We love how simple dessert can be in the summertime. Sometimes it's as easy as a plate of fruit. Fruit is naturally sweet and light on the appetite after a full evening meal. But sometimes we want to dress it up a little, while still keeping it light. Roasted or grilled peaches is a really classic way to do this. Here's a quick, easy recipe that uses a little dessert wine to play up the honeyed flavors of ripe peaches.
Recipe: Roasted Peaches with Dessert Wine
I used an inexpensive dessert wine from Trader Joe's for this, and it was lovely. The honeyed, warm flavors of the wine work very well in the sauce. It's a very sweet dish, with incredible flavor, but it's also light and not too filling after a full meal.
Roasted Peaches with Dessert Wine
serves 4
4 peaches, ripe but still firm
3 tablespoons unsalted butter
2 tablespoons honey
1/4 cup muscat or sweet dessert wine
Small pinch salt
1/4 teaspoon nutmeg
Crème fraîche, to serve
Heat the oven to broil. Cut the peaches in half from top to bottom and remove the pit. Cut each peach in half again so you have 16 large quarters.
Heat the butter with the honey in a large oven-safe sauté pan. Stir until dissolved then add the peach quarters and dessert wine. Stir until the peaches are warmed through and coated with the sauce. Sprinkle on the salt and nutmeg and stir.
Turn all the peach quarters cut side up and roast for about 10 minutes under the broiler — or until they are soft but not falling apart, and their edges are browned. Let rest for 5 minutes then serve with dollops of crème fraîche and a dusting of extra nutmeg to garnish. Also serve the same dessert wine alongside in small glasses.
Related: Recipe: Grilled Peaches with Bourbon Vanilla Whipped Cream
(Image: Faith Durand)
Comments (2)
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Thanks for this lovely post!
Last weekend I made a similar creation, but my version uses the grill.
4 peaches (preferably organic), cut in quarters
1 tablespoon granulated sugar
8-10 fresh mint leaves, chopped medium corse
the zest and juice of 1/2 small orange
vanilla bean ice cream, greek yogurt or lightly sweetened whipped cream to serve.
Heat your grill (preferably wood or charcoal fired).
Mix the cut peaches with the sugar, mint, orange zest and juice, marinate for at least ten minutes. (This can be marinated up to 4 hours ahead of cooking, any more time can result in soggy peaches).
Using tongs or other tool, place the peaches on the grill. Reserve the marinating liquid. Cook while turning the peaches to caramelize on all sides. Place the hot, grilled peaches back in the marinating liquid and rest for about two-four minutes.
Serve with any of the above dairy toppings are any other delicious complement of your choosing!
You can replace the mint with fresh rosemary, lavender or thyme!
view LauraEvrard 's profile
I've also tried something similar. Grilled peaches, marscapone cheese and a white wine. I think the idea started with a Food Network recipe. I've wondered if it would work with a lightly carbonated dessert wine, but that would perhaps be too sweet.
view Aman's profile