The Main Menu: Summer is the prime time for fresh peaches

By JAN MAIN

July and August are prime time for peaches. Given the sun and warmth this summer, we should have a bumper crop of fragrant, slurpy, luscious fruit (and its cousin, the nectarine too!).

Peaches and nectarines are wonderful eaten out of hand although many people prefer to skin the peach before eating to remove the fuzzy skin.

The nectarine cousin does not have the same fuzz and thus, it is eaten skin on.

To Remove Peach Skin: Cover the peach with boiling water and let stand about one minute. By covering with boiling water, you kill the enzymes under the skin which allows for easy removal of peach skin. Rinse in cold water while gently pulling the skin away.

Once the skin is removed, cut peaches with a sharp knife into slices ready for the recipes which follow or simply enjoy them on their own.

Summer Chicken Salad with Peaches and Almonds

This salad is an irresistible combination of flavours, which can be made simply by purchasing a store-bought barbecued chicken. (You can barbecue a whole chicken and take the meat off the bone for this recipe; however, a ready barbecued chicken is about the same price with less work!)

Once the meat is removed, tear it into edible pieces about two inches long or cut into chunks.

Salad may be made covered and refrigerated one day ahead but tossed with dressing just before serving.

4-6 cups (1-1 1/2L) chicken, coarsely shredded (about 2 inches long)
2 cups (500 mL peaches cut into edible chunks. Nectarines or mangoes may substitute for peaches
1 cup (250 mL) thinly sliced celery
1 cup (250 mL) toasted almonds or walnuts.(To toast nuts, bake on baking sheet at 350 F(180C) oven 5-8 minutes or until fragrant.) 1/2 cup (125 mL) finely chopped green onion.
Dressing:
3/4 cup (175 mL) each, salad dressing or mayonnaise and sour cream
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) each, Dijon mustard and olive oil
2 tsp (10 mL) grated lemon rind

In a large mixing bowl, combine chicken, peach chunks, celery, nuts and green onions. Cover and refrigerate.

Just before serving, combine dressing ingredients: salad dressing or mayonnaise, sour cream, lemon juice, mustard, olive oil, and grated lemon rind. Pour over salad and gently combine with a spatula. Turn out onto a serving platter and garnish with bunches of fresh mint. Makes about 6 servings.

Peach Crumble

Peaches are yummy eaten out of hand; however, served warm with a sprinkle of cinnamon and ice cream- they are divine!!!!

Likewise, peach crumble is a simple dessert to make but it becomes dessert perfection when served with ice cream or whipped cream.

6 cups (about 6-8) peaches, skins removed and sliced
1 cup (250 mL) brown sugar, lightly packed
1 tsp (5 mL) cinnamon
Topping:
1/2 cup (125 mL) melted butter
1 cup (250 mL) each, quick oats, all-purpose flour and brown sugar, lightly packed
1 tsp (5 mL) cinnamon

Preheat oven to 375 F (190 C). In a large mixing bowl, combine peaches, with sugar and cinnamon. Spoon into oven proof casserole (8 cups /2 L).

In deep bowl, melt butter in microwave or oven.

Stir in the oats, flour, brown sugar and cinnamon until well combined. Sprinkle mixture evenly over the top of peaches.
Bake in preheated oven 40-45 minutes or until bubbly.

Serve immediately or at room temperature with vanilla ice cream or whipped cream. If watching your weight, substitute plain yogurt sweetened with a little brown sugar. Makes 6- 8 generous servings.

Peach Chutney

Peach chutney works well as an appetizer when served with old cheddar cheese and biscuits.

It is also a flavourful accompaniment to roast meat such as ham, pork or chicken. In addition, a jar of peach chutney is a welcome hostess gift!

2 tbsp (25 mL) grated orange rind (1 orange)
8 cups (2 L) about 8 or 9 large peaches, skin removed and cut into chunks
1 cup (250 mL) each, granulated and packed brown sugar
2 cups (500 mL) chopped cooking onion about 2 large
1 clove crushed garlic
1 red pepper, coarsely chopped
1 cup (250 mL) washed and dried raisins
1 tbsp (15 mL) mustard seeds
1 tsp (5 mL) each, pickling salt, ground cloves, cinnamon, ginger and curry
2 cups (500 mL) cider vinegar

In a large saucepan or Dutch oven, add orange rind, peaches, granulated and brown sugar, onion, garlic, red pepper, raisins, mustard seeds, salt, cloves, cinnamon, ginger, curry, and cider vinegar.

Bring to boil; reduce heat to simmer and cook simmering about 40 – 55 minutes or until thickened and reduced to about 8 cups.

Spoon into sterilized jars leaving ½ inch headspace. Cover with sterilized lids and discs.

Process in a boiling water bath 10 minutes. Cool on rack and check lids for sealing (lid goes down in the centre). If the lid has not gone down, then remove jar to refrigerator and use within 2 weeks. Makes 8 (1 cup/and 250 mL) jars.