779: Fruits & Veggies with Abra Berens and Sheela Prakash
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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How to Cook Peaches and Apricots
I tend to cook with the ingredient first, so I'll get my peaches or my apples or whatever and then taste a little bit. So if something is really firm and you want to soften it, then that would be a longer cook or a higher heat cook for example. There's a recipe in there about pie filling because if you were to make a pie out of tart cherries or apples, like tart cherries are little juice balls and then apples tend to be a little bit drier. And this is something I learned at Hoosier Mama Pie Company in Chicago where I worked for a long time.
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