Peaches and Pluots with Pistachios make a Delectable Salad

Fresh Peaches and Pluots with Pistachios

Fresh peaches are akin to manna from heaven in my book and nothing tastes better as each season rolls in. I saw a snippet of a salad being made on French Food at Home with Laura Calder a few weeks ago on the cooking channel and adapted my recipe from her inspiration.

You will need:

6 fresh peaches
6 fresh pluots or plums or apricots
juice of 1 lemon
juice of 1 orange
2 T. honey
2 T. sugar
2-3 T. green pistachios

Bring a large kettle of water to boil and cut a small "X" in the center bottom of each fruit. Plunge the whole fruit into the water and remove the smaller pluots first, after only a minute. Plunge them directly into ice water bath. Remove the peaches after 2-3 minutes, depending on the size and ripeness of the fruit. Plunge them also into the ice bath.

Juice the lemon into a large bowl and the orange into a cup and set both aside for now.

Starting at the bottom peel the fruits leaving the pluots whole but slicing the peaches. Add the prepared fruits to the bowl of lemon juice and stir well to coat and prevent browning. 

Using a small pan add enough water to the orange juice to make 1/2 C. liquid. Add the sugar and honey and bring to a boil. Cook for 5 minutes and remove from the heat to cool. 

At serving time either arrange the fruit on a platter or in a pretty bowl. Pour the cooled dressing over the fruit and sprinkle with the pistachios. OPTIONAL: Serve with creme fresh or sweetened cream on the side. Yield 4 servings.