White Peach ‘Aliantha’

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2017/04/05/jody-adams-fresh-fruit-with-balsamic-pepper-syrup/

I’d been thinking about how to reproduce a flavor I’d read about in a novel years ago.  That flavor profile was described as

a light, sweet taste like that of a ripe peach faintly blended with salt and lime

One of summer’s offering is a perfectly juicy ripe white peach and I thought “wouldn’t that make a great dessert to finish a meal?”.

a nice white peach for a simple dessert

Recently, I had the happy fortune to run across the following recipe that seemed to provide some guidance in the flavor profile:

https://www.foodnetwork.com/recipes/geoffrey-zakarian/cherry-lime-sparkler-7150538

In that recipe, a specification was made for

  • 3/4 cup fresh lime juice
  • 1/4 teaspoon kosher salt

Why not substitute yuzu juice instead of lime? For thin wedges of ripe white peach, I would be looking at a macerating solution of

…for macerating the peach slices

  • 3/8 cup yuzu juice  (6 T)
  • 1/8 teaspoon sea salt

But since yuzu is such an assertive ingredient, I thought may be 8 t (2 T + 2 t) of yuzu juice + 1/4 c of water would be enough.  Remembering 1/4 t of salt per cup water was enough to season water with enough ‘saltiness’, I thought the amount of salt here might be 1/16 t.

I should use 1/16 t of salt here not 1/8 !

So the macerating solution would be

  • 2 T + 2 t yuzu juice
  • 1/4 c water
  • 1/8 teaspoon sea salt

salt, yuzu juice and water

Previous experience from macerating fruit suggested that I needed to let the fruit macerate for about 15-30 minutes before serving

nice thin wedges of peach macerating in the yuzu solution

(“…faintly blended with salt and lime…”).  My wife volunteered to help getting the peach slices ready for the maceration.  After 15 minutes, I flipped the peach slices over for another 15 minutes of maceration.  For plating, it was simply placing the peach slices into a

time for a little dessert

clockwise pattern, rather like flower petals garnished with a quenelle of raspberry sorbet.  The dish turned out much better than I expected and my wife thought it was a nice way to end dinner on a light sweet note.   I think doing this dessert again really requires a really sweet super juicy white peach to get the full effect of the flavor combination.  But it’s nice to know that I can reproduce the dessert flavor for which I was really searching.

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