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
Ingredients
- 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
Directions
- 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.
I like to eat so I learned to cook. I like to cook so I learned to garden. It's amazing what you can teach yourself on the inter webs.
Looks amazing!
you would love this one. this would work great with plums too
Do you have peaches already there? Anyway, I was about to go to bed and wanted one “screen based treat” and I said—ah, ha, I know–I know, I will check out Kristina’s blog and here I am! And such fun to see the new posts. Thank you!!