A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
The recipe for this week for French Fridays with Dorie from Dorie Greenspan's Around My French Table cookbook, is Peach Melba, found on page 477-478. The recipe is also Here as Dorie herself linked to it on her site.
Ingredient list: peaches,
sugar, lemon zest, vanilla bean,Chambord (or Creme de Cassis or Creme
de Framboise), lemon juice, raspberries, vanilla ice cream, whipped
cream, and toasted almonds (optional, I didn't want to use these as
quite frankly, I just didn't want this dessert to crunch).
This is more
than just peaches tossed in a pretty glass with some ice cream,
raspberries, and whipped cream. (Although you could do that and be a
happy camper as well.) One has to poach, peel, and again poach the peaches, make a
syrup for them to rest in, make a raspberry sauce, strain it, add a
little of the peach syrup, cool everything down in the frig, and then
I highly recommend going this route...the taste is truly
wonderful, tossing peaches, raspberries, ice cream, and whipped cream in
a pretty glass just can't compare. At all. Time well spent. Of course
this cannot in good conscience be a daily or weekly thing, but during
peach season, I think one can make a case for at least once, maybe
twice. Delicious. Definitely a treat for fresh peach season!
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