Paper Palate

Although domestic peaches are available the months of May through October, now is the peak time of year to enjoy their flavor. In the August 2006 issue of Martha Stewart Living, “Food in Season” features some useful tips for proper selection and storage of peaches, along with several refreshing desserts, including Roasted Peaches with Nougat, that are perfect for summertime entertaining. Although there are numerous varieties of peaches available, there are two primary colors of peaches: white and yellow.

When selecting peaches, the article reminds us that it is important not use to the common, but incorrect, method of testing for ripeness: assessing “blush” color. Instead, it is more accurate to judge the background color of the peach, which should either be white or yellow, respective to the particular type of peach. Choice peaches will be fragrant and somewhat soft to the touch, and larger peaches tend to have more flavor. Also, always avoid any peach with a green tint, which indicates it has been harvested prematurely and will lack sweetness. If a peach is too firm, it may be ripened in a paper bag. And while ripe peaches can be refrigerated, it is best to use them as soon as possible.

Roasted Peaches with Nougat
(recipe courtesy Martha Stewart Living , August 2006)
Serves 4

Ingredients:
2 tablespoons unsalted butter
2 tablespoons packed light-brown sugar
4 ripe white peaches, halved lengthwise and pitted
3 tablespoons honey
4 to 6 ounces chewy almond nougat

Preheat oven to 400°, with rack in upper third. Melt butter in a large ovenproof skillet or sauté pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. Add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.

Raise heat to medium-high. Bring pan juices to a boil. Remove from heat.

Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over tops.

Transfer to oven; roast until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.

Martha Stewart Living, August 2006