The Charleston Silver Lady

Fruit knives a cut above the rest

Posted 7/9/20

This rare set of 12 mother of pearl handle fruit knives below were a treasured table addition in the Victorian period.  

So beloved were these knives that the owner’s monogram was pressed …

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The Charleston Silver Lady

Fruit knives a cut above the rest

Posted

This rare set of 12 mother of pearl handle fruit knives below were a treasured table addition in the Victorian period.  
So beloved were these knives that the owner’s monogram was pressed and engraved into the handles. This took great skill and was not a common practice.  
The blades are about the size of a butter knife, easily held in the hand and wrapped around fruit to easily remove the skin.
You will notice the band between the handle and the blade offers strength and stability. This band is sterling and was essential to the use of the knives and as a way to cover the edges where the mother of pearl and the silver blade went together.  
The tip of the knife is sharp, allowing you to remove seeds from fruit with ease.  
The silvered, carbon steel blade cuts through any fruit of any stage of ripeness.
These knives would have been a part of a ‘fruit course’ served between a heavy meal and dessert.  They were a part of a proper dessert set as fruit was often available in one’s own garden and serving it with style made it seem all the more delightful.
With peaches, Asian pears, figs, apples and more grown in Lexington County, I can see each of us using these knives often during peak growing and picking seasons.
This recipe involves using these knives.  
Select the peaches of your choice and allow them to fully ripen.  I like free stone peaches but any will be equally good. Wash peaches thoroughly and pat them dry.
Peel them using one of the fruit knives, You can put knives out for your guests but I peel them so everyone feels at ease.  
After peeling, put slices from a peach into a stemmed coupe-shaped clear, crystal glass, arranged in a fan shape.  
Sprinkle each peach with 1 tsp of sugar in which you have immersed a vanilla pod. 
Pour enough heavy cream over the peaches to cover them slightly. 
Add 3 benné seed cookies (you can get these at 4 Oaks) around the edge. Add a sprig of mint or a few lavender buds.
Serve in 5 minutes at room temperature, other than the heavy cream. Place each glass on a silver or porcelain bread and butter plate covered with a small doily.
Place the fruit knife on the right and a silver teaspoon on the left.
Put the remaining benné  seed cookies in a silver basket lined with a linen napkin so more can easily be within reach. Add a pair of sugar tongs to the basket for serving.
Children and adults love it.
Vanilla sugar is simple.  Add 2 vanilla bean pods you have scraped and used for another purpose or use plump ones, to 6 cups of sugar. I keep mine in a big plastic canister. The longer I leave the vanilla bean pods  in, the more flavor the sugar picks up. I love the way it tastes after 2 months. The aroma is heavenly.  You may use vanilla sugar in all your cakes and cookies as I do. 
Should you have peaches left over, this recipe provides an easy way for everyone to enjoy them and take a look back to a time over 100 years ago when something as simple as a piece of fruit was worth celebrating.
You can find fruit knives in area antique malls. You will enjoy using them for cheese, butter, fish and other ingredients. 
Coming soon: My benné seed recipe from my great grandmother in Charleston.
 

recipes, entertaining, antiques

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