Intro for peaches goes here.

Storage

Preparation, uses, and tips

Nutritional Highlights

Agua Frescas

Recipe from: Melissa Danielle, BSFS Member

Agua frescas are traditional Mexican beverages made with fresh fruit and water.

Level of Difficulty: EASY
Prep time: 30 minutes, refrigeration: 3-4 hours
Serves: 4

Ingredients:
1lb peaches, peeled and cored (roughly 4-6 peaches)
4 cups very cold water
Your favorite sweetener to taste, optional
Juice of one lime
Ice

Instructions:
Add peaches and water into blender and pulse until smooth. Strain mixture into a serving jar, saving or discarding the pulp. Stir in lime juice and sweeten to taste. Serve over ice, crushed if possible.

Variations: add sparkling water for a bubbly treat, spike it with rum or vodka, or infuse it with fresh leaves of basil or mint.

Peach Basil Sorbet

Recipe from: Melissa Danielle, BSFS Member

Sorbets are technically Italian ices, also known as granitas. I don’t have a “recipe” for this; I like to experiment with whatever I have in my kitchen at the moment, and right now I have lots of peaches and lots of fresh basil. Feel free to adjust this to taste.

Level of Difficulty: EASY
Prep time: 30 minutes
Serves: I don’t know, but however many 1/2 to 1 cup servings you could get from this.

Ingredients:
2 cups peaches, peeled and cored
3 tbs fresh basil, finely chopped
1 cup very cold water
1 cup ice
2tbs of your favorite sweetener, optional

Instructions:
Add all ingredients into blender and pulse until well mixed and thick. Freeze to set or serve in a bowl garnished with a basil leaf.

Spiced Peaches

From: Cook's Illustrated, November 1, 1993


Serve alongside ham.

Ingredients

1	cup granulated sugar
1	cinnamon stick (about 3 inches long)
1	teaspoon whole allspice berries
1	whole cloves
1	ounce ginger , peeled and sliced thin
1	cup water
2	cups rice vinegar (you may substitute distilled white vinegar)

Instructions:

1. Combine first 7 ingredients in a large nonreactive pot; simmer until sugar dissolves and spices begin to flavor pickling syrup, for about 20 minutes.
2. Simmer 2 pounds ripe but firm peaches in abundant boiling water until skins loosen, about 30 seconds.
   
3. Drain peaches, run them under cold, running water, then remove skins with fingers.
   
4. Add peaches to simmering pickling syrup.
   
5. Bring peaches to simmer, then remove them from heat.
   
6. Cool peaches to room temperature in pickling syrup.
   
7. Refrigerate peaches for at least 5 days, preferably a couple of weeks.
   
8. Just before serving, halve and pit peaches.

Any-Fruit Crumble
Recipe from: Mariam Ghani, BSFS member
Originally adapted from several different sources and perfected through experience.

Kitchen Notes:
I’ve been making this particular crumble all summer, because I’ve been feeling much too lazy for pie crust. It works with any kind of fruit, but the best results come with a mix of sweet and tart fruits (for example, peaches and plums mixed with currants and sour cherries) or with a naturally sweet-tart fruit like rhubarb. At least half of the fruit you use should be really ripe to ensure a lovely bubbly crumble. Extra good with mint or vanilla ice cream. I’ve left the measurements in ounces, even though that’s a bit odd, because it makes the proportions so easy to remember (just think 3/3/6, and do everything else to taste).

Level of Difficulty: Easy

Prep time: 1 hour
Active time: 15 minutes

Serves: 6

Ingredients:
Fresh fruit (peaches, plums, berries, rhubarb, etc.) – enough to fill your baking dish when pitted and sliced
Juice & zest of 1 lemon
3 oz unsalted butter (2/3 of a stick), cold
3 oz sugar (you can use light brown sugar if you prefer) plus 1 tbsp
6 oz all-purpose flour OR 5 oz flour and 2 oz oats
1 tsp cinnamon
1 tsp salt

Instructions:

1. Butter a large baking dish (10x13 inches or thereabouts). Fill the baking dish with your pitted and sliced fruit. Add the lemon zest and lemon juice, and sprinkle with about a tbsp of sugar, then toss to coat. Spread the fruit out in an even layer in the pan. Preheat the oven to 375 degrees F.

2. To make the crumble, mix the flour, oats (if using), salt, cinnamon & sugar with a fork in a large bowl, then add the butter. Rub the butter into the flour mixture with your hands until it looks like small pebbles or breadcrumbs. If you like your crumble really rich and caramelized, leave it fairly buttery and/or add more sugar; if you want more of a pie-crust feel, add more flour/oats.

3. Bake at 375 for about 30 minutes. The crumble should have a brown, crunchy top and the fruit should be juicy and bubbling underneath. If the fruit seems done but the top is not yet browned to your liking, run the crumble under the broiler for 1-2 minutes.

If you’re making this for a dinner party, you can prepare it through step 2, then cover the dish and put it in the fridge until ready to bake. Once baked, the crumble will keep (covered with plastic wrap) in the fridge for about 3 days. Gets a bit like strudel when cold.

Sample Recipe 1

Recipe by/from: If the recipe is from a cookbook, please list the full title and author's name: How to Cook Everything Vegetarian by Mark Bittman
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Level of Difficulty: Quick & Easy, Medium, Difficult

Prep time: from start to finish, approximately how long will this recipe take to make? 1 hour

Serves: 6 to 8

Ingredients:
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