Stone fruit of all kinds are a great seasonal summer treat, and the peach is an annual favorites.  There are varieties of peaches by the hundreds but all can be classified as clingstone, freestone, or semi-freestone.  The Freestone peach used in this recipe has flesh that is easily removed from the stone (pit) of the fruit.  It is usually larger, firmer, less juicy, but very sweet when compared to its clingstone cousins.

When shopping, look for a well-defined crease and an even background color of golden-yellow for yellow peaches and creamy yellow for white flesh peaches.  Keep in mind that the red blush characteristic of some peaches does not indicate ripeness.  Peaches bruise easily, so don’t use your fingertips to check for firmness.  Instead, hold the peach in your whole hand, and squeeze very gently.  The fruit should give slightly.  Avoid fruit that is green around the stem as they aren’t fully ripe.  Avoid peaches with shriveled skin as they’re too old.  Most importantly, find fruit that smells how you hope it will taste, sweet and delicious.  Store peaches on the counter at room temperature in a paper bag until they are the ripeness you prefer. When ripe, peaches should be stored in the crisper bin of your refrigerator and will keep for up to five days.

Try the recipe above for a delicious way to enjoy your peaches.  Bask in the flavors of the season !

An apple is an excellent thing — until you have tried a peach.” — Georges du  Maurier.  


Recipe by Pam Powell

Article by Sarah Baron Sullivan