Last week, we threw some prawns on the barbie, but this week, we're getting all fruity.
Summer really isn't summer without stone fruits like peaches. As they're starting to come into season at the moment, they're not only great for cooking with, but for perfuming your kitchen with sweet, fuzzy smells that can only mean sunshine, beach time and BBQs.
What are you looking at?
While different in appearance, the general rule is to look for an even background color with a slight blush. Give it a light squeeze - the flesh should give a little and not be too hard or mushy. Also avoid fruit with green around the stem as they are not fully ripe and on the opposite end of the spectrum, a shrivelled skin denotes that it's past its peak. Most importantly, if it smells like you want to eat it, you're onto a good thing.
Pick a few ripe peaches or nectarines, a cute popsicle mold and you're set for summer.
6 ripe peaches
1/2 lemon, juiced
1/4 cup of good quality honey
1/2 cup of finely chopped mint
1. Wash and de-seed peaches or nectarines and stick them in a blender.
2. Blend until smooth
3. Stir in lemon juice, honey, mint and salt
4. Stir until combined. Add a little more honey (should be a tiny bit sweeter than you like as they lose some sweetness in the freezing process).
5. Pour into popsicle molds and allow to freeze. Add a splash of Vodka if you feel like making them M rated.
Peaches and pork
It's no secret I'm a bit of a fan of pork and while many things work well with it, peaches and pork make particularly good mates. The sweetness in the peaches brings out the same in the pork and the tart acidity in peaches is great for cutting the oiliness, bringing a nice, light balance to a dish.
Here are two winning peach recipes that go well with pork:
Peach puree (serves about 5-6)
10 yellow peaches
1 vanilla pod
3 litres water
1.5kg castor sugar
1 cinnamon stick
1 star anise
1. Place water, sugar in pot with star anise, vanilla and cinnamon.
2. Bring to boil ensuring sugar is dissolved. cool completely.
3. Add peaches and bring to the boil.
4. Take off the heat and allow peaches to cool in the syrup.
5. remove the peaches, their skins and the stones.
6. puree and pass through a fine sieve and season with salt.
2 yellow peaches sliced
100g fine mixed salad
1 tbsp mint julienned
2 tbsp pistachio nuts shelled
1 tbsp sherry vinegar
1 tbsp pistachio oil
2 tbsp extra virgin olive oil
Method: Toss all ingredients in a bowl
Serve with pork. Any pork. It works.