This week flew by quickly. It’s hard to believe that it’s now mid-July. The hope of having warm sunny day looks bleak. I can’t believe that when I go out, I still need to wear thin jacket at this time of the year. There was a thunderstorm 2 days ago. Probably the first time I have seen the brightest lightning in London. Well, the uninteresting weather news aside now. I may seem to be talking about weather all the time without realising it.
Plums, peaches, nectarines, apricot, cherries and berries are abundant during this time of the year. I love summer fruits and that’s what make this season sweet and beautiful! Peaches are commonly used in making desserts. Peach tart is one of the them. But, I want to have something simple but nice. At the same time, I was thinking of serving ice cream with this dessert. I particularly love eating ice cream during hot summer day. (Ok, it’s not hot where I live!)
So, instead of eating peaches raw, I thought poaching them would be a great idea! Pêches Melba (Peach Melba) came to my mind. Pêches Melba is a classic French dessert. It is usually served with raspberry sauce and vanilla ice cream. I did it without the raspberry sauce. And instead of sprinkle with some almonds, I substituted with some pistachios.
The poaching technique is called white poaching to keep the peaches firm. During the process, the ingredients are brought to barely a simmer and then the whole pan is removed from the heat. The hot mixture stays in the pan for a time, gently cooking in its own heat as it cools. The result is perfectly cooked, and never mushy.
My first ever experience in making Peach Melba is rewarding – I realise that simple technique like poaching can make such an impact and difference in eating peaches!