At last! Local peaches. They are late this year, but oh-so-divine. In fact, they are so fabulous they need a post all of their own.
The gorgeous Greer was over for brunch yesterday. I made a quiche and sliced up some of those peaches and a local tomato. I tossed them with fresh basil, drizzled them with Balsamic vinegar and a little olive oil, and then finished with a pinch of coarse sea salt and fresh-ground pepper. (Hint: be sure to wash some of the fuzz off before slicing, and use a firmer piece of fruit as it will hold up better when tossed). I love the combination of sweet, savory, and salty. Yum.
Doesn't this look good? Oooooh, and how about a peach in champagne! What is your favorite way to serve them up? Do tell.