Yellow Peach

The climacteric fruit par excellence, the yellow peach continues to ripen after picking. Its fragile, juice-bursting flesh is protected by a thin, downy skin rich in tannins. The blanching technique (a cross incision and a boiling/ice water thermal shock) is mandatory to peel it without bruising the flesh. Its complex aromatic profile of lactones pairs marvelously with gentle thermodynamics: poached sous-vide at 75°C with verbena, it retains its meaty shape while becoming as melting as butter.