By Anne Palumbo
It’s hot. Lordy is it hot! My poor skin isn’t used to all this heat. Between you and me and my cooked brain, I’m pretty sure I heard a sucking sound last time I applied moisturizer.
And since I’m letting it all hang out here (don’t I wish!), my craving for sweets has skyrocketed ever since someone pulled the plug on all my energy.
So what’s a limp rag with reptilian skin to do?
I’ll tell you what: she’s going to eat a peach. Or, two or three!
Along with being in season right now and delivering a taste that makes our toes curl, peaches provide an astonishing array of benefits (notwithstanding the one we covet most: how luscious they taste with vanilla ice cream).
But back to more serious matters: Why peaches belong in the Summer Produce Hall of Fame.
Since many of us may be confronting drier-than-usual skin right around now, let’s start with this question: What nutrients do skin need most? According to research from accredited institutions, skin benefits from water, vitamins C, A and E, and omega-3 fatty acids.
Of these select nutrients, peaches are an excellent source of skin-plumping water and a good source of both collagen-boosting vitamin C and sun-defending beta-carotene (a precursor to vitamin A).
Water also perks us up when we start to wilt or feel dizzy or crazed enough to bop a complete stranger in the head because they won’t stop TALKING LOUDLY ON THEIR CELLPHONE! During my daily slump, I now reach for an in-season peach, which equals about a cup of water.
Of course, the water we “drink” from a peach isn’t any old water: it’s water that’s naturally sweetened with unrefined sugar that invigorates us in a sustainable, nutritious way.
Compared to other fruits, a fresh peach has about 13 grams of sugar, which plunks it in the middle-to-low range among fruits. Also, because a peach contains fiber (2 grams), it won’t spike blood sugar like, say, a Coke, which has 26 grams of highly processed, refined sugar that zips right through you.
Helpful Tips
When selecting fresh peaches, consider their use: ripe with a sweet aroma for immediate consumption; slightly firm for baking pies and tarts; and overly soft peaches for jam, smoothies or muffins. If your peaches are too hard, place them in a paper bag with a banana or apple for 1-2 days to ripen.
Peach Puff Pastry Tarts
Serves 4
Ingredients
1 sheet frozen puff pastry, defrosted in fridge overnight
3-4 medium peaches, halved, pitted, and thinly sliced
1½ tablespoons honey
1½ tablespoons brown sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon ginger
pinch of salt
Optional toppings: powdered sugar, brown sugar, vanilla drizzle.
Instructions
1. Preheat oven to 400F. Line a large sheet pan with parchment paper
2. Lay out the puff pastry onto a lightly floured work surface. Using a sharp knife or pastry wheel, cut about an inch off the top and an inch side (discard or use trimmings). Then, cut the remaining pastry into 4 equal squares (about 4 inches by 4 inches).
3. Transfer the squares to the prepared sheet pan.
4. In a medium bowl, mix the honey, brown sugar, vanilla extract, cinnamon, ginger and salt together. Add the sliced peaches and gently toss.
5. Layer the peach slices on top of the puff pastry squares, leaving about a 3/4 inch border around the edges. Consume any extra slices with gusto!
6. Sprinkle with more brown sugar, if desired.
7. Bake until the crust is golden, about 16-18 minutes.
8. Transfer to a baking rack to cool for 5-10 minutes, garnish with optional toppings, and serve warm with ice cream or whipped cream.
Anne Palumbo is a lifestyle columnist, food guru, and seasoned cook, who has perfected the art of preparing nutritious, calorie-conscious dishes. She is hungry for your questions and comments about SmartBites, so be in touch with Anne at avpalumbo@aol.com.