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According to Henry,.peaches are best enjoyed in a glass of.

She first started enjoying peaches this way while visiting Italy in her early twenties, and it stuck with her.At dinner one night, Henry watched as the waiter brought a nearby table a bowl of peaches.The diners sliced the fruit themselves and dropped hunks into glasses of the cold white wine on their table, letting the fruit marinate for a few minutes before eating each slice, "now flavored with the wine, and drank the wine, now imbued with the peaches.".

"It was all about the bite, [and] paying to the small things.Paying attention to the wine.

Paying attention to the peach," she tells.

You don't have to make food that is complicated for it to be wonderful.".Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed..

Drain the scallops and transfer to a small saucepan.Add 1/2 cup of the reserved broth and bring to a simmer.

Using a slotted spoon, transfer the scallops to a plate.Remove any membranes, then thickly shred the scallops; cover.