Levantine Peach Cooler

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the peach and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the banana and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.