peaches

It’s so easy adjusting to the good life — defined, for our purposes, as a farmers market with four kinds of nectarines and three types of peaches. With raw flavors this bold, the eating couldn’t be better. Sweet peaches cut into a simple bowl of yogurt made for a perfect breakfast. Sweet-sour nectarines sliced and layered with tangy cooked apricots and vanilla-infused cream made for a delicious dessert.

And don’t forget savory — we marked nectarines quarters on the grill and tossed with a basil and jalapeno vinaigrette. Sounds strange, but I find that smoky heat enriches the the fruit flesh, making them perfect alongside marinated flank steak and chilled soba noodles. Good living, indeed.

Grilled Nectarines

5 nectarines or peaches, about 2 pounds / juice of 1 lime / 1 tsp sugar / 1 tsp ginger, minced /chili paste to taste / 1 tsp fresh basil, sliced thinly

Halve nectarines and remove pits. Stir together remaining ingredients and marinate nectarines 30 minutes, then grill over medium heat until flesh is marked and soft, about 8 minutes.

Meanwhile, mix together dressing ingredients: 3 tbls rice vinegar / 3 tbls olive oil / 1 tsp jalapeno, minced / 2 tsp fresh basil, chopped / 1 tsp lime juice / 1 tsp sugar / salt & pepper to taste / chili paste to taste

Toss with grilled nectarines and serve in a salad with arugula and watercress, or alongside grilled meat if you like. Adapted from Jerry Traunfeld.

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