If fruit were in charge of the calendar, the fleshy, fragrant, and succulent freestone peach would let you know it is officially summer with her fleeting 2 or 3 weeks presence--that being in July in our countryside. Whether the early ones from Georgia, The Peach Truck being our favorite, or the County of Chilton in Alabama, or the superlative ones from Campbell, Missouri, or Cherry Creek Orchards from Pontotoc, Mississippi, or points between, no fruit so well epitomizes summer. When that peach’s nectar for humans runs down your chin and down your arm, you forget the sweat, the mosquitoes, and the questionable decisions made at the lake or on the river last weekend. Peaches...
This is a splendid and simple treatment of such a fruit in classic form—peaches and cream—with a twist. Rice middlins add textural interest and help carry flavors, embellished with a twist of lemon and white balsamic vinegar. This is a delightful breakfast, and an engaging desert. Bon appétit.
4 fresh freestone peaches, 3 chopped and 1 sliced
1 tbsp butter
½ cup Original Mississippi Middlins Delta Belle Rice Grits
1 cup water (rose water is nice, if available)
Juice of 1 small lemon
½ tsp white balsamic vinegar
½ cup heavy whipping cream
6 tbsp confectioners’ sugar
Crème fraiche and pistachios for garnish (optional)
In medium saucepan, melt butter and sauté the 3 chopped peaches until flesh is soft and willing—should yield to the backside of spoon. Add rice grits, water, lemon juice, and balsamic vinegar, blending well. While simmering, stir frequently for 5 minutes and then cover for 10 minutes.
Check grits degree of doneness. If cooked to your desire, add whipping cream and confectioners’ sugar, blending well. The consistency should be slightly thickened, with the mix sticking to the backside of spoon. Now, one can place in desired bowl, top with sliced peaches, then garnish with pistachios and a slather of crème fraiche. Enjoy!