Summer is the season of smells. The air is filled with an array of aromas: the blooming trees, flowers, luscious herbs, and ripening fruit. Those of us in the mountains look forward to most of all the ripening of peaches. For us, it’s like looking forward to Santa coming down the chimney.
For, when life hands you peaches, you can make – well, lots of things. Oh, sure there are many other summer fruits that whet our appetites like berries, watermelon, nectarines, apricots. But, peaches – fuzzy or not – are rich and musky and filled with flavor that’s hard to resist.
So check ’em all out for yourself. Your tastebuds will love you
Peaches are their super-juice ripest right now. They’re delicious grilled or used as a garnish for many dishes or, perhaps in a juicy pie or simply eaten right out of the bag and over the sink. And they’re also just right for an ambrosial cocktail like this one from Terra Bistro. The peachy keen is just of of the refreshing cocktails to be found at the restaurant during the summer. A perfect start to an evening before dinner or before heading out to the Ford Amphitheater for a concert.
At the Beaver Creek Park Hyatt’s signature restaurant, peach salsa is lamb’s best friend. It has a bit of citrusy freshness that balances the richness of the lamb. Made with garlic, parsley, basil, mint, lemon and olive oil, the peach salsa packs an herbal punch that makes the roasted rack of lamb sing. And “yum” is the perfect word to describe this amazing dish — deliciously accented with summer- fresh peaches.
Once the weather starts getting warm, the craving for all kinds of salads sets in. Gone are the days when ordering a salad meant getting a dish of iceberg lettuce, cherry tomatoes, grated carrots and sad ranch dressing. These days, salads are getting respect: many times, they’re a main dish. Grilling peaches for a salad really brings out mouth-watering flavors. The caramelization of the fruit intensifies the sweetness and, best of all, it takes no time to grill them. What’s more, a grilled peach salad is incredibly tasty and full of different textures. Add whatever — and you’re done. Easy peasy.
Cobblers emerged as a makeshift version of a popular pie recipe circulating Europe and the United States in the 1800s. This dessert was “cobbled” together by early American settlers using fruit — preserved, canned or dried — and clumps of biscuit dough before baking it over an open fire. Covered with batter, biscuits or dumplings before being baked, cobblers were never meant to be pretty. However, a peach cobbler is a fuzzy slice of heaven, particularly à la mode.
The marriage of pork chops with grilled peaches always tastes glorious. At Splendido, pork is brined (submerged in salted water), then wood grilled on hay in a Dutch oven. This is a quintessential summer dish that, paired with charred peaches flavored with a vinaigrette of olive oil, vinegar, salt, pepper, thyme and lemon, becomes a packed-with-flavor dish that will make your taste buds extremely happy!