By Copper Williams
Isn’t California just a peach about its peach production? We love the juicy fruit so much we ended up cultivating our own variation! The California Clingstone holds fast to its pit, unlike its Freestone counterpart. Thus, it’s perfect for processing and preserving, keeping fuzzy-favoring fans supplied all year long. The peach is as much in love with our Mediterranean climate as we are, popping up along our coast in missions sprouted up by the Spaniards until finally making it to San Joaquin.
Perfect for snacking and low on the calorie count, a peach helps you haul in a little bit of your necessary need for vitamin C, vitamin A and copper while taking care of any pesky sugar cravings you’re dredging through. Look for the Freestone variation May through September in your local farmers market if you want to bite into one fresh off the tree, as this type separates easily from its pit! Buy too many? No problem! Mash a few together and add a little honey and egg whites for the perfect home-made facial.
Local Flavor: Crepe Brulee with Peaches by Midtown Creperie & Café
Get your crepe on with a Hungarian styled piece of paradise filled with peaches, candied nuts, and Ghirardelli caramel sauce.
Midtown Creperie & Café
2319 Pacific Ave., Stockton
(209) 941-9070, MidtownCreperie.com
RECIPES
Homemade Peach Fruit Leather
Ingredients:
3 cups roughly sliced peaches (about 2 large Stemilt Artisan Organics peaches)
1 tablespoon honey
Directions:
Preheat oven to 150 degrees (if your oven doesn’t go this low, set it at the lowest temperature). Line a baking sheet with a non-stick silicone baking mat. Place sliced organic peaches and honey in a blender (leave skins on the peaches if you have a high-powered blender that can pulverize them; otherwise you can peel peaches before slicing). Puree until smooth. Pour pureed peaches onto baking mat. Tilt and rotate pan to spread mixture across surface of mat. Holding pan at both ends, bang on the kitchen counter a few times to evenly distribute the puree. Place tray in oven and bake for 2-3 hours. (Set the timer for two hours, then check every 15 minutes until surface is tacky but no longer wet—mixture should not come off on your fingertip when touched). Let cool slightly, then remove mat from the pan and place on cutting board. While leather is still on mat, cut into strips with a pizza cutter. Roll the leathers or place on strips of parchment or wax paper before rolling. Store in an airtight container for up to three days. * Recipe courtesy of stemilt.com
Grilled Vanilla Peaches
Ingredients:
8 freestone peaches
1 lemon
1 tbsp. vegetable oil
1 1/2 tbsp. packed light-brown sugar
2 tsp. water
2 tsp. pure vanilla extract
1/8 tsp. ground cinnamon
1/8 tsp. coarse salt
1 quart vanilla ice cream
Directions:
Peel, halve, and pit peaches. Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil. Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes. Slice peaches, and divide among 8 bowls. Top with scoops of ice cream. *Recipe courtesy of MarthaStewart.com