Peach season is coming to an end in South Carolina and another long year in wait until next June when they start picking these amazing fruits again. One of my favorite fruits, I make all I can from them in the few short months they are available here. I know you say, "you can buy peaches year around", but not like these here in the south. I have eaten peaches from all over and nothing compares to the peaches of this area. So juicy you better have a wad of paper towels or its all over you, and the flavor is astounding! I make peach preserves, peach jalapeno preserves, peach jelly, peach pies, peach salsa, peach ice cream, freeze them for the winter months and then I must have cobbler!
The wonderful peach is from China and was brought to the America's in the 1700's and planted in Virginia. Various American Indian tribes are credited for spreading the peach to different areas across the country.
There are many varieties of peaches, yellow and white, different shapes but the terms, cling, semi-free, and free stone, refer to the meat and the pit of the peach. When a peach is clingstone, the meat of the peach does not fall off the pit. When a peach is semi-freestone, the meat of the peach only falls off the pit if the peach is fully ripe. When a peach is freestone, the meat of the peach falls off the pit. These three type of peaches produce during different times of the season. Clingstone peaches are the first ones picked. Their season usually runs from late May until the middle of June. The season for the semi-freestone usually runs from late June until the middle of July. The season for the freestone usually runs from late July until the middle of August. So get them while you can and make something! Quick! I love this recipe and hope you do as well. Enjoy......
1/2 cup light brown sugar (packed)
1/2 tsp cinnamon, ground
1 tsp grated lemon zest
1 tbsp lemon juice
4 cup sliced peeled peaches
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/4 cup butter (1/2 stick)
2 egg whites, beaten
1/2 cup milk
1/2 tsp vanilla
Preheat oven to 375 degrees
Lightly grease 8 x 8 x 2 inch baking dish.
Combine brown sugar, cinnamon, lemon zest and juice in a large bowl. Add peaches and toss to mix. Transfer to the prepared baking dish. Combine flours and baking powder in a small mixing bowl and mix thouroghly. Beat together butter and sugar in a medium sized bowl until light and fluffy. Beat in egg whites. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls
over peach mixture; Spread gently.
Bake in preheated 375 degree oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.