Care & Handling

Selection
Look for peaches with skins that show a background color of yellow or warm cream--the amount of pink or red "blush" on their cheeks depends on the variety and it is not a reliable indicator of ripeness. Undertones of green, however, indicate the peaches were picked too soon and will not be sweet. Look for plump, medium to large peaches with unwrinkled skins. Choose fruits that are mildly fragrant.

Avoid rock-hard peaches and choose those that yield slightly to pressure along the "seam," even if they may otherwise be fairly firm. Peaches at this stage of ripeness will soften if kept at room temperature for a few days.

Storage
If you bring home firm peaches, leave them at room temperature for a few days to soften or place them in a paper bag to encourage the process. Store ripe peaches in the refrigerator crisper if you are not going to eat them within a day. They should keep for three to five days, but check them every day to be sure they're still in good condition.

Preparation
Serve peaches chilled or at room temperature; the sweet flavor and fragrance are more pronounced at room temperature. Wash peaches well before eating or cooking them. This is especially important if you buy peaches at a farmstand or pick your own because the peach fuzz can is unpleasant to eat and can be extremely irritating to your skin.

When eating a peach raw, there's no need to peel it, peaches that you intend to cook should be peeled first. To loosen the skin for easier peeling, drop peaches into a pot of boiling water; remove them after 30 seconds to one minute and immediately immerse in a bowl of ice water to stop the cooking. Remove the peel, using your fingers or a table knife.

Cooking
Baking: Place peeled, halved, pitted peaches, cut-side up, in a baking pan; brush with lemon, orange, or other citrus juice to prevent browning and to add flavor. Sprinkle with brown sugar, if desired and bake in a 325°F oven until hot, and tender when pierced with a knife. Cooking time: about 25 minutes.

Grilling/broiling: Place peeled, halved, pitted peaches on the grill or under the broiler; brush with lemon or orange juice and cook until heated through. Cooking time: six to eight minutes.

Poaching: Immerse peach halves, quarters, or slices in simmering fruit juice or wine and cook until tender. Cooking times: for slices, three minutes; for halves and quarters, three to seven minutes.