Servings: 4 serving
Equipment
Large pot
Paring Knife
pan
Ingredients
- Ripe peaches: 4 medium-sized
- Fresh raspberries: 1 cup
- Organic rose petals: 1 tablespoon
- Pure maple syrup: 2 tablespoons
- Fresh lemon juice: 1 tablespoon
- Slivered raw almonds: 1/3 cup
Instructions
- Begin by gathering ripe peaches (approximately 4 medium-sized), fresh raspberries (1 cup), organic rose petals (1 tablespoon), pure maple syrup (2 tablespoons), fresh lemon juice (1 tablespoon), and slivered raw almonds (1/3 cup) for garnish. Ensure that all fruits and petals are thoroughly washed and free from any pesticides or chemicals, in alignment with sattvic principles.
- Blanche the peaches by bringing a large pot of water to a rolling boil. Prepare a bowl of ice water concurrently. Score an X at the bottom of each peach, then immerse them in the boiling water for 30 to 60 seconds, or until the skin begins to loosen.
- Immediately transfer the peaches to the ice water to halt the cooking process. When cool enough to handle, peel the peaches using the edge of a paring knife, starting at the scored X, and then slice them into wedges, removing the pits in the process.
- Arrange the peach wedges aesthetically in a serving bowl or on a platter to form a base layer for the salad. Drizzle 1 tablespoon of maple syrup over the peaches to enhance their natural sweetness.
- Take the cup of fresh raspberries and gently toss them with the remaining 1 tablespoon of maple syrup and the fresh lemon juice. This will impart a glossy appearance and a hint of tartness to the berries, complementing the sweetness of the peaches.
- Scatter the raspberries evenly over the bed of sliced peaches, allowing for an elegant contrast of colors and textures to emerge.
- Finely chop or tear the organic rose petals, ensuring they are thoroughly cleaned and suitable for culinary use. Sprinkle the petals over the fruits, adding a touch of floral essence and visual appeal to the dish.
- Lastly, lightly toast the slivered raw almonds in a dry pan over medium heat until golden, careful not to burn them. Once toasted, allow them to cool slightly before distributing them across the assembled salad as a garnish. The almonds will add a nutty crunch, offering a counterbalance to the softness of the fruit.
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06/10/2024 12:05 pm GMT
