisfies as a mid-day protein hit, then a few fresh slices on my chicken sandwich and a skillet full of sauteed peach slices with fresh basil alongside a grilled pork chop. Dessert? A simple pecan shortbread crust topped with sliced peaches and caramel.

Thinking of the future, I spend time blanching and peeling peaches to make pretty slices to freeze. It’s a simple process: Slice the peaches about 1/2-inch thick, working around the peach and letting the knife go up against the pit. Then arrange the slices on a parchment or silicone-lined baking sheet and freeze until solid. Once frozen, transfer the peaches to a freezer bag and store up to several months. For a more attractive slice, peel the peaches first by immersing them in hot water for 30 seconds to loosen the skin. Then use a small paring knife to gently lift away the skin. Use the slices frozen in beverages, crisps, pies and sauces.

Freezing perfectly ripe fruit is my attempt to preserve summer’s bounty. Meanwhile, I plan on enjoying as much as I can while the short season lasts.

Peachy Lime and Turmeric Lassi

Serves 2

Note: Golden milk powder is a blend of turmeric, ground ginger and sweet spices such as cinnamon. It’s available in Indian markets and online from www.spicewallabrand.com.

• 3 cups chopped peeled pitted peaches
• 2 cups plain yogurt
• 2 cups ice cubes
• 3 tablespoons agave syrup or 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon golden milk powder or ground turmeric
• 1/4 teaspoon each: finely grated lime rind, salt
• 4 or 5 fresh mint leaves, optional
• Lime wedges, mint sprigs for garnish

1. Put all ingredients except lime wedges and mint sprigs into a blender. Process on high until smooth. Pour into 2 tall glasses. Serve garnished with lime wedges and mint sprigs.

Fresh Peach Tart With Pecan Shortbread Crust

Serves 8

Note: Caramel sauce with sea salt is delicious here.

Fresh Peach Tart with Pecan Shortbread Crust. (JeanMarie Brownson/TNS)

For the shortbread crust:

• 3/4 cup roughly chopped pecan pieces
• 1 cup flour
• 1/3 cup sugar
• Finely grated rind from 1/2 lemon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into small bits
• 1 large egg yolk
• 1 tablespoon fresh lemon juice

For the filling:

• 4 large ripe peaches, about 1 1/2 pounds
• 1/4 cup peach preserves or peach or apricot jam
• 1/2 jar (10 ounces) caramel sauce
• Whipped cream or vanilla ice cream, for serving
• Mint sprigs, for garnish

1. For crust, heat oven to 400 degrees. Lightly butter and then flour a 9 1/2- or 10-inch tart pan with a removable bottom.

2. Put pecans on a baking sheet and bake until aromatic, about 5 minutes. Cool completely. Set aside 1/4 cup of the pecans for finishing the tart.

3. Transfer the remaining 1/2 cup pecans to a food processor and process with on/off turns until finely ground. Add flour, sugar, lemon rind and salt; process to mix. Add butter and process with on/off turns to make a coarse crumb texture. Add egg yolk and lemon juice. Process just until the mixture gathers into a ball.

4. Press dough over bottom and up sides of prepared tart pan to make a crust about 1/4 inch thick. Pierce the bottom and sides in several places with a fork. Bake, rotating once for even cooking, until firm and golden, 15 to 18 minutes. Cool on a wire rack.

5. For filling, heat a large pot of water to boil. Slip 1 peach into the water and use a spoon to roll it around to completely and evenly submerge the peach. Remove when skin starts to peel easily, about 30 seconds. Remove. Repeat with remaining peaches. When peaches are cool enough to handle, use a paring knife to remove the skin. Working over a large bowl, slice peaches into 1/4-inch thick slices letting the slices drop into the bowl.

6. Smear the peach preserves over the bottom of the cooled tart crust. Arrange the peach slices over the crust in an attractive pattern. Sprinkle reserved chopped pecans over peaches. Heat the caramel sauce in the microwave just long enough to loosen it up to a drizzling consistency, about 30 seconds. Drizzle the sauce over the peaches. Refrigerate for 20 minutes or up to several hours.

7. Serve wedges of the tart topped with whipped cream or ice cream. Garnish with mint.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].