Jesus this week has been a blur. I cooked, I know I did and yet nary a post to show for it. My man is out of town. There was football (i.e. soccer) tournaments, school picnics and neighborhood association meetings to attend. Oh, and yes, I have a job. I could have sworn I went out of my way to resist as many stress inducing entanglements as possible so as to remain a sane human being in an overtaxed world. But no. Like the frog in water that slowly heats up, I fail to notice that I am once again overcommitted until my brain ceases to function and I am praying for the day to be over at 2:00 pm. So, I humbly offer you roasted peaches with no explanation other than you should make these and you should eat these. They were fucking great. I poached the syrup (yes, a cooking pun, that’s what I’ve been reduced to. Oh my god another one! I need to go to bed) from a recipe of Suzanne Goin’s in the Lucques cookbook. If you don’t have that cookbook, go to Amazon right now and get it. It will be dog-eared and beloved in no time.
Roasted Peaches with Honey Vanilla Syrup
- 1 vanilla bean
- 1/2 cup orange juice
- 1/2 cup moscato or any sweet wine (you could also use a dry wine if that's all you have on hand)
- 2 Tbsp sugar
- 2 Tbsp honey
- 1/2 cinnamon stick
- 5 whole cloves
- 2 lbs peaches
- Mascarpone, mint and honey to serve
- Step 1 Preheat oven to 350 degrees.
- Step 2 Slice peaches in half removing pit. If the peaches are small, leave in halves. If they are big cut into quarters. Set aside in a bowl.
- Step 3 Split open the vanilla bean and scrape the seeds into a small saucepan. Add the juice, wine, sugar, honey, cinnamon stick, and cloves. Bring to a boil and then reduce to medium low and simmer until reduced and syrupy, about 10 minutes.
- Step 4 Add half of syrup to the peaches and toss to coat. Lay peaches out on a rimmed baking sheet and roast in the preheated oven for 30-40 minutes or until slightly browned at the edges. Depending on the size of your peaches this could take less or more time.
- Step 5 To serve, place a 1/2 cup of peaches on a plate. Mix a tablespoon of honey into 1/2 cup of mascarpone and dollop it on top of the peaches. Spoon a little of the syrup over the mascarpone and peaches and sprinkle with sliced mint.