To go with the tarte tatins, I also made a pair of ice creams. Also, the caramel came out a little dark for my taste – I think next time I would make the caramel lighter so it doesn’t overpower the flavor of the peaches as much. I found it worked fairly well, although I had to watch the oven carefully to make sure the peaches didn’t burn. I took the recipe from Claudia Fleming’s The Last Course, where she describes how she adapted the recipe for home cooks by baking the peaches and pastry in a muffin tin. ![]() To celebrate the warm weather and keep things light, I decided to make individual peach tarte tatins, an airy combination of just-caramelized peaches and flaky puff pastry. Generally, the earlier peaches of the season have a lighter, sweeter flavor that are best showcased in a simple dessert, while later ones have a richer, deeper flavor that would go well in baked items like pies. If you do manage to set any aside (perhaps cleverly buying some not-quite-ripe ones so they can survive the first few days), stone fruits can of course be made into any number of pies, tarts, cobblers, cakes, and other luscious desserts. When I hold a sun-warm peach to my cheek, it’s like holding the beating heart of summer. I always cup one in my hands before I eat it, savoring the honey-rich fragrance, marveling at the perfect layer of fuzz. There was a particularly gorgeous display at the Crocker Galleria market yesterday that made me wish I hadn’t left my camera at home, a vibrant stripe of summer sunshine piled across the table.īiting into a ripe peach, juice trickling down your chin, must be one of summer’s quintessential pleasures. ![]() ![]() The farmer’s markets are overrun with stone fruits now, baskets tumbling-full of gold and rose hued peaches, nectarines, apricots and plums.
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