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Peaches, peaches, peach. One of my favorite fruits of summer and perhaps yours as well. Like the apple, the peach was an immediate success here in the U.S. Around 1854 one tree in California gold country grew about 400 peaches in one season. The peaches sold for $3.00 a piece. This meant about $1,200 for a couple of days' picking. Right away the gold miners wondered if they were in the wrong business.

By 1860 peaches were being canned in glass, and a couple of years later, tin was used. This was the beginning of a huge canned peach industry which continues to this day.

A fresh peach pie, warm from the oven, with a scoop of vanilla or cinnamon flavored ice cream is one of the best in the category of the best tasting pie of the summer.

Let's make a pie.

PEACHES AND CREAM PIE

4 egg yolks

1 t. grated lemon peel

2 T. cornstarch

1-1/2 c. sour cream (half yogurt can be used)

2/3 c. packed brown sugar

1-9-inch unbaked pie crust

8 large peaches, peeled and sliced

2 T. margarine

2 T. brown sugar

Beat egg yolks, lemon peel, and cornstarch together; add sour cream or yogurt and brown sugar. In crust, arrange peaches in two layers. Pour sour cream mixture over peaches. Bake at 350 degrees for 45-50 minutes. When set, combine margarine and brown sugar in a small bowl; sprinkle over top. Bake 5 minutes longer. Serve warm or cold.

Serves 6-8.

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This is a quick dessert to make but you must have a angel food cake baked or purchase, buy a "brick" angel food in the bakery to make even sliced. Note: After grating the lemon, make a glass of lemonade with the pulp!

PRALINE PEACH DESSERT

1/2 c. packed brown sugar

1/2 c. slivered almonds, chopped

1/3 c. margarine or butter

3 c. peeled and sliced fresh peaches (about 3 medium), cut 1/2" slices

Six slices angel food or pound cake

Heat first 3 ingredients in a 10-inch skillet to boiling; reduce heat. Stir in peaches. Cover and simmer about 3 minutes. Serve warm or cool over cake or cooled and used as a topping for ice cream.

Makes 6 servings.

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This is a good crock-pot recipe, ready to serve for dinner when you have had a busy day.

PEACHY PORK CHOPS

1/4 c. packed brown sugar

1/4 t. cinnamon

1 can cream of mushroom soup

1 T. Worcestershire

1/2 c. water

6 boneless pork chops, browned in skillet with a bit of oil or margarine

Salt and pepper to taste

2 c. peeled, fresh peaches sliced, about 1/2-inch thick

Combine first 5 ingredients in a bowl; stir to blend. Season with salt and pepper; put in crock-pot. Layer peaches over chops. Pour soup mixture over peaches. Cover and cook on low for 5-6 hours.

Makes 4-6 servings.

TFD: Tact is the ability to keep silent while two friends are arguing, and you know both of them are wrong.

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