Every year, I tell myself that when stone fruit season comes around, I'll make all the recipes that I've bookmarked through the year. It's no secret how much I enjoy baking and cooking with the fruit of the season and my cookbooks attest to that. These are usually cookbooks written by authors in the West, whose recipes are usually set in the Summer when their markets are crammed with berries and stone fruits.
Unfortunately, in India we have this really tiny window of opportunity when it comes to stone fruits. The first cherries appear in the last days of May when I frankly couldn't be bothered to do anything in that blistering heat but eat a bowl of chilled cherries every day as a snack. It's only when the rains come that you can think of making something with the fruits before you blink and they just vanish from the markets.
Well, I did try making a cherry cake last week and if you saw my post on Facebook or Instagram, you'd know that it was a disaster. Yes, I tried to pretty up the picture but honestly, that cake didn't have much going for it. Finally, because I hate wasting food, I had to make a batch of chocolate sauce, doused the cake in it to make it palatable so that we could quietly finish it off.
But, my confidence has taken a bit of a beating. So, instead I went with a no-bake dessert from Yossy's book before I get my bearings to bake another cake. This is a simple dessert where the peaches are soaked in white wine for two days along with some mint and vanilla and then served with some lightly whipped cream.
The reason I chose this dessert was because I have usually poached my fruits over heat, never just soaked them in wine. What you get is a simple, chilled, no-fuss dessert to enjoy the peaches in season. This is not a rainy day dessert. This is a dessert for the days when the rain takes a breather and the humidity and heat come back in full force.
It's very important that you choose your peaches carefully. You are looking for firm peaches that have already ripened. If your peaches are still slightly unripe, they won't soften in the wine. You are then better off poaching them as that will soften them down. Neither will they be able to absorb the flavours of the mint and vanilla nor would the wine get infused with the scent of the peaches. I had a mixture of peaches that were ripe and some slightly under and I realised that while we really enjoyed the ripe slices, the slightly tougher ones needed some work.
I have served them with some lightly whipped cream but some vanilla ice cream will also work fine or you could just have the peaches with their wine syrup alone. But, it is important that you serve them chilled. That's what makes them so special on a hot day.
And here's the best part of the recipe. Once you've enjoyed the peaches, you are going to be left with some peach scented wine. Yossy recommends that you turn that wine into spritzers. Simply top up a glass of wine with some sparkling water (club soda), ice and a twist of lemon and it is just such a refreshing drink for a humid evening.
Hope you are enjoying the weekend..x!