directions...
1.
Heat theoven to375°
2.
Put thebutterand4 tbspofbrownsugar intoa largecast ironpan. Allow thebutter tomelt slightly
over the stove.
3.
Washandpit thepeaches, putting thehalvedpeaches facedown in thepan.Cook thepeaches
on the stoveonhighheat forabout 5minutes, or until thebrown sugar has caramelizedon the
open faceof thepeaches.
4.
Addanother tablespoonofbutter to thepan ifnecessary,andsprinkle the remainingbrownsugar
over the topof thepeaches.
5.
Put thecast ironpan in theovenandbake for8-10minutes. Flip thepeachesandbake foranother
8-10minutes. Allow thepeaches tocool slightly.
6.
Beat yourwhippingcreamuntil it forms stiff peaks, then fold in thezest of one fresh lemon.
7.
Washand roughlychop the fresh savory.
8.
Serve thewarmpeacheswithadollopof lemoncream,agenerousdrizzleofgoldenhoney,and
a sprinklingof freshchopped savoryon top.
|E|
34
|
SUMMER
2015
Brown Sugar Baked
ESCARPMENT
®
epicure
THESESOFTANDSWEET, BUTTERYBAKED
PEACHESHAVEACRACKLINGOFBROWNSUGAR
COATING IN THECENTER, ANDAREPAIRED
PERFECTLYWITHABITEOF LEMONCREAMAND
THESWEET, SUMMERY TONESOFHONEYAND
FRESHSAVORY. IT’SAPERFECTWAY TOUSEUP
THOSERIPEEND-OF-SEASONONTARIOPEACHES,
ANDPAIRSWELLWITHABARBEQUESUPPERAND
LIGHTSUMMERCOCKTAILS.
Peaches ’n’
Cream
ingredients...
- 5Ripepeaches
- 6Tbspbrown sugar
-
¼
Cupof unsaltedbutter
- 1Small cartonofwhippingcream
- 1 Lemonzested
- SoftHoney
- 5-6Sprigsof fresh savory
RECIPE&PHOTOS | CORYNNFOWLER
