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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
If there is a more elegant dessert made with such ease, I don’t know it. This is a mélange of brilliantly simple techniques—foolproof, I assure you—that produces a shiny, bright, gorgeous peach.
You can use an equal number of dried apricots for the sauce; reconstitute them in warm water for 10 minutes before beginning.