Peacherrry Blues

To experience summer in a single moment, take time to savor a piece of perfectly fresh fruit with all your senses. Make it an apricot, a melon, a grape. Or a plum, a mango, a fig.

Examine the skin’s blush, the stem’s angle.

Brush it against your cheek. Is the flash warm? cool? firm? soft?

Twist it beneath your nose, then pierce the skin with a nail. Is the change in scent subtle? dramatic?

Now, at last, take a bite. What’s that sound, as your teeth break through?

And what is the first rush of flavor, how different is it from what lingers after?

Finally, close your eyes. Implant color, scent and flavor in the memory of your mind. Ah yes, ‘tis summer.

God has yet to create a peacherry blue, a fruit with the nectar of peach, the tang of cherry and the depth of blueberry. So for now we’ll mix own, right in our own kitchens.

Is this a fruit sauce? Cold fruit soup? An ice cream topping? Yes. Yes. And yes. And more.

SUMMER SERVING IDEAS Swirl a tablespoon of sour cream into a cup of the sauce. Pour over ice cream or pound cake. Or both! Substitute for syrup over pancakes, waffles or French toast. Mix in a blender with skim milk and ice for a refreshing smoothie. Layer with rice pudding or custard in a pretty glass goblet. ALANNA's TIPS A cherry pitter comes in handy, making quick work of both cherries and olives.