It’s getting to be that time of year again! Uncle Don’s has just posted on facebook that peaches have arrived. In honor of this joyous occasion, I thought a post on one of my favorite fruits would be in order. AND, in honor of this post, Uncle Don will give you 10% off when you visit his Local Market on St. Simons Island and mention The Permanent Tourist and the “Just Peachy!” blog!
Oh the fuzzy, fragrant goodness of a delicious peach! The sensation of biting into the juicy goodness makes my mouth water just thinking about it! Here are a few things you might enjoy trying this summer as the peach crops yield bushels of this beautiful fruit!
I love white sangria. Here’s a yummy recipe for a pitcher of this summer favorite that incorporates fresh peaches.
White Peach Sangria
2 bottles pinot grigio
1 1/2 cups peach schnapps
2 cans peach nectar
2 cups fresh peach slices
1 cup fresh raspberries and strawberris
1 lemon thinly sliced
Combine the wine, schnapps and nectar in a large glass pitcher. Add the fruit and stir. Chill or pour over ice.
Grilled Peaches
4 peaches, halved, pits removed
1 tablespoon extra virgin olive
1 sprig fresh rosemary, leaves removed
1 tablespoon good local honey
1/4 cup balsamic vinegar
Prepare the peaches for grilling. Heat the grill to medium, brush the peach halves with olive oil and sprinkle with the fresh rosemary. I always like to put a sprig of fresh rosemary on the grill as the peaches grill for a bit of added flavor and aroma. Heat the balsamic vinegar in a small pan and add the honey. Let this mixture come to a simmer and remove from heat. Grill the peaches for about 4 minutes on each side and drizzle with the balsamic mixture. This is a wonderful side for grilled pork chops, or as an addition to a fresh baby arugula salad with slices of red onion, corn off the cob and ripe avocado….use your imagination!
Peach Crumble Pie
This recipe comes from Martha Stewart, just looking at the picture makes me want to get in the kitchen and start cooking! It is so delicious and easy to prepare.
- For the Crust:
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- For the Filling:
- 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- For the Crumble:
- 2/3 cup packed light-brown sugar
- 2/3 cup all-purpose flour (spooned and leveled)
- 2/3 cup old-fashioned rolled oats
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Directions
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 6 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form two disks with dough, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees with rack in the bottom of the oven. Lightly flour a rolling pin and work surface and roll out one disk of dough to a 12-inch round. Reserve remaining dough for another use. Place in a 9-inch pie plate and trim with kitchen scissors. Fold overhang under, and crimp edges. Transfer to refrigerator while making filling. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands or a pastry cutter, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour 30 minutes to 1 hour 45 minutes. Let cool on a wire rack 1 1/2 hours before serving.
There you have it! Summer fruit…..easy living….the good life! Let the season begin!
3 Responses
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Marisa Franca @ All Our Way Says:
We love sangria so your recipe is definitely a keeper. We have the neighbors over occasionaly for wine and treats. Too bad the peaches weren’t ready when we were on SSI — those pictures are terrific – I can feel the juice running down my face :-)I’m sure Uncle Don will be getting a lot of visitors.
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Melissa Says:
I’m going to get peaches today and then decide what to make with them! I wish I could beam some up to you, Marisa!
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