A Peach

I gained the inspiration for this dish from the chef of bluezoo, Ed Bilicki.  He made mention of the genius of Alice Waters of Chez Panisse who apparently a number of years ago served a ripe peach on a plate and called it a dish.  I really liked the idea but had one hesitation.  In theory the peach will be delicious if it is ripe and was well cared for and handled properly and truthfully there are many variables about the quality of that one peach.  Like a great bottle of wine,  you have an idea it will be great though without a taste there is an unproven variable.  We tried to eliminate the variable.  We peeled some beautiful peaches and then marinated them with elderflower syrup and lime juice.  We then vacuum sealed the peaches to concentrate the flesh and help force the marinade into the fruit.  This caused the peaches color to  bloom.  After several hours under vacuum we removed the peaches and extracted their pits.  The fruit was ready to serve.  I added several leaves of sorrel and some vanilla salt to accent the flavors of the peach.  And so, we eliminated the variable.  Did we make a better peach?  I know we made a tastier peach.