Chef Ray England and Pastry Chef Katy Spitzer are both currently utilizing a fairly unique ingredient at Husk Charleston – peach leaves.
Yes, that’s right, peach leaves. The restaurant says that the ingredient, which is usually throw out with the pit or left out of peach stands entirely, has “delicate almond undertones with a subtle nuttiness.”
Pastry Chef Spitzer showcases peach leaves and the sweet peach itself in her “Peach Crisp” (pictured above). This beloved Southern classic takes on a new dimension— composed of compressed peaches, oat & pecan Streusel, sweet tea caramel, peach leaf, and Amaretto ice.
Husk is located at 76 Queen Street. You can learn more at huskrestaurant.com.
