Peaches: Nature's Candy

It is peach season. The sweet summer fruit is finding its way to farmers markets by the bushel.

There are different kinds of peaches: the sweet, white low-acid variety; the more acidic fuller-flavored yellow type; and the unique donut peach.  We all have a favorite and all three are ready to enjoy right now.

A native of China, the peach is a close relative of the almond, having the same type of corrugated seed shell. Peaches are classified with plums, apricots and cherries as stone fruit or drupes.

Uniquely velvety on the outside and sweet and juicy on the inside, the peach is a versatile fruit. Perfect baked in pies, cobbler, cakes and breads. Fantastic as a drink in smoothies, shakes and even alcoholic concoctions like the famous bellini.

Ice cream is its perfect foil. If you have never had a classic Peach Melba you need to stop reading this and make one now.

A medium peach has about 30 calories, 7 grams of carbohydrates in the form of sugar and fiber, and 8 percent of the recommended daily intake of vitamin C.

I love in-season peaches and also their cousin the nectarine. I look forward to peach picking at Styer Orchards or Solly Brothers every season. Pennsylvania is the fifth largest producer of peaches in the country next to California, South Carolina, Georgia and New Jersey.

Pick your own prices around 70 cents a pound give me the incentive I need to can, freeze, puree and bake the juicy fruit to eat all year.

Here is my recipe for peach cobbler, a year round treat in our house. In-season summer peaches make this a delicious warm weather dessert with a scoop of sweet vanilla ice cream but freezing local peaches makes this perfect for a cold night with warm vanilla specked custard.

We have a friend who loves this so much, I make it whenever he comes for dinner.

Peach Cobbler

Ingredients

8 fresh peaches, peeled (see below), pitted and sliced into wedges

¼ C white sugar

¼ C brown sugar

½  teaspoon cinnamon

Pinch nutmeg

1 teaspoon lemon juice

1 tablespoon cornstarch 

1 C all-purpose flour

¼ C white sugar

¼ C brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoons butter, cut into small pieces and cold

¼ C boiling water

Finish

3 tablespoons white sugar

1 teaspoon cinnamon

Directions

Preheat oven to 425 degrees

Filling:

1. Combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice and cornstarch.
2. Toss to coat and pour into a 2-quart ovenproof baking dish.
3. Bake in preheated oven for 10 to 12  minutes.

Topping

1. Combine flour, sugar, brown sugar, baking powder, and salt.
2. Blend in butter with your fingertips until mixture resembles coarse meal.
3. Stir in water until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them.
5. Sprinkle entire cobbler with the sugar and cinnamon mixture.
6. Bake until topping is golden, about 30 minutes.

To Peel Peaches

1. Cut and x in the bottom of the peach, just piercing the skin and not too deep into the flesh
2. Drop the peaches into boiling water for 15 seconds
3. Remove from boiling water and immediately place into ice water
4. Skins should easily come off
5. If skins are still attached repeat process