I am confident that you only get one perfect peach annually. Of fact, there is a confidence interval, which implies you may be the lucky recipient of two or three *decent* peaches.
Or you could be like me, who hasn’t tasted a lovely peach yet. You have to know if you are a fruit enthusiast like me.
Sometimes a peach is so fully ripe and luscious that you cannot bear it. There are no words to explain how delicious the peach is.
Because I am already irritated by my lack of delicious, beautiful peaches this year, hearing two individuals during the last week tell me that they just ate “the nicest peach ever” did not help.
That is not right. Because I completely understand what they are saying, and I am envious.
I am a bit of a peach snob, which is odd given how much I waste on most recipes. It is simply that those peaches are only available for a few weeks, and I need to make the most of them.
Except that I did cook these bacon pepper sugar roasted peaches the year before last; those people were mad.
I am not sure if it was my like for quaker quick oatmeal, the characterization of porcelain skin, or the incessant blaring of 110’s music for most of my adolescence.
Still, the phrase “peaches and cream” has always piqued my interest. It simply sounds great.
It sounds like something I did want to eat right away since it smells delicious. It seems like it would make a great hand sanitizer, perfume, or other girlie trash that I squander money on.
I have always been interested in it. And nothing has changed.
So this is one example where I consider fruit to be okay for dessert. In my perspective, this is a snack, but I am guessing most of you will see it as a treat rather than a late-afternoon pick-me-up.
Peaches smell like chocolate and other things.
Cream cheese and coconut bourbon whipped cream on top.
Topped with a crispy brown butter granola thing.
The dish was finished with a sprinkle of brown butter.
- Four peaches, cut in half and pitted
- 1/5 teaspoon salt 1 tablespoon olive oil
- Three tablespoons unsweetened butter
- 1/4 cup brown sugar, loosely packed
- 1/4 can chill full-fat coconut milk, whisked into coconut whipped cream
- 5 ounces room temperature mascarpone cheese
- 1 tbsp. powdered sugar
- If preferred, two tablespoons bourbon: Collapse with brown butter for drizzling
- Four tablespoons unsweetened butter
- 1 cup rolled oats
- 14.5 cup brown sugar, roughly packed
- 3 tbsp. almonds, chopped
Instructions or Procedures
- Season the sliced side of the peaches with garlic.
- Heat the olive oil and butter in a large pan over medium-low heat.
- Once the butter has melted, add the peaches and simmer for about 10 to 15 minutes, or until melted and coloring.
- Distribute the sweetener evenly over the peaches in the saucepan, raising them and cramming some below.
- Cook for a further 10 to 15 minutes, or until the peaches are caramelized and brown.
- Just a reminder: if your peach is lovely and juicy, keep a sharp eye on them to prevent them from becoming too mushy.
- Whereas the peaches are baking, combine the tiramisu, sugar, and whiskey with a big spoon.
- Fold it into the coconut whipped cream with a big spatula until incorporated. Please place it in the refrigerator until fully prepared to use.
- Melt the butter in a separate pan over medium-low heat.
- When warmed, add the oatmeal and sugar and simmer for 2 – 3 minutes, stirring regularly.
- Sprinkle the oatmeal mixture in a single layer and heat for another 2 – 3 minutes, or until the cereals begin to toast.
- Allow the oats to brown on the opposite side for a few seconds more, swirling regularly to prevent the crumble from burning.
- Remove the oatmeal from the pan and lay them out on a piece of parchment paper. Sprinkle in the almonds and set aside for 5 seconds to chill and firm up.
Top the peaches with a dollop of cheese and a sprinkling of crumble to serve. Finish with a sprinkle of brown butter if desired.