One of my favorite things about living in Los Angeles is the produce. Farmers’ markets are abundant with seasonal, scrumptious fruits and veggies year round and even convenience stores sell locally sourced limes alongside bottles of cheap tequila. Unfortunately, I’m not in Los Angeles. This summer will be my first away from the city of angels, as I’m staying in Boston to intern at Marlo Marketing where I’ll be helping out the restaurant team. It turns out that I’m already in their Rolodex of journalists to contact! I think that’s called foodception? I hope that means Leo will appear and whisk me off my feet.
It wouldn’t be summer without at least a couple of days in L.A. though, so before my internship started, I made a trip home to soak up the sun and eat my way through the city. While this mostly involved dining at my go-to restaurants, I had to get a taste of California summer on my own before it was too late.
Nothing more L.A. than succulents. That, plus fake boobs and freeways.
This summery recipe is light and refreshing; the perfect palate cleanser after a giant burger or a charred-to-perfection steak. Grilling the peaches brings out a smoky flavor without compromising the juiciness that makes them the quintessential summer treat. My favorite part though, is the marjoram infused whipped cream, which tastes just a bit minty and a whole lotta good. A dollop on top of a grilled peach half bites the heat and leaves a cooling sensation on your palate. Sorry if that sounds uber pretentious, but we’re talking herb infused whipped cream here.
Now that I’m back in Boston and missing farmers’ market herbs, I decided to grow my own, right outside my window! We fashioned a rudimentary window planter and filled it with basil, chives, rosemary, and arugula. Boston Gardener, the lovely shop in Roxbury where I stocked up on the greens, was all out of marjoram, so I’ll have to try a different infusion next time. Something tells me chive infused whipped cream won’t be too tasty though. Butter however…
Ingredients (serves 4)
Approx. 5 stalks fresh marjoram
1 cup heavy whipping cream
4 medium sized white peaches, ripe
Olive oil, for drizzling
1 teaspoon granulated sugar
Special equipment – barbecue
1. In a small saucepan, heat whipping cream over medium heat until simmering, stirring constantly, about 4 minutes.
2. Remove pot from heat and add whole stalks of marjoram. Cover pot. Let steep for 15 minutes.
3. Using a mesh sieve, strain cream into a medium sized metal bowl. Cover with Saran Wrap and chill in the fridge for at least one hour.
4. Use a hand mixer to whip the chilled whipping cream until it forms stiff peaks, about 7 minutes. Place in fridge.
5. Using a sharp knife, cut peaches down the centers. Twist gently to split in half and remove pits.
6. Pour a small amount of olive oil into one of the hollow portions of a peach half. Use a brush or your finger to spread olive oil lightly on the flesh of each peach half. Sprinkle sugar over oiled peaches.
7. Place peaches, open face down, onto a hot grill. Let cook for 5 minutes and then use tongs to gently remove peaches.
8. Place two peach halves on each plate, face up, and add a dollop of whipped cream into the center of each half. Garnish with remaining marjoram. Serve immediately.