LIFE'S A PEACH
“A little magic can take you a long way.”
As summer draws to a close in the Northern Hemisphere, we can’t help but be wistful, forced to let go of the lazy, hazy days and relaxed routines that have marked the past several months. We enjoyed the bounty of sun-filled weeks with meals that included sweet corn and the ripest of tomatoes. But to me, the ultimate symbol of this vibrant time of year is a perfectly ripe peach. They are the quintessential symbol of warm, glowing days and evenings, their soft, orange skin reminiscent of perfect summer sunsets.
Roald Dahl captured the feeling of the fruit’s wonder in his famous children’s book James and the Giant Peach, which highlights themes of friendship, family, transformation, and escaping gloom. The story, which follows young James on a magical adventure, features memorable lines from his insect companions. Old Green Grasshopper offers one of the best-known, "There are a whole lot of things in this world of ours you haven't even started wondering about yet."
A "peachy" entry of a Boston penthouse designed by Kathleen Hay Designs
The giant peach is the luscious symbol at the center of this charming book about the endless magic and mystery this vast life on Earth holds. “The walls were wet and sticky, and peach juice was dripping from the ceiling. James opened his mouth and caught some of it on his tongue. It tasted delicious.” Peaches are powerful symbols of longevity, immortality, and good health in Eastern cultures, and of fertility, abundance, and truth in Western traditions. In East Asian culture, peaches are deeply mystical. Often called “fairy fruits” they are believed to be protection against evil. Fellow designer Young Huh recently used a custom wallcovering featuring peaches in the entryway of her New York home. The design is inspired by Korean folk art and features whimsical motifs of chaekgeori (scholar screens), pine trees, magic mushrooms, and mystical peaches.
'Mystical Peach' a custom wallcovering by Young Huh for Fromental, graces the entryway of her Hudson Valley home
Be they auspicious and other worldly or just plain delicious, make sure to capture the magic of summer with a ripe, juicy, luscious peach; and have a napkin ready to catch the inevitable flowing juices. To help you enjoy this summer fruit, following is a recipe for a rustic peach crostata shared with us by colleague Charles Spada, a designer and antique dealer based in Boston.
“Everybody was feeling happy now. The sun was shining brightly out of a soft blue sky and the day was calm. The giant peach, with the sunlight glinting on its side, was like a massive golden ball sailing upon a silver sea.”
RUSTIC PEACH CROSTATA
Courtesy of Charles Spada
This rustic Italian peach crostata captures the beauty of the season with sun-ripened peaches, and a delicate buttery crust. Inspired by the warmth of an Italian countryside kitchen.
Ingredients:
1 standard ready-made pie crust
2 lbs fresh peaches
¼ cup peach jam
¼ cup brown sugar
¼ tsp ground cinnamon
2 tbsp spiced rum
1 tsp vanilla extract
sea salt to taste
1 tbsp lemon juice
2 tbsp flour
1 tbsp heavy cream
2 tbsp turbinado sugar
Preparation: Filling: In a medium bowl, gently mix the sliced peaches with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside.
Assemble: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the chilled dough out on a floured surface into a 12-inch circle. Carefully transfer it to your prepared baking sheet.
The Fruit Coating (Filling): In a large bowl, toss your sliced, fresh peaches with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. The flour helps thicken the peach juices as they bake, and the rum and spices create a rich, warm flavor.
Layer and Fold: Spread the peach jam in an even layer in the center of the dough, leaving about 1.5 to 2 inches of space around the edges. Arrange the peach slices on top of the jam. Carefully fold the uncovered border of dough up and over the peaches, pleating it as you go.
Bake: Brush the folded dough edges with your egg wash and generously sprinkle with turbinado sugar. Bake for 40 to 45 minutes, or until the crust is golden brown and the peach juices are bubbling.
Serve: Let the crostata cool slightly on the baking sheet. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream
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