I can’t stop talking, I just can’t stop!
Deprived of the company of my customers for nearly fifteen months, I’m fit to burst. I’m literally jammed up to the brim, about to explode with chitter chatter, general gibberish and opinions on absolutely everything…so what’s new?
I’m also filled with gratitude for still being here, being vaccinated and knowing the kindness that people have shown to us during this uncertain and deeply stressful time.
So, as we can’t open until May 18th, as per government guidelines, I thought I’d share a favourite recipe with you. Nothing taxing, but something you might like to try.
Nectarines and peaches are a favourite of mine, however you can never trust that they will be ripe, juicy and delicious when you need them to be, so I love to grill them.
Even the ones that stubbornly refuse to ripen will slowly yield to the gentle heat of a grill. In fact, you really need peaches that are not too soft but still firm to the touch, overripe fruit is jam packed with sugar that will simply burn on the grill.
Slice into halves, remove the stone, maybe add a twist of freshly ground pepper. Brush with olive oil and place cut side down on a grill pan or onto your charcoal grill, medium heat and then leave them as they are for 3/4 minutes. Flip them and cook for a few more minutes until ready. Don’t move them around constantly or you won’t achieve those striking, definitive grill marks.
Simple and delicious as a dessert with a dollop of mascarpone and a drizzle of honey, or even better just serve with ice cream, lots of ice cream.
Peach pavlova with raspberries is not too difficult and definitely worth the effort as the effect is breath-taking.
You can pair them with meat or fish, or you can whip up my all-time favourite dessert …peach cobbler. Anyone who has a favourite, failsafe family recipe for this, I would love to try it, so pop me an email ( firstname.lastname@example.org ) I’d really appreciate it.
My favourite pairing, other than ice cream, is with any of the soft, milky, white cheeses that are so essential for summer eating. Creamy burrata, buffalo mozzarella or some delicious curd cheese perhaps a ricotta. The sweet, warm juices from the fruit mix well with a handful of mint or basil leaves and maybe a tiny splash of aged balsamic vinegar to complete the dish.
Whatever you prefer, simply enjoy this sumptuous fruit in all its seasonal glory. Savour the delicate colour and aroma which announce the joy of long, lazy summer afternoons, eating outdoors, hopefully in the company of family and friends.
GRILLED PEACHES WITH BURRATA
- 5 peaches, halved
- Small handful of fresh mint or basil leaves
- Freshly ground black pepper
- Olive oil to brush
- Splash of aged balsamic vinegar.
- 8oz of the best burrata or buffalo mozzarella you can find
Grill peaches, place in bowl, add twist of fresh black pepper, mint or basil leaves and a splash of the balsamic vinegar.
Gently mix and then put onto a platter.
Gently tear the soft white cheese and arrange it onto the plate.