Peak Season: Peaches - Digest - Los Angeles magazine
 
 

Peak Season: Peaches

Photograph courtesy flickr/totalAldo
There’s something about the velvety skin and juicy flesh of the peach that makes it our Independence Day pie filler of choice. Round or doughnut shaped, they’re decadent fresh from the stand or baked into tarts, poached in red wine, or tossed on a grill and served over ice cream. “In my opinion, white peaches should never be cooked because they lose all their flavor,” says Zoe Nathan, pastry chef-owner of Huckleberry and the new Sweet Rose Creamery. “I like a sweet-sour peach to cook with—you need that little bit of acid.” To get those fuzzy skins off? Boil peaches whole for 30 seconds and toss them in an ice bath. 

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