By Gwyneth Doland
Why is it that the best fruits for making pies happen to ripen when only a complete idiot would be willing to turn on her oven? One particularly cruel Alibi staffer keeps bringing in peaches from his yard. This morning I noticed that he brought in just about enough for a nice, deep-dish peach pie. Mmm, peach pie. I like to toss my sliced peaches with just a touch of almond extract instead of vanilla. And in the summer I think pie tastes best the next day, especially if it's been refrigerated. There's nothing like a slice of cold pie for breakfast! If the oven is a no-go, you can always slice fresh peaches and top them with a scoop of vanilla ice cream. Try making a peachy milkshake or a smoothie with yogurt and honey. Purée the peaches and freeze them in popsicle molds or little paper cups. Soak slices in bourbon and brown sugar; eat the peaches and sip the bourbon on the porch after a nice meal of fried chicken. Make it up as you go along! Just stay away from the stove.
Wednesdays on the Westside at Marble Brewery Westside Tap Room
ABQ Food Fridays at Harry E. Kinney Civic Plaza
Free Coffee Tasting at Prosum RoastersMore Recommented Events ››