Is there anything more intoxicating than a ripe peach? The scent alone is sensory overload. And that's before you bite into the tangy, sweet flesh, letting the juices dribble down your chin (there's just no ladylike way to properly enjoy a peach). Since last week I've been keeping a bowl of them on my kitchen table. And I'll probably keep that bowl full right up until this delicious part of summer ends. Peaches are in season late July through early August. So go fill up your fruit bowl now!
Pairs well with:
- Raspberries, blueberries and blackberries
- Herbs, such as basil, thyme, lavender and cilantro
- Bourbon
- Honey
- Vanilla
What to make/eat:
1. A classic lattice-top peach pie
2. A rustic cobbler. Try adding blackberries or blueberries into the mix.
3. Cut peaches in half, sprinkle with turbinado sugar and grill. Drizzle with honey, and top with ice cream or mascarpone.
4. Make an old school Peach Melba: simmer halved peaches in water, sugar and a split vanilla bean. Serve the poached peaches with vanilla ice cream and raspberry sauce (blend fresh raspberries with sugar and a bit of lemon juice).
5. For a spin on raw peaches, slice and then macerate with the finely chopped herb of your choice.
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