THATS JUST PEACHY by Ania of Anias Catering 741-0168 The peach

By Bernice Wilson,2014-11-25 17:11
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THATS JUST PEACHY by Ania of Anias Catering 741-0168 The peach


by Ania of Ania’s Catering. 741-0168

    The peach is known as the queen of fruits. It has been cultivated for centuries and the Chinese have it recorded in their history back to 551 BC. Thank goodness it thrives so well in our Okanagan and in my own garden! I have one growing on the South side of my house tightly against the wall and it does very well. In the first two years, I had problems with peach curl, a fungus that turns the leaves into a red shriveled mess. An old friend told my husband to build a little plastic roof over the tree to minimize rain fall on the leaves and to spray with a good fungicide during February. We have not had leaf curl since and, as you tell by the photo, our four year old tree is producing lots of beautiful, large fruit - even in a less than perfect summer in terms of heat and sun. My mother-in-law told me that Peaches do not like wet roots so make sure the soil is well drained. We used a deep bed of sand and gavel mixed with seaweed under the root ball when we planted our tree and that seems to have done the trick.

    Peaches are great to can and do not lose much of their nutritional value in the process. They are a good source of Vitamin C and Beta Carotene. Diced ripe peaches in chilled cream or tapioca pudding is great fare on the patio in the late summer with a glass of sherry but I suppose no mention of the succulent peach is complete without a peach Melba recipe. The Australians seem to have a thing for creating and naming dishes for performers. Pavlova was a visiting ballerina - Melba was an opera star and the French Chef, Auguste Escoffier, created this delicious dessert for her. One wonders why the peach provided him with the expression he needed but I suppose we won’t go there. . . .


4 ripe peaches (not overripe)

    1 cup Rasberries

    1 tsp vanilla extract

    ? cup sugar

    2 cups water

    1/4 icing sugar

    2 tsp lemon juice

    4 scoops vanilla ice cream

    Dissolve sugar in water with vanilla and let simmer for 2 minutes to make a light sirup. Peel the peaches ( I dip them in boiling water for an instant and then cool rapidly in Ice water), halve them and take out the pit. (Freestones are a lot easier) Poach halves in sirup until just tender to the fork. Let the halves cool in the sirup off heat, then chill. Puree raspberries with icing sugar and lemon juice. Strain and chill. Place a scoop of ice cream in serving dish, place two peach halves over the ice cream and drizzle with raspberry puree.

    The next recipe is one I found in Canadian Living and I altered a bit to my tastes.


1 cup mascarpone cheese

    2 tbsp icing sugar

    3 tbsp Grand Marnier

    ? tsp vanilla

    4 cups thinly sliced peaches

    1/3 cup butter

    1 cup packed brown sugar

    1/4 cup whipping cream

    Cream together mascarpone, icing sugar, vanilla and 1 tsp Grand Marnier. In another bowl combine peaches and lemon juice and set aside. Melt the butter over high heat and add brown sugar and the remaining Grand Marnier. Boil for two minutes. Stir in cream until smooth. Pour over peaches and stir to mix. To serve, spoon peaches onto each serving plate and pipe or spoon mascarpone mixture into center of each. Serves six or my husband and I.!!!!

    My mother-in-law has many old Scandinavian recipes (most in her excellent memory) and this one for the classic Peach upside down cake is just magnificent.


4 tbsp butter

    1 cup brown sugar

    2 ripe peaches sliced

    3 egg yolks

    1 cup white sugar

    1/4 tsp salt

    5 tbsp orange juice

    1 cup all purpose flour

    1 tsp baking powder

    3 egg whites stiffly beaten

    melt butter, add brown sugar and spread evenly over bottom of greased pan. Lay peach slices in a decorative pattern over the mixture. In a bowl, beat egg yolks until smooth. Add sugar, salt and orange juice. Add sifted flour and baking powder. Fold in stiffly beaten egg whites. Pour over fruit in pan. Bake an hour or until done at 325 degrees. When it comes out of oven, turn the pan upside down while the cake is still warm. Sprinkle with pecans and a little icing sugar for flair.

    My friend, Peta, from Nanoose gave me this recipe for spiced chicken and has allowed me to share it with you. This is special.


12 pieces of chicken

    1 cup flour

    2 tsp salt

    1 tsp pepper

    ? cup cooking oil

    1 cup orange juice

    2 tbsp brown sugar

    2 tbsp vinegar

    2 tsp basil

    2 tsp nutmeg

    3 gloves garlic mi/nced

    4 sliced very ripe peaches

    Mix flour salt and pepper. Dredge chicken pieces in flour and brown both sides in hot oil in the frying pan. Remove chicken from the pan and dry on paper towel. Keep juice in pan and turn the heat down to medium. Add orange juice and remaining spices, sugar and garlic. Stir and simmer on medium for 5 to 10 minutes. Add chicken pieces and peaches. Cover and simmer for 30 minutes or until very tender. Serve on a bed of basmati or other fine long grain rice. I would accompany this with a baby green salad with balsamic vinaigrette dressing.

    There are times when you come into the possession of a lot of overripe peaches; whether from your own garden or because of a good deal from a farm market or grocer. They often have the best of flavor and though they don’t look pretty they make the best chutneys and jams. This

    chutney is almost as good as the real mango version and is superb on pork loin, lamb or chicken.


16 medium sized peaches

    3/4 cup Raisins

    1 cup packed brown sugar

    3/4 cup cider vinegar

    1 tsp cinnamon

    ? tsp ground cloves

    2 tsp mustard seed

    1/4 cup chopped nuts

    Peel peaches and remove stones. Slice thinly. Place in a heavy base pan and add all ingredients except the nuts. Bring to a boil and reduce heat to simmer uncovered, stirring frequently for 45 minutes or until mixture had noticeably thickened. Add nuts and cook another 2 minutes. Pour into sterilized ? pint jars to within ? inch of top and seal with lids. This should make 6 or seven ? pint jars depending on the size of the fruit.

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