best. Since the California drought has affected so many stone fruit growers, I tried organic fruit that has been grown with less water than usual to adapt
to difficult conditions. Why am I surprised that techniques that have been used
on wine grapes for hundreds of years to produce deeper flavor, works on peaches
too! But since these are just catching on, you can use any delicious peaches for this wonderful recipe below.
These smaller, some might say uglier stone fruit
from the farmer’s market, have been produced and offer the most
delicious and flavor concentrated peaches I’ve ever tried. One grower David “Mas” Masumoto, near
Fresno at Masumoto Family Farms, has experimented with a scientific method by
reducing watering by various precise amounts such as 20% or 30% less, to find a
silver lining from the third year of our current drought. He was inspired by
the 2014 European movement called, Organic,
Ugly, and Fabulous. This movement rebels against the large perfect fruit
that may soon be unsustainable to produce or requires too much tinkering with
chemicals to be viable.
about 2 cups
Organic Ripe Peaches
sugar + 2 tablespoons divided
a gentle boil over medium-high heat. Carefully add whole peaches into water and
blanch for 45 seconds. Remove from water and cool. When cool enough to handle,
slice each peach by cutting around the pit from the stem as if you are making
four wedges, but don’t separate peach from pit. Easily peel skin off each peach by quarters,
remove pit and discard, and slice flesh as desired. Set aside in a medium bowl.
jam until it bubbles at a simmer. Add brandy and stir until combined; cook for
about 10 minutes. Allow to cool for another 10 minutes.
Gradually mix in almond extract and 2 tablespoons sugar. When mixture holds
stiff peaks, remove bowl and set aside.
gently stir. Place into four serving glasses. Add almond cream to top each
glass. Sprinkle with cinnamon sugar. Garnish with mint sprigs.