White Peach Ballet

Posted by on Jun 26, 2013 in Side Dishes | 3 comments

White Peach Ballet

 

Let’s talk peaches.  Specifically; white peaches.

When I was a child my sister, Nancy and I spent a whole summer with my mother’s extended family in Shelby, Ohio.

Memories of that trip are countless and stay floating around; to go off suddenly in a splendid split second.

 

 

One favorite pastime for Grandpa Wilkinson, Aunt Wanda or Tom and Rosemary was to pile us in the car to “take a ride”.

 

 

 

 

 

 

 

We took enchanted road trips without a map; how sane is that?  Who knew what u-pick family farm might jut out around the big water tower outside a small town--way beyond the cornfields.

With the car windows open we wandered; slowed and lugged to the right.  I pulled myself to my knees, stretched, and turned. On the edge of the road; parked in dry dirt was the truck.

 

 

 

 

 

 

Was this the destination?

Etched in my remembrance is the first white peach I had ever seen. Piled high in a big box; the peaches lovingly sat in the summer sun on the tailgate.

 

 

twisted the embedded freestone from the unblemished creamy white and rosy Ohio peach.

 

 

 

Time stopped for a childhood millennium.  The honey-like peach melted away in my mouth while the juice ran down my chin.

More than 50 years later; the white peach legacy inspired me to grill the long remembered perfect blushing fruit with spring onions.

 

 

 

 

 

 

 

Grilled White Peach and Basil Salsa

 

 

 

 

 

 

 

Easy beginnings (the red pepper was fashionably late).

 

 

 

 

 

 

 

Brush the olive oil over the entire surface and the skin side of the peach.

 

 

 

 

 

 

 

Set the peaches on the hot grill pan.  Don't be tempted to move them or they will stick.  When they release; turn them.

 

 

 

 

 

 

 

 

 

 

While the peaches grill; prep the other salsa ingredients.

 

 

 

 

 

 

As the skin side of the peach grills add the onions too.

 

 

 

 

 

 

You will adore the smoky sweetness in your kitchen!

 

 

 

 

 

 

 

Try really hard... really hard not to eat this.  Instead cube it up; slice the onion; chiffonade the basil and gently toss it with the red pepper mixture.

 

 

 

 

 

 

 

 

As you marry the sweet charred peaches with the aromatics in the bowl, the syrup is released.  It leaves another time and space where it ascends to a new dimension with oodles of layers.

Nancy and  I returned home from that summer adventure with chlorine induced fried green hair; outgrown dresses, and a bushel of untapped peach possibilities.

Do--try this.

--countryside photos from our Alpenglow walk last month.

Grilled Peach Salsa with Basil

Ingredients

  • 2 ripe but firm unblemished freestone peaches
  • Olive oil
  • Kosher salt and pepper to taste
  • 5 spring onions, white and tender green parts
  • 1 clove garlic, minced
  • ½ medium red pepper, ribs removed and minced
  • Juice of one lime
  • 5-6 fresh basil leaves, chiffonade
  • Jalapeno pepper, to taste (see note)

Instructions

  1. Heat a grill pan until very hot.
  2. Halve the peaches and discard the stone. Liberally oil the peach halves with olive oil; add salt and pepper. Place the peaches fruit side down and grill without moving until they release easily. Turn; reduce heat and add spring onions to grill alongside peaches. When fruit has softened and onions are tender remove to a plate.
  3. Meanwhile, combine red pepper with garlic, and jalapeno. Squeeze the lime juice over the mixture. Chop the peaches into ½ inch pieces; slice the onions and pile on top of the red pepper mixture. Stir to combine. Gently add the basil chiffonade and adjust seasonings.
  4. Makes about 2 cups
  5. Note:
  6. I often use pickled jalapeno slices. I found the heat to be predictable.
  7. © Copyright 2013 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/white-peach-ballet/

 

3 Comments

  1. 6-26-2013

    What is chiffonade? Great recipe…gotta try this! While growing up we also used to have a white peach tree….Yummy,and so unique!

    • 6-26-2013

      Chiffonade is a culinary term—stack the basil leaves; roll them up like a cigar and slice into ribbons.

  2. 6-28-2013

    Thanks, Peggy. I remember some of those trips home that you and your family made. We were always happy you came to share your California newness with us as we shared old fashioned Ohio with you. This recipe sounds really good. We still have white peaches here and they are wonderful! They were Grandma Urich’s favorite peach, so I have good memories of them also.

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