Peaches, Apricots and Nectarines are already on display and available in our farmers markets and grocers. Each with it own distinctive aroma. Very fragrant. Delicate and delicious. I am always fascinated by their velvety skins and by how delicate and juicy they are. I love to bite a peach and be rewarded by nectar on my fingers and lips. Oh! such a summery feeling.
Blanching stone fruits in boiling water for not more a minute is a great way to remove their skins and enjoy them pure. A homemade syrup may be made out of water, sugar and vanilla bean, simmered and reduced to its proper consistency. Pour the syrup over the blanched fruits and you will have a simple, yet enticing presentation of summer fruits for dessert. Toss in a few berries just before serving, and what a beautiful dessert presentation this makes. I like to serve them on a nesting bowl (white) to make a statement and to contrast with the peachy, rosy palette of the fruits delicately drenched in this homemade syrup.
No pastry or crumble mix this time… The Summer is almost upon us and this is a simpler way to enjoy stone fruits – Undressed and naturally. Enjoy!
- 4 Peaches
- 4 Nectarines
- 4 Apricots
- 2⅔ cups raspberries
- 2⅔ cups blueberries
- 2 cups water
- 1 cup sugar
- 1 vanilla bean, split and scraped
- To blanch the stone fruit, bring a saucepan full of water to the boil and place the peaches, nectarines and apricots in it, a few at a time, for 30-60 seconds. Carefully remove the skins and st the fruit aside. To make the syrup, place the water, sugar and vanilla bean in a saucepan over medium heat and stir until the sugar is dissolved. Simmer until the liquid is reduced by half. Pour the hot syrup over the blanched fruit and allow to cool. To serve, toss the Robespierre sand blueberries through the stone fruit and place in bowls.Remove the vanilla bean and spoon over the syrup.