Charred Peach Passata
We can thank Escoffier and Carême for organizing culinary technique as it is commonly taught in the Western world today, but one of the luxuries of being a cook in America is our inherent willingness to take creative license with techniques. This is one of those recipes you can experiment with. If the fruit or vegetable can ripen, has tender, juicy flesh, and can be peeled, it's a candidate for becoming a passata. Serve this one on crostini, biscuits, toast, anything.
Cooking Light Mad Delicious