what to do with peaches

Thursday, August 9, 2012

It's peach (and mango) season! The orchard up the road has beautiful juicy peaches right now. I don't bother with the mealy ones you can get at the supermarket. I could eat them for dessert every day.
I've already made cobbler and pie about a dozen times, so I thought I'd consult the cookbook a friend gave me, Mary Angela's Best of Everything, for something different. It's written by her talented-in-the-kitchen mother-in-law, Mary Angela Morgan.
She self-published the book which is very impressive because it looks like it's off the shelves of Barnes and Noble. Even has section tabs like my trusty Betty Crocker cookbook. I've actually been looking into what it takes to have a book published through traditional channels and basically, you have to be at least semi-famous already to get a book deal, especially for a cookbook.

Here's the recipe I made:

Mangoes & Peaches in Port Wine Syrup 

by Mary Angela Morgan 

    3/4 cup water
    3/4 cup sugar
    3/4 cup Port wine
    2 Tablespoons lemon zest
    1 ripe mango, peeled and chopped
    4 ripe peaches, peeled and sliced

The combination of the lemon zest and the Port wine make this recipe. The flavor is bright and sophisticated at the same time. Port wine has not been on my radar since I caught my grandmother taking a surreptitious swig of it in the pantry once. She loved her Port... perhaps a bit too much. I've started sneaking it into my cobbler now too (just a Tablespoon) for that extra little "je ne sais quois".

In a medium sauce pan stir sugar, water, and Port wine over medium heat until sugar dissolves. Add lemon zest (don't use that dry stuff!); bring to a boil. Lower heat and simmer uncovered 8 t0 10 minutes or until reduced to a medium thick syrup.
Add peach and mango slices. Mangoes can be tricky to cut up because of the big seed inside. There is a video of how to do it here.
Mangoes can be tricky to cut up because of the big seed inside. There is a video of how to do it here.
Simmer 1 minute. Transfer to a serving bowl to cool. Cover and chill for several hours. Serve in clear dessert bowls.
I served this to my own mother-in-law and got the thumbs-up. Enjoy!

1 comment:

Cheryl said...

Oh, yum! I have to try this.

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