Living in Sandpoint, we’ve become experts at appreciating what grows well here. Huckleberries and every kind of berry have their season. Then come cherries and apples, and we celebrate each delicious arrival. But when peach season rolls around, we look west. Just across the border in neighboring Washington, orchards begin overflowing with sun-ripened peaches, and one of my favorite summer pilgrimages is to Green Bluff, where roadside stands brim with baskets of fragrant fruit.
Later in the summer we find them locally at our Saturday market or even from the Peachman on Highway 95, but honestly, I think the ones we buy by the bushel taste best; and, truth be told, I don’t make the trip for myself. I go because my family loves peaches.
Fresh peaches disappear from my kitchen almost as quickly as I can unload them from the car. They become pies, crisps, cobblers, jam, smoothies and are eaten standing over the sink with juice running down wrists. My grandchildren — and their mothers — hover nearby, hoping for “just one more.”
Peaches have been delighting people long before my family discovered them. Although we often think of them as a Southern fruit, peaches actually originated in China more than 4,000 years ago, where they were considered symbols of longevity, prosperity and good fortune. From China they traveled along the Silk Road into Persia — modern-day Iran — which is how they earned their botanical name, Prunus persica, or “Persian plum.” European explorers eventually carried peaches to the Americas, where they flourished in many climates, including the sunny orchards of nearby Washington state.
Me? I mostly love the aroma. A ripe peach has one of the most intoxicating fragrances in nature. Before you ever take a bite, it perfumes the entire kitchen with the scent of sunshine and late-summer afternoons.
But as I’ve shared before, I suffer from haptodysphoria — an unsettling feeling experienced when touching fuzz-covered objects, which includes peaches.
Weird, right? I have a peach-fuzz phobia. My family has learned to overlook my quirks; and, as long as they’re there for the peeling, I’m happy to handle the piemaking.
I’ve also discovered that peaches don’t always belong in dessert.
One of my favorite ways to enjoy them now is on the grill. Just a few minutes over hot grates caramelizes their natural sugars while adding a subtle smoky flavor that transforms them into something unexpectedly elegant. Pair them with creamy burrata, tender greens, fresh basil and a drizzle of balsamic glaze, and suddenly you’ve got a salad worthy of an upscale dinner party — or simply a leisurely lunch on the patio with a chilled glass of crisp white wine.
If you’ve never had burrata, imagine fresh mozzarella that decided to become luxurious. We can thank the cheesemakers of Puglia, Italy for creating my favorite soft Italian cheese. The outside is a delicate mozzarella shell, while the inside is filled with soft, creamy curds bathed in rich cream. Burrata originated as a delicious way to use leftover mozzarella curds. Today it’s beloved around the world, and for good reason.
The first time I paired grilled peaches with burrata, I understood why chefs are so devoted to the combination. The warm, caramelized sweetness of the peaches melts ever so slightly into the cool, creamy cheese. Accompanied by fragrant basil, peppery greens and tangy balsamic, every bite tastes like summer at its very best. It’s one of those magical combinations where every ingredient makes the others shine.
These days, whether I bring home a box or a bushel of ripe peaches, I make sure there’s a ball of burrata waiting in the refrigerator.
Some traditions are worth preserving, and others are worth discovering. As for me, I’ll happily take the warm and sweet… and yes, even the fuzzy. Fire up the grill and let me know what you think. Happy summer!
Grilled peach and burrata salad
Delicious summer salad that pairs nicely with grilled fish, pork or chicken. Serve with crusty warm bread and a chilled, crisp white wine. Serves 4.
INGREDIENTS:
• 2 large ripe and fragrant (but firm) peaches, halved and pitted • 1 tablespoon olive oil • 1 head butter (or bibb) lettuce • 8 ounces burrata cheese, drained • ¼ cup fresh basil leaves • ¼ cup toasted pecans, roughly chopped • 2 tablespoons balsamic glaze (or balsamic pearls) • Extra-virgin olive oil for drizzling • Flaky sea salt • Freshly ground black pepper
DIRECTIONS:
Preheat a grill or grill pan to medium-high heat.
Brush the cut sides of the peaches lightly with olive oil. Grill cut-side down for 3-4 minutes until grill marks appear and the peaches begin to caramelize. Turn and grill another minute. Remove and let cool slightly before slicing.
Arrange the lettuce leaves on a large serving platter. Tear the burrata into pieces and place over the greens. Top with the grilled peach slices, basil leaves and toasted pecans.
Drizzle generously with balsamic glaze and a little extra-virgin olive oil. Finish with flaky sea salt and several grinds of black pepper.
Serve immediately.
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