four things to do with peaches

bake a tart shell blind. Make a vanilla custard, maybe even scrape some vanilla beans into the mixture. Place in tart shell and chill. Peel and chop fresh peaches, really good ripe ones, and gently place on the custard. A little chopped mint would be nice, though I prefer it without. There is a purity  and simplicity in just three flavors.

Set over to broil. Split and remove pit. Place cut side up on baking sheet. sprinkle each half with a teaspoon of brown sugar. drizzle with heavy cream. A little fresh nutmeg, broil till bubbling and golden brown. You can use goat cheese instead of cream if you want a sweet/savory thing going on.


puree skinless peaches with a touch of honey. Add a couple of tablespoons to Prosecco.


Find the perfect peach. Get a bunch of napkins, find a sweet spot to sit down, and just eat it. No pink salt, no infused anything, no foam, no aioli, no nothing.  Allman Brothers, 1972.



About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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