But first…

…what’s up with those peaches?…is a question I’ve heard a lot lately. Specifically, the peaches on top of the charlotte down below. They don’t look like normal poached peaches in that they have pink highlights around the edges. How does that work? The answer is that I simply poached white peaches with their skins on, then left them to macerate overnight. The result? Pigment from the skins of the peaches soaks into the flesh giving it a two-tone look. It’s a nifty effect, yes? But again, why tell when I show?