This recipe could be called "what to do with a bag of nearly overripe peaches." I had purchased a bag of eight, and within a couple of days they'd turned squishy under their velvet skins. Slicing them into manageable chunks was impossible because the flesh was so soft. It simply fell away from the pits. Ironically, it is at this not-yet-spoiled stage that their fragrance and flavor is sweetest.
After much consideration and conversation, we settled on making quick jam. Turns out, this was the best possible idea. What I found was a new favorite filling for cakes, tarts, macarons - you name it!
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