I was wandering through the produce aisle yesterday and blammo! I got one whiff of the sweet, floral, fruity poem of white peaches and I totally forgot what I was doing. My nose drove my cart over to the delicate little pyramidal configuration of white peaches. I picked one up, closed my eyes, and put my nose to the peach’s belly button. The aroma. It’s like standing under a lilac tree while chewing on a Jolly Rancher. Fruit, floral, fuzz. It’s all there. I probably murmured to myself as I sniffed. I probably made a scene. I don’t recall. I did come home with a dozen peaches, this I know.
When delicate California white peaches first come into season, I dare to eat them one after the other. Preferably with my hair parted behind, while walking upon the beach in white flannel trousers. You know, while listening to mermaids singing, each to each. ‘Cuz that’s how English majors do.
But after eating my 6th peach out of hand, I began to think that perhaps I should do something different with peach number 7. It’s never wise to mess with perfection, and raw peaches are indeed the highest form a fruit can take, but I’d been working on a story about cooking in parchment paper (en papillote), so I’ve had high temp roasting in paper on the brain. Tender fish is good baked in parchment. Tender meat and vegetables are good baked in parchment. Why wouldn’t tender white peaches and raspberries work in parchment?
They do. Very well. Toss some sliced white peaches and raspberries with sugar, real vanilla bean, a bit of Grand Marnier. Place the fruit on a square of buttered parchment. Gather up the ends to make a wee beggar’s purse and tie it with a string. Bake it until the fruit ant the kitchen smell really, really good. About 10 minutes.
Then the really fun part comes. Put the wee purse in a bowl, open it up at the table, spoon in hand. There will be a rush of juicy, fruity steam rising from the packet as you open it that can only be described as scrumtrulescent. Plop a scoop of ice cream in the center of it all. Perfect summer fruit.
PS. I’ll be migrating over to WordPress soon to bring you a more delicious blog. Hopefully you’ll be automatically redirected if you come to this site, but stay tuned for the big move. Thanks for reading.
Makes 4 individual purses, serves 4
Recipe by Ivy Manning, photos by Gregor Torrence, copyright 2011.