First cultivated in China during the 10th century B.C.E., references to peaches can be found in the writings of Confucius and for many years appeared as a major motif in Chinese paintings and bas reliefs. The peach tree eventually traveled to Persia and soon after to the Mediterranean and other European areas. Long known as one of the most luxurious of dessert fruits, there are only two major varieties of peaches - those whose stone or pit separates easily from the flesh and those which are more solid in texture and the stone clings to the flesh. When buying peaches, make sure they are firm but not hard, free of blemishess and covered with a smooth, unwrinkled skin. Most important, peaches should have a pleasant aroma.
Peaches are ready to be eaten when slightly soft to the touch.
Firm peaches will ripen at room temperature if kept at in a single layer and shielded from direct sunlight but peaches that have a grayish-green color were picked too early and there is very little chance that they will ever ripen. Several of the following recipes require that the peaches be peeled. To do this, simply place the peaches in boiling water for 30 seconds. Transfer them to a bowl of ice cold water and the skins will slip off easily. Spareribs with Peaches about 16 spareribs, in sections of 3 or 4 each salt and pepper to taste 2 Tbsp.