Every month of summer there’s something to look forward to: gaviota strawberries in May, GG1 cherries from Murray’s Farm in June, the mulberries in July, and the Rio Oso Gem peach in August. Peaches tend to be sublime or thoroughly disappointing – very rarely mediocre. This thin line they tread means that buying them can be a bit of a gamble. Which peach will show up? With the Rio Oso Gem, you know your getting the perfect yellow peach. High acid and high sugar – the tartness pricks your tongue, but the sweetness is almost like honeyed flowers it’s so intense. The texture is firm, but then you bite into it and it’s like a water balloon of ambrosia exploded in your mouth. It’s heaven.
When produce is at its peak, very little – if anything at all – needs to be done to it. So today we simply added a bit of honey marshmallow, scooped right on top, and then torched the whole thing for a bit of caramelization. Peaches are going to be at their peak into the next month, so enjoy them while they last!
Toasted Honey Marshmallow with Peaches
Yields for 8 servings
1 cup water (divided)
3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
1/4 teaspoon Himalayan pink salt
1 tablespoon Arrowroot powder + extra for sprinkling the knife
4 large ripe peaches
Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.
In a saucepan, combine remaining 1/2 cup water, raw honey and vanilla.Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes. Beat until marshmallow peaks form.
Slice peaches in half and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute until just toasted, or use a butane torch to toast the marshmallow topping. Enjoy!