It's the peaches that really excite me, when it comes to local fruits in the Okanagan summertime.
I think it was possibly a large contributing factor to actually moving here. Driving thru the valley of orchards ( more plentiful 18 years ago) was like reliving a distant childhood dream. To run freely thru an orchard of various trees in full prime season, was one of my dreams. I guess, even at a young age, I've always been a foodie at heart.
So yes moving here, was in a way, like a dream come true. Every summer I get to re live it again. I can always count on something nice and peachy on my birthday celebration menu.
This fruit, to me, is the epitome of heaven. Or perhaps even hell. I am convinced, that if Eve did tempt Adam, it was with a peach not an apple. For me, the mere colour alone can lull me into a state of blissful calm. The fuzzy skin hints of erotic pleasure and well, then the taste of the sweet and creamy flesh.... it is the tipping point.
When they are in season I am gorging like a bear, preparing for a possible long and cold winter, my theory obviously ,”to be prepared”. The memory and promise of the return of those tree ripened jewels, is so strongly vivid that they alone, can brighten my bleakest winter grind.
What more can one ask for?
Simplicity!
To me the peach achieves it. A peach can stand alone no problem. Simple.
Dried peach is divine. Unfortunately I have yet to figure out (albeit I only tried once) how to dry a perfect peach.
Sure I can cut thin slivers and dehydrate them. I can also make nice fruit leather but it rarely lasts long. My boys tend to think that 10 of those peachy rolls constitutes a snack. I guess gorging mama bear does not set the best example.
But I am thinking of the likes of a dried peach that I like to buy from my favourite fruit and nut supplier, Rancho Vignola. It is a half peach, dried to perfection.. Incredible skill to be able to take that half peach and preserve it to such beautiful result. One of my most memorable recipes is of a Christmas cake laden with local dried fruit and nuts. The peach, obviously, is the star. This recipe highlights all our local treasures .....peaches, cherries,currants and raisins, hazelnuts, almonds, walnuts. Each slice an attempt to create a piece of edilbe stained-glass art. Sublime.
Then there are canned peaches. I personally rarely can anything. Storage space has always been my excuse but maybe I have never improved the space dilemma, due to a deep down belief that drying is simply, a better way to go. Either way, I still love a can of peaches. A few of my attempts at canning peaches were great, while others less so. No actually, horrible. Nonetheless, even brownish tinged canned peaches will keep me happy. That is because of the taste. Open a can of peaches for topping that winter oatmeal and suddenly a fragrant memory of the summer is added to the morning. The texture of the canned peach almost improved with its preservation. Well almost, but especially, if I have afforded some vanilla beans or rum for flavouring.
These things that the peach is able to achieve is nothing compared to the simple knowledge that I relish: the luxurious simplicity of the heavenly peach, is right here. Just reach out and grab it.
Peach Clafouti
1 tsp water
1/3 cup + 1tbsp sugar
3eggs
1 cup milk
½ tsp vanilla
½ tsp almond extract
½ cup unbleached flour
4-6 peaches
Skin peaches. Cut into 1/4's and place into greased pie or cake pan in a single layer.
Beat eggs, sugar, water for 2 minutes.
Add flavourings and milk. Beat in flour. Pour over peaches and bake at 350 o degrees for 40-45 minutes or until firm.
Cool. Sprinkle with icing sugar and eat warm or cold.
