Culinary Chronicles
By YASMIN RAHUL BAKSHI
It’s been more than two decades since he left for the pearly gates, yet the remembrances are fresh and nostalgic.
My grandfather was rigid in his own honest ways in each sphere of life all through. Out of many cherished memories I hold in my treasure, peaches are one!
A majestic tree that bore peaches every monsoon stood firm over an old colonial bathtub in the front lawns of our home in Mussoorie. Mountains, mist, rain and a fructiferous tree!
He fondly handpicked the finest fruit that he presumed were perfect in size, brimming with nectar and a stage less than ripe. Wrapped each portion in a sheet of newspaper and held it aside for me until I would come home from the boarding school on some weekend.
“Go to my room and take your share, I have kept peaches for you,” he would usually say.
It was one of his ways to express affection hidden under a veil of authoritative mannerism and bold demeanour.
The flavour of this fruit is enticing. Relish using it in cobblers, stews, beverages, melbas, yogurts et cetera.
Peach Yogurt
Ingredients:
- Thick curd – 1 litre (not sour)
- Peaches – ½ kg
- Honey – ¼ cup
- Peach essence – ¼ tsp
Steps:
- Tie the curd in a fine muslin cloth and hang for 12 hours or until the whey strains out completely to make soft cheese (Greek yogurt).
- Peel and destone the peaches. Cut into quarters.
- In a pan, boil ½ cup of water and add the peach quarters.
- Cook until the peaches get tender and mushy.
- Cool and puree them in a blender.
- Strain the peach puree.
- Gently mix the peach puree, honey and peach essence in the soft cheese.
- Pour this in a bowl or individual portions.
- Refrigerate for at least 5-6 hours.
- Serve chilled.
(Yasmin Rahul Bakshi is a food historian and an accomplished Chef. She is a widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories to reach the readers.)
