Is there any sweeter way to remember summer than the taste of a fragrant, luscious white peach? We've had several weeks of them and, frankly, they have been amazing! How to extend the season? My friend, Marta, solved that problem when she brought a bag of dried white peaches (from Trader Joe's) to our spiritual book club meeting. It must have been the combined grace of friends that gave inspiration to the dish on our table that night. From the pantry came some dried, smoked, brick-red New Mexico chilies, some of the dried peaches, stir-fried some organic cabbage and voila! What a dish! I served it with poorees-- puffy whole wheat flat-breads (p. 109 in Menus and Memories). My husband loved it. Would be a great accompaniment to any BBQed entree, keeping with the summer theme.

Peachy/Pepper Cabbage 
Yield: 6 servings
   Sweet, spicy and fragrant! Drying intensifies the flavor of both the peaches and chilies so that they easily make a delicious foil for the cabbage. Punjabi spices go well, but are not mandatory. Great with poorees and/or BBQ.

 2 large, dried, smoked New Mexico chilies

4-5 halves fresh or dried white peaches
3 tablespoons oil
1 medium red onion, chopped

4 cloves garlic, minced
1 tablespoon ginger, minced (optional)
1 teaspoon cumin seed (optional)
1 teaspoon garam masala (optional)
1 medium/small head cabbage, sliced as for slaw
Salt and pepper to taste

    Discard the seeds of the chilies if you wish to have a milder dish. Crumble into a medium/small bowl. Cut up the dried peaches and add them to the peppers. Add enough boiling water to cover. Soak for an hour. If using fresh peaches, add them now to the peppers and soaking water, then puree in a blender or processor.
    While the peaches are soaking, heat a large wok. Add the oil and saute the onions until transparent, but not brown. Add the garlic and ginger, if using and saute for another minute. Saute the spices, if using, until fragrant. Toss in the cabbage and saute until wilted. Stir in the peach/pepper puree and salt and pepper to taste. Cover and cook for 5 minutes over low heat to blend the flavors.