And just in time to guest host on 710 WOR, 6-10 am east. I will keep it short and sweet so you have time to download the FREE app to listen anywhere in the country (you can call too!)
I had a bowl of overripe peaches and load of guilt for wasting then. As my mother and the NYT’s food writer Mark Bittman both know, cooking them down saves money and adds flavor.
It was just a peel, chop, sugar, cook (and in my case, purée) moment. Here’s the link for the inspiration.
I used a heavy pound of fruit, with 5 tablespoons of vanilla sugar and 2 tablespoons of water. After 45 minutes of cooking and mashing, I threw the whole thing in the food processor for a whirl.
Top toast with ricotta, jam and toasted almonds.
Or blend with garlic, soy sauce and ginger for a chicken glaze.
Or make pop tarts with pie dough.
Or freeze for winter when you’re desperate for the taste of summer.
Enjoy the endless deliciousness – B
(I just wish I had time to make biscuits!)