Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
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Peaches are a mark of summer, and they're finally ripe enough to take home. Make them either sweet or savory with tips from chefs Tom Douglas and Thierry Rautureau. (AP Photo/File)

Ingredient of the Week: Peaches

"Those beautiful peaches," chef Thierry Rautureau says. "A great sign of summer; the heart of summer."

As summer winds down, peaches are finally ripening enough for you to take home and enjoy.

Thierry recommends, after you've procured the symbol of summer, finishing the ripening process at home in a brown paper bag. You'll know they're ripe when they give slightly after a gentle squeeze, and he suggests using them as a topping on your yogurt in the morning. Complete the pairing with toasted almonds and honey. "It's so delicious," he says. "Love that. It's such a good breakfast."

If you prefer to cook your peaches, you can peel them and grill them, Thierry says. But if you're going to eat them whole and raw, you can leave the skin on.

To take the skin off, chef Tom Douglas has a little trick: "I just make a little X on the bottom, drop it in boiling water for 15 seconds, and the skin should peel right off."

If you're going to take your peaches in a savory direction, Tom suggests pairing it with black pepper and a "touch of rice vinegar."

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
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