While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today, life’s a peach - June 21 is National Peaches and Cream Day!
Living in the South, peach season brings with it a sense of pride. Georgia peaches boast the perfect amount of sweetness, and a flesh that’s soft and not too fuzzy.
The South’s answer to the British strawberries and cream, peaches and cream pair so well together because the cream cuts the tartness of the peach.
For this version you’ll need:
2 ripe peaches (be careful that they’re not too ripe as they’ll disintegrate on the grill)
Torn basil leaves
Cut the peaches in half and remove the pit. Grill the peaches until they’re slightly caramelized. Grease your grill with vegetable oil to prevent sticking.
In the meantime, whip the cream. You want the cream thick, but with some fluidity left to it too. I don’t add any sugar to the cream as the peaches should be sweet enough.
Toast the hazelnuts in a dry, non-stick skillet and then give them a rough chop. (If you’ve had a bad day, feel free to put them in a sealed bag and whack them with a rolling pin.)
Put your grilled peach halves in a bowl, cut side up. Spoon over the cream and then add the hazelnuts and basil. It’s a great afternoon snack that perfectly celebrates the season.
Nothing like a fresh, sweet Peach. Hold the Cream though.
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