There are many varieties, with yellow, white flesh, more crunchy or softer: peaches are a perfect fruit to be tasted like this, as fruit, or to be used in delicious recipes. Like these to try now!
They are very fragrant, with a firm and sweet pulp and there are many varieties: they are peaches, one of the most typical fruits of the summer, perfect to eat like this or used to prepare cakes of all kinds or desserts. But not only. Peaches are a fruit that goes well with i salty flavors, for appetizers, first courses or fresh and unexpected second courses.
Not one, but many peaches
The peaches originate in China and were brought to Europe by Alexander the Great. They are a very refreshing fruit, are in fact composed of 85% water and have a high content of vitamins, which is mostly found in the peel: for this reason they should never be peeled, but only rubbed with a cloth. They fall into three categories: common peaches, walnuts and percoche. The former have a velvety and soft skin, while the latter have a smooth skin, without fluff. The percoche are widely used for the canning industry, given their beautiful firm pulp.
Peaches in syrup
To preserve the taste of peaches even beyond the season, they can be made jams or jellies, but also to dry or syrup. For this preparation, just peel them, cut them into wedges and blanch them for two minutes in boiling water. You will have to sterilize the jars and when they are ready, fill them with peach slices. Separately prepare one syrup with 200 g of sugar and 500 ml of water. When ready pour it over the peaches, and fill the jars up to 1 cm from the edge. Close the jars and let them sterilize in a pan with boiling water, wrapped in a tea towel, for at least 30 minutes. Let them cool in the water and then check that the vacuum has formed. In this way, peaches can be kept for up to 3 months.
Spaghetti pesto and peaches
A fresh and light first course, perfect on these sheer sunny days, is what mix the peach dessert with the salted pesto. First prepare a pesto with unsalted pistachios and shelled, with fresh mint leaves. Add the Parmesan, a clove of garlic, salt and extra virgin olive oil. Blend everything until you get one not too homogeneous consistency, and then let it rest in the fridge. Meanwhile, take 3 yellow peaches, peel them, ston them and cut them into squares. Aside, cook the spaghetti in plenty of salted water and when they are ready, drain them, keeping two tablespoons of water aside, which will be used to soften the pesto. Season the pasta with pesto, garnish with peach cubes and sprinkle everything with salted ricotta.
Peach gazpacho
Surprise your guests with a version revisited of the famous Andalusian gazpacho. The thick flavor of the tomato here is softened by the sweetness of the peaches, which you can choose in the white or yellow version. It is a simple and fast dish, perfect to taste like appetizer in the doses reported in the recipe, or how first course if in larger doses. Take 4 white peaches, peel them and cut them into small pieces. Add a ripe copper tomato, a bunch of basil, 1 teaspoon of balsamic vinegar, the zest of a lime and 1 teaspoon of juice, 6 drops of Tabasco, 1 tablespoon of extra virgin olive oil and blend everything in a mixer. Taste and season with salt. Pour into a container that you will hold in the fridge until just before serving. Garnish with fresh basil leaves and, if you want, an ice cube.
Swordfish and peach rolls
This is a dish that you can serve as an appetizer or as a delicious second course, to be brought to the cold table, ideal for these sultry days. Get yourself some smoked swordfish cut into slices. Sliced into small pieces 4 peaches without peeling them, fry them for a few minutes in abundant extra virgin olive oil and then drain them on a paper towel to remove excess oil. Season with salt and a dash of white wine vinegar. Add some fresh mint leaf and a clove of garlic cut into slices. Stir and let the peaches soak for about 30 minutes. After this time, fill the slices of swordfish with the peaches in scapece and then roll them on if they were forming rolls that you will place on a serving dish. Garnish with a few leaves of valerian and serve.
Peach and cream pie
For this sweet you will need: 150 g of 00 flour, 100 g of potato starch, 4 medium-sized peaches, 50 g of butter, half a liter of milk, 5 eggs, a teaspoon of baking powder, zest of one lemon, 170 g brown sugar, half a liter of fresh cream, 6 saiwa biscuits, a pinch of salt. First of all mounted with electric whips butter with 60 g of sugar. Then add an egg and the sifted flour with the baking powder and mix well. Pour the dough into a 22 cm diameter cake pan covered with a sheet of baking paper. Roll out well and level and then bake at 160 ° for about 30 minutes. Separately, pour the milk with the remaining sugar in a saucepan and heat, until the sugar is completely dissolved. Add the cream with the sifted starch to this mixture and mix to avoid lumps. Return to the heat and cook for about 6 minutes, until the cream has thickened. Let it cool down and then, one by one, add the remaining eggs and the grated zest of one lemon. Peel and cut 3 of the 4 peaches into squares and then add them to the cream. In the meantime, chop the saiwa biscuits on the base of the cake, pour over the cold cream and cook for about 60 minutes at 150 °. Once cooked, leave it cool in the fridge for 7 hours. Before serving, decorate the surface with very thin slices of the remaining peach.
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