Summer Peaches Update

Well the peach and ginger relish was phenomenal (recipe to follow) . Zuckermans baby fingerlings were just lovely on the grill , and the perfect combo with the blue lake beans and watercress, for which I did a light basil dressing and it came together perfectly .

Who knew that basil and cherry were the perfect partners along with the oh so beautiful ciao bella blackberry and cabernet sorbet. The stone fruit salad was a huge hit, the perfect end for a hot SoCal Sunday Lunch.

3 x peaches, ripe

liquid to poach – ½ litre white wine or champagne

1 tablespoon olive oil

1 tlbspoon finely chopped onion

1 tsp finely chopped garlic

1 tsp finely chopped ginger

2 tblspoons caster sugar

1 tablespoon white balsamic or wine vinegar

1 sweet Italian pepper, finely diced

2 tbslspoons chopped cilantro

• Score peaches to make peeling easy by making an X on the stem end

• Poach peaches in a liquid (like white wine or verjus or even champagne) until skin comes away easily, but don’t let them get too soft.

• refresh in an icewater bath & peel

• Dice peeled peaches to a 1” square cube

• sauté onions in the olive oil, add onion, ginger, garlic, sugar, vinegar & the diced peaches.

• simmer to reduce liquid, finish with pepper & cilantro.

Season to taste – note you can up the chili factor with flakes or chili sauce as you like!