Wake Up to the Fresh Summer Taste
As we step into late summer, the Pacific Northwest is blessed with plenty of pink and mouth-watering peaches. I cannot resist but to start this segment with them.
Where do peaches come from? The cultivation of peaches started in China around 2000 BC. They symbolize longevity in the Chinese culture. Even today, dessert buns shaped as peaches are still a must-have in traditional Chinese birthday parties. Peaches were introduced to the Persian region through the Silk Road, and eventually made its way to Europe and North America. They had been a favorite fruit for many royalties through the ages.
Nutrition value: Peaches are packed with potassium, niacin, vitamins A and C, and dietary fiber.
Varieties: Peaches come with different shapes and flesh colors. Yellow peaches are sweet with an acidity tang. White ones carry a milder taste with less acidity. Donut peaches, white or yellow, are very sweet and have creamy and juicy fleshes. Nectarines are a close relative without the furry skin. Regardless of type, choose those that are firm to touch but yield slightly to pressure.
Recipe: Peach Orange Sauce
This sauce can be served over French toast or waffle. It is a very light recipe that allows you to enjoy the true taste of the fruit. Hope you will enjoy it.
Ingredients (for 4 servings): • 2 peaches, any variety, or nectarines - about ½ lb • ¾ cup orange juice • 2 ½ tsp brown sugar • 1 Tbsp rum • 1 ½ tsp arrowroot powder or cornstarch • ½ cup walnut, coarse chopped
Process: • Preheat oven to 350° • Spread walnut on a baking sheet, and bake till it smells toasted (about 10 minutes) • Peel and cut peaches into ¼" cubes. Discard pits • Combine peaches, sugar and all except 2 tablespoons of orange juice in a small pot • Warm over medium heat for about 8 minutes. Stir occasionally • Add rum • Dissolve arrowroot powder with the remaining orange juice in a small bowl • Add the arrowroot solution to the sauce • Increase heat to medium high till sauce thickens (about 1 minute). Stir constantly
To serve: Sprinkle walnut and spoon sauce over prepared French toast or waffle