Macerated Cling Peaches with Iced Chamomile Milk

New York Times is getting really stingy with their online content. First they made all the good Op/Ed columns subscription only. Then they limited all the contents more than 7 days old also by subscription. I used to be able to get around this by using Google's "cache" page. Now that won't work anymore either. WTF? BBC is free all the way!

Anyway, the point is, I was going to hyperlink the recipe of this dessert to NYT's own article. Now since I can't do that I have to type it myself. I guess there isn't copyright issues with recipes. (You can chime in anytime Charles) because I see them reproduced all the time. I'm not making money from posting it, so it should be alright.

This dessert was of the cooling nature too. The iced milk doesn't linger and lather the tongue like ice cream. The chamomile is so fragrant. Its mintiness adds another cooling effect. I used fairly ripe peaches and I didn't use any additional sugar or lemon juice. I also skipped the brioche bread and the frothed milk part -- neh, too lazy. Oh, and we ate it all so before we took any picture, ha!

Note: The iced milk should be made right before serving. It starts to form large ice crystals if stored in the freezer for long.

Recipe: Macerated Cling Peaches with Iced Chamomile Milk

Ingredients

for the iced milk
4 cups whole milk
1 cup sugar
1 cup loose chamomile blossoms
dash of vanilla extract
for the peaches
4 ripe cling peaches
sugar and fresh lemon juice, varying amount
for the assembly
1 Tbsp unsalted butter
12 slices of brioche bread

1. Combine milk, sugar, and chamomile in a small sauce pan. Heat until milk is steaming. Reduce heat to the lowest setting and keep steeping the mixture for 20 minutes.
2. Strain the mixture. Add vanilla and cool (in an iced water bath if in a hurry). Reserve 1/2 cup in the fridge and freeze the rest in an ice cream maker until fluffy and icy. Store in the freezer temporarily until time of serving.
3. Bring a large pot of water to a boil. Lightly score each peach on the bottom in a cross pattern. Blanch the peach for 1 minute and let cool in an ice water bath.
4. Peel peaches and remove the pits. Cut into 1/4 inch cubes. If peaches are not ripe enough, add some sugar and lemon juice to it. Let it sit in room temperature to macerate.
5. Cut brioche bread with a cookie cutter into rounds. Melt butter in a pan and lightly brown the bread on both sides.
6. On a plate, place two slices of bread. Top with generous amount of peach and a scoop of iced milk. Froth the reserved milk mixture and drizzle over the plate. Serve.

Re-written and adapted from NYT's Dining and Wine section; original recipe by: Anne Quatrano

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