While peaches are sublime to eat as is, I thought I’d try to come up with something divinely sublime to do with a peach that was also quick and easy. The interwebs threw up some ideas and I threw in my own twist to come up with this.
It’s butter, it’s sugar, it’s about five different kinds of sweetness that combine to take the peach to new heights. And it’s so easy!
I use rapadura sugar instead of brown sugar. It’s basically unrefined brown sugar and it’s beautifully rich. I get mine from Rustic Pantry Wholefoods in Moruya.
Use whatever saucey or syrupy drizzly topping you like. I happened to have some maple syrup, so that’s what I used, but something like salted caramel sauce would be delicious… even chocolate, if you must.
Important: make sure the peaches are soft and ripe!
- 3 peaches (white or yellow flesh, whatever is in season), halved and seeded
- 6 peach-stone-sized blobs of butter (don't use margarine)
- 2 tablespoons of rapadura sugar (or just brown sugar)
- 1/4 teaspoon ground cinnamon
- ice cream (any flavour you like, make it fancy)
- maple syrup for drizzling
- Preheat the oven to 180ºC.
- Place the halved peaches, cut side up, on a shallow heat-proof dish.
- Drop a blob of butter into each of the hollows left by the peach seed.
- Mix the sugar and cinnamon together and sprinkle over the peach halves.
- Bake for at least 15 minutes. The peaches should be soft, but not mushy.
- To serve, place each half in a bowl or dish, top with a scoop of ice cream (we happened to have boysenberry gelato), then drizzle with the maple syrup. It won’t look too pretty, but it will taste amazing.