Peaches

PEACH & NECTARINE

Can you believe there are 2 different types of Peaches...and beyond that tons of varieties? The earliest peaches of the season are clingstone peaches. This means the flesh of the peach 'clings' to the pit. Later on we have freestone peaches. The ones that come free from their pit more easily. Then there are the delicious donut peaches. Don't forget to give them a try, too. We also sometimes have nectarines available later on in the peach season. Nectarines are a lot like peaches, but without the fuzz.
 
STORAGE: Keep unripe peaches and nectarines in a paper bag on your counter. Close the bag and allow them to sit undisturbed in a warmish (but not hot) place for a few days. Store ripe apricots at room temperature. They will have a much better flavor if they are not chilled. If they are very ripe, then store them in your fridge. Make sure to check on them as they ripen. 
 
 
QUICK IDEAS: chop up into a fresh salsa; add to ice water; cook in some butter and sugar on the stovetop and add to your favorite dessert
Peach and Rum Pudding Cake
From The Enchanted Broccoli Forest 

Cake:

2 cups unbleached white flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

2 eggs

1 packed cup brown sugar

1/2 teaspoon vanilla extract

2 tablespoons rum

2 tablespoons melted butter

2 1/2 cups fresh peach slices

 

Topping: 

1/2 pint heavy cream

2 tablespoons rum

3 tablespoons sifted confectioner's sugar

 

Directions:

1) Preheat oven to 350 F, grease a 9x13" pan

2) Sift together the flour, baking powder, salt and spices in a large mixing bowl

3) In a separate bowl, beat eggs and brown sugar together. Use and electric mixer, and beat well at high speed for several minutes

4) Beat the vanilla, rum and melted butter into the sugar and egg mixture

5) Stir the wet ingredients into the flour mixture. Add the peaches. Use a wooden spoon to combine everything well with just a few swift strokes, careful not to over mix.

6) Spread the mixture into your greased 9x13" pan. Bake 35 minutes at 350 F

7) Whip the heavy cream, sprinkling in the rum and confectioner's sugar. Serve the pudding cake hot or warm, in squares, laced with topping.