The first crop of sweet and tender Georgia peaches are hitting the fruit stands now. I buy them by the armful, and their heady scent perfumes the whole kitchen for days. But when they ripen faster than you can eat them, I roast the excess fruit in the oven, and serve as a simple and elegant summer dessert.
The prep-work is hassle-free—top the peach halves with sugar, brown sugar, and butter, which caramelise with the fruit juices into a sticky sauce, and sprinkle with cardamom to enhance the luscious flowery notes of the ripe fruit. Serve straight out of the oven with a dollop of crème fraîche or vanilla ice cream—summer in a mouthful!
Ingredients
2 Peaches, cut in half lengthwise, with the pits removed.
¼ tsp ground Cardamom
Pinch of freshly ground Black Pepper
1 tbsp Butter, cut into four pieces
½ tsp Sugar
1 tsp Brown Sugar
The prep-work is hassle-free—top the peach halves with sugar, brown sugar, and butter, which caramelise with the fruit juices into a sticky sauce, and sprinkle with cardamom to enhance the luscious flowery notes of the ripe fruit. Serve straight out of the oven with a dollop of crème fraîche or vanilla ice cream—summer in a mouthful!
Ingredients
2 Peaches, cut in half lengthwise, with the pits removed.
¼ tsp ground Cardamom
Pinch of freshly ground Black Pepper
1 tbsp Butter, cut into four pieces
½ tsp Sugar
1 tsp Brown Sugar
- Pre-heat oven to 425º F (220ºC).
- Arrange peaches in a parchment paper-lined baking dish with the cut-side up, and sprinkle with cardamom and black pepper. Place butter in the indents in the middle of the fruit, and sprinkle sugar and brown sugar.
- Roast in the oven for 20 mins until the tops are golden and well caramelised. Serve warm topped with crème fraîche or vanilla ice cream, and garnished with mint.
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