A Peach for Your Thoughts?

Our neighbors were skeptical when my dad planted a peach tree in our front yard in Bangor, ME. They didn't think there was any way he would be successful in growing anything edible... the dirt wasn't that good, and let's face it, the climate up there is pretty different from the normal peach climate. Well, my dad is an amazing gardener. He makes dirt (he's an expert composter!) that plants crave and thrive on, and after a visit home this weekend my brother tells me that we now have a beautiful tree covered with juicy peaches... in central Maine!

Even if you don't have your own peach tree, there are loads of peaches at the local farmer's markets and grocery stores, and they're begging to be eaten. I'm usually a peach purist, and just love the velvety goodness of a juicy peach in my paw, but recently I've found some new ideas for peaches that I'm dying to try. Do fresh peach bellinis and peaches wrapped in bacon sound good to you? They do to me!

Emily's Fresh Peach Bellini

Peach Puree Ingredients:
6-8 large, juicy peaches (buy local peaches from your farmer's market for the best results)
1/2 lemon
1/4 c. sugar

Peel and slice the peaches and put them in the bowl of a food processor. Pulse until you have a fine puree with no lumps. Squeeze half the lemon (remove all of the seeds first!) into the processor and add the sugar. Pulse again and then have a little taste. Depending on the sweetness or tartness of your peaches, you may need a little less sugar or lemon juice. You should end up with a very peachy, sweet and a little bit tart puree that is perfect for mixing into cocktails.

Combine 1 part peach puree with 3 parts champagne, and give the mixture one stir for good measure. I like adding a little St. Germain liqeur for a different twist, and garnishing with a lemon twist or a slice of peach. Delish!

Pancetta-Wrapped Peaches
Food & Wine Magazine, July 2008

This recipe from Stuart Brozia of San Francisco's Rubicon restaurant can be used as a unique addition to a summer salad, or as a delicious hors d'ouevre.

Ingredients

16 thin slices of pancetta
2 medium freestone peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling

Directions

Place the pancetta slices on a work surface. Position a peach wedge at the edge of each piece of pancetta and place a leaf of basil on top of each one. Season with a little salt and pepper and then roll up the pancetta around the peaches. Heat the olive oil in a heavy skillet over medium heat. Add the peach and pancetta bundles and cook until the pancetta is crispy on brown, flipping every minute or so to make sure they cook evenly. Don't overcrowd your pan and do small batches until all of your peaches are cooked. If you like, drizzle with some good balsamic vinegar before serving.

For more details on this recipe and some other great peach recipe ideas, check out the peach slideshow on the Food & Wine website, like arborio rice pudding with peaches and churros... I can't wait to try that one too!