|Sugar to taste-using powdered sugar, maple sugar brown sugar, or maple syrup|
|Light cream, sour cream, or creme fraiche|
FRESH PEACHES IN SEASON
The earliest peaches in season are usually the white ones. To ripen peaches keep them out of the refrigerator in a plastic bag in a dark place for a day or two or put them in a bag with a ripe apple and make a hole in the bag, and store it in a dark place. When peaches are fully ripe you can peel them the way the Greek and the Portuguese waiters do; rub each peach with the dull side of a butter knife without breaking the skin. This loosens the skin so that, with practice, it can be removed in one piece with a squeeze of the hand, a spectacular trick.
The same problem with ripeness applies to the peaches having yellow and orange pulp, which are available later in the season. Sometimes you can try anything and if the peaches are hard when you buy them, they will never ripen properly. Buying them ripe is the better thing.
Depending on size, allow 1 to 3 peaches per person. Slice the peaches at the last possible moment to prevent them from discoloring. Add sugar to taste, the ammount will vary greatly, depending on the acidity of the peach. Some peaches will require a mere sprinkling while others require none at all. Several sugars can be used-confectioners sugar, granulated sugar, brown sugar, Demerara sugar or maple sugar. Maple sugar is also good. Light cream, sour cream, and cre`me fraiche are natural companions to peaches.
from James Beard's "Theory and Practice of Good Cooking" typed up by Mary Riemerman
Submitted By MARY RIEMERMAN On 04-14-95
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