If there is a fruit that symbolizes the Aragonese summer, it is the Calanda peach.
The large, golden yellow, sweet and aromatic pieces are a natural luxury that has conquered tables all over the world.
With a Protected Designation of Origin, each peach is cared for in a traditional way: from the famous individual packing on the tree to the manual harvest.
But while many enjoy them pure and natural, did you know that Can Calanda peaches are the star of delicious Desserts?
We also suggest sweet, original, and easy-to-prepare ideas to fully enjoy this gem of the Teruel orchard and take advantage of the fact that it is now in season.
The Calanda peach is perfect for baking because it combines a very intense natural sweetness, the result of its slow ripening and traditional bagging, with a firm, fleshy texture that withstands baking, syrups or caramelization without losing its shape or attractiveness.
In addition, it gives off a powerful, floral aroma that enhances any preparation, from cakes and sponge cakes to ice creams or sorbets.
Its versatility makes it ideal for both cold and desserts hot, and provides a wow factor: many know it as a table fruit, but in pastry making it becomes a gourmet ingredient that turns any recipe into a unique experience.
Ingredients (6-8 servings):
6 Calanda peaches
1 sheet of puff pastry or shortcrust pastry
100 g of sugar
50 g of butter
A splash of lemon juice
Preparation:
Peel and cut the peaches into halves or quarters.
In an ovenproof pan, melt the butter and add the sugar until you get a golden caramel.
Place the peaches on top of the caramel, tightly packed together, and let cook for 5 minutes.
Cover with the pastry, folding the edges inwards. Prick with a fork to avoid bubbles.
Bake at 190ºC for 30-35 minutes, until the pastry is golden brown.
Let rest for 5 minutes and carefully invert onto a large plate.
Serve warm, alone or with a scoop of ice cream.
 (1) (1).png)
Ingredients (4 people):
4 ripe Calanda peaches
200 ml of liquid cream (35% MG)
100 ml whole milk
80 g of sugar
Optional: peppermint leaves
Preparation:
Peel the peaches and cut them into pieces. Blend them together with the sugar until you get a puree.
Add the cream and milk, mix well and pour into a freezer-safe container.
Freeze for 3-4 hours, stirring every 30-40 minutes with a fork to break up the ice crystals.
For a fresh and surprising touch, add some mint leaves or lime zest before freezing.
Serve in glasses, decorated with thin slices of fresh peach and a little mint.
It is ideal to refresh yourself in these last days of summer when it is still hot.
 (1).png)
Ingredients (6-8 servings):
200 g Maria cookies
80 g melted butter
400 g cream cheese
200 ml of liquid cream
150 g of sugar
3 eggs
3 Calanda peaches (2 for the interior and 1 for the compote)
Juice of half a lemon
Preparation:
Crush the cookies and mix them with the butter. Line the base of a springform pan and refrigerate.
Beat the cream cheese with the sugar, add the eggs one by one and then the cream.
Peel and dice two peaches and add them to the mixture.
Pour over the biscuit base and bake at 170 ºC for about 45 minutes. Let it cool.
For the topping, cook a chopped peach with 2 tablespoons of sugar and the lemon juice until you get a compote.
Spread the compote over the cheesecake before serving.
 (1).png)
These are our three ideas for making the most of Calanda peaches. Of course, we also encourage you to bake them with a little brown sugar and serve them with chopped nuts and ice cream—it's simply delicious.
If you dare to recreate any of these recipes, you won't regret it!
