By Carol Ann Kates
 

 

  
Colorado Bing (or dark) cherries are in season mid-June through mid-July. Peaches are in season late July through mid-September. As the cherry season winds down and growers begin to harvest their peach crop, the seasons of these two luscious fruits intertwine only for a short time. This next week we will be lucky enough to purchase both fruits at our farmers' markets. I created a recipe just for this occasion.
 
Sliced Colorado Peaches and Vanilla Ice Cream with a Vanilla-Fig Cherry Sauce
Serves 4
 
If you like to grill your peaches, this recipe works nicely for that purpose. For me, personally, when Colorado peaches are in season, they are too downright delicious to tamper with. This recipe uses vanilla fig balsamic vinegar. If you don't have this flavor, use a good quality balsamic vinegar in its place and add sugar to taste.
 
 
For the cherry sauce:
 
            1 pound (16-ounces) Bing (or dark) cherries, pitted
            ¼ cup Corner Market Secret Recipe Vanilla Fig Balsamic Vinegar
            2 teaspoons kirsch
 
In a large saucepan, combine cherries and vanilla-fig balsamic vinegar over medium-high heat. Bring to a simmer and cook, stirring occasionally, until cherries are soft, about 6 to 8 minutes. Transfer the cherry mixture to a blender and purée until smooth. Return the cherry mixture to the saucepan and simmer until reduced to 1 cup, about 10 minutes. Add kirsch and stir to blend.
 
To serve:
 
            4 medium peaches
            1 pint vanilla ice cream
            4 lady fingers (optional)
            Fresh mint sprigs
 
Peel peaches and discard pit. Slice peaches into eighths. Using 4 martini glasses or dessert bowls, fill the bottom with half the peach slices from 1 peach. Top with 1 scoop ice cream and remaining peach slices. Drizzle with 1 to 2 tablespoons cherry sauce and garnish with a lady finger and a sprig of fresh mint.
 
Shopping for peaches:  Peaches should have a well-defined crease, a sweet fragrance, and be soft to the touch, not mushy. Do not buy peaches that have "green shoulders" around the stem end. This is an indication the peach was picked prematurely. Peaches with large, flattened bruises will not ripen well. If the skin of the fruit is shriveled at the stem end or has turned a red-brown color, the peach is over-ripe.
 
Storing peaches: To ripen peaches, place them in a cool place, with their stem end down. If the peaches give slightly when pressed and begin to smell, they are ready to eat.  Handle peaches gently as any bruising will show. Once ripe, these fruits will keep in the refrigerator 3 to 5 days.
 
Availability: Colorado peaches are in season from mid-July through August.
 
Shopping for cherries: When purchasing sweet red cherries, select fruit that is plump, bright, and glossy with a deep red to purple color. Cherries have passed their prime if they are soft, dull, or shriveled. Avoid buying fruit that has brown, bruised spots. Rainier cherries are best when they are firm and lack blemishes. Sour cherries should be firm, not hard, and have even color.
 
Storing cherries: Cherries are quite perishable and should be refrigerated immediately upon arriving home from the market. This fruit is best when eaten with 1 to 2 days of purchase. Always wash your cherries just before eating.
 
Availability: Colorado cherries are available mid-May through mid-July
 
Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected as one of the top ten favorite cookbooks by the Denver Post Food Staff. For more information visit www.cornermarketsecrets.com.