Like that title, did you?
It’s pretty bad in blogland when I have to blog about peaches, but the fact is, I love peaches. Peaches are luscious, juicy and round. Peach pink is a color like no other, not quite pink, not quite red, but a perfectly vivid blush. It’s also peach season in the Rockies!
The Palisades and Grand Junction region of Colorado produce some wonderful peaches, in addition to some award-winning wines from the area’s vineyards . In my research for an upcoming erotic romance I’m working on that takes place at a vineyard, I enjoyed some fact-finding trips to Grand Junction, Colorado and Fredericksburg, Texas.
Also, I’ve been learning to grow wine grapes for the past three years. A friend has a mini-vineyard and every year she invites me over for some grape-stomping fun, fun, funnnnn! Every year she gives me bottles of her dry rosé wine with its light cherry nuances and soft pops of white pepper. Yes, I really enjoy wine, but more on that in another blog.
While we made these trips to visit family and friends, and to learn more about wine grapes, I noticed that these two areas grew both wine grapes, and peaches.
It was at a Texas vineyard where I learned peach trees were planted near or around vineyards to attract bees to help pollinate grapevines. That was the belief years ago—that bees were needed to pollinate the vines—but grapevines don’t need bees to pollinate them as they’re pollinated by gravity/wind.
Every year I look forward to peach season and make peach butter and jams that fill my cupboard. I give more peach jam away than my family can gobble up, so I often buy peaches by the case.
On the matter of size when it comes to peaches…he he he…well, check out these babies. Okay, you’d think the little one would be intense and sweet and sugar packed. Wrongo. It was the big bad brutes that oozed sugary sweetness.
If you plan to someday make a trip out to the peach farms in Grand Junction and the Palisades area, local farms may or may not welcome visitors. Please call and check before knocking on a farmer’s door. A few farmers have refrigerated rooms attached to their homes where cases and cases of peaches are stored, and are available for purchase.
Bad peach. The pit in this peach tells me that it was picked earlier in the season. Not necessarily tree-ripened, this peach was then refrigerated for weeks before being put on the shelves to ripen. This is not a bad thing, but it can be if the flesh of the peach has picked up “off” flavors from being fridged. Some people can’t tell a difference. My husband plucked these halves off the counter and happily ate them. Me? My tastebuds are a little more fine-tuned. I could taste the lack of sun-ripened sweetness, as well as other off flavors.
Good peach, right here. The pit in this peach tells me that it was a later season peach. Look how perfectly the inside flesh ripened around the stone (seed) to a deep, juicy red.
Heat grill to medium/hot
4 ripe peaches, skin left on, washed, halved and seeds removed
2 Tablespoons butter, melted in a small bowl
8 small pats of butter
½ cup brown sugar
Brush peaches all over with melted butter. Place peaches, cut side down, on a hot grill. Let the grill sear the peaches—about 3 minutes. Flip peaches over and place a pat of butter in each peach well. Spoon some brown sugar on top.
Grill the peach halves till butter is melted and peaches are warmed through. Place peaches on a platter and sprinkle with any remaining brown sugar. Drizzle any remaining butter all over those juicy little beauties, and enjoy!