Sunday, August 7, 2011

Roast Peaches with Rosemary

Preheat oven to 400 degrees. Halve apeach and place in a baking dish. Drizzle with honey, sprinkle with salt, and put a sprig of rosemary where the pit used to be. Bake until as tender as desired- 10 to 30 minutes. (C prefers that his peaches be either barely warm or baked into submission. He accepts nothing intermediate.)

Serves two. I'd suggest adding some Rice Dream, or ice cream, or even my unhealthy obsession of the summer: pouring custard.

1 comment:

  1. My favorite way to eat peaches: tree ripened until the skin nearly falls away when you pick it up (requires that you have your own peach tree) and then chilled in the fridge until it hurts your teeth to bite it. This is also the best way to eat apricots, plums, and the bastards of the prunus family -- nectarines.