This time of year, roadside stands, farmer’s markets and parking lot corners are full of vendors selling all kinds of delicious seasonal produce, and none more delicious that the highly sought after Calhoun Country peaches. 

Did you know that, much like grapes, peaches are also very terroir dependent? Calhoun County peaches are locally famous for just that reason – locals claim that the unique microclimate produces a sweeter peach. Local growers go on to say that nestled along the peninsula that exists in between the Mississippi River and the Illinois River, peach trees typically grow uniquely well for a few reasons. They are aided by lots of available moisture, grown in rich clay-based soil and influenced by the limestone cliffsides that also protect them from the harsh northern winds. 

This year, however, peaches from this region as well as across the state may be in short supply.  In fact, according to the University Illinois Extension office, local peaches may be all but nonexistent this season. In the University of Illinois Extension’s June 2023 report, it was noted that peach production across the state is and will continue to be notably less this year due to the extreme frigid temperatures we experienced back in December. While the freezing cold snap did a number on Illinois peach production, it was noted by CNN in early June that Georgia’s peach production was also decimated by extreme weather fluctuations – unseasonably warm with snaps of very cold weather. 

If you are lucky enough to get your hands on fresh delicious peaches from anywhere this season, try a recipe that really highlights the natural peach flavor rather than baking the flavor into a super-sweet cobbler.

This recipe is adapted from Food and Wine Magazine. The lemon pound cake can be made in advance and then grilled.

Grilled lemon pound cake with peaches and cream

Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his super-moist lemon pound cake. He uses it to make everything from French toast to a stuffing for baked apples. At this time of year, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream.

Ingredients

• 2 cups cake flour
• 1/4 cup finely grated lemon zest (from 3 lemons)
•  1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 6 large eggs, at room temperature
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice
•  1 teaspoon pure vanilla extract
•  Vegetable oil, for brushing
• 4 large peaches, sliced into 1/4-inch slices
• 1-1.5 fluid ounces Grand Marnier
• 2 tablespoons honey
• Lightly sweetened whipped cream
• Fresh basil leaves, torn into thin strips

Directions

1. Preheat the oven to 325°. Slice peaches and toss with Grand Marnier and honey; set aside. Spray a 9 1/2-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.
2. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in the milk, lemon juice and vanilla, scraping down the side of the bowl as necessary.
3. Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.
4. Light a grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates.
5. Spoon the peaches with liquid over the cake, dollop with whipped cream and serve with torn basil to garnish.        

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.