“J’ai la peche!”

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In Provence, this phrase means “I’m happy!” And I certainly am happy to find a juicy peach at the farmers’ market. When I was an exchange student in Aix-en-Provence, my French maman made something she translated to “fruit soup” with ripe peaches and buoyant berries. The following recipe is from Patricia Wells’ Simply French:

Make a simple syrup of equal parts’ sugar and water boiled until dissolved. Slice the strawberries, peel and cut peaches, and squeeze a lemon over them. Pour cooled simple syrup on top to cover, and refrigerate for about an hour. Strain fruit into individual cups or bowls with a drizzle of the syrup. Before serving, fill with Champagne, rose Champagne, or rose wine.

Truc (Tip): To peel peaches, blanch by dropping in boiling water and dipping directly into iced water.

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