Immerse Yourself in Peach Season

Every year, we here in South Carolina get to enjoy fresh, tree-ripened peaches.

Our peach season lasts from the middle of May to the first of September. While canning, freezing, and preserving these summer gems is always a good idea, nothing beats savoring them fresh. Here are some delightful peach recipes to make the most of this juicy bounty while it lasts!

Peach Crisp

Serves 6–8

Ingredients:

Topping

• ¾ cup brown sugar
• ¾ cup all-purpose flour
• ½ cup old-fashioned oats
• ½ cup chopped pecans or walnuts
• Generous pinch of kosher salt
• 1 teaspoon cardamom
• ½ cup unsalted butter cut into ½-inch pieces

Filling

• 4–5 cups peach slices
• 2 tablespoons arrowroot or cornstarch
• ¾ cup sugar
• 2 tablespoons fresh-squeezed lemon juice
• ½ teaspoon almond extract, optional

Directions:

1. Preheat your oven to 350°F and spray a 9-by-9-inch baking dish with cooking spray.
2. In a food processor, add the brown sugar, flour, oats, nuts, salt, and cardamom. Pulse for 10–15 seconds. Add the butter and pulse until the mixture is crumbly and well-mixed.
3. In a large bowl, mix together the peach slices, arrowroot, sugar, lemon juice, and almond extract, if using. Pour this mixture into the prepared dish and sprinkle with the crisp topping.
4. Bake for 40–50 minutes until the top is golden brown and the filling is bubbling.

Peach Clafoutis

Serves 6–8

Ingredients:

• ½ tablespoon unsalted butter, room temperature
• 3 medium peaches, peeled, pitted, and thinly sliced
• 1 lemon, zested
• ½ cup sugar (divided)
• 3 large eggs
• 2 tablespoons peach liqueur
• ½ teaspoon vanilla extract
• ½ teaspoon cardamom
• Pinch of kosher salt
• ½ cup whole milk
• ½ cup heavy cream
• ½ cup flour (or less)
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F and butter a 9-inch cast-iron skillet.
2. In a large bowl, toss the peach slices, lemon zest, and one tablespoon of sugar. Arrange the mixture in the bottom of the skillet.
3. In a blender, combine the remaining sugar, eggs, peach liqueur, vanilla, cardamom, salt, milk, and cream until well blended. Add the flour and puree until smooth. Pour this mixture over the peaches.
4. Bake for 35–40 minutes until the clafoutis is set but still wobbly in the center. A cake tester placed in the center should come out smooth. Remove from the oven and allow to cool for 15 minutes.
5. Serve warm, cut into slices, and dust with powdered sugar.

Peach Currant Pound Cake

Serves 12–16

Ingredients:

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 6 large eggs, room temperature
• 2 tablespoons almond extract
• ½ cup sour cream
• 2 cups peeled, diced peaches
• 1 cup currants
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F and spray a 12-cup bundt pan with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter until it is pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the eggs, one at a time, beating well after each addition. Add the almond extract.
4. Gradually add the flour mixture, alternating with the sour cream, and fold in the peaches and currants.
5. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean.
6. Let the cake cool for 15 minutes in the pan, then invert onto a wire rack and cool completely. Dust with powdered sugar if desired.

Easy Spiced Peach Chutney

Chutney is a savory relish made from slow-cooked fruits or vegetables, vinegar, and spices. Use it on sandwiches, as a dipping sauce, or a meat glaze.

Makes About 1½ Pints

Ingredients:

• 1 cup light brown sugar, packed
• 1 cup apple cider vinegar
• 1 tablespoon peeled and minced ginger
• ½ small red onion, chopped
• ½ teaspoon ground cardamom
• 5 cups peeled and chopped peaches
• 1 fresh serrano pepper, seeded and chopped
• Generous pinch of kosher salt

Directions:

1. In a medium-heavy pot, combine the brown sugar, vinegar, ginger, and onion. Simmer until the onions are soft.
2. Add the cardamom, peaches, peppers, and salt. Continue to simmer, stirring occasionally, until the peaches are soft, about an hour.
3. Ladle the chutney into sterilized half-pint jars and seal.

Chef’s Tips

How to Sanitize Jars and Lids

• Dishwasher: Wash jars in the dishwasher on the sanitize setting.
• Boiling Water: Boil jars for 10 minutes in water on the stovetop in a canning pot.
• Oven: Heat jars in a 225°F oven for 20 minutes.
• Lids and Seals: Place them in a pot of boiling water for 5 minutes.

Enjoy these peachy recipes and make the most of South Carolina’s finest!

Source: https://scliving.coop.