The Last Day of Summer

 Since I was a child, I consider the 31st of August the last day of summer.   Officially, in the N. Hemisphere, the actual date is the 21st September.

It has been a terrible summer.  The very serious crisis in the Ukraine, the blood-curdling crimes, (worse than those of the Inquisition?) and the barbaric mass murders in N. Iraq, the terrors of civil of war in Syria, the unrest in Pakistan and Afghanistan, the turmoil in N. Africa, Somalia, Nigeria and Mali.  Moreover the outbreak of the Ebola epidemic which is, apparently, spreading out of control in W. Africa and will become much worse before this dreadful disease is finally conquered.   We can only hope and pray for peace, sanity and health.



As an embargo has been imposed on our peaches by Russia, here a few recipes with this delicious fruit.



                                    

                                                         




                                                                 PEACH JAM


                                                                       

Greek peaches are famous for their aroma and savour and are exported all over the world, both fresh and tinned.  Try preparing this easy peach jam which, I'm sure, you'll enjoy.


1 kg (2 lb) peaches, peeled, stone discarded, and roughly cut into pieces
A little water
750 g (1 1/2  lb) caster sugar
1-2 tbsp lemon juice
1 liqueur glass good quality brandy, Metaxa would be wonderful

Simmer the peaches with about 1/4 cup water for 15 minutes.   Stir in the sugar and simmer for 15 minutes more, skimming thoroughly.  Remove from the fire and set aside for 24 hours.   The next day simmer the jam for 15 minutes or until it thickens.  Add the lemon juice and brandy, stir and simmer a few minutes more.

Fill prepared jars with scalding jam, seal and turn them upside down.  The next day, or when the jars are completely cold, turn them over and put them in a cupboard.   When you open a jar, be sure to store it in the fridge.




                                                               PEACH TART



                                                         

                   

I have no words for this tart.  Prepare the pastry and the peaches one day before serving.

Pastry:

300 g (10 oz) plain flour mixed with

2 tbsp icing sugar

A pinch of salt

1 tbsp sunflower oil

150 g (5 oz) butter, chilled and diced

1-2 tbsp iced water

Peach filling:

500 g (1 lb) ripe, but firm, peaches, peeled and pitted

100 g (½ cup) caster sugar or more

The peel of ¼ lemon

½ a liqueur glass Grand Marnier

Topping:

3 medium sized eggs

1 pinch salt

120 g (4 oz) caster sugar

Vanilla

60 g (2 oz) plain flour sifted with

1 bare tsp baking powder

100 g (almost 1 cup) yogurt mixed with

½ a liqueur glass Grand Marnier.

First make the pastry.   Rub the oil and butter with the flour mixture, until it resembles fine bread crumbs.   Moisten with just enough iced water to bring the dough together.   Dust it with a little flour, wrap it with cling film.   Refrigerate the dough for at least 30 minutes before using.

Meanwhile, slice the peaches and simmer very, very gently with the sugar and the lemon peel, until they are cooked.   Discard the lemon peel, sprinkle with the Grand Marnier and simmer for 2 minutes more, remove from the fire and set aside to cool.

Prepare the topping.    Whip the eggs, salt sugar and vanilla until pale and doubled in bulk.  Sift the flour and baking powder over and mix gently to combine.   Finally fold in the yogurt/Grand Marnier mixture.

When ready to make the tart preheat the oven to 180 C (350 F).   Roll out the dough very thinly to make a circle and use this to line a greased tart tin.  Cover with parchment paper and beans, in a single layer, and bake for 12-15 minutes.  Remove from the oven, and discard the beans and allow the tart to cool..

Arrange the peach slices attractively over the pastry shell and pour the topping over.  Bake in an oven preheated to 180 C (350 F) for 20 minutes.  Cut the peach tart in wedges and serve with peach syrup.

PEACH CHUTNEY

                                                                              

No curry is perfect without one or two chutneys and a relish.   You could also prepare this chutney with tinned peaches.

1 kg (2 lb) peaches, peeled, stones removed

1 tsp salt

6 cloves of garlic, peeled

40 g (1 1/3 oz) peeled ginger root, grated

375 ml (1 ½ cup) vinegar

600 g (3 cups) sugar, more, if the peaches are not completely ripe

1/8 - ½ tsp Cayenne pepper

More salt if necessary

First slice the peaches, sprinkle them with 1 tsp salt and set aside.

Blend the garlic, ginger, and half the vinegar until smooth.

Simmer the remaining vinegar with the sugar, until the sugar melts.   Stir in the garlic/ginger mixture and cook, over low heat, for 20 minutes.

Stir in the peaches, bring to the boil, and simmer very, very gently, until the chutney thickens.  This takes about an hour or more 

Add the Cayenne, a little at a time, stirring and adding, according to taste. Add a little more salt if necessary and cook for 2-3 minutes longer.      Remove the saucepan from the heat, allow the chutney to cool, and spoon it into prepared jars.    Seal and store them in the refrigerator.

PEACH CRUMBLE CAKE

You can also prepare this delicious cake with raw apples, peeled and sliced.

3 ripe but firm peaches, peeled, pitted and sliced

6 tbsp or more caster sugar

A 5 cm (2 inch) orange peel

Cake:

250 g (½ lb) butter, extra for greasing the tin

250g (½ lb) brown sugar

250 g (½ lb) self raising flour, sifted with

1 tsp cinnamon

½ tsp ginger powder

½ tsp grated nutmeg

An ample pinch of salt

1 large orange, the grated rind

1 tsp baking powder

1 mere tsp bicarbonate of soda

6 medium-sized eggs

4-6 tbsp yogurt

Simmer the sliced peaches with the sugar and orange peel, until the peaches are cooked and the syrup thickens.    Discard the peel, drain the peaches and set aside to cool. Also reserve the syrup.

Whip the butter and sugar until pale and fluffy.   Sift the flour mixture over, and work with your finger tips or blend, until the ingredients crumble. Do not over handle.  Reserve 1 ample cup of these crumbs for later.

To the remaining crumbs add the grated orange rind, baking powder and baking soda and mix well together.   Stir the eggs, one at a time, and then the yogurt and stir thoroughly until the batter is smooth.  

Spoon half the batter in a buttered 25 cm (10 inch) spring-form tin, arrange the poached peaches, evenly over, and cover with the remaining batter.  Sprinkle with the reserved crumbs and bake in an oven preheated to 180 C (350 F) for about 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.    Wait for 10 minutes before removing from the tin and serve at room temperature with a spoonful of the reserved syrup.  

                      

                            

           
                                       PORK FILET WITH PEACHES AND HONEY

I was trying to concoct this recipe on the day of the Scottish referendum.    To honour the Scots, I used whisky instead of brandy for this dish.  Do try it!

6 pork filets, about 1.800 kg  (3lb 10 oz), sliced, each slice flattened with the palm of your hand

2 tbsp olive oil

2 scant tsp clarified butter

1 twig of rosemary

A little salt and freshly ground pepper

1 liqueur glass Greek brandy or Scotch whisky

About 1 litre (4 cups) or more chicken stock

8 peaches, peeled, pitted and roughly chopped

1 tsp “four spices” (please see below)

1 – 1 ½ tbsp honey or more

250 ml (1 cup) or more cream for the sauce

Four Spices Mix:

1 tsp finely ground black pepper

½ tsp cinnamon powder

½ tsp finely ground cloves

½ tsp: finely grated nutmeg

Mix well together

(I, also,add ½ tsp ginger powder)

Heat the olive oil and clarified butter with the rosemary and sauté the meat, in batches.   Discard the rosemary.   Sprinkle the filet sparingly with salt and pepper.   Place all the meat slices back into the saucepan, heat thoroughly, drizzle with brandy or whisky and cook for a few minutes more..

Arrange the peach slices over the meat, pour just enough chicken stock to cover, sprinkle with the spice mix and stir in a little honey.  Simmer gently for 15 to 20 minutes or until the meat is thoroughly cooked but still tender.  Do not over cook!

Remove the meat and blend the peaches to a smooth, orange coloured sauce.  Taste and add more honey, salt or spice mix, according to preference.   Add the meat to the sauce and cook for 1-2 minutes more.   Stir in the cream, heat but do not boil.  Serve with steamed rice or mashed potatoes