Recipe: Roasted Peaches with Dessert Wine
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.
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
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.
(Image: Faith Durand)