What is it about the peach that defines summer for me? It could be the childhood memories of eating ripe juicy peaches straight from the farm, juice dribbling down my chin. Or simply that they're so good. Even before I began eating a mostly local diet, the peach was the one food that I only ate in the summer. There had just been too many wintertime disappointments: the purchase of peaches that were hard and tasteless.
As you can see, I'm mourning the (soon to come) end of peach season. In an effort to "medicate" my peach loss depression, I bought 5 pounds of peaches from Whole Foods on Sunday (grown by Toigo Orchards, one of my favorite local peach purveyors). I froze most of them in the hopes that they'll brighten up a few winter days.
But, what I did with the ripe peaches? Well, a picture is worth a thousand words, right? But I'll use one word to describe them: extraordinary. You must try this in the next week or two, before the peaches are all gone.
Baked Peach with Ice Cream
I know people like exact recipes, but I just can't do it here. Just use the ingredients in about the quantities I recommend, and I promise it will taste good. (It would be difficult to make this recipe taste bad!)
Ingredients: 2 ripe peaches, a sweet white wine, honey, and one cinnamon stick
Pre-heat the oven to 400 F. In a medium baking dish, pour equal amounts of honey and white wine. (You want the bottom of the pan to have between 1/4 and 1/2 inch of liquid). Mix together thoroughly. Place the peaches in the baking dish, and add the cinnamon stick to the liquid mixture.
This step is not necessary, but I find that it makes my peaches extra-yummy: coat each peach with a spoonful of honey.
Baste each peach with the liquid mixture.
Put the peach in the oven. The total baking time is about 45minutes. However, you will want to baste the peach with the liquid mixture every 5-10 minutes. You will know that your peach is ready when the liquid starts to caramelize, and the peach skin looks caramel-y as well.
Serve warm with vanilla ice cream on the side.
I know I said that I had only one word to describe it, but here's one more: heavenly.