Summer Peaches

• 1/4 teaspoon citric acid
• 1 cup (280g) Simple Syrup (page 184)
• 4 super-ripe peaches
• 1/2 cup (110g) white balsamic vinegar
• 4 ounces (113g) farmers cheese
• 4 ounces (113g) fresh ricotta cheese
• Candied pistachios (see page 215)
• Micro basil (or chopped fresh basil leaves)
• Fleur de sel

1. Whisk the citric acid into the simple syrup.
2. Cut the peaches into 8 wedges each (dont peel them) and toss them in the syrup.
3. Remove the peaches from the syrup and place on a tray or platter.
4. Wrap tightly in plastic wrap and chill for at least 2 hours.
5. Put the vinegar in a small nonreactive saucepan and simmer gently until thick and syrupy, 10 minutes.
6. Let cool before using
7. Divide the peaches and cheese among dessert plates.
8. Drizzle with a little of the balsamic glaze and garnish with the pistachios, some basil, and salt.

citric acid, simple syrup, peaches, white balsamic vinegar, farmers cheese, ricotta cheese, candied pistachios, basil

Taken from www.epicurious.com/recipes/food/views/summer-peaches-376791 (may not work)