This Is How We Do: Peaches
This week, we're starting a new feature, "This Is How We Do." So often, we're at the market or receiving our CSA drop off, and we're overwhelmed by the quantity of what we're seeing or getting. So we decided to ask local chefs for some new ideas about what to do with one of our favorite seasonal ingredients. In our first edition, we're examining peaches.
Peaches are amazing this year, their sweetness contrasted by just the right amount of acidity -- and then there are the white peaches with their subtle floral aromas that are like nectar. By themselves, they're drippy and sensual, but we hope these suggestions will give you some inspiration for other uses. Let us know in the comments about some of your favorite ways to enjoy them.
Amy Brandwein, Executive Chef, Casa Nonna
For me, one of the signs that summer is really here is a ripe, juicy peach. I really only eat them when they are tender, fuzzy and very fragrant to the nose. They are very versatile and can be paired with anything from panna cotta to foie gras. Peaches are wonderful when caramelized; I love serving them in a ragu with sautéed chanterelles, a small roasted chicken, great jus and almonds.
Chris Ford, Pastry Chef, Trummer's On Main
To me, peaches are the iconic fruit of the summer. The flavor is so pure, crisp, light and juicy, its hard not to love these gems of summer. I think the best way to eat/serve a peach is fresh, never cooked. My favorite way to utilize peaches is to make sorbet. So light and sweet, the flavor is big and texture is so smooth and creamy.
Teddy Folkman, Executive Chef/Co-Owner, Granville Moore's
Caramelized Peaches over Foie Gras with Black Pepper and Clove "French Toast."
Stefano Frigerio, Founder, Copper Pot Food Company
One of my favorite preps for peaches is in savory presentations. At home I rub peaches in olive oil and rosemary and throw them on a hot grill with some salt. They are the perfect complement to grilled pork.
Billy Klein, Executive Chef, Café Saint-Ex
My favorite way to eat peaches is to slice them in half and lightly cook on a wood grill with sea salt and olive oil, then eat with goat cheese and a baguette.
Ris Lacoste, Executive Chef/Co-Owner, Ris
Peach white chocolate bread pudding. I sometimes mix the peaches with blue/blackberries, or substitute them completely with ripe summer berries, anything works. It makes the peaches sort of melt into the brioche, and texture of the cooked peach almost completely disappears.
Dennis Marron, Executive Chef, Jackson 20 and The Grille at Morrison House
I like cooking with peaches because they're fuzzy. Seriously -- I like their versatility -- I can use peaches to make all sorts of sauces -- chutney, puree, syrup, and compote, and I can use them in light summer desserts like peach turnovers and panna cottas. I really like to use them over savory dishes to contrast the taste of lighter meats such as pork.
Clayton Miller, Executive Chef, Trummer's On Main
I love pairing peaches with shellfish. Especially a cold crab salad with vanilla-scented mayo. Also, making peach soda and using it in an ice cream float with lemon verbena ice cream.