A Peachy Way To Start Your Day

Diana Helfand
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Wednesday - February 07, 2007
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Hester Kamin has taken over the new position of education director for the historic Hawaii Theatre. In addition to working on the newly formed Hawaii Young Actors’ Ensemble which HTC established with Maryknoll High School, Hester now has arranged for the world premiere musical adaptation of James and the Giant Peach, to be performed on Valentine’s Day (Feb. 14) at the theatre.

The production is being staged by Windward Community College’s Paliku Theatre Feb. 10 and 11 before heading to the Hawaii Theatre.

It is the ever-popular Roald Dahl children’s story about a mis-treated orphan whose life changes when a giant peach appears in his garden, populated by marvelous insect friends and a world of adventure.


The world premiere stars Kuamu Pelekai in the title role and is directed by UH master’s degree candidate Kris Fitzgerald, with original music by Las Vegas-based Lisa Marinacci.

Call the Hawaii Theatre Box Office (528-0506 or www.hawaiitheatre.com) for details.

I would like to dedicate one of my favorite peach recipes to all involved with the production.

Peaches have been cultivated by the Chinese since ancient times, and their attraction to the sweetness and delicate flavor of this fruit led them to create many legends about it, one of which attributes it with bestowing immortality.

Peaches spoil easily, and it is best to buy them as close to consuming as possible. When purchasing, try to choose fragrant peaches that have no blemishes or spots, and are not too hard. Avoid peaches with green color as they were picked too soon and most likely will not ripen properly.

To store peaches, do not pack them too closely as they bruise easily. Unripe peaches can be ripened at room temperature, or to ripen them more quickly, can be placed in a brown paper bag. They taste better if taken from the refrigerator and left at room temperature for a while before eating. Peaches are a good source of potassium and contain vitamin C, vitamin A and niacin.

Wash well before eating, as the skin is often coated with a thin layer of wax to prolong shelf life.

GRANOLA OAT PEACH

CURRANT CRUMBLE

* 6 fresh peaches, pitted and cut into small pieces
* 1/2 cup currants
* 1/4 teaspoon pure almond extract
* 1 tablespoon lemon juice
* 1/3 cup granulated sugar
* 1/4 teaspoon cinnamon
* 1 tablespoon unbleached all-purpose flour
* 1/4 teaspoon allspice For Topping:
* 1/2 cup rolled oats
* 1/2 cup granola
* 1/3 cup Smart Balance Light margarine
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* 1/4 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.

In a large bowl, mix peaches with currants until combined. In a small bowl, mix almond extract, lemon juice, sugar, cinnamon, flour and allspice until combined and pour evenly over peach mixture; stir to combine.


In a separate bowl, mix oats with margarine and sugars, using your hands to combine well. Sprinkle in vanilla extract and again use your hands to combine.

Place peach mixture into prepared pan, and sprinkle evenly with oat mixture. Bake for about 35 minutes, or until the topping is lightly browned and crisp.

Note: If the top is getting too well done, just cover with foil; remove foil to crisp in the last 10 minutes of baking.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 320 Fat: 4 grams Cholesterol: 0 milligrams Sodium: 325 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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