Chef's Corner: Olive Oil Poached Peaches - Cary Farmers Market

Today’s recipe is a little out of the box, but very straight forward. It can be modified in endless ways and makes for an interesting side dish a savory meal or even a good pair with vanilla ice cream or yogurt.

Olive Oil Poached Peaches 3 or 4 nice ripe peaches 6 sticks of cinnamon 6 sprigs of fresh thyme, dried is an acceptable substitute ¼ tsp nutmeg ½ tsp kosher salt Enough good quality extra virgin olive oil to barely cover. About 2 Cups

1) Cut peaches in have and remove the pits 2) Place about ¼ Cup of the olive oil in a sturdy pot or Dutch Oven large enough for the peaches 3) Arrange the peaches cut side up in the pot and drop in the cinnamon sticks and thyme 4) Sprinkle the peaches with the salt and nutmeg and add olive oil to barely cover the peaches 5) Place the pot on the stove and bring the oil up to about 220 degrees and poach for ½ an hour 6) Remove peaches from the heat and allow them to cool to room temperature 7) Using a slotted spoon, place the peaches on a plate, and refrigerate, covered, until ready to use 8) Strain the oil back into a jar and reserve it for cooking. Note because the oil has been exposed to water and other organics, at this point it should be kept in the refrigerator.

Notes: 1) These peaches are great on a salad with feta and olives, amazing with ice cream or yogurt, and truly a perfect match as aa side with fish, chicken, beef or pork. 2) Don’t feel limited by the spices you use. The above is what I did today, let your imagination run wild and make it yours. Some possible suggestions include: a. Flavored olive oils – Check out Peak Olive Oil in Ashworth Village b. Any number of spicy Chilis – fresh or dried c. Vanilla bean d. Cloves e. Rosemary f. Let your imagination run free!

As always, if you have any questions, please see me at the market or email me at mtsamples@gmail.com