Thursday, September 24, 2009
We're in the middle of a canning frenzy. Honestly, we've been canning since June, but now, we're really getting into it. TH is also starting to dry fruit. Why? Because when neighbor's fig tree breaks branches under the weight of the fruit, you have to do something. Figs led to apricots and now peaches.
Peaches, we had a lot of them this year, we have two trees that produce -- one Babcock - the ubiquitous white peach and one yellow peach that has seen better days, but still produces fantastic peaches. The Babcock is directly outside our dining room window - TH would monitor her peach development and curse each squirrel who would eye her tender peaches.
Everyday was a peach orgy here -- breakfast, lunch and after dinner would see us slicing and eating peaches - TH likes hers with milk and I just like them. Peaches are one of the things that brought TH and I together in the beginning and that in itself is key.
Life around here can be sweet, but these days, I'm being sour. Work and family stress is making life with me a bit trying. Just ask TH and the dog. Instead of making peach conserves with my plethora of peaches - we try something else, a pickled peach. Imagine the concept of peaches with a little bite, but still sweet and with a non mushy texture. Pickled peaches are a great accompaniment for pork or just by themselves. You can can them, however we just make them as we need them. They are delicious and made even more delicious when made with peaches from your own tree.
Pickled Peaches - from Chez Panisse Fruits, Alice Waters
Makes six halves, can double or triple recipe
2 cups water
1/2 cup red wine vinegar (my guess is white would be just fine)
2 T honey (1 T is fine)
1/2 t peppercorns
4 whole cloves
2 allspice berries
1/2 cinnamon stick
1 bay leaf - fresh if you have it
Pickle the peaches one day before you need to serve them to let the flavor mature.
Peel peaches - if they are ripe, the skin should peel right off, if not, plunge in boiling water for a minute and remove and place peaches in cold water to stop the cooking process. Skin should peel off easily. Cut peaches in half and remove the pits.
Measure water into a non reactive heavy bottomed sauce pan, I use Le Creuset for this. Add peppercorns, cloves, honey, vinegar, allspice, cinnamon and bay leaf and bring mixture to boil. Reduce heat and simmer for 5 minutes. Add peach halves and cook for 3-5 minutes under low heat, after 3 minutes they peaches should be tender. Remove pan from heat. Carefully remove the peaches from the pickling mixture (slotted spoon is good for this, or a 1 cup ladle), place peaches into a non-reactive container - I use pyrex or glass working bowls. Let pickling mixture cool, strain out the solids and pour liquid over peaches to cover. Store overnight in fridge and serve the next day. Will keep in the fridge for a week, good luck having them last that long.
Alice suggests serving with duck, me not so much. I like a nice pork loin.