One summer, the peaches were so amazing that I didn’t want to do anything to them. Unfortunately, you can’t put a peach on a plate and send it out to a customer. So I chose ingredients—mellow cheeses, sweet and crunchy pistachios, and a mild balsamic vinegar glaze—that complemented the sweet raw peach.
Recipe information
Yield
serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay
Ingredients
For the Peaches
For the Balsamic Glaze
To Serve
Preparation
For the Peaches
Step 1
Whisk the citric acid into the simple syrup.
Step 2
Cut the peaches into 8 wedges each (don’t peel them) and toss them in the syrup. Remove the peaches from the syrup and place on a tray or platter. Wrap tightly in plastic wrap and chill for at least 2 hours.
For the Balsamic Glaze
Step 3
Put the vinegar in a small nonreactive saucepan and simmer gently until thick and syrupy, 10 minutes. Let cool before using
To Serve
Step 4
Divide the peaches and cheese among dessert plates. Drizzle with a little of the balsamic glaze and garnish with the pistachios, some basil, and salt.
