Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Peaches are one of those fruits that always signal summer to me. I love their sweet, juicy, robust and aromatic honeysuckle flavor when you bite into them, and their slightly tart aftertaste that leaves your taste buds tingling for more. They’re like a fuzzy globe of sunshine, captured in sweet perfection, and their tart ending is almost like a signal that summer is about to end. They make a perfect companion for Kalua-style roasted pork that takes on a Middle Eastern flair with chopped sage, ground coriander and cumin seeds.
Peaches are among those juicy-sweet fruits that one eats hand to mouth with abandon, risking its abundant sweet nectar’s dribbling all over you and your clothing. It’s just you and the peach becoming one, oblivious to the rest of the world.