I totally got this one from mom. If you’re going to have an apple, why not make it a little more of a treat?
Posted in Ramblings
Tagged fruit, snack
Here’s what I have done over the last 2 weeks:
- Built uncountable fires
- Basked in the glow of aforementioned fires
- Read 2 Vanity Fairs cover-to-cover
- Read 2.5 novels and listened to 1 book on tape
- Cooked some delicious grub
- Slept 8-10 hours a night
- Driven ~800 miles
Here’s what I did not do over the last 2 weeks…
I promise to change my wicked ways and catch up, or at least get back on track, before the new year.
Good to be back in the kitchen. I had two weeks of crazy travel and fantastic food. Oh my goodness. My honey and I had one meal at The Square in London that was pure insanity. The highlights were a teeny tiny foie gras “ice cream cone” and this crab and pasta “lasagne.” Seriously perfect food. I also went to one restaurant in Paris that was started by one of the world’s best sommeliers. You pick your wine and they just bring you food that pairs well, so you have absolutely no idea what you’re getting until it shows up. It was an adventure!
Anyway, I took a week after that to recover and now I am back and ready to rumble!
Caramelized peaches! YUM! I am always looking for good peach recipes. I can’t help myself when I see a peach stand by the side of the road or a big pile of pink, fuzzy goodness at the grocery store, but there is a difference between coming home with peaches and coming home with GOOD peaches. Sometimes they just aren’t good enough to eat all by their lonesome. It’s not their fault. They just need a teeny bit of help. I know for a fact that this is great with ice cream or yogurt. I secretly (maybe not so “secretly” now) suspect that it would be a great topping with pavlova, pound cake, angel food cake, shortcake, etc.
- 1 Tablespoon unsalted butter
- 5 large peaches
- 1 Tablespoon lemon juice
- 2 Tablespoons dark brown sugar
- 1/4 teaspoon table salt
- Peel (if fuzzy) and slice peaches. Toss with salt in bowl. Then pour peaches into a strainer, set over bowl and let sit for 30-6o minutes.
- Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the peaches and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
- Sprinkle the sugar over them, increase heat to medium high and sauté until the juices further thicken and the sugar caramelizes slightly, about 1-3 minutes.
- Add the lemon juice and any juice in bowl and sauté until the juices thicken, shaking the pan so that all is well blended. Let the peaches cook, shaking or stirring occasionally, until the juices are very thick, about 1-2 minute.
By the way, the title of this post is from one of my all-time favorite lines of poetry, from TS Elliot’s “The Love Song of J Alfred Prufrock.” Here’s the last little bit…
I grow old … I grow old … I shall wear the bottoms of my trousers rolled.
Shall I part my hair behind? Do I dare to eat a peach? I shall wear white flannel trousers, and walk upon the beach. I have heard the mermaids singing, each to each.
I do not think that they will sing to me.
I have seen them riding seaward on the waves, combing the white hair of the waves blown back, when the wind blows the water white and black.
We have lingered in the chambers of the sea, by sea-girls wreathed with seaweed red and brown
Till human voices wake us, and we drown.