TASTE THE BEST: Peachy keen!

By the Cardiac/Pulmonary Rehab Alumni / Chronicle contributors

When most folks think about peaches, their first thought is of Georgia or perhaps South Carolina, but, in fact, the origin of the peach is China. Ah, yes, it is the Chinese who were the first to understand and enjoy the tastiness, the goodness and the versatility of peaches. In China, the peach has mystical attributes and supposedly brings luck, abundance and protection. In China and Japan, brides often carry peach blossoms as a wedding bouquet.

Cultivated peaches are divided into "clingstones" and "freestones," depending on whether the flesh sticks to the stone or not. Both can have either white or yellow flesh. Yellow-fleshed peaches are typically acidic with a sweet taste that varies somewhat.

Peaches were brought to the New World by Spanish explorers. Peaches got their commercial start in the USA during the 19th century. The California Gold Rush of 1848 and the words of Horace Greeley (1865), "Go west, young man, go west" brought the peach to the west. A can of peaches during the Gold Rush was was $5. California leads all states in commercial peach production, followed by South Carolina and Georgia.

No matter the origin, there are no peaches quite as good as the ones picked ripe and sold at a roadside stand. These are summer memories, but in the winter, canned peaches offer the opportunity to enjoy peaches with little loss of nutritional value.

Today, the Cumberland County Cardiac/Pulmonary Rehab would like to share some potentially mouth-watering recipes for peaches. Peaches are a great heart-healthy choice without adding frills, and sometimes enhances add spice and variety to your diet. In most cases, these recipes can be done with fresh or canned peaches, and, as always, control your portions, use artificial sweeteners and enjoy what you eat. Enjoy a peach today!

Share your comments and suggestions with Cardiac/Pulmonary Rehab at PO Box 14, Crossville, 38557-0014. Care for your heart and lungs with a proper diet and exercise program.

Peach Dumplings

3/4 tsp. cinnamon

1/3 cup plus 2 tbsp. sugar

1/3 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/4 cup unsalted butter, chilled

1 package frozen puff pastry dough, thawed but chilled

6 medium, ripe peaches [must be freestone]

2 tbsp. lemon juice

1 egg beaten with 1 tsp. water

Preheat oven to 375°. Bring a large pot of water to a boil.

Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Put on a baking sheet and refrigerate while you prepare the peaches.

Combine cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender, two knives or very light cool fingers, mix in the butter until it resembles coarse oatmeal.

Blanch the peaches for 10 seconds in rapidly boiling water. Remove quickly and drain well. Peel the peaches, cut in half, discarding pits. Toss the peach halves in lemon juice and then in the cinnamon mixture.

Put the remaining cinnamon mix into the center of half the peaches. Put the remaining peaches on top of the stuffed ones to reassemble as if whole.

Remove pastry from fridge. Put a peach in the center of each square of dough. Moisten the edges of the dough with cold water, then gently pull up the points of the square and pinch the seams together to seal.

Using a pastry brush, gently paint the dumplings with beaten egg. Sprinkle with the 2 tsp. of sugar. Prick a few holes around the top to allow steam to escape.

Bake in preheated oven for about 40 minutes or until the peaches are tender and the pastry has browned.

When dumplings are done, remove from baking sheet and allow to cool for 20 minutes. These are delicious with vanilla or peach ice cream.

www.inmamaskitchen.com

Grilled Peaches

3 tbsp. white sugar

3/4 cup balsamic vinegar

2 tsp. freshly ground black peppercorns

2 large fresh peaches with peel, halved and pitted

2 1/2 ounces blue cheese, crumbled

In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.

Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

www.allrecipes.com



Grilled Rosemary Ginger Pork Tenderloin and Peaches

2/3 cup olive oil

1/3 cup sherry vinegar

1 1/2 tbsp. peeled grated fresh ginger

1 tbsp. coarsely chopped rosemary leaves, plus four sprigs for garnish

2 tsp. sugar substitute

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper flakes

2 (12-ounce) pork tenderloins, trimmed

2 firm-ripe peaches, pitted and halved

4 yellow grape or Compari tomatoes, cored and halved

12 radicchio leaves

6 cups cut romaine lettuce (about 1 large head)

1/4 cup crumbled Gorgonzola

Whisk together oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with pork. Marinate the pork in the refrigerator at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.

When ready to cook, build a charcoal fire or preheat gas grill

Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.

Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.

To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tbsp. of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

www.foodnetwork.com



Southern Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 tsp. fresh lemon juice

2 tsp. cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 tsp. baking powder

1/2 tsp. salt

6 tbsp. unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

MIX:

3 tbsp. white sugar

1 tsp. ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 tsp. cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

www.allrecipes.com

Peach Pandowdy

6 cups thickly sliced peaches

1 tbsp. lemon juice

1/2 cup white sugar

1 tbsp. cornstarch

1 cup all-purpose flour

2 tablespoons white sugar

1 tsp. baking powder

1/4 teaspoon salt

1 tbsp. unsalted butter

1/2 cup heavy cream

Preheat the oven to 375°.

Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.

In a medium bowl, stir together the flour, 2 tbsp. of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.

Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2-inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.

Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

www.allrecipes.com

Peach Raspberry Crumble

Filling:

2 pounds peaches, peeled, pitted and sliced (5 cups)

1 cup raspberries

2 tbsp. sugar

1 tbsp. lemon juice juice

Topping:

2/3 cup whole-wheat flour

1/2 cup old-fashioned rolled oats (not instant)

1/2 cup packed light brown sugar

1 tsp. ground cinnamon

Pinch of salt

1 tbsp. butter, cut into small pieces

1 tbsp. canola oil

3 tbsp. frozen orange juice concentrate

1 tbsp. chopped slivered almonds or walnuts

1 1/2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)

Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.

To make filling: Combine peaches, raspberries, sugar and lemon juice in a large bowl. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.

Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.

When the filling has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until the filling is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

www.foodnetwork.com

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