I've used this puree to make cocktails (Bellinis and Peach Mojitos), peach iced tea, peach and sparkling icewine dessert soup, peach sorbet and peach ice-cream. It also makes a lovely condiment for vanilla ice cream with no further labour involved.
Ingredients
4 peaches
1/3 cup sugar
1 cup water
Method
1. Make a light, simple syrup by vigorously mixing 1/3 cup of sugar into 1 cup of water until the sugar is dissolved, then bring to the boil.
2. Sort your peaches, discarding any mealy ones as the flavour will not be good, and taking note of any very ripe ones.
3. Wash your peaches well, cut them in half and remove the stones.
4. Slice the peach halves into half-inch slices.
5. Toss any really ripe slices into the syrup, then remove and put them in the bowl of a food processor.
6. Place the other, firmer slices in a saucepan, cover with the syrup and bring back to a boil. Let the slices poach in the syrup for four to six minutes until soft.
7. Buzz all of the peach slices and the syrup in the food processor for about 20 seconds, until you have a nice puree.
David Lee is co-owner of Nota Bene in Toronto.