Agriculture Reference
In-Depth Information
nectarines, cut the fruit in half lengthwise, following the cleft that runs down one side.
Rotate the halves in opposite directions to free the pit. Peaches and nectarines are subject
to enzymatic browning. If you are cutting them up in advance, sugar them to delay this
reaction.
ONE SIMPLE DISH: Is there a better, simpler summer dessert than a perfectly ripe
peach? Okay, serve it with shortbread. Or peel and slice peaches and marinate them briefly
in a bowl of lightly sweetened red wine.
Peach Gelato
I learned this technique, which eliminates the need for an ice-cream machine, from
the Sicilian chef Ciccio Sultano, who was singled out by the Italian magazine
Gambero Rosso as one of Italy's great young chefs. It couldn't be easier, but the
fresh peach flavor is astonishing. The texture should be somewhere between soft-
serve ice cream and dense, chewy traditional gelato. Depending on the sweetness
of your fruit, you may want to add more sugar.
8 SERVINGS
Cut the peaches into very small pieces. The smaller you cut them, the faster they will
freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on
a baking sheet and freeze solid, about 2 hours.
Put the frozen peach pieces in a food processor with the sugar and grind briefly. Add the
mascarpone and pulse until the mixture is smooth.
Empty the food processor into a small container and freeze again for 20 to 30 minutes be-
fore serving. If the gelato freezes solid, simply process it briefly again before serving.
