By Susan Mykrantz There are 617,760 tons of peaches produced in the United States, but they are thought to have originated in China more than 8,000 years ago. They are a small fruit with a fuzzy peel and a sweet white or yellow flesh. Peaches are a stone fruit with flesh surrounding an edible seed. I like my peaches sliced with a little bit of sugar, but they can make a tasty pie or cobbler, adding a special end to a meal. Peaches are not only tasty but they are also healthy. They are rich in vitamins A, C, E and K, potassium, niacin, and minerals such as copper, manganese, magnesium, phosphorus and iron, plus beneficial plant compounds. Peaches are packed with antioxidants that can protect you against aging and disease. Peaches have fiber which can aid in healthy digestion. Peach flowers are also used in traditional Asian medicines to aid in digestive disorders. They can improve heart health by possibly lowering your blood pressure and cholesterol levels. They can protect your skin by helping it retain moisture and protect your skin from sun damage. Peaches can offer protection from cancers and may reduce allergy symptoms. Peaches may boost immunity, rid the body of toxins, and reduce blood sugar levels. Peaches are easy to find and can make a great addition to your diet because they can be eaten raw, baked, grilled, broiled or sautéed, and are easily incorporated into warm or cold dishes alike. They make a great nutrient-rich snack and can be eaten either on their own or topped with yogurt and nuts. They can be added to salads, salsa or curry in addition to your favorite desserts. When you are selecting fresh peaches, the sweeter they smell, the riper they are. Look for peaches with a slightly soft flesh. If they are too firm, you can set them on your counter for one to three days, until they are riper. Peaches will last about one week at room temperature, but refrigerate them if you can’t eat them within that time frame. You can freeze them by slicing them and coating with a bit of lemon juice to prevent browning. No matter how you eat your peaches, they are a great addition to your diet. This week Cook Simply includes some tasty peach recipes. They will add a special treat to your meals. Until next time, simply cook. Orange Peach Pie 1 cup sugar 1 cup water 3 tablespoons cornstarch ¼ teaspoon salt 4 tablespoons orange gelatin 5 cups diced peaches 1 baked nine-inch pie crust (can also use a graham cracker crust) Mix together sugar, salt and cornstarch. Add water. Bring to a boil, stirring to prevent sticking, until the mixture comes to a boil. Add gelatin and cool the mixture. Fold in the peaches and pour into a baked pie shell. Chill until firm and serve. Garnish with whipped cream or ice cream if desired. Easy Peach Cobbler ¼ cup butter 2 tablespoons brown sugar 4 cups peaches, peeled and sliced ½ cup sugar 1 tablespoon plus 2/3 cup baking mix ½ tablespoon cinnamon 2 tablespoons milk Preheat oven to 400 degrees. In a shallow 1-quart baking dish, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In a medium bowl mix remaining 2/3 cup baking mix with brown sugar, cut in butter until the size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400 degrees for 30 minutes or until a toothpick inserted into the crust comes out clean. Let stand for five minutes. Serves 6. Pecan Peach Cobbler ¾ cup sugar 1 tablespoon cornstarch ½ teaspoon ground cinnamon 4 ½ peeled, sliced peaches 1 cup self-rising flour 1 teaspoon sugar ¼ cup shortening 1/3 cup buttermilk 2 tablespoons butter, melted 2 tablespoons brown sugar ½ cup chopped pecans Preheat oven to 400 degrees. In a medium saucepan, combine ¾ cup sugar, cornstarch, cinnamon and water. Cook and stir until bubbly. Add peaches, return to boiling. Reduce heat and cook for 2 minutes more. Keep warm over very low heat. In a medium bowl, combine flour and 1 teaspoon sugar. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir until moistened. Turn onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll into a 9-by-6 inch rectangle. Combine butter and brown sugar. Spread over dough within ½ inch of the edge. Sprinkle pecans evenly over the dough. Roll up the dough jelly-roll style, starting with the short side. Cut crosswise into six 1-inch pieces. Pour hot peach mixture into an 8-by-8-by-2 inch (2 quart square) baking dish. Place pecan rolls on top. Bake in a 400-degree oven for 25 minutes or until golden brown. Cool for 30 minutes or serve warm with a scoop of ice cream. Serves 6. Peach Crumb Pie Topping 1 cup flour ½ cup brown sugar ½ cup butter ½ cup nuts Filling 3 tablespoons cornstarch ½ teaspoon cinnamon ½ cup light corn syrup 2 pounds sliced peaches Mix cornstarch, cinnamon, corn syrup and peaches and pour into a 9-inch unbaked pie shell. Top with crumb mixture. Bake at 375 degrees for 45 to 55 minutes, or until golden brown. Raspberry Peach Crisp 4 cups sliced peaches 2 tablespoons cornstarch ½ cup sugar 2 tablespoons lemon juice 1-pint red raspberries Mix fruits, cornstarch, sugar and lemon juice in a large glass baking dish. Bake until mixture is hot. Topping 2/3 cup flour ¾ cup firmly packed brown sugar ½ cup rolled oats ½ teaspoon salt ½ teaspoon nutmeg 2/3 cup butter 1 teaspoon cinnamon ¾ cup pecans Pour mixture over fruit and bake at 375 degrees for 45 to 50 minutes total or until the top is golden brown. It doesn’t take quite as long if the fruit is hot. Serve with ice cream if desired. Can also use blackberries instead of red raspberries. Easy Baked Fruit Compote 1 large can peaches 1 large can cherries 1 large can pineapple chunks 1 large can pears 2 cans mandarin oranges 2/3 cup brown sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ cup butter Drain fruit and combine in a shallow greased casserole. Combine dry ingredients and sprinkle on top of the fruit. Dot with butter. Bake for 20 minutes at 350 degrees. Makes 12 serves. You can top with vanilla ice cream if desired. |
