A fuzzy-skinned stone fruit. Usually harvested May-Sept, available fresh seasonally, frozen or canned year-round. Used in Jams, Salsas, Glazes, Cocktails, and Puddings. Though there are some quirky things being done – the Peach cobbler, a classic dessert in the Southern states of U.S., involves biscuit, batter, and dumpling crust.
Steve Christensen from Scoop School shows us three ways to make Peach Ice Cream (and deal with the issue of water content).
Great watch:
No time? Summary:
He uses three different types of peach, with the following technique for each:
Key Takeaway:
Sugar maceration pulls moisture from fruit, preventing ice crystals -regardless of the peach type.
(Perth, Australia) have done Peach Lychee Tea. A Peach and lychee sorbet, blended with organic black tea (from local company teassential). Vegan, Dairy and Gluten Free (have a look at Chicho’s amazing website).
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Sydney Stalwarts Gelato Messina have done Peach Melva (a play on the classic Peach Melba – a dessert created for an Aussie Opera singer staying in London around 1892)
Peach sorbet & vanilla gelato with raspberry jam:
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Gin? Wild Peach Dry Gin by Nil Desperandum Distillery. Made with wild Australian peach known as Quandong. Give the scoops an edge?
Hot Sauce? Jalapeño & Peach Hot Sauce by Fancy Hank’s. Hot and sweet?
Bieber? Peaches
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