It is time for brunch! All of the stone fruit has been absolutely wonderful this year. These particular peaches came from Cooper Farms in Fairfield, Texas. I hope that you have taken the time to sample Nature's bounty this year. When Chris asked me why I had bought these peaches, I knew I have been sampling quite a bit of produce this year. But when it is this delicious, it is time to buy, cook, can, and preserve. So that is what I have been doing this summer.
This recipe turned out better than I could have expected. I hope you enjoy it!
Move oven rack closest to the broiler and then turn on broiler.
3 large, ripe Peaches, washed, halved, and pitted
Sepay Groves Olive Oil
Sepay Groves Raspberry Vinegar
6 teaspoons of Sugar
Place the peach halves in an oven proof baking dish. Brush lightly with olive oil and then raspberry vinegar. Sprinkle each peach half with a teaspoon of sugar.
Carefully place the dish in the broiler. Cook for a few minutes, until the sugar just starts to brown and bubble. I cooked these peaches for 5 and 1/2 minutes. This will depend on your broiler. I have an electric oven so it takes a little longer than a gas oven. Check frequently so that the sugar does not burn. Remove from broiler and let stand 5 to 10 minutes so that the sugar does not burn the mouth. Serve warm.
Enjoy!
Deloris
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