I’ve always wanted a fruit tree; one that actually produces fruit, unlike our cherry trees, which do not. Apple trees grow well in our neck of the woods, as do plum trees, cherry and fig. I don’t know how to do it but I think I need to plant a fig tree soon.
For now though, I am currently without fruit (on tree). Luckily, when our next door neighbors Kam and Amy moved in, they had a peach tree that they didn’t want so they gave it to their friends, Neil and Stacy, who moved in across the street from us shortly after they moved in next door. Neil and Stacy re-planted that tree in their front yard and then several years later, sold the house to Piotr (AKA “P”). It has been a decade now since that tree was relocated, but it has just in the last couple of years, began to produce fruit.
The fruit from this peach tree feeds many squirrels, birds, bugs, and the bunny in the neighborhood, in addition to providing a juicy accompaniment to my morning yogurt, plus an endless amount of cooking inspiration. The branches fell heavy and full several weeks ago, so in an attempt to salvage a branch in distress, Tom and I picked the fuzzy, round balls which slipped easily from their stems, out of their clothing and into a basket, a bag, or a bath.
Parboiling them loosens their skin, allowing it to peel away easily for freezing, baking or saucing. Otherwise, keep them in the basket if they are ripe, in a paper bag if they are not; eat raw with yogurt and freshly made granola (or the best that you can buy).
If you are like me (lucky enough to have a neighbor/friend willing to let you take copious amounts of them, and still kind enough to bring you a bag of them picked from the tree’s top), you will need other ideas; so, here are a few ways I like to use peaches (with corresponding recipes of course):
Spicy Peach Galette
Peach Barbecue Sauce (use for baby back ribs or on a lamb + feta burger)
Tangy Peach Sauce (use to braise beef or sauce fish)
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Spicy Peach Galette
Makes 2 galettes
I have always admired the imperfect and irregular shape of the galette. Galette is filled more sparingly than pie and with the thin profile and lovely drape, it crisps nicely, making it a welcome addition to your morning coffee, or with a light dollop of crème fraîche it has all the nuances of an elegant dessert. Galette is portable if you want to tuck it in your picnic basket or it sets nicely atop a fancy plate waiting to hold court. Galette is easy and forgiving if baking isn’t really your thing, but can be made to look quite pretty if you are patient enough to spend time arranging the fruit just so. This galette is filled with sweet peaches and then spiced a bit with cayenne-spiked honey. I was inspired by all the galettes that have been popping up as of late, and with a healthy basket of peaches on hand, it seemed as good of time as any to give the galette a try. Plus, I had half a recipe of pie dough still hanging out in my freezer from my Red, White and Blueberry pie.
INGREDIENTS
1 pound peaches, peeled and pitted (4-5 small)
A good sprinkle of cornstarch
1/2 recipe pie dough
1 lime wedge
2 TB honey
1/4 tsp cardamon
1/4 heaping tsp dried oregano
Several shots cayenne pepper powder
Cayenne spiked honey for glazing (this is how mine looked, this was enough for one of the galettes so I made another of the same, reflected in the amounts of ingredients listed above)
PREPARE
Thaw the dough in the refrigerator (if frozen). Be sure it is still chilled, but soft enough to roll. Divide the dough in half and roll, one half at a time on a floured surface. As soon as it is rolled, transfer to a non-stick baking sheet before the dough becomes too soft to move. Sprinkle approximately 1 tsp of cornstarch over each dough round.
Squeeze lime juice over the peaches and arrange them in the center of the rounds, leaving a few inches at the sides. Fold the sides over to cover just the edge of the peaches.
Mix the honey, cardamon, oregano and cayenne in a small bowl and heat in the microwave for about 10-15 seconds (just long enough to make the honey soften).
Brush the honey over the tops of the peaches, and bake in a pre-heated, 400-degree oven for approximately 12 minutes. If the peaches have too much liquid, stirring in a little cornstarch will help. When finished, let cool slightly on the pan and enjoy right away or cover and refrigerate or freeze.
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Peach Barbecue Sauce
makes approximately 4 cups
INGREDIENTS
Olive oil to sauté
1 sweet onion, chopped
4 cloves garlic, chopped
1 poblano chili, large dice
2 tomatoes, cored and large dice
4 peaches, skinned, cored and large dice
1 bottle of ale (I used Red Hook IPA, but any good ale will do)
3 TB organic ketchup
1 TB Grenache (or other red wine) vinegar
1 handful fresh cilantro, roughly torn
PREPARE
Sweat the onion and garlic in olive oil until soft (5 minutes or so). Turn up the heat to medium and add the remaining ingredients.
Bring to a simmer, then turn down the heat to low and continue cooking until things become nicely combined and slightly thickened (about 30 more minutes). Purée with a hand blender or in a food processor. Adjust seasonings to taste.
Peach barbecue sauce in & on lamb burger with feta, grilled onion and peach
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Tangy Peach Sauce
Coconut oil for sauté
1 small jalapeño, seeded and diced
3 cloves garlic, peeled and diced
1 TB coriander seeds, toasted and freshly ground
2 lbs peaches, peeled and pits removed (approximately 4 cups peach meat)
1 cup water
1/2 cup coffee
Juice of 4 limes (approximately 5 TB)
3 TB fish sauce
1 1/2 tsp siriacha sauce
PREPARE
In a small amount of coconut oil, sauté the garlic and jalapeño for a few minutes over relatively low heat. Add the ground coriander and stir.
Add the peaches, followed by the fish sauce, siriacha, water, coffee and lime juice.
Turn up the heat and bring to a simmer. Turn the heat to low and let simmer until it has reduced and thickened, approximately 30 minutes.
Put the mixture through a food mill and then purée with a hand held blender or in a food processor. You should have about 3 cups. Check for flavor. If you like it spicier, add more siriacha, too spicy, add more lime and perhaps some honey.
This freezes well or you can bottle it following this process.
Not bottled and not frozen, Ginger & Buddy are peachy too + they eat peach!
Flowers + peaches courtesy of our friend Piotr, thanks “P”.
How lucky that you have a nice neighbor with a fruit laden tree and he shares!! Love all the peach recipes. I too love the galette, the rustic irregular and utterly delicious free form pie. Spicy peaches, I love that. The two little cuties look so happy on the outdoor furniture, very comfy!
Yes, lucky with peachy neighbor and friend. You are so right, galette is a free-form pie; I loved the look of your grape galette but didn’t read the recipe. Getting back to that one for sure!
The pups like their place on the lounge chairs but likely prefer their own deck beds (you know how that goes).
Hope your pugs are doing better; Ginger, Buddy and I send happy thoughts and well wishes.
Thanks for the happy thoughts and well wishes for my Izzy and Nando, They are hanging in.
I just love peaches!!! We had a few a couple days ago, but they were from the store, which I know isn’t the same. 🙂 I am so happy that you have neighbors that do that. We have a friend whose peach tress get too heavy and we always love helping them out! 🙂
Cute. It is always nice to be a good neighbor (wink, wink ).
By all means, dear neighbor. As you have seen, I’ve been cursed with “too much of a good thing” this year. My recipe for peach sauce is much simpler: cut in chunks (skin and all), cook very slowly for 6-8 hours, put in a clean jar while still boiling hot. Even I was pressed to do preserves this year, which tells you something about the desperation level and intolerance to a food waste.
Ahhh, but you forget, there is no such thing as too much of a good thing; just spread out the goodies. Thanks for the goodies and the good idea. You did good with your “simple” (uh, hmmm… 8-hour sauce). Nice one. Hi to Agata!
Wow! Peach heaven!!!
Yes, yes, peach heaven. Peaches, peach sauce, peach galette, peach overload; just peachy! Love the peach!
Yay!!!! Peachy!
What fun! I wonder if that neighborhood bunny has any bunny friends? He/she sounds so lonely. 😉 Your peach recipes look so tasty and made me think of a peach salsa I saw the other day. Yum!!
How sweet of you to worry about our bunny being lonely. I suspect bunny has friends (and family). I sometimes see two together but I am partial to the one that lives in our bush (although I know he camps out across the street and next door because I have seen him go that way.
I love peach salsa too (in duck tacos would be good)! The best way is raw though, I think.
What interesting recipes and flavors to use with peach…and how wonderful that you are able to get fresh peaches. We can only dream about it in Finland! But the figs and apples do well in our area as well as berry bushes.
No peaches? How sad. Figs are one of my favorite things too though and I make sauces with them as well.
The savoury peach sauces sound very intriguing, I would love to try them out. I can imagine the barbecue peach sauce going wonderfully with a veggie burger too. Now to find a peach tree 😉
Thanks. They are so easy too. You. Need to find a tree or a farmer’s market works too. Yes, the barbecue sauce would be great on a vegi – burger.
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How nice that your neighbor is willing to share the bounty! I never think about using peach in savory applications but your sauces sound lovely. Those are two cute companions you have there.
Thanks, I started doing this many years ago when I worked a brunch shift at a restaurant. They would discard the un-used fruit at the end of the shift so I often got to take it home. I started thinking up ways to use the fruit and found that savory fruit sauces went well with many things plus had the added bonus of freezing well.
I’m glad you stopped by because I’m not getting your posts 🙁 even though I follow you and now I know what to do with a glut of peaches. I tried a plum galette because as you say, it’s supposed to be forgiving for non-bakers like me. The crust flattened out, the plums ran over the baking sheet and the sugar burned into my oven providing a lovely black smoke. Ergo, I do not bake.
ahhh, the fruit runneth over trick. Makes for a good weekend task (cleaning the oven). I almost had the same problem but luckily peaked in and caught it before that could occur, hence, the mixing in of cornstarch on top of the partially baked galette (which helped sop up some of the wayward liquid). You should give it another go.
I really like this recipe. I always love adding a little kick of spice to something sweet, and I absolutely love galette’s too.
Thanks, I like spice so if relevant, will usually add a little kick.