PEACH AND DRIED CHERRY CHUTNEY
quickly. But that's a shame, since much is
Perfect as a topping for poultry or fish.
gained as fruit ripens on the branch. Like
2 cups unpeeled 1/2-inch peach cubes
wine, a peach should never be eaten before
1 red bell pepper, chopped
its time.
1 cup chopped onions, any type
What about free-stone peaches versus
1/2 cup sweetened dried cherries
cling-stone? The free-stone variety releases
2
T. finely chopped, peeled fresh ginger-
the pit easily. That's good news if you're
root
cooking with peaches and want perfect
1/4 cup red wine vinegar
wedges. Cling-stone peach pits grab the
1/4 cup brown sugar
flesh so pieces don't come out nearly as
2
T. red pepper sauce, such as Tabasco
neat.
1/2 t. ground cumin
Though I seldom peel my peaches (I like
1/2 t. fresh pepper
the fuzzy skin feel and flavor), others like
1 t. kosher salt
them scalped. To peel a peach, use the
Combine all ingredients in a large
same technique used for tomatoes.
saucepan
over medium-high heat. Bring to
Cut a shallow "x" at the bottom (not the
a boil, reduce heat and cook for 30 min-
stem end) of a peach. Bring a pot of water
utes. Remove from heat and cool to room
to a boil and drop in your
temperature. Place in a non-metal contain-
peaches. Blanche, or cook
er, cover with plastic wrap and chill until
the peaches in the boiling
ready to use.
water, for about a minute.
Remove from refrigerator 1 hour or more
Meanwhile, have a bowl
before
serving at room temperature.
of ice water at the ready.
Makes 1 quart and keeps for 2 months,
Use a slotted spoon to
chilled
remove the peaches from
the boiling bath and
CHICKEN WITH PEACHES
plunge them into the
2 pounds boneless, skinless chicken
cold water to stop the
cooking process. When breasts
Kosher salt and pepper
they're cool enough to
1 cup corn flour
touch, peel away the
1/4 cup olive oil
skin with a paring
2 cups sliced red or Bermuda onions
knife or your fingers,
beginning at the "x." 2 t. minced garlic
2 T. dried parsley flakes
No canned peach
4 peaches, unpeeled, cut into thin
will ever come close to the flavor of
wedges
fresh. That's why the following recipes use
2 cups dry white wine
fresh, unpeeled peaches. They're not too
2 cups chicken broth
difficult to prepare and the taste is, well,
1 lemon, cut into wedges
just peachy.
Pound chicken breasts until thin, or cut
them
horizontally into. thin slices. Season
BELLINI
to
taste
with salt and pepper. Dredge the
Here's a simplified version of this famous
breasts
in flour and set aside. -
Venetian recipe.
Heat
oil
until hot in a large skillet over
1/4 cup water
medium
high
heat. Add the floured breasts
1/4 cup sugar
and saute them on both sides until lightly
4 medium, ripe peaches, unpeeled and
browned (you'll have to cook the breasts in
cut into wedges (white peaches pre-
batches). Remove the breasts to a dish as
ferred)
they're cooked and set aside.
1-2 bottles (750 ml.) Prosecco (Italian
Add onions and garlic to skillet (do not
sparkling wine), sparkling wine or
clean
skillet first) and saute until softened,
Champagne
about
6 minutes. Sprinkle the parsley over
Combine water and sugar in a small
the onions.
saucepan over medium-high heat. Bring to
Return the chicken to the skillet and
a boil and cook a minute or so until the
pour the wine and the broth over (if your
sugar is dissolved. Remove from the heat
skillet isn't large enough, use two or a
and cool.
transfer everything to a larger pot). Arrange
Place sugar/water mixture in a blender or
.
the peaches over the chicken.
food processor and process until smooth.
Bring
the
liquid
to
a
boil,
reduce
the heat
a
small
amount
of
puree
in
the
bot,
Spoon ,
and cook until the liquid is reduced and
torn of a champagne flute and top with the
slightly thickened. Adjust seasonings and
Prosecco. Stir slightly.
serve the chicken with the onion-parsley
Prepare as many Bellini as you have fruit
mixture and peaches spooned over, sauce
and Prosecco. Makes 7-12 servings.
drizzled over and lemon wedges on the
side.
Makes 6-8 servings.
7/19
2002
94
ROASTED PEACHES WITH BASIL
AND ALMONDS
8 peaches, unpeeled, halved and pitted
3 T. butter, cut into small pieces
1/2 cup balsamic vinegar
1 cup fresh basil leaves (not packed)
1/2 cup slivered almonds, lightly toasted
1/2-3/4 cup brown sugar
1 t. ground cinnamon
1/2 cup whipping cream, lightly
whipped
Preheat oven to 400F.
Spray a large baking dish with nonstick
cooking spray. Arrange the peaches, cut
side up, in the baking dish. Divide the
butter among the peaches (put in the
space left by the pit). Place a few basil
leaves on top of the butter and sprinkle
the almonds over. Drizzle the vinegar
over the peaches and sprinkle the sugar
and cinnamon over the peache s . .
Roast the peaches, uncovered, for 20
minutes. Remove from oven and cool.
Chill, covered with plastic wrap, until
ready to serve, up to 2 days.
Serve the peaches (2 halves per person)
in a wine glass or dessert dish with juices
and whipped cream.
Makes 4 servings.
EXTRA-EASY INDIVIDUAL
PEACH PIES
Filling
4-5 pounds medium peaches, pitted,
sliced into wedges
Juice of 1 lemon
1 cup sugar
1/2 cup all purpose flour
1 t. ground cinnamon
Crust:
1 package (1 pound) frozen puff pas-
•
try, thawed
Preheat oven to 400F. Spray a cookie
sheet with non- stick cooking spray.
Make filling: Combine all ingredients
in a large bowl and toss well. Divide the
peaches into individual oven-proof bowls
(the sizes you prefer) and pile them high.
Make crust: Cut puff pastry into
enough squares for the number of baking
dishes you are using. Carefully stretch
the dough over the peaches and press
around the baking dish. (If the dough is
not large enough, roll the squares out
slightly on a lightly floured surface.)
Use a knife to cut slits into the crust for
steam to escape.
Bake pies until crust is golden and fill-
ing is bubbly (covering crust with foil if
it browns too quickly), about 40-60
minutes. Cool until warm and serve with
ice cream or fresh whipped cream.
Alternately, you may make this in a
deep-dish pie dish. Use 1 sheet of crust
for the bottom crust, pre-bake lightly
first, then 1 sheer for the top crust.
Makes about 8-12 servings. ❑