It's here. The peaches have arrived in the Lehigh Valley. Hopefully, they have arrived wherever you are, too! The other day, I ended up with a surfeit of them when I stopped at the Scholl Orchards Farmstand that included white ones (so floral, but so ready to be eaten immediately!). We ate a mess of them, but it's been hot in the house and I don't like refrigerating peaches unless I absolutely have to. So eat them, we must—and thus, I bring you honey-thyme roasted peaches.
I've been trying to work more closely with fruits and veggies themselves with simple cooking techniques so that the house doesn't get overheated, the flavors really shine through and I can throw things together in a flash. Last night I did a version of my Sweet Corn and Summer Squash Tacos, except I added edamame for some extra protein. For dessert, we had these peaches. Oh, and I served them with blackberry ice cream, adapted from a Facebook post by my super talented friend Dave Joachim. Let's just say it also involved a can of sweetened condensed milk, a pint of whipping cream and my stand mixer. (And, of course, the freezer.) But first, the peaches!
- 5 baseball-sized peaches
- 4 T honey or light agave nectar
- 2 tsp. champagne vinegar
- 1-2 sprigs of thyme, removed from stems
- 1/8 of a tsp (or a mere sprinkling) of cardamom
Preheat the oven to 400° F. Slice the peaches in half and nestle them, cut-side up, in a wide, rimmed baking dish such as a pie plate. Whisk together the honey, agave nectar and thyme, which you've dislodged by simply running your fingers down the length of the stem to free the leaves. Brush the mix over each peach. Sprinkle a bit of cardamom on top; it's a pungent spice, so don't go as crazy as you might if you were using, something more benign like cinnamon. Bake for 45-50 minutes, until the peaches are tender, have given off some juices and have reduced in size somewhat.
Serves 4—or 2 really hungry people.