Peach Melba

Is there anything as pretty as a Peach this season? I don’t think so. Sitting proudly in all the fruit stalls, this gorgeous, sunset-stained fruit looks as if it’s blushing whenever you pass by.
Coming to nutrition, this good-looking tangy fruit is packed with Vitamin C – a strong antioxidant, Iron and Zinc. Its Beta-carotene is important for healthy eyes and high dietary fiber aids digestion.
When applied tropically, it can reduce wrinkles, improve overall skin texture and help fighting skin damage caused by the sun and pollution.
Peach Melba is mandatory in my kitchen, whenever the fruit arrives in the markets.
Time to do a happy dance, because, making Peach Melba is a shamelessly simple.

Ingredients: 
8 peaches, halved and destoned
1 cinnamon stick
4 cloves
3 cardamoms (whack gently, just so the pods open up a little)
1 tsp vanilla extract
3 cups sugar
3 cups water
2 tbsps lemon juice
Pinch of salt

Method:
1. Put all the ingredients (except peaches) into a wide sauce pan and heat on medium, stirring occasionally, till the sugar dissolves.
2. Bring the pan to boil and let it bubble away for about five minutes. Reduce the flame and let it simmer for another 3-4 minutes.
3. Now, gently slide the peaches into the pan, cut-side down and poach for 4-5 minutes each side on medium heat.
4. Test the cut side with a knife. It should be soft.
5. Poach in batches if all the halves do not fit at one go.
6. Take out the poached fruits with a slotted spoon and leave them on a plate.
7. Peel off their skins and let them cool.
8. Serve with Vanilla / Strawberry ice cream or Raspberry Sauce

P.S.:  Refrigerate the syrup in an air-tight jar for poaching later.

So, hurry up and get this beauty home before it makes its final appearance.

All Things Sweet

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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