This Sweet Fruit is Music to our Mouths
I can think of no other fruit that embodies summer in the South more than the peach. We all have our favorite recipes, though most would agree that doing as little to the fruit as possible usually yields the most satisfying results.
The recipes here—and the ones we use at Scratch Bakery in Durham, North Carolina—include both the savory and the sweet. They’re simple, with little-to-no-fuss preparations that showcase the rich and heady character of the fruit.
A word on selection: peaches come in two basic varieties, clingstone and freestone. Freestones will make for much easier processing as the flesh behaves as the name implies—you can very easily separate the fruit from the pit without much waste. If you can only find underripe peaches, allow them to sit on the counter for a few days until they yield with slight pressure. And don’t shy away from bruised or damaged fruit. If you have access to a local farmers market, most peach vendors pick through their fruit as they sell, reserving the “seconds” or “uglies” at a much-reduced rate. Those are actually the real gems as you can use them immediately.
Scratch Bakery Peaches
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