I’m in love with French peaches. Normally, I keep a safe distance from peaches because they are furry on the outside (yep, I have texture issues) and I always found nectarines to be sweeter. Until I came to France of course. The peaches here are amazing – juicy, sweet and slightly tart at the same time and so full of flavour. The nectarines on the other hand are juicy but not so sweet and taste rather watery. Between us we have gone through well over a dozen peaches in about 3 days.
Continuing on with the summer holiday series, this was the dessert course for our fancy dinner on one of the holiday evenings. I found the recipe in a Donna Hay book but I couldn’t find it again. So this recipe is a recollection of the steps I followed in making the dish.
The hardest part of this recipe was to beat egg whites to a soft peak by hand as our house didn’t come with an electric blender. It was a good upper arm work out for sure. The recipe called for some Cointreau but we didn’t have any so I used something called “Appertif de Noix” which I read is a walnut wine (http://frenchholiday.wordpress.com/2010/05/05/walnut-aperitif-aperitif-de-noix/). I thought it worked well while being subtle and allowing the flavour of the fruit their full right to shine.
Try this simple yet elegant recipe and enjoy!