Santee Peaches
By: Nathan Thurston
Published: Sunday, February 28, 2010 - 8:56pm

Ingredients




3 pounds Peeled Local Santee Peaches
1 tablespoon Honey

Preparation

1 Peel, pit, and halve peaches. Add honey and cryovak on high. Sous vide for 20 minutes at 180 F. Chill in ice bath immediately.

About


  Today at Sidi's market I picked up some almost perfect peaches. I knew they would be special since I could smell them almost ten feet away from the bin. There is just something magical about the pure smell of a truly ripe peach. For these peaches we decided to make an alteration to our tasting menu. We sous vide the peaches which gave them an intense peach flavor with a firm yet tender texture. Next, we milled some anson mills grits into corn flour and made some amazing crepes. We filled the crepes with some goat cheese and also found some sweet local blueberries to add to the dish. Final components included blueberry paint and micro tangerine lace. I stumbled upon tangerine lace while having some charcuterie with Chef Sean Brock at McCradys. Tangerine lace appears to be a fern but is packed with a dynamic citrus flavor that just attacks your palate.