Asian Tomato Peach Barbecue Sauce

This sweet-tangy-savory sauce is adapted from a recipe in Put 'Em Up by Sherri Brooks Vinton, one of my favorite books for food preservation ideas. This recipe is suitable for canning (or freezing if you like).

To easily peel either peaches or tomatoes, dunk them in boiling water for 30 seconds or so then transfer to ice water. Once they are cool enough to handle,

To speed up your simmering time, one trick is to use frozen fruit and/or tomatoes - let them thaw and drain off the excess liquid before making the recipe.

3 lbs peaches, pitted and sliced (peeling optional)
3 lbs paste tomatoes, cored, peeled, and seeded
1 3/4 cup cider vinegar
2/3 cup soy sauce
6 cloves garlic, coarsely chopped
1/2 cup grated or minced ginger root, or more to taste
1 3/4 cup brown sugar
3 star anise, tied up in cheesecloth or a tea bag

Combine all ingredients in a large pot and let simmer for an hour or so. Remove the start anise and puree the rest. If the consistency is good, can, freeze or refrigerate the result. If still too thin, continue to simmer until it reaches desired consistency (remembering that it will be thicker once cool than it is when hot).

To can, process using the hot water method. Process pint jars for 10 minutes or half-pint jars for 5 minutes.

Makes about 2 1/2 pints.

Roasted Tomatoes and Peaches Over Polenta

Peaches and tomatoes share the same season, and they go well together in several contexts, a balance and counterpoint of tangy and sweet. Here they are combined with sweet roasted red onion over polenta, with a sprinkling of feta, fresh basil, and pine nuts to top it all off. Feel free to throw a fried egg on top if you like.

5-6 cups chopped fresh paste tomatoes, seeded and cored
2-3 medium peaches, sliced into slender wedges
1 medium red onion, sliced lengthwise
Olive oil
Salt and pepper
1 1/2 cups coarse cornmeal
4 cups water
1 1/2 tsp salt
1 cup crumbled feta for topping
1 cup chopped fresh basil for topping
1/2  cup lightly toasted pine nuts for topping

Preheat the oven to 425 degrees. Combine the tomatoes, peaches, and red onion in a 9x13-inch baking pan. Drizzle with good quality olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 45-60 minutes, stirring once or twice (the longer you roast them, the more liquid will cook off).

While the tomatoes and peaches roast, prepare the polenta. I have taken to making mine in my rice cooker, but to make it on the stovetop, bring the 4 cups of water to a boil in a medium saucepan. Whisk in the cornmeal and stir in the salt. Reduce heat and simmer until thickened to desired consistency.

Serve polenta in bowls, topped generously with the tomato and peach mixture. Add feta, basil, and pine nuts at the table.

Serves 4-6.

Raspberry Peach Cobbler

Our raspberry bushes and peach tree have both been producing in abundance this summer, and our freezer is loaded. These two fruits also work nicely together, whether in jam, smoothies, or a dessert like this one. This recipe is for frozen fruit - thawed and then drained, it makes for a nice thick cobbler that is dense with fruit.  If you choose to use fresh fruit, you can reduce the initial quantity somewhat and you will probably end up with a juicier cobbler. If you like, substitute whole wheat pastry flour or white whole wheat flour for up to half the all purpose flour.

A double batch of raspberry peach cobbler in a 9x13-inch pan.

2 quarts frozen peach slices, thawed
2 cups frozen raspberries, thawed
1/4 cup + 2 Tbsp white sugar
1 1/2 Tbsp corn starch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
1 pint heavy cream
1-2 Tbsp confectioners sugar

Preheat the oven to 375 degrees.  Butter an 8x8-inch baking dish.

Drain excess liquid off the fruit.  Combine the peaches (hold raspberries aside) in a mixing bowl with 1/4 cup white sugar, the corn starch, cinnamon, and nutmeg and toss well to coat.  Set aside while you make the dough for the topping.

Combine 1 1/2 cups flour, baking powder, and salt in a mixing bowl. Add the butter and cut in with a pastry cutter or two knives until it is peas-sized or smaller.  Add 3/4 cup cream and stir with a fork until the dough just comes together.  If it's too dry, add more cream a little drizzle at a time until you can form the dough into a rough ball in your hands.  Transfer it to a lightly floured surface and press it out with your hands until it is a size that will more or less cover the baking dish.

Pour the peach mixture into the baking dish, spread the raspberries over it, and place the dough over everything (it should be contained within the dish, not hang over).  Bake for 40-45 minutes, until the dough is cooked through and golden brown, and the fruit is bubbling.  Let cool on a rack.

While the cobbler bakes, whip the rest of the cream with the confectioners sugar and refrigerate until ready to use.

Serve the cobbler warm or room temperature with a generous helping of whipped cream on top.

Serves 6-8.

Peach Ginger Ice Cream

This recipe requires an ice cream maker and is calibrated for the 1 1/2 quart size.

I'll definitely be making this again - the peaches (straight from our tree) and candied ginger are excellent together, all against the backdrop of sweet local cream. Make sure you use a nice, soft, ripe peach.

3 cups cream (or 2 cups cream + 1 cup milk)
1 medium peach, pitted, peeled, and mashed
3/4 cup crystallized ginger, finely chopped
Pinch of salt
1/2 cup sugar

Combine all ingredients in a medium bowl and refrigerate for an hour or so.  When you're ready, process in the ice cream maker according to the manufacturer's directions.  Serve immediately or freeze in an airtight container for later.

Makes about 1 1/2 quarts.

Raspberry Peach Jam

My son takes a cream cheese and jam sandwich to school for lunch most days, so we go through jam at a pretty good rate at our house.  This batch used up the last of our frozen peaches from last year, just in time for the new crop that will start coming in in a few weeks, plus some of the wealth of raspberries our bushes are producing.  The end product is a lovely color, and delicious.

If you use an immersion blender for a more uniform consistency, you do not need to skin the peaches. If you plan to leave the jam chunky, I recommend skinning them first.  If you don't like seeds in your jam, you'll want to use the blender and then press the jam through a sieve to remove the raspberry seeds.  Personally, I don't mind the seeds and I skip this step (which is kind of a pain).

I would recommend using pectin in this, as both raspberries and peaches are very juicy and not high in pectin themselves.  Alternatively, you simmer it for a really long time and end up with less of the final product.  If using pectin, follow the instructions on the package for how much to use per unit of fruit and when and how to add it.

8 cups sliced peaches (thawed if frozen)

4 cups raspberries (thawed if frozen)

1 1/2 cups sugar

1/4 cup lemon juice (optional)

Pectin per package directions

Combine the peaches and raspberries in a Dutch oven or other large pot.  Bring to a boil, then simmer until cooked through.  Use an immersion blender to puree the fruit.  Stir in the sugar (combined with the pectin if that's what your pectin instructions call for; otherwise stir the pectin in afterward). Bring to a rolling boil, then remove from heat.

This recipe is suitable for canning, processing 1/2-pint jars in a boiling water bath for 5 minutes.  Otherwise, refrigerate or freeze.

Makes 9-10 half-pints (less if you opt to simmer instead of using pectin to thicken).

Frozen Yogurt with Summer Fruit - Master Recipe

I'll start this off by saying up front that you need an ice cream maker to make this, an item I realize lots of people don't have. But we acquired one a couple months ago and I have really been enjoying making our own ice creams and frozen yogurts using local ingredients. Fresh local cream - not ultrapasteurized - has so much more delicious flavor than you get in the kind from the store that will keep for weeks and weeks on the shelf.  And when you combine that with local berries or other fruits, well...

I've found I can make really excellent frozen yogurt as well, which is a bit more healthful of an option than the ice cream.  I make my own yogurt with local milk, but you can always use Sidehill Farm yogurt or any commercial variety. However, if you use a sweetened flavor - anything other than plain - you can cut back the sugar in this recipe to almost nothing.

You can use pretty much any soft fruit in this recipe, but if you use apricots, peaches, etc. I suggest peeling them first.  Raspberries are truly sublime here.

This recipe is intended for a 1 1/2 quart ice cream maker. In general, follow the instructions that came with your machine. Have the bowl solidly frozen ahead of time.

2 1/4 cup plain yogurt
1 - 1 1/2 cups chopped/mashed summer fruit
1/2 cup white sugar
1 tsp vanilla extract
Pinch of salt

Combine all ingredients in a medium bowl and stir well. Refrigerate for 30 minutes or so.

Put the ice cream maker together with the frozen bowl and turn it on.  Pour in the yogurt mixture. Let the maker work for 15-20 minutes, until the frozen yogurt becomes too thick for the paddle to keep stirring it. It will have roughly the consistency of softserve.  Serve immediately or place it in a tupperware container and freeze.

To serve the yogurt after it has been in the freezer for several hours, let it thaw on the counter for 5-10 minutes to soften up.

Serves 4-6.

Peach Leather

Having already frozen and dried (in slices) large quantities of peaches this year, I decided to try something different with the box of peaches in our fridge that was threatening to go bad before we could eat them.  I had never made fruit leather before and had been wanting to try it.  Turns out it's easy, and the end product is delicious - not to mention pure fruit, and thus more nutritious than most commercial fruit leathers.

I used my home dehydrator (I have this one, with two additional trays), and it took about 8 hours, which is shorter than it usually takes to dry peach slices.

Puree the peaches, making sure the puree is totally smooth - no chunks.  Cover the dehydrator trays with plastic wrap (unless you have the fruit leather tray inserts).  Cut out holes in the middle where the heating element/fan will go, making sure that the plastic wrap will not be in contact with the heating element.  Also leave a little space around the outer edge for the air to circulate.  Carefully spread the peach puree onto the plastic wrap on the trays, 1/8-inch thick.  Turn on the dehydrator and run it until the leather is totally dry, though it will still be somewhat sticky.  Peel off the plastic wrap and turn the leather rounds over, then let them sit for another several hours before putting them away.

To store fruit leather, you can cut it into strips and put it in a jar or plastic container; however they may stick together, especially over time.  Alternatively, you can keep the leather in large pieces and roll it up with some plastic wrap, then store in a sealed bag or container and cut off pieces as you want them.

This technique works with other fruits as well.  For very juicy berries (raspberries, blueberries, etc), it is best to mix with applesauce.  Apples need to be cooked into applesauce.  You can also add ingredients such as cooked sweet potato if desired.

Tomato Peach Salad with Feta

Another sweet and tangy tomato-peach concoction, this time in salad form.

4 medium tomatoes, seeded and diced
4 medium peaches, pitted and diced
1/2 medium red onion, finely chopped
2 oz. crumbled feta cheese
Salt and pepper to taste
2 tsp red wine vinegar
2 tsp olive oil

Place the diced tomatoes in a colander over the sink for a few minutes to drain off excess liquid, then combine with the peaches in a bowl.  Add the onion, feta, and salt and pepper.  Combine the oil and vinegar in a small glass, then drizzle over the salad.  Toss to coat.  (For a more visually spiffy version, make the salad in layers: tomatoes on the bottom, then peaches sprinkled over, then onions, then feta on top, with salt and pepper and dressing over all.)

Serves about 8.

Risotto with Pork, Fennel, and Peaches

This came together as a way to use up a couple of leftover Fennel-Garlic Pork Chops, and it was a raging success.  I think you could use other types of leftover pork as well (roast, loin, etc) as long as the seasonings are compatible.

Pork
Olive oil
6-8 cloves garlic, minced
1 large fennel bulb, chopped (about 2-3 cups)
2-3 cups diced peaches (peeled if desired; not necessary)
2-3 cups diced or thinly sliced cooked pork chops or similar
1-2 tsp red wine vinegar
splash of water
Salt and pepper to taste

Risotto
Olive oil
1 small shallot, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

You can prepare the pork and the risotto simultaneously if you like.  Otherwise, make the risotto first.

To prepare the pork mixture: heat a little olive oil in a wide bottomed pan such as a braising pan or Dutch oven.  Add the garlic and fennel and saute over medium to medium-high heat for several minutes, until the fennel is somewhat soft.  Add the peaches and cooked sliced pork along with the red wine vinegar and a small splash of water.  Stir to combine, then reduce heat and let the liquid turn into a bit of sauce.

To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the pork mixture over mounds of risotto.

Serves 4-6.

Tomato Peach Pizza with Feta

This was a spur of the moment inspiration and it really worked.  The sweet peaches, tangy tomatoes, and salty feta all complement each other beautifully.

1 14-inch pizza crust
olive oil
3-4 oz. shredded mozzarella
1 large slicing tomato, in 1/4-inch slices
1 medium peach, in 1/8-1/4-inch slices
1/4 cup finely chopped red onion
3 oz. crumbled feta
Freshly ground black pepper to taste

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.  Top with the mozzarella.

Spread the tomato slices over the pizza without overlapping - in fact, leave a little space between them.  Spread the peach slice amongst the tomato slices.  Sprinkle with red onion and feta, then top with a bit of black pepper.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Peaches and Cream

There's a reason peaches and cream are a classic pairing.  You can keep it utterly simple with sliced peaches drizzled with local heavy cream, or you can dress it up just a tiny bit as described below.

6 ripe peaches, diced
2-3 Tbsp maple syrup (divided)
1 cup heavy cream
1/2 tsp vanilla extract (optional)

Toss the peaches in a bowl with 1 Tbsp maple syrup and set aside (refrigerate if not serving immediately).

Add the remaining maple syrup and vanilla extract to the cream and whip it to desired consistency.  For this dessert I like it on the softer side, so that it's notably thickened but doesn't quite reach the soft peaks stage.  You can do it even softer than that if you like.

Serve the peaches into bowls and top generously with the whipped cream.

Serves 4-6.

Vanilla Peach Jam

I've been freezing and drying peaches over the last week, and also made some jam (by special request from my four-year-old). I have made Ginger Peach Jam in the past but decided to try something a little different this time around. The vanilla flavor adds a lovely note to the peach.

You can make this with pectin or without. When I use pectin, I use Pomona's Universal Pectin. If you do this, follow the directions about how to add it (at the end, mixed in with the sugar).

6 cups sliced peaches (skin on is fine, ok to use frozen)
1 pod vanilla beans or 1 tsp vanilla extract
3/4 cup sugar
Up to 1/4 cup lemon juice (optional)

If you're using frozen peaches, thaw them first.

Combine the peaches and vanilla pod or extract in a Dutch oven and simmer until peaches are very soft, stirring occasionally. Mash the peaches as you go. Remove the vanilla pod at the end. If desired, use an immersion blender to make the jam smoother, or skip it for a chunkier consistency. Stir in the sugar and simmer for a few minutes. Add lemon juice if desired (for flavor; even if canning it's not required). If you are not using pectin, you may wish to simmer the jam longer to thicken it further.

Can the jam, freeze, or refrigerate. (If you choose to freeze it, make sure there is plenty of headroom. If using glass jars, do not seal until frozen.)

Makes about 4 cups.

Peach Compote

We froze a lot of sliced peaches last summer. I've used some of them for jam this winter, but mostly they've been sitting in the freezer. I pulled some out last night and made this delicious - and very easy - compote. No pastry crust to make, no cobbler dough or even crisp topping. Just sweet, spicy, peachy goodness. Top with lightly sweetened whipped cream for maximum enjoyment.

To make this into an elegant dish to serve at a dinner party, serve in wine glasses with alternating layers of compote and whipped cream (you'll need extra whipped cream to do this).

2 lbs sliced peaches (frozen is fine, but thaw if they're stuck together)
1/4 cup sugar
1/4 tsp ground cinnamon
Pinch of cloves
1 tsp vanilla extract
1/2 cup heavy cream, whipped with a little sugar

Place the peaches in a Dutch oven or braising pan and sprinkle with the sugar, cinnamon, and cloves. Cook over low heat until the peaches are cooked through and the juice is syrupy. Add the vanilla and stir gently.

Serve warm, topped with a dollop of whipped cream.

Serves 4-6.

Peach Salsa

One last salsa recipe for August! This is adapted from a recipe given to me by my friend Amy Mayer.

4 1/2 lbs peaches
2 1/2 lbs tomatoes (red is good)
3 jalapeno peppers, seeded and finely chopped
1 red bell pepper, seeded and chopped (optional)
2 red onions, finely chopped
1/2 cup cider vinegar
1/4 cup lime juice
1-2 tsp cumin
Salt to taste
1/2 cup chopped fresh cilantro

Prepare the peaches and tomatoes for peeling by dunking them in boiling water for 30 seconds, then into ice water. Then peel - the skins should essentially slip off.

Pit and chop the peaches. Chop the tomatoes, seeding as you go. Drain the tomatoes of extra liquid, then combine with the peaches in a large pot.

Cook the peaches and tomatoes for about 5 minutes, then puree a little bit, either with an immersion blender or by removing a small quantity to puree in a blender then return to the pot. Add the jalapenos, bell pepper if using, and the onions. Add the vinegar, lime juice, and cumin bring to a boil, then simmer for 10-15 minutes. Add salt to taste and stir in the cilantro. Taste and adjust seasonings.

The salsa is now ready to refrigerate, freeze, or can.

Yield: 6 pints

Peaches - Freezing, Drying, and Canning Jam

Saturday afternoon I picked up two pecks of peaches (that's about 16 quarts) from Clarkdale - where they are selling "orchard run" peaches for $25 for two pecks (or $15 for one). Orchard run fruit has been picked but not separated into first and second quality - generally a good deal for putting up. The quality of the two pecks I bought was great; all the peaches were ripe and most were in very good shape. I spent the rest of the weekend drying, freezing, baking, and making jam.

Freezing Peaches
Cut peaches in half and remove pits. Slice each half into four to six pieces. For best results, tray freeze the slices before packaging: arrange on trays, individual pieces separate from each other, and freeze for 6-8 hours. Then package in freezer bags (I do 1 lb of frozen slices per quart bag). If you don't have the time or patience to tray freeze, it's also ok to just dump all the slices into freezer bags and freeze that way. They will stick together in a giant clump, but if you plan to thaw before using, that's not a huge problem.

Drying Peaches
To dry peaches in a dehydrator, cut them in half and remove the pits. No need to peel unless desired. Then slice about 1/4-inch thick - a mandoline is great for this but a knife works, too. Instead of wedges, cut pieces of even thickness from the inside of a half to the outside. Spread slices on the dehydrator trays and dry for 9-12 hours. Check after 9 hours and remove any pieces that are completely dry; rotate the trays as well. Check every hour after 9 hours and remote dry pieces.

Using a mandoline to slice peaches into the dehydrator

Jam
Here's my recipe for Ginger Peach Jam. You can make this with fresh or frozen peaches. Skip the lemon juice if you like. You can also substitute ground ginger for the fresh.

Peaches and Ice Cream

Here's a simple but utterly delicious summer dessert. You could use vanilla ice cream instead of the ginger, but the ginger really takes this to a different level.

4 ripe peaches
1 Tbsp honey
Snow's Ginger Ice Cream

Peel and slice the peaches and toss them in a bowl with the honey (you might want to heat the honey a little first to make it thinner).

Serve ice cream into individual bowls and top with the peaches.

Serves 4-6.

Peaches

Clarkdale Fruit Farms has its first peaches of the season available - check them out at the Greenfield Farmers Market tomorrow. The farm stand should be open soon, too.

And speaking of local fruit, there are lots of berries in season right now, too. My husband and son just went down to Nourse Farms in Whately this morning and came home with strawberries (!), red raspberries, black raspberries, three kinds of currants, and two kinds of gooseberries. They had blueberries for picking and for sale as well - we didn't get any because our own bushes are still producing.

All this fruit is fantastic fresh, but we were also eager to get some more into the freezer for use in smoothies and popsicles, which we go through at quite a rate at this time of year.

Peach Chutney

I think this is my last batch of chutney for a while. I made this with some of the Clarkdale peaches stored away in the freezer. It's fine to leave the skin on the peaches if you didn't peel them before freezing. You can get star anise in the bulk section at Green Fields Market, and probably with spices in most well-stocked grocery stores. But if you can't find it, try substituting 1 tsp fennel seeds (you'll need to use the cheesecloth in that case) or for a somewhat different flavor, add some ground allspice.

3 star anise pods
1 tsp whole peppercorns
8 cups frozen sliced peaches (about 2 1/2 quart-sized freezer bags, well filled), thawed
2 medium onions, diced
1 Tbsp grated ginger root
3/4 cup apple cider vinegar
1/4 - 1/2 cup sugar
2-3 whole dried chili peppers (or add minced frozen ones to taste)
1/2 cup raisins (optional)
Lemon juice to taste
Salt to taste

Place the star anise and peppercorns in a tea infuser or tie them up in a piece of cheesecloth.

Combine all ingredients in a large, wide-bottomed pot. Bring to a boil, then simmer over low heat, stirring occasionally, until the mixture thickens to desired consistency (probably an hour or more). Taste and adjust sugar, salt, and lemon juice if needed. Remove chilis and star anise and peppercorns.

Makes 5-6 cups. Can be canned, frozen, or refrigerated.

Ginger Peach Jam

Since I didn't have time to make jam when the fruit was in season, I am doing it now with frozen fruit. Works just fine. Two well stuffed quart-sized freezer bags is about 6 cups.

6 cups frozen sliced peaches (skin on is fine)
1-3 tsp grated ginger root
3/4 cup sugar
1/4 cup lemon juice

Thaw the peaches (on the counter, in the fridge, or in the microwave). Combine all ingredients in a Dutch oven and simmer until consistency is jammy, about 45-60 minutes, stirring frequently. Mash the peaches as you go. If desired, use an immersion blender at the end (I didn't bother).

Can the jam, freeze, or refrigerate. (If you choose to freeze it, make sure there is plenty of headroom. If using glass jars, do not seal until frozen.)

Makes about 4 cups.

Thanksgiving Pie Ideas

Pie for Thanksgiving is a big deal in my family, especially on my husband's side. Not only does there need to be plenty for the big day, with family sticking around all weekend, there needs to be plenty of leftovers! Apple and pumpkin are non-negotiable necessities and not to be messed with, but we always do at least a couple other kinds as well and there is always room for a little creativity. Peach, blueberry, and cherry are all frequent additions to the table. Last year I made a triple cranberry meringue pie (I think I found the recipe on the New York Times website), which was quite tasty but involved too many steps to make again for a holiday where food prep time is at a premium. Here are some other ideas to jazz things up without straying too far from tradition:

1. For apple pie, add a handful of cranberries
2. For pumpkin pie, add minced candied ginger or substitute maple syrup for some or all of the sugar
3. For peach pie, add some minced fresh or candied ginger
4. For peach, cherry, or berry pies, top with streusel topping instead of pastry crust
5. Mix apple and pear in a pie, or apple, pear, and poached quince
6. Mix different berries in one pie (e.g. blueberry, strawberry, and blackberry)
7. For berry, cherry, or peach pie, add a teaspoon of almond or hazelnut extract to the pastry dough
8. Combine peaches with blueberries or blackberries

And, of course, don't forget to have plenty of Snow's or Bart's ice cream on hand for the a la mode part. Vanilla is classic, of course, but we have found that Snow's ginger goes really well with most fruit pies - skeptical relatives have been converted!