While I was poking around on the New York Times site a while ago I happened upon this recipe for Peaches roasted with brown sugar and basil. I love interesting flavor combinations, and with peaches and basil so abundant right now, I thought it would be the perfect time to try it out.
That was a brilliant decision. This dessert is so incredibly easy and the result is ridiculously good... like close your eyes and see unicorns and sunshine good. A quick slice and pit of the peach along with a little mixing and you're so close to a delicious dessert. The apartment filled with the sweet scent of cinnamon and brown sugar, which is always a good sign. Once my timer beeped, I pulled the pans out of the oven and the butter mixture was bubbling and the peaches golden. I transfered them to a plate and poured the remaining sauce overtop. The first bite was better than I imagined it would be. The sauce had started to carmelize, creating this awesome slightly sticky crust over the peaches while the basil added a nice added dimension to the flavor.
Before I tried this recipe, peaches weren't at the top of my fruit list, but now... well I have to hold myself back from making this every night.
Peaches Roasted With Brown Sugar and Basil
While I was poking around on the New York Times site a while ago I happened upon this recipe for Peaches roasted with brown sugar and basil. I love interesting flavor combinations, and with peaches and basil so abundant right now, I thought it would be the perfect time to try it out.
That was a brilliant decision. This dessert is so incredibly easy and the result is ridiculously good... like close your eyes and see unicorns and sunshine good. A quick slice and pit of the peach along with a little mixing and you're so close to a delicious dessert. The apartment filled with the sweet scent of cinnamon and brown sugar, which is always a good sign. Once my timer beeped, I pulled the pans out of the oven and the butter mixture was bubbling and the peaches golden. I transfered them to a plate and poured the remaining sauce overtop. The first bite was better than I imagined it would be. The sauce had started to carmelize, creating this awesome slightly sticky crust over the peaches while the basil added a nice added dimension to the flavor.
Before I tried this recipe, peaches weren't at the top of my fruit list, but now... well I have to hold myself back from making this every night.
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August 5th, 2008 at 5:14 pm
Looks delicious! I can’t wait to try it.
August 5th, 2008 at 5:30 pm
Just got home from the farmer’s market with peaches & basil and found your post. I’m definitely making this tonight!
Your blog is lovely and the photographs look good enough to eat
August 6th, 2008 at 4:31 am
Argggh, why do I have not have basil on my window sill! Damn damn damn, that looks too good!
August 6th, 2008 at 7:49 am
Gorgeous! And so healthy for a dessert, too. Don’t hold back, I say! When fresh peaches are in season, go for it!
August 6th, 2008 at 9:06 am
[...] BIG Thank you to The Food Gawker and eat make read blog for the [...]
August 9th, 2008 at 6:30 pm
For some reason I’m not a big fan of peaches. I think it might have something to do with the fact I associate peach with those canned peaches I’ve had growing up. Sometimes they tasted so tinny.
This looks so gorgeous and I think in my head I’ve already forgotten the tinny aftertaste with the addition of basil. Just lovely.
August 12th, 2008 at 8:14 pm
Re: peaches…
i haven’t tried this yet, but it looks yummy: http://eatmakeread.com/2008/08/…...
April 6th, 2010 at 9:54 pm
Just lovely.