A perfectly ripe peach signals summer's arrival in Texas. The stone fruit is the leading deciduous fruit crop grown in our state, with an estimated million-plus trees planted.
The true beauty of the peach is versatility. It is equally at home in a sweet or savory situation.
Chef Anastacia Quinońes of José restaurant in Dallas has several creative takes with Texas peaches on her menu right now, like burrata cheese with Efurd Orchards Texas peach salsa, roasted corn, pickled pearl onions and serranos, plus a seasonal aguachile featuring marinated fish with lime and chiles in a Texas peach and pineapple reduction. New 4-star Homewood restaurant on Oak Lawn is featuring a butterscotch peaches dessert with brown butter financier, sweet pesto and basil ice cream; and Mirador in Dallas has a honey ricotta tart featuring Texas peaches.
The recipes that follow include harissa, honey, burrata, jalapeños, onions and scallops. Beverages sport rum, tequila and ginger. The peach is the perfect complement to these flavors, in the famous sweet peach melba or on the grill next to ribs and chops.
Before summer is over, find the time to enjoy a traditional summer treat, Texas-style.
Grilled Peaches and Burrata with Harissa
6 medium peaches
4 tablespoons mild harissa paste
Juice of 1 lime
8 ounces burrata cheese
12 mint leaves, chiffonade, plus leaves for garnish
2 tablespoons honey
3 tablespoons roasted pepitas (pumpkin seeds)
Light grill on medium-high heat.
Cut 4 peaches in half horizontally and discard pits.
In a small bowl, mix harissa paste and lime juice. Brush cut halves of peaches with harissa paste and lime juice mixture.
Place peaches, cut side down, on grill and cook for 2 minutes, until lightly charred. Allow grilled peaches to cool.
Cut the 8 peach halves into quarters and arrange around edge of platter. Place burrata cheese in center of peach ring.
Dice remaining peaches, place on top of burrata cheese. Top with mint chiffonade. Drizzle with honey. Top with pepitas. Garnish with more mint leaves.
Serve immediately, or chill for up to 6 hours before serving.
Makes 12 servings.
Peach Soda with Rum and Ginger
1 cup sugar
2 tablespoons freshly grated ginger
2 very ripe peaches
8 ounces rum (or tequila)
Topo Chico, or sparkling water of choice
Mint leaves or peach slices, for garnish
In a medium saucepan over low heat, bring 1 cup water, sugar and ginger to a simmer, stirring continuously, until sugar is completely dissolved. Remove from heat and allow to steep for 1 hour.
Strain ginger simple syrup through a fine mesh sieve. Discard grated ginger. Refrigerate syrup until ready to use.
Cut peaches into quarters and distribute among 8 glasses. Muddle peach quarters with a muddler. Top with 1 ounce ginger simple syrup. Fill glasses with ice and add 1 ounce rum. Top with Topo Chico and garnish with mint leaves or peach slices.
Makes 8 servings.
Seared Scallops with Peach Salsa
2 large peaches, diced
1 red onion, diced
2 jalapeños, seeded and diced
1 small bunch cilantro, chopped
Juice of 1/2 a lime
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 pound large sea scallops, rinsed and dried completely
In a medium bowl, combine peaches through pepper to make the salsa. Refrigerate until ready to use.
In a large cast-iron skillet, heat olive oil over high heat. When oil is hot and rippling, add scallops. Do not crowd pan. Reduce heat to medium and sear for 3 to 4 minutes. Flip scallops and sear for 2 minutes on the second side.
Remove scallops from pan and plate on top of peach salsa. Serve immediately.
Makes 4 servings.
Peach Tarts with Harissa and Goat Cheese
1 sheet frozen puff pastry, thawed
1/4 cup harissa paste
1/4 cup peach fruit spread
1 pound peaches, pitted, cut into 1/2-inch wedges
3 ounces crumbled goat cheese
1/4 cup blueberries, cut in halves
1/4 cup sliced almonds
2 tablespoons honey
Heat oven to 425 F on convection bake. Line a baking sheet with parchment.
Cut puff pastry sheet into six 4-inch squares and place on baking sheet. In a small bowl, mix harissa paste and peach fruit spread. Brush mixture on pastry squares, up to 1/2 inch from edges. Top with peach wedges. Evenly divide goat cheese among tarts and top with blueberries and almonds. Bake for 18 to 20 minutes, rotating pan halfway through baking. (Pastry will be puffed and golden.)
Remove from oven and drizzle with honey.
Makes 6 servings.
The Peach Truck Cookbook
By Jessica N. Rose and Stephen K. Rose ($28, Scribner, An Imprint of Simon & Schuster, Inc.)
While the authors are natives of Nashville and the peaches featured are from Georgia, the recipes are perfect for Texas.
The book offers education, inspiration and confirmation. The history of growing and available peach varieties suggest that the book is a primer on the Southern seasons. The recipes are divided into categories for ease, but I found fun crossover. The Pearson Farm Bourbon Peach Bread Pudding (Page 229) was in the "Desserts" section of the book, but I call it perfect for brunch. The Savory Peach Fritters (Page 128) is placed in "Sides," but I just added it to my appetizer favorites.
The Peach Truck BLP (Page 109) is a tasty lunch option, and as suspected, peaches sub in for tomatoes, plus wildflower honey. The Freekeh Peach Power Bowl (Page 98) is a healthy combination of peaches, grains, herbs, kale, chickpeas, nuts and cheese. Add the suggested over-medium egg for a most interesting combination.
My plan and suggestion: Cook through the creative book while peaches are available. You'll miss 'em when they are gone.