Peaches and Cream

By Luci

Is there anything peachier than peaches and cream? Peaches are sweet with a wee touch of tart; those with orange flesh have heftier flavor than white peaches which have floral notes and can be incredibly juicy. The flesh of all peaches is soft and smooth and juicy when fully ripe. Cream adds richness and umami, enhancing the flavor of the combo. No wonder peaches with cream is a summertime favorite. In fact, you will find a gazillion recipes on the Internet, almost all for dessert. 

Why not use this delightful duo in other ways? You and your guests will be surprised by the captivating, delectable and entertaining results of an appetizer, a soup and a main dish. All are …well, peachy.

Appetizer: Peaches, Cream Cheese, Basil, Prosciutto

Prosciutto appetizers are always a hit and always delicious paired with a sweet fruit, basil, and cheese. I used the heartier orange peaches and, initially, salted whipped cream which proved a bit bland. Tangy cream cheese was perfect. The appetizer is refreshing, with contrasts in taste and texture. Bite in and experience the salty, slightly sweet, porky prosciutto with chewy texture followed by the soft, creamy, slightly sour cream cheese and then a burst of sweet, juicy peach. Delightful! Serve with a dry white wine. A good pinot grigio would be ideal.

Soup: Oatmeal, Peaches, Peach Brandy, Heavy Cream

This was based on the soup I fashioned for the soup course in the “Academy Award Dinner” in our book, Dazzling Dinners (dazzlingdinners.com). The inspiration was from Oliver, the musical based on Dickens’ Oliver Twist. It features poor Oliver lamenting his diet of gruel (thin oatmeal) in the song, “Food, Glorious Food.”  He longs for tasty treats such as peaches and cream.  This soup grants his wish, albeit not quite as he imagined. Fresh white peaches, peach brandy and heavy cream turn oatmeal into “glorious food”,

Serves 8.

Ingredients

Soup

6 cups water

3 cups 5-minute oatmeal

9 tablespoons butter at room temperature

9 tablespoons peach brandy

1 cup small chunks of fresh, white peach

Garnish

½ cup heavy cream

1/8 teaspoon salt

24 thin slices of white peach

Preparation

1. Bring water to boil.  Add oatmeal and cook, stirring occasionally, for about 5 minutes.  

2. Take off heat and stir in remaining ingredients.

3.  Whip heavy cream with salt until stiff peaks form.

4.  Ladle the soup into the bowls and top with a large dollop of whipped cream. Top the cream with three slices of peach.

Main: Chicken Thighs with Peach Sauce

How about spicing up some heavy cream for a peach sauce to slather over chicken? Seemed peachy to me and it was.

Serves 4

Ingredients

3 small peeled orange peaches, divided 

4 boneless, skinless chicken thighs

2 tablespoons unsalted butter

1 small white onion, fine chopped

2 medium garlic cloves, grated or minced

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground coriander

1/4 cup white wine

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

1. Process 2 peaches until minced or very smooth, your preference. Chop remaining peach into small chunks and set aside. 

2. Prepare chicken thighs. Remove the small bits of flesh from the underside of the chicken. Rinse thighs under cold water and dry on paper towels. Flatten the thighs. Salt them.

3. Melt butter on medium high in a skillet. Add thighs and cook for 2 minutes on each side or until nicely browned. Remove and set aside.

4. Add onion to skillet and cook, stirring occasionally and scraping up brown bits, until softened, about two minutes. Add garlic and cook for 1 minute. Add ginger, cloves, and coriander. Cook for 3 minutes, stirring.

5. Add wine, stir and then add cream. Bring to boil, then lower heat and simmer for about two minutes, stirring occasionally, until sauce is slightly thickened.

6. Raise heat to medium. Add thighs and processed peaches, Cook for about 3 minutes. Remove from heat and add the chopped peach. Serve immediately.