The peach, also known as peach (and in old Castilian, albérchigo, alluding to its origin, Persia) is originally from Iran, Afghanistan and China. It was the Romans who introduced it to the West, brought from ancient Persia, today Iran, and its aroma and flavor have captivated humans for centuries. In practice, a good peach is enough to make a dessert, like today’s roasted peaches .
In China, this wonderful fruit comes from a tree that represented the tree of life, and peaches or peaches symbolized longevity , and even the god of immortality and prosperity (Zhongli Quan) is represented with a peach in one hand. . Is it also a representation of how nutritious and healthy it is for us, mere mortals? Because it is full of beta-carotene and vitamins C and E, which means a remarkable contribution of antioxidants.
On the other hand, its high content of iron and potassium – and also magnesium – make it an excellent diuretic and natural antianemic , and its soluble fiber helps maintain cholesterol levels, while the B vitamins that it possesses calm the system highly strung. It has a high percentage of water and practically no fat, which translates into a fruit with a very low caloric value (each 100 grams provide between 35 and 45 calories).
They can be consumed raw, of course, roasted, in jams and jellies . Also as ingredients for sauces that accompany meat and fish, or in pieces enriching fresh salads, both sweet and savory.
Ingredients:
How to prepare roasted peaches:
- Preheat the oven to 250 ° C.
- Wash the peaches, peel them and cut them in half .
- Mix the sugar with the water and the orange juice (and the liquor, if you decide to include it).
- In a baking dish, put the peaches .
- Drizzle them with the liquid , and add the cinnamon and peppermint.
- Put in the oven and bake for 40 minutes at 180 ° C. Half the time, turn the halves to make them the same.
- Remove the roasted peaches and allow to cool to room temperature.
Accompany these delicious roasted peaches with a scoop of vanilla ice cream or whipped cream. If they become very dry during cooking, you can add some water with a pinch of sugar. The idea is that the liquid turns into syrup.
