Part of me can’t bear to do anything other than shove my face with fresh, raw fruit now that everything is in the markets. I love berries a lot but if you made me choose, I think stone fruit would be my favorite. Especially peaches and nectarines. There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia (hooray! I still can’t get enough of that show…) the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea but because I am not such a fan of cooked carrots (although I am tempted to try them like this! I will report back) I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.
Although I am incredibly excited by the abundance of fresh, cheap berries available all over the place, I have been enjoying the peaches even more. Whenever I bite into the perfect, juicy peach I always think of the Seinfeld episode where Kramer goes beserk for Mackinaw peaches. I think that in some ways, it is so very satisfying to bite into a perfectly ripe peach because I know how terrible, mealy and dry they can be, a perfect peach is like “a miracle of nature that exists for a brief period… like the aurora borealis” (as Kramer would say). Lately, I have been on a role with perfect peach after perfect peach and couldn’t be happier.