Amelia Saltsman shares a brainstorm with Laura Avery to make Peach Brulee. She is going to cut yellow peaches in half or in pieces, add a dollup of creme fraiche on top and then sprinkle brown sugar over the whole thing. Then she'll put this baking sheet of peaches under the broiler for 5 minutes or so, until the sugar is nearly burned.
Amelia Saltsman’s Peach “Brulee”
6 small or 3 large ripe peaches, about 2 pounds, preferably freestone
2/3 cup crème fraiche or Greek yogurt
Up to 1/2 cup, packed, light brown sugar
Preheat broiler. Cut peaches in half and remove pits. Place peach halves in shallow broiler-proof baking dish or pan. Place dollop of crème fraiche in cavity of each peach half. Sprinkle brown sugar generously and evenly over peaches. Place pan under broiler close to heat source (about 3 to 4 inches away) and broil until sugar bubbles vigorously, about 2 to 4 minutes depending on distance from and strength of heat. Watch the pan carefully; do not walk away during cooking time! Remove from oven and let stand a few minutes before serving. Sugar will harden in places as peaches cool briefly. Place 2 small halves or 1 larger half in individual dishes and spoon pan juices around fruit.
If you have “cling” peaches whose pits don’t release easily, simply cut peaches into thick slices, place snugly in pan, dollop crème fraiche over and cover with sugar. Broil as above and spoon into bowls to serve.
If you have a torch, fill peaches, cover with sugar and torch to create hard sugar coating.
© 2009, Amelia Saltsman
Jaime Farms has the first eggplant crop available at the market. Edgar Jaime is growing about 8 different kinds of eggplant -- including Japanese, Chinese and many other shapes and sizes. These eggplants are grown in a hothouse and are "baby" sized. They are perfect to slice in half and tossing on the grill.
Music Break: Last Days by The Real Tuesday Weld