I’m a dyed-in-the-wool Georgia peach: soft on the outside and sweet on the inside. I’m not cold-hardy—a winter freeze will just about kill me—and like that luscious fruit, I just love waking up to the summer sunshine, but prefer being kept at room temperature. A little air-conditioning goes a long way for this sister.
The only complaint I have when it comes to peaches is that I don’t like all that hairy skin. I prefer my peaches peeled, but y’all, peelin’ can be a real bear. So here’s a little trick that’ll make your life a lot easier: mark an “X” on one end with a sharp knife, drop them in some boiling water for minute or two and then transfer to a bowl of ice water right quick, and those pretty babies will peel as easy as house paint in the Southern sun.
There’s just so much you can do with a fresh peach this time of year, right before the harvest comes to an end. I like to slice mine and put them over homemade vanilla bean ice cream. This time of year they are so sweet, I don’t even need to sprinkle them with sugar. My new favorite thing to do is homemade Peach Shortcake. It’s magic y’all. I’ll let you in on a secret, I throw a dash of almond flavoring to the shortcake batter and it kicks up the peach flavor just a little more. A dollop of fresh whipped cream and a sprig of mint send my shortcake out of this world. Y’all, this recipe is so easy you could do it in your sleep. Of course, Jamie and Bobby have always loved my Peach Cobbler, and I’m happy to say it’s one of my most asked about recipes.
I don’t know about y’all, but saying goodbye to summer has always been bittersweet for me. I’m relieved when the humidity lets up, but it also means gettin’ back to the real work of living. Pretty soon I’ll be putting away the buckets, shovels and beach blankets, and getting my grandbaby Jack decked out to head back to preschool. But if anything can make the end of summer a little sweeter, it’s a big, beautiful, juicy peach, done up anyway you like it.
From my kitchen to yours, I wish y’all a peach of a day!