This week, David Frenkiel and Luise Vindahl from Green Kitchen Stories are serving as Guest Editors at Food52. They're sharing a week's worth of recipes and giving away 3 copies of their book, Vegetarian Everyday.
Today: You don't have to flambé your peaches to make them soft, juicy, and flavorful.
When I was a kid, my dad used to set bananas on fire in the frying pan by pouring alcohol on them. It was his little stunt, and we were madly impressed every time. We asked him to do it often, even though we actually weren’t too fond of the taste of the bananas. I have finally grown to love those flavors, and have incorporated them into this summery dessert. I don’t set my peaches on fire, but I think they make a pretty good dessert anyway.
5 ripe peaches
4 tablespoons dry vermouth
4 tablespoons honey
1 vanilla bean
1/3 cup shelled pistachios, finely chopped
Vanilla ice cream, yogurt, or mascarpone, to serve
Photo by Johanna Frenkiel