Peach Recipes, please

Folks,

We came back from Destin with a bushel of Alabama (yellow) peaches straight from the farmer. I have a few stellar recipes, but looking for some additional spectacular things to do with peaches when they are in season. Simple or complicated: main criteria is great taste.

Thanks!
Deb

I made this last summer and it was met with raves. It's from Ina Garten's Barefoot in Paris.

Peaches in Sauternes

6-8 very ripe yellow or white peaches
3 tbsp. sugar
1 (375-ml) bottle of good Sauternes
1 tbsp. Grand Marnier

Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins are loose. Remove the peaches with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them off the pit in wedges into a bow. Stir in the sugar, Sauternes and Grand Marnier. Cover and refrigerate for at least 2 hourse, or overnight. Serve cool but not cold.

Can't go wrong with a nice peach salsa or (maybe a little more outside the box) a spicy peach chow chow...

peach ice cream or sorbet to cool things down a little....

I've always been quite fond of using peachs with thyme and/or a nice floral scented honey.

It's almost always what i end up falling back on as flavor pairing references when using peaches.


I was doing some cocktail work with Stephen D. (Varanese) on Monday, and he had a peach syrup and corn in one drink... I made the suggestion of using thyme (falling back on it as a reference point) and it tied everything together beautifully.
(thyme also has a beautiful affinity for corn as well)

I've always been quite fond of using peachs with thyme and/or a nice floral scented honey.

It's almost always what i end up falling back on as flavor pairing references when using peaches.


I was doing some cocktail work with Stephen D. (Varanese) on Monday, and he had a peach syrup and corn in one drink... I made the suggestion of using thyme (falling back on it as a reference point) and it tied everything together beautifully.
(thyme also has a beautiful affinity for corn as well)

A perfect flavor bridge.

Deb, I haven't eaten this, but I loved the idea of it when I saw it on Top Chef:

Peach Taleggio Pizza

Sonja,

Sounds great! Does it set up for some reason upon sitting, or is it a "martini glass " type dessert?

Ethan,

I brought some Tupelo honey back with us too (and I have Thyme in my garden) . Would you use the Tupelo, or high quality Wild Flower honey?

Scott,

My all- time favorite peach dessert is my homemade Peach & Amaretto Sorbet. I make multiple batches every summer in my Cuisinart Ice Cream maker (I also make it the winter with peaches I've blanched and frozen when they were in-season). I'll have to post the recipe to say "thanks" for everyone's suggestions.

Deb

Peaches and thyme sounds like a great idea. One of my favorite upscale desserts of the last few years was a peach upside down cake with basil poached peaches on the side, instead of honey it had a 25 yr. balsamic drizzle. Yummy.

Ethan,

I brought some Tupelo honey back with us too (and I have Thyme in my garden) . Would you use the Tupelo, or high quality Wild Flower honey?

We use Tupelo (aka the Cadillac) as our general all purpose honey at the restaurant.
It should suit just fine.

Sounds great! Does it set up for some reason upon sitting, or is it a "martini glass " type dessert?

It doesn't "set up" at all; a martini glass (or wide champagne glass) would be a lovely presentation.

Peaches and thyme sounds like a great idea. One of my favorite upscale desserts of the last few years was a peach upside down cake with basil poached peaches on the side, instead of honey it had a 25 yr. balsamic drizzle. Yummy.

I definately think that vinegar (esp. balsamic) is an under utilized component in desserts.
Acid and salt play a huge roll in making flavors "pop" when you taste them.

A little squeeze of citrus, or a dash of vinegar can put a dish over the top.
I keep powdered citric acid as a neutral acid buffer.

As does a bit of salt in things.

Ice creams and other custards are especially well suited for this, since they begin with a liquid base, and will dissolve when heated.

Salt makes almost all flavors more pronounced, when used with care.