I enjoyed a leisurely afternoon this past Saturday at the farmer’s market in Union Square. I love going to farmers markets. Fresh from the vine fruit and veggies, just caught fish, wild flowers, and custom, hand-curated specialty foods enhance my pleasure in cooking and eating homemade food. I am soo thankful for the greenmarket and the world of deliciousness it brings to my table! As I wandered from stand to stand, I took special care in selecting the peaches I would use to make a peach cobbler and a white peach Bellini recipe from the “Fork Me, Spoon Me” sensual cookbook by Amy Reiley. The abundant sight of the plump juicy fruit was alluring. I talked to the farmers about their luscious peaches, these little lovers are born from a single ovary of a flowering fruit tree native to the rose (rosacease) family, making them all the more desirable. I took my precious time strolling by the fruit, inhaling their sweet scent, squeezing their firm flesh. Their fuzzy skin pleasant to the stroke, reminiscent of gently petting a kitten. Fully rounded peaches with defined clefts and pursed red lips were among my choice selection. I purchased the prettiest peaches the market had to offer. A sacred treasure that I safely tucked in my canvas shopping bag, delicately placing them so that they would not bruise. I walked around the market with a half grin on my face, roused by the erotic secret I kept on the nature of a peach. In addition to August being the peak harvest month for peaches, it is also Romance Awareness month, making this an opportune time to connect yet another intricate link between love and food. The Peach is a favorite association of the female form. Round, fleshy, juicy, and firm, yet, when ripe and ready to eat, it is giving and wonderfully sweet.
My mind went further, a poet once made the statement that he determines the sexual capabilities of a woman by the way she eats fruit. When he is testing a potential bedmate, he gives her a piece of fruit to see how she eats it. This is a direct transfer of pleasant expectancy between eating and making love. The mouth, the lips, the tongue, and the genitals are the most sensitive parts of our bodies. They have the same neural receptors, apparently there is a line that runs through the body and connects the lips to the labia in females and the tongue to the penis in males. This is a Freudian identification, which believes that lips imitate genital behavior. Interesting connection. It is true that men transfer testosterone to women in intimate French kissing. So, before I got busy peeling, slicing and pureeing my peaches, I took into consideration the school of thought of the poet and Dr. Freud. I beheld the beauty and wonder of a single peach when I got home, deeply took its peachy aroma, licked its fuzzy skin, which excited my tastebuds and explored the different textures of the peach. Its juicy flesh delighted as the juice dribbled down my lips and all over my fingers. I caught the nectar with my tongue, licking every drop from my lips as to not to allow its sweetness escape me. Relishing in the wetness of its tender flesh, I savored the flavor of late summer. What a delicious a K.I.S.S. It’s the simple things that keep the sexpot hot. With my peach cobbler and Amy’s white peach Bellini, it shouldn’t be hard to discover the pleasures of your own mouth. Prince seems to get the connection too. Listen to how he croons over the fruit in his song, She’s a Peach!…The sexy nibblers from 91/2 Weeks also get it. Watch and learn how to enjoy foreplay with food.
To your sensual appetite,
Honey L’Amour, a culinary seductress
SHE’S A PEACH COBBLER
- 10 farmers market fresh Peaches, peeled and sliced into thin wedges
- 1/4 cup of brown sugar
- 1/4 cup of granulated white sugar
- 1/4 teaspoon of cinnamon
- 1 teaspoon of vanilla
- 1/8 teaspoon of ground nutmeg
- 1 tablespoon of unsalted butter
- frozen pie crust
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, vanilla, butter, and a little squeeze of fresh lemon juice. Toss to coat evenly, and bring to a boil and then simmer.
- Meanwhile, prepare the pie crust. Roll it out on a floured countered top, and cut into 1/4 inch strips.
- Pour the peach mixture into a rectangular baking dish, topping with the pie crust strips in a lattice formation. You can sprinkle entire cobbler with the sugar and cinnamon mixture if you would like. Bake until topping is golden, about 30 minutes.
WHITE PEACH BELLINI
- 2 very ripe white peaches
- 2 tablespoons of fresh lemon juice
- Sugar to taste
- Puree in a food processor
For your Chilled Champagne Flutes
- Add 2 ounce of fresh white peach puree
- 3 ounces of Procecco sparkling wine [I used a dry French white sparkling wine, Blanc de Blanc]
- Chilled champagne flutes
She’s a Peach Cobbler, Honey L’Amour