Well the peach and ginger relish was phenomenal (recipe to follow) . Zuckermans baby fingerlings were just lovely on the grill , and the perfect combo with the blue lake beans and watercress, for which I did a light basil dressing and it came together perfectly .
Who knew that basil and cherry were the perfect partners along with the oh so beautiful ciao bella blackberry and cabernet sorbet. The stone fruit salad was a huge hit, the perfect end for a hot SoCal Sunday Lunch.
3 x peaches, ripe
liquid to poach – ½ litre white wine or champagne
1 tablespoon olive oil
1 tlbspoon finely chopped onion
1 tsp finely chopped garlic
1 tsp finely chopped ginger
2 tblspoons caster sugar
1 tablespoon white balsamic or wine vinegar
1 sweet Italian pepper, finely diced
2 tbslspoons chopped cilantro
•Score peaches to make peeling easy by making an X on the stem end
•Poach peaches in a liquid (like white wine or verjus or even champagne) until skin comes away easily, but don’t let them get too soft.
•refreshin an icewater bath & peel
•Dice peeled peaches to a 1” square cube
•sauté onions in the olive oil, add onion, ginger, garlic, sugar, vinegar & the diced peaches.
•simmer to reduce liquid, finish with pepper & cilantro.
Season to taste – note you can up the chili factor with flakes or chili sauce as you like!