Photography by Donovan Roberts Witmer
On a recent trip to a local farm stand, a longtime employee mentioned that whenever she sees me, she chuckles at the memory of my toddler literally dripping with sticky peach juice. During the growing season, this thoughtful woman always gave my young son, who just turned 16, a plump
peach to entertain himself as I filled my basket. We were never quite sure if he ended up eating or wearing more of it.
A perfectly ripe peach begs to be eaten straight off the pit with this sort of shirt-staining abandon. At the same time, this seasonal stone fruit possesses incredible versatility in the kitchen. From salads to sauces, desserts to drinks, the possibilities are as endless as they are scrumptious.
Following are a few family favorites.
Blueberry Peach Pound Cake
Every summer, I make sure to bring a basket of Lancaster County peaches to our family vacation in the Poconos. When the blueberry bushes begin to burst, my mind goes straight to this pound cake. It’s a simple recipe, not too sweet, and the addition of peaches lends an extra level of flavor and moistness. This dessert tastes divine after dinner with a scoop of vanilla ice cream. Before noon, I've been known to call it coffee cake.
In addition to the fruit, a handful of basic pantry ingredients are all that are needed to whip up this satisfying pound cake. If you don’t have fresh blueberries, frozen are fine. Simply fold them into the batter while still frozen. The flavors meld and improve as the cake sits, so this recipe is ideal if you are looking for day-ahead preparation.
Yields 12 to 16 servings
Ingredients: • ½ cup butter, softened • 1 ¼ cups sugar • 3 eggs • ¼ cup milk • 2 cups cake flour (all-purpose flour works too) • 2 teaspoons baking powder • ½ teaspoon kosher salt • 2 cups fresh blueberries (may substitute frozen, but do not thaw) • 2 cups peeled, diced peaches (approximately ¼-inch pieces) • Confectioner’s sugar, optional
Directions:
1. In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.
2. In a medium bowl, combine the flour, baking powder and salt.
3. Add the dry mixture to the wet mixture and beat until just combined.
4. Fold in the blueberries and peaches.
5. Pour batter into a well-greased, 10-inch
Bundt pan, and bake at 350 degrees F for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. All ovens vary, so check a few minutes early and add extra time if needed.
6. Cool in the pan for 15 minutes, and then remove to a wire rack and cool completely.
7. If desired, dust with confectioner’s sugar.
Ginger Peach Shrimp Kabobs
In keeping with the Asian theme of this marinade, my original recipe calls for apricot preserves. Because the flavors are similar and I typically make peach jam every summer, I often use that. I have found this substitution to be effective in other recipes as well. Use whichever you prefer or have on hand.
This recipe will serve six to eight for a main dish. As an option, thread two or three shrimp on shorter skewers and offer as a special hors d'oeuvre when entertaining. Between the great taste and the easy, advance prep (not to mention the quick cooking time), this is a recipe I return to often. Served cold or at room temperature, any leftovers are delicious for lunch the next day.
If using wooden skewers, soak for 20 to 30 minutes prior to assembling the kabobs. A 2-pound bag of frozen jumbo shrimp that has already been peeled and deveined with the tail left on is perfect for this recipe.
Ingredients:
• ½ cup plain Greek yogurt (both non-fat and 2 percent work well; see notes)
• ½ cup mayonnaise
• ¼ cup peach jam (may substitute apricot preserves)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced (or substitute 1 teaspoon of dried ginger)
• 2 tablespoons Sriracha hot chili sauce (see notes)
• 2 pounds large or jumbo shrimp, peeled and deveined with the tail left on (thawed if frozen; see notes)
Directions:
1. In a medium bowl, combine all ingredients except for the shrimp.
2. Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
3. Place in the refrigerator and allow the shrimp to marinate for 6 to 8 hours. Let them marinate most of the day, if possible, or at least an hour. The longer they sit, the more the flavor will develop.
4. When ready to grill, thread the shrimp on the skewers, discarding the excess marinade. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp.
5. Grill over medium heat for about 3 minutes per side or until shrimp is just pink.
Note: Sriracha sauce is often found in the Asian section of the grocery store. This amount of Sriracha will not add a lot of heat to the shrimp but will add good flavor. You may add more to taste or substitute a preferred amount of your favorite hot sauce.
Frozen shrimp releases a good bit of water when thawed. The extra liquid will dilute the marinade, so drain the shrimp well. To thaw frozen shrimp more quickly, place in a colander and run water over the top.
If desired, you may use all mayonnaise in the marinade. Likewise, I have prepared the recipe using all Greek yogurt. While the shrimp still tastes good with the latter option, the flavor is not as pronounced. For the best taste and health profile, I recommend the 50-50 mix.
Summer Peach Sangria
After living for a short time in Spain, I developed a love of paella, tortillas Españolas and a certain time-honored, fruit-filled drink. Though my recipe for classic Spanish Sangria has long been a favorite among family and friends, this peachy white wine version is a refreshing seasonal option.
Feel free to vary the fruits, mixing in juicy mangos, cherries, nectarines, plums or apples. When choosing the wine, be concerned more with a taste you like and less with which varietal you choose. For a crisper, less sweet version, use seltzer or sparkling water in place of the soda options listed below.
Yields 8 servings
Ingredients: • 3 peaches, peeled, halved, pitted and sliced ¼-inch thick • 1 orange, quartered and sliced ¼-inch thick • 1 ½ cups peach nectar (see notes) • ¼ cup orange liqueur, such as Cointreau or Grand Marnier • 1 bottle (750ml) white wine, such as Pinot Grigio or Sauvignon Blanc • 2 cups ginger ale, Fresca or Sprite (or more, to taste) • Ice cubes, for serving, and raspberries and fresh mint sprigs for garnishes (optional)
Directions:
1. In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to overnight.
2. Just before serving, stir in the soda and ladle the sangria into ice-filled glasses, including some of the peach and orange slices. Garnish with raspberries and mint, if using, and serve immediately.
Note: Peach nectar is often found in the organic section of the grocery store. If you cannot find it, substitute apricot nectar or look for a juice or juice blend that is similar. Sometimes, I freeze a portion of the leftover nectar to have it on hand for a future batch of sangria.
Recipes, text and styling by Ann Fulton
