She Strengthens

The Sweet Delight of Peaches

Peaches are a treasured member of the rose family, closely related to apricots, cherries, plums, and almonds. These juicy fruits come in three main varieties: clingstone, semifreestone, and freestone, with freestone being the most popular. July and August are the peak months for fresh peaches, but be aware that they’re extremely perishable, so only buy what you can consume within a few days.

Selecting the Perfect Peaches

When choosing peaches, look for ones that are firm to the touch but yield to gentle pressure. Avoid fruits with bruises and opt for those with a warm, fragrant aroma.

Removing the Skins

To remove the skins, blanch the peaches in boiling water for 1-2 minutes, then immediately plunge them into ice water to stop the cooking process. The skin should easily slip off. Don’t let the peaches soak in the water.

Peach-Polenta Cake Recipe

This delicious cake can be made ahead of time and refrigerated. Simply remove it from the fridge and let it come to room temperature before serving.

Ingredients

For the peach-polenta cake:

• 1/2 cup blanched almonds, peeled
• 1/4 cup granulated sugar
• 1/2 cup polenta or cornmeal
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 8 tablespoons soft butter
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peach schnapps (optional)
• 5 peaches, peeled, cut in half (Red Haven or Suncrest recommended)

For the peach syrup:

• 1/2 pound peaches, peeled, cut in half, and roughly chopped
• 1 cup granulated sugar
• 1/2 cup dry white wine
• 1/2 cup water
• 1 tablespoon peach schnapps (optional)
• 1 vanilla bean, split lengthwise, seeds scraped

Instructions

1. Preheat oven to 350°F.
2. Process almonds and sugar in a food processor until finely ground.
3. Combine almond-sugar mixture, polenta, flour, and salt in a medium bowl.
4. Beat butter and sugar in an electric mixer until creamy.
5. Add eggs one at a time, then vanilla extract and peach schnapps (if using).
6. Turn mixer to low and add dry ingredients gradually.
7. Arrange peach wedges in concentric circles in a 9-inch springform pan.
8. Spoon batter over peaches and bake for 30-40 minutes or until cake springs back when lightly pressed.

Peach Syrup

1. Combine peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean in a saucepan.
2. Simmer over low-medium heat, stirring occasionally, until mixture is slightly syrupy (6-8 minutes).
3. Remove from heat and let cool to room temperature.
4. Cover and refrigerate until cold (at least 2 hours or overnight).
5. Remove vanilla bean pieces and purée syrup in a blender or food processor until smooth.

Serving and Variations

To serve, turn cake over onto a serving plate and remove the bottom of the pan. Cut into 6-8 wedges and serve with peach-vanilla syrup. You can also substitute other stone fruits like plums, apricots, or tree fruits like apples, figs, or pears. Just ensure the fruit is thinly sliced so it cooks through during baking.

Beverage Pairing

A slightly sweet dessert wine with peach overtones pairs perfectly with this cake. Try Casta Diva, Alicante Muscat, Bodegas, Spain.