Poached Peaches in Wine Syrup

I grew up in a household where the idea of dessert and sweets were not cakes and ice cream, but fresh fruit. One of my favorite desserts were poached fruits. My mom would put a little bit of brown sugar and cook them; they were just so much sweeter and softer than the fresh version.

A few months ago, I found a used copy of David Lebovitz’s fruit dessert cookbook at a community bookstore in Cobble Hill and one recipe really caught my eye: poached peaches. The peaches in his recipe are bathed in a wine syrup and it certainly tastes better than the poached fruits I had as a kid.

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A Collection of Questions

I’m wondering if an “Ask Chef” day is a good idea because the only thing I can really talk about when it comes to the industry is what it’s like to date a chef [and sometimes how annoying it is]. You can ask my Chef anything and I’ll make sure he answers. You can ask anything about cooking, working in a kitchen, what some of the famous chefs are like, food foams, what the C.I.A./culinary school is like, what the New York restaurant industry is like, what his favorite dish is, or why you never seem to get the perfectly cooked steak…etc. Depending on how many questions I get, I might write one big post.

What do you want to ask Chef?

Coffeeholic

From Flowing Data: a neat guide to Fancy Pants Coffee Drinks

Some of these drinks are completely new to me!

[If you’re reading this post from Tumblr today, I’d love it if you recommend me!]