Peach Perfection – Plus Recipes

Posted from Glen Ellen, CA

Plump peaches on the trees at Dry Creek Peach

As life-long East Coasters, we savor South Carolina and Georgia peaches in the summer. As temporary West Coasters, we were happy to find that Dry Creek Peach in Dry Creek Valley of Sonoma County produces similarly luscious fruit.

We drove to the Dry Creek Peach farm stand in Healdsburg with Penny and Gil, enticed by our friends’ enthusiasm for the local stone fruit.

Gayle Sullivan, who owns the farm with her husband, Brian, was staffing the counter, and she told us that Dry Creek Peach is the last remaining fruit farm in the valley and the only dedicated, certified organic peach farm in the county. They leave their peaches on the trees to ripen in the California sun as long as possible.

We bought peaches and nectarines, and, after one bite, we were sold – naturally ripe, just-picked-this-morning freshness, tantalizing peach fragrance, bursting with juice, and soft, sweet flesh. A true taste of summer at its best.

We also bought the pamphlet of recipes. I asked Gayle which recipes were her favorites. She said the fresh peach pie, which she likes because the filling isn’t baked, and Postrio’s bourbon caramel. She said the sauce is nice drizzled over fresh peaches or eaten by itself with a big spoon because it’s sooooo good. Click here for more recipes from their website.

Enjoy!

Fresh Peach Pie

Baked 9”-inch single-crust piecrust

1 package 8 oz. cream cheese, set out to room temperature

3/4 cup sugar (you will use ½ cup and then ¼ cup)

¼ cup fresh orange juice

2 T. fresh lemon juice (save some for peaches)

1 T. cornstarch

6 cups firm ripe peaches – peeled, pitted and sliced

Combine cream cheese and ½ cup sugar in a small bowl. Spread this mixture over base of baked and cooled piecrust.

Place remaining sugar, orange juice, lemon juice, cornstarch and one half cup peaches in a blender and blend together until smooth.

Toss sliced peaches with lemon juice and set aside.

Pour blended ingredients into saucepan and heat over medium until slightly thickened. Add fresh peaches to coat. Let mixture cool. With slotted spoon scoop up peaches and place in prepared piecrust.

Cool in fridge for a few hours before serving.

Postrio’s Bourbon Caramel (quantity can be halved)

2 cups buttermilk

4 cups sugar

¼ cup corn syrup

2 t. baking soda

2 t. vanilla

1 pound butter – cut into chunks

1 cup JD or bourbon of choice

Whisk first 5 ingredients together in a high stockpot. Add butter and cook over high heat, whisking. Sauce will foam. Cook till golden. Remove from heat and add bourbon.

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Something for everyone at Dry Creek General Store

Diavola Pizzeria & Salumeria has a wood-burning pizza oven

While visiting Dry Creek Valley, also be sure to:

• Eat lunch or dinner at Diavola Pizzeria and Salumeria in Geyserville, lauded for combining the freshest of local ingredients with time-proven recipes. We enjoyed: radicchio salad with corn, parmigiano, cherry tomatoes, basil, and balsamic vinaigrette; wood-fired quattro formaggio pizza; and baked rigatoni pork cheek ragu.
• Shop at Dry Creek General Store, established in 1881 in Healdsburg, for made-to-order sandwiches, soups, salads, artisanal meats and cheeses, and an eclectic selection of books, gifts, and local wines.

Candy galore at Jimtown Store

Cross over to the adjacent Alexander Valley and:

• Visit the kitschy Jimtown Store, an ode to Americana selling house-made and local foodstuffs, old-fashioned candy and toys, and gifts all displayed amid a variety of funky antiques and vintage collectibles.