Peaches: From ancient symbol to modern culinary delight

In China, where they originated, peaches were eaten 4,000 years ago. They were valued for their taste and aroma and were also considered a symbol of prosperity and longevity. Over time, the juicy fruits spread to other regions of Asia, especially Persia (the Latin name of the plant is Prunus persica), from where they probably made their way to Europe through soldiers participating in the expeditions of Alexander the Great.

Peach orchards were a common sight in the Roman Empire, with depictions of the fruits on wall paintings adorning the rich houses in Pompeii, the city destroyed in 79 AD by the eruption of Vesuvius. The ancient Egyptians used peach pits, which contain amygdalin that breaks down to release highly toxic hydrogen cyanide, for executions.

Peach trees appeared in Europe in the 18th century, but due to difficult climatic conditions, they were mainly cultivated in orangeries and greenhouses. It was not until the next century that more frost-resistant varieties began to be grown.

Today, we can buy both "classic" peaches with "fuzzy" skin and smooth nectarines. Among the trendy curiosities in recent years are the characteristically flattened fruits, popularly called "UFOs." For instance, all varieties can be creatively used in the kitchen by preparing delicious rolls from them.

Juicy fruits contain 90 percent water, which gives them diuretic and cleansing properties. They effectively help remove toxins and other harmful metabolic products from the body.

Peaches are a rich source of pectins, soluble dietary fibers that effectively lower "bad" LDL cholesterol, reduce blood sugar levels, and prevent bothersome constipation and the formation of gallstones. They are also a treasure trove of carotenoids, especially beta-carotene, a powerful antioxidant that converts to vitamin A in the body, helping to prevent vision issues (such as night blindness, cataracts, and macular degeneration), protect against cancer and cardiovascular diseases, and maintain healthy skin.

Peaches contain many other vitamins, especially from the B group, such as niacin (B3), which contributes to the proper functioning of the brain and nervous system, and folic acid (B9), which is particularly necessary for pregnant women (its deficiency poses a risk of neural tube defects in the fetus: anencephaly, brain hernia, or spina bifida). They also contain potassium, phosphorus, iron, magnesium, and calcium minerals.

The fruits are easily digestible and low-calorie, so even dieters need not fear them. Peaches have a low glycemic index (35), making them suitable for diabetics to consume in moderation.

To prepare the rolls, we need 3-4 large peaches, ripe but not falling apart during processing. Wash and remove the pits, then cut them into about 1 inch-thick slices.

Melt a stick of butter in a deep pan, add half a cup of fine brown sugar, and stir until dissolved. Unroll a sheet of puff pastry and cut it into nine squares. Moisten them with water (a kitchen brush works well for this), then place 2-3 peach slices on each, and fold the corners to form a pouch. Press the edges of the pastry firmly.

Pour the butter and sugar sauce into a baking dish, arrange the rolls on it, and add half a cup of peach juice. Bake in an oven preheated to 375°F for 40-50 minutes until the pastry is golden brown and the sauce thickens. Leave to cool for 5-10 minutes, then serve the rolls with the resulting sauce.