A bowl of sliced peaches poached in rosé wine with rosemary makes a lightweight and refreshing dessert for warm summer time evenings. You may serve the peaches on their very own, as I favor, or take a web page from my daughter’s ebook and serve them over a luxuriously wealthy burrata. The recipe is easy — the peaches are slipped out of their skins, sliced and poached in a syrup flavored with the rosé and rosemary. A touch of freshly floor black pepper provides chunk.
Pêches au vin au romarin / Peaches poached in wine and rosemary
I dreamed up this recipe in late July, shortly earlier than leaving for 10 days in England — extra on that later — however, as typically occurs, the picture didn’t end up effectively. So I put it on maintain till I may make it once more. This time I additionally used a unique type of peach. Right here in France, peaches are available in a number of varieties — spherical (pêches rondes) or flat (pêches plates), with flesh that’s both peach-colored or white. The flat ones seem like someone stepped on them — they’re as large because the spherical ones however solely about an inch (2.5 cm) excessive.
I used flat white peaches the primary time I made this recipe, with lower than spectacular outcomes. The slices got here out extra like small wedges because of the form of the fruit, and the colour of the peaches in wine was much less stunning than the second time, once I used spherical peach-colored fruit. So I’d advocate the second model.
And now to England, the place I visited buddies in Surrey and London and had varied misadventures alongside the best way, together with 10 straight days of rain. Oh effectively. Nobody goes to England for the climate however moderately for its allure, its theater and the British humorousness (humour). And typically additionally for the meals. I had a few really spectacular meals and have introduced residence two recipes that I hope to share with you in future posts.
The primary was at a rustic inn set in stunning grounds. It was too moist to eat outdoors, so we perused the menu concocted by the inn’s very artistic chef in a comfy room subsequent to the very vigorous bar. My lunch companion and I each selected as a major course a risotto of mint and peas with watercress, recent basil and parmesan. It was to die for. When the rain stopped and we went outdoors for espresso we crossed paths with the chef, who was variety sufficient to share the recipe. I hope to attempt it out at residence quickly.
The second was at a small, Spanish-themed restaurant in Covent Backyard the place the pre-theater menu included a dish of black rice with small bits of octopus and child squid, and dots of aïoli flavored with purple pimento peppers. Completely fabulous. That point I didn’t speak to the chef however will telephone up one in every of lately to ask, amongst different issues, whether or not he/she used black rice (much less seemingly) or turned white rice black with squid ink (extra seemingly). As soon as I’ve tried it out, I’ll let .
I like choosing up new recipes when on the street. It occurs much less typically right here in Paris as I am going out much less typically, primarily as a result of eating places have change into very pricy and the meals is usually much less good than what you can make at residence. Which is why, for the foreseeable, I’ll proceed to regale you with tales about my adventures as an on a regular basis French chef.
Completely satisfied cooking.
