I find one of the most gratifying things this time of year is preserving the fruits of summer so that they can be enjoyed throughout the gray and cold months to come. It really is amazing that you can essentially bottle sunshine and the flavors of the fruits that would not “be” without it.
All of the credit for our peach harvest this year goes directly to Mr. Splendid. He has created a marvelous orchard at our cabin on Orcas Island and after tending it for years, it has literally come into full fruition this year.
Growing up in Portland, Oregon, my mother planted a fruit tree for each of my sisters and me when we were born. Mine was a peach tree, for my younger sister an apricot tree, and my older sister had the only tree that really produced much of a harvest, a 5~variety apple tree. Like many others in the San Juan archipelago, Orcas Island benefits from the “banana belt phenomenon”, a climate that is warmer and drier than the mainland to the south, resulting in a more bountiful harvest of fruits that like a little more sunshine and warmth. In addition to the peaches, we have plum, persimmon, Asian pear, apple and fig trees that are looking quite promising.
The peaches were wonderful eaten fresh, mostly for breakfast with almonds and café au laits, but we were going to Santa Barbara for a wedding over the weekend and I could tell that they would be too far gone by the time we returned, so I knew I needed to take action. In between trying to catch up on the neglected details of real life after being away for weeks, unpacking from our boat trip and trying to get ready for a celebration filled weekend, I was trying to figure out how to preserve these succulent, honey flavored lovelies, because I just couldn’t bear letting them go to waste.
It didn’t take me long to find THIS recipe by Kevin West in his book “Saving the Season” on The Splendid Table website. I was drawn to the simplicity of the recipe {only 3 ingredients}, because it is clearly focused on the flavor of the fruit. Below, you’ll find my adapted version of his recipe in which I reduced the amount of sugar with great results.
Last night my canning efforts were rewarded when I put out our preserved peaches along with a little tray of treats, mostly from the grocery, for dessert. The fresh fruit flavor, sprinkled with some rosemary from the garden was absolutely irresistible in this dessert “cheese and cracker” offering.
This was such an easy “dessert” to assemble, and the reviews were so positive, I’m not sure I’ll be giving away as many of these jars as I had originally intended. The tangy~creamy mascarpone cheese and whipped goat cheese were the perfect contrast to the crispy cookies and crackers and the fresh flavors of of the fruit. I’ve always adored Carr’s Whole Wheat Crackers, that slightly sweet whole wheat texture and goodness is the perfect base for most any cheese, and topped with a slather of whipped goat cheese, peaches supreme and torn rosemary leaves…. divinity! Butter and I have always been buddies, which is why I love any excuse to enjoy the crunchy texture of Walkers Shortbread Rounds… so bring on the mascarpone and peaches supreme, and why not add a few blueberries and rosemary leaves on top?
Crispy Walkers Stem Ginger Biscuits add the heat, flavor and texture of dried ginger to the mix, making them the perfect canvas for a smear of whipped goat cheese, peaches supreme, blueberries and rosemary.
Peaches Supreme
adapted from Saving the Season by Kevin West
Ingredients
5 pounds ripe peaches
2 tablespoons freshly squeezed lemon juice
2 – 1/2 cups sugar
Preparation
To peel the peaches, slash a shallow “X” in the pointed end of each fruit. Working with a few at a time, blanch the peaches for 60 to 90 seconds in boiling water, or until the skin loosens. Lift the peaches out of the water using a slotted spoon and set them aside to cool; remove the skins and pits. Slice each peach into quarters, then cut each quarter crosswise into fourths. Mix the fruit with lemon juice, stir in the sugar, and leave to macerate for 30 minutes.
Turn the fruit-sugar mixture into a large preserving pan, and rapidly bring to a full boil. Reduce over high heat to the gel point, 8 to 10 minutes at a full rolling boil, while stirring constantly. Ladle the hot jam into six prepared 1/2-pint jars, leaving 1/4 inch headspace. Seal the jars, and process in a boiling-water bath for 10 minutes.
Which fruits are catching your fancy this week?
Like the first picture. Neatly packed.
Reminds me of the peach jam we had in Flessels (our host had a big orchard and showed us how the fruits are plucked and made into jam)
Thanks Haddock, they are origami papers, they almost feel like fabric.