A good summer peach is one whose juice dribbles through your fingers as you peel it. The juicier the peach, the sweeter and more succulent it will be. Peaches don’t like to be cooked or refrigerated, because it dulls their aroma and taste. For maximum flavor, prepare them as simply as possible as in this easy-to-make dessert.
Purée the blackberries in a food processor. Strain through a medium-mesh sieve, discarding the seeds. There should be about
Assemble the peaches just before serving.
Peel and halve the peaches. Remove the pits. Slice a very thin piece off the bottom of 6 of the peach halves so the peaches will lie flat. Place a peach half, cut side down, on each of 6 plates. Place a large scoop of blackberry sorbet in the center of each of the halves. Cover with the second peach half, pressing gently together. Dollop some Chantilly cream on the side and serve immediately.
© 2006 Emily Luchetti. All rights reserved.