blushing fragrant peaches
lightly poached in their own esters
orbs of sun gold tomatoes
brazenly liberated from their skins
hesitant at first the duo demurely waltz across the tongue
then break out into an intrepid tango
seamlessly balancing sweet with tart
cinnamon basil ice cream joins the dance
after a cool entry he busts out his spicy warm moves
a chaperone of flaky pastry
moderates the party of eternal summer
in the first days of autumn
Playing with Fire and Water 
What a cool coincidence. We had prepped some heirloom cherry tomatoes for a powerpoint presentation in Venezuela by injecting them with vodka (to release more of the essential umami-stimulating glutamates) before slow roasting. We were standing around tasting them, and commenting on how they tasted amazingly like canned peaches. If you closed your eyes to eat one, you literally could not tell the difference.
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