Sunday, August 21, 2011

Peach Cava

While peaches are still in season, we made peach ice cream and used some of the extra peach puree in an aperitif.  A tablespoon in a flute looks pretty topped with Cava, Spain's sparkling wine.  To make this without the ice cream step, peel, pit and puree or mash a ripe peach. Add a squeeze of lemon and a teaspoon each of peach schnapps (or vodka) and superfine sugar. 

How to Peel a Peach
Peeling a peach is easy and fast.  Once you learn this technique, you can use it for tomatoes too.
  1. Wash peach.
  2. Determine amount of water the peach will displace by placing it in a small, high-sided pot and covering the peach with cold water.  Remove the peach and boil the water over high heat.
  3. While water boils, score the bottom of the peach in a cross pattern.  Be sure to cut through the skin.
  4. When the water boils, turn the heat to medium and submerge the peach using a slotted spoon.
  5. Cook 30 seconds and removed peach with slotted spoon.
  6. Submerge peach in a bowl of ice water for 30 seconds.
  7. Remove the peach from the ice water and peel the loosened skin from the peach starting with the edges of the cross you cut at the bottom.  Skin will peel off easily.