Saturday, August 25, 2012
It's the end of peach season and I've been attempting a peach dessert since I first saw peaches in July. The trouble is I always eat them, not that I've ever bought enough for a whole pie or anything...but ripe local peaches are just so flavorful!
Well, I finally did it. I noticed the seller at the Union Square Market was tossing away the bruised and battered peaches with undesirable holes and depressions. I asked if I could buy them cheaper to make into a pie and she was willing. This is a great tactic to try with cooking fruit. The lesser parts can be cut out and the residual fruit (if picked recently) is utterly fresh and supremely good. I had the basil from my dad and step-mom's garden. The recipe is borrowed from Food52 and the link is here.
That said, I made some alterations:
Basil Infused Peaches
3/4 cup white wine
1 cup sugar
1 cup water
1/4 cup 100% pomegranate juice
1/4 cup honey
The rest of the recipe is as the website indicates. I HIGHLY recommend it. This is one of the greatest desserts I've ever had. (A bold statement, I know!)