RECIPES FOR PEACHES

VANILLA PEACHES WITH RASPBERRY PUREE

4 large, ripe peaches
3/4 cup of sugar
2-1/2 cups cold water
4-inch piece of vanilla bean
1 package of frozen raspberries, defrosted
1 Tablespoon sugar
1 Tablespoon of kirsch or framboise
3/4 cup heavy cream
2 Tablespoons confectioner's sugar
1 Tablespoon vanilla extract
1/4 cup chopped pistachio nuts

Peel the peaches by dropping them into boiling water for about 30 seconds, remove them and briefly run under cold water. While still warm, remove the skins using a small paring knife.

When the peaches have been peeled, combine the 3/4 cup of sugar, 2-1/2 cups of water and the vanilla bean in a large saucepan and bring to a boil. Boil 2 minutes then turn the heat down to a simmer.

Drop in the peaches and poach them slowly from 10 to 20 minutes depending on the size and ripeness. They should still be slightly firm when you remove them from the syrup. Chill until icy cold.

To prepare the purée: Drain the raspberries and purée in a food processor. Press the purée through a fine sieve into a small mixing bowl.

Mix in the sugar and the kirsch. Cover and chill.

No more than one hour before serving, divide the peaches among 4 dessert dishes and completely mask with the raspberry sauce. Also, make the whipped cream: In a chilled stainless steel bowl, beat the cream until it begins to thicken. Add the sugar and the vanilla extract and continue to beat until stiff peaks form.

Pipe a thick ring of the whipped cream around each peach, or drop small mounds of the cream around them and gently flatten the mound into a ring with a rubber spatula. Sprinkle the top of each peach with the nuts and serve.

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CHILLED PEACH SOUP

1 Organic White Peach
1 Organic Yellow Peach
2-1/2 cups water
3/4 cup sugar
1 bag Peach Tea
1/4 teaspoon Organic Lime zest
Organic Peach ice cream (or vanilla)

Simmer the water and sugar together, stirring until the sugar is dissolved. Remove from heat, add the tea bag and the zest and steep for 5 minutes. Discard the tea bag. Chill until cold.

Just before serving, peel and cut the peaches into 1/4-inch dice. Stir into the chilled syrup.

Divide the soup among 4 shallow bowls and top each with a scoop of peach ice cream.

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