It really is all about peaches this time of year - everyone got their boxes of peaches at the grocery store and is busy canning and freezing them...
...but I found my first truly vegan recipe in Mastering the Art...(well except for the salad dressing)...
...don't the look sweet juicy and delicious just as they are...
...Julia makes a sugar syrup for cooking these in - I'm not really sure why - as in the end it seemed like a waste of a bunch of sugar - but Julia says that I can use it later to boil some more fruit...
...anyway - you get that boiling...
...and add your peaches...
...set your timer for 8 minutes...
...then peel your peaches...
...the skins will slip right off...
...easy...peasy...
...slice in half...
...and remove the pit...
...Julia (quite out of character) doesn't tell you exactly how to prepare the peaches now - should they be sliced-cubed-chopped? - I decided to just leave them in halves - they were so pretty - I popped them into a pretty dish and set them in the fridge to chill...
...now on to the raspberry sauce...
Julia says to press the berries through a fine sieve - as she tells us later to blend the mixture - so, I'm thinking she probably meant one like this antique colander which I have (of course) but I wanted a perfectly smooth sauce so I mashed my raspberries through a fine mesh strainer...
...Man! - there are a lot of seeds in raspberries...
...but my sauce is perfectly smooth...
...and a beautiful shiny jewel red...
...Now, Julia says to add some sugar and blend - my sauce was so smooth that I just stirred in the sugar - no need to blend...
...and spooned that over the chilled peaches...
...so pretty - like a brilliant sunset in a bowl...
...and they were delicious!...
...SO VERY GOOD!!!
Substitutions: None
Recipe here: Mastering the Art of French Cooking
p. 630
Oh yum, that looks soooooooo good!
ReplyDeleteSimply lovely and so pretty :-)
ReplyDelete