The Peaches of Summer
PRONTO PEACH GELATO, PEACHY KEEN COBBLER PIE, BELLINI
Believe it or not, autumn is just around the corner, and before we know it, the Jacks (O’Lantern and Frost), will be tricking and nipping. In the meantime, let’s take time out to enjoy the last peaches of summer.
Peaches (Amygdalus persica) have a long and interesting history; however, they do not honor a girl named Amy, nor are they from Persia, as the Latin name suggests. The only place in the world where peaches are found in the wild is China, and it is also believed to be the original home of the fuzzy fruit.
In 1977, Reuters, the British news agency, reported that the perfectly preserved body of a lady from the second century B.C. had been discovered in the Hunan province of China. In her tomb was a bowl of peaches! In China, peaches were considered a sign of long life – and if that didn’t work, they were believed to preserve the body from decay to the “end of the world”.
The peach made its way to the west via the trade routes, through Kashmir, and then to Persia, where it thrived. It was there, in Persia (now Iran) that Alexander the Great is thought to have “picked a peck” and brought them back to Greece. However, it was the roaming Romans who spread the fruit throughout Europe, including Gaul (France) and Spain.
We have the Spanish to thank for introducing the peach to the New World. The fruit became instantly popular, and so much so, that the Natchez Indians named one of their thirteen months for it. Perhaps they knew, as did the Chinese, that peaches do fight aging.
One medium peach contains 465 international units of vitamin A, one of the best defenses against the ravages of time. They also contain ¾ of the daily requirement of vitamin C, are virtually sodium and fat free, and only 34 calories each!
Lately, peaches have gone through a transformation. Because of consumer aversion to the furry skin, they are now mechanically de-fuzzed! (I wonder what that job title is).
Peaches are often associated with Georgia, but actually Georgia ranks third, behind California and South Carolina in production. Georgians assert however, that the best peaches are grown there. I beg to differ; my friend Emily grows the best peaches - right here in Tuolumne County!
I recently was the lucky recipient of a bag of those ripe and juicy peaches. And, of course, I went to work to create some new recipes to share with you.
It was during one of those hot spells we had recently, so the recipes are easy to do, healthy and quick to prepare. You might wonder about one of the ingredients in the gelato; sour cream – Italian? Sour cream is not a typically Italian thing, but in Friuli Venezia Giulia, an area of northeastern Italy near the Julian Alps, and just below Austria, sour cream is not unknown, or unused; and it provides just the right amount of creamy texture for this lovely gelato.
While I was in an Italian mood, I thought you might like my take on the cocktail recipe from Harry’s Bar in Venice, circa 1948. It was named after the 15th century artist Giovanni Bellini, and it is a masterpiece of simplicity. Serve it with some cookies as a lovely dessert.
I couldn’t resist making a pie, but then I thought, maybe a cobbler – so I compromised. Peachy Keen Cobbler Pie is just enough for 4 generous servings, so leftovers won’t be a problem.
An old Spanish proverb proclaims “living well is the best revenge”, and it’s true; especially when you’re blessed with a big bag of ripe juicy peaches, and friends to share them with.