Peaches
were known in China from 550 BC, and found their way to Persia where
they were called Persian apples. The Romans introduced them to Europe
about 2000 years ago. Peaches are members of the rose family. The
stone of the peach either clings to the flesh (clingstones) or separates
easily (freestone). In the freestone peaches, types of fibre, or
pectins, gradually pull away from the seed as the peach ripens.
Preparation
and Usage Tips
A
perfectly ripe peach is a taste sensation on its own. Puree for
use in fruit punches, the classic 'Bellini', milkshakes or as a
basting sauce for grilled meat or poultry. Poach, grill or bbq,
they also make delicious jams, chutneys, and sauces.
Nutrition
Facts Peaches are a source of fibre, vitamin C and potassium.
Yellow-fleshed varieties also contain beta-carotene.
Storage
Store peaches in a fruit bowl out of the refrigerator to ensure
the development of soft, sweet and juicy fruit.
Taste/
Flavour Wash peaches gently and handle carefully to avoid bruising.
To peel a peach, dip it into boiling water for 30 seconds, then
into cold water, the skin should slide off easily. To keep sliced
peaches from browning, brush with a little lemon juice.
BBQ
Peaches in Dessert Wine
4
large peaches or nectarines.
250 ml Noble One or other dessert wine
2 teaspoons of cinnamon
4 tablespoons of sugar
1.
Remove stone from peaches and slice thickly.
2. Cover peaches with dessert wine. Cover and leave to sit for one
hour.
3. Combine cinnamon and sugar and pour over peaches
4. Cook on BBO hotplate until the peaches soften. (If you want to
avoid having a sugared BBQ then cook peaches in aluminum foil),
serve with vanilla ice cream.
