My brother posted on Facebook the other day that with the record heat in California his peach tree’s fruit ripened seemingly overnight and the peaches began dropping off while he was exploring the Death Valley’s street cooking potential. (He brought sous vide steak and some tin foil to cook eggs on the sidewalk)
Anyway, he was wondering what to do with his sudden plethora of peaches. I gave a few ideas: peach & blueberry crisp similar to what I’ve just made, peach simple syrup or puree for Bellini cocktails, using his dehydrator, and the one suggestion I got from a wedding I was working at last weekend– grilled bread with peaches and ricotta cheese.
Grilled Peach & Ricotta Toast
