North Carolina peach season, which runs from May to September, is in full swing now. This morning at 7:15am, I was at the Raleigh Farmers Market dodging forklift trucks and listening to the thick Southern accent – which as you can imagine with my English terminology is a recipe for miscommunication.
As I walk up one side and down the other, I hear the constant echo of “Sir would you like to try a peach?”, and I’m getting a little concerned I won’t find the “Mac Daddy” of peaches – the Windblow peach, named for its area of origin in the Sandhills region about 90 minutes south of The Fearrington House. Why was I in pursuit of the Windblow? Because it has the best flavor, juiciness and versatility of any peach I’ve worked with.
I only had a few farmers left to go and low and behold the last farmer had them. So I walked up and asked for 4 cases. She grabbed a bag and proceeded to fill the bag up and I said, “No sorry I want 4 master cases, 100 pounds please.” Before I knew it, they were in the back of my truck and I was off to preserve them all. This peach will make you so proud once you have finished canning it.
Canning peaches is easy. If you’ve never done it, try this approach:
• First, make a heavy sugar syrup (ratio of one to one, water and sugar).
• Place a pan on the stove which will be able to hold your jars and fill it 1/3 of the way up and place a rack on the bottom of the pan so there is no direct contact to the bottom of the jar.
• Make a cross cut on the top of each peach and plunge into boiling water for 30 seconds before removing and then submerging into ice water.
• The skin will already be falling off; remove all skin and cut down the crease, twist and pull apart. These peaches are ‘freestone’ – meaning the flesh does not stick to the stone – so the pits are very easy to remove.
• Place the flesh into a canning jar up the bottom of the neck. Then pour hot sugar syrup on top until it reaches the bottom of the neck.
• Place lids on and tighten all the way, then release a quarter turn to allow the air to escape.
• Place jars into the boiling water for 20 minutes and remove (you will need a canning handle to place and remove the jars in the water).
• Once done leave on your counter to cool and admire.
Whenever you’re ready, quarter them and serve with the best accompiments going – which is a dollop of soft scoop vanilla ice cream, raspberry sauce and toasted shaved almonds.
At The Fearrington House, we’ll be offering a similar dessert on next weekend’s menu so check back! And arrive early to cool down with a peach bellini with a rosemary poached peach. This cocktail is the perfect way to cool down.
And if you live around here, check farmers markets for the next few weeks for Windblows while they’re in season!