I don’t know about you, but I have to eat ice cream on days like today. The heat index was 106 and there wasn’t much wind.
Luckily, I got to drive the van today, which has air conditioning. (Funny what you take for granted when its not 100+ degrees) Ahh, yes the SUV’s air conditioning is broken and they want $800 to fix it. Sorry Justin, your sweat glands got a work out today.
Wowza. And sorry to all of you. You’re here to read about peaches and ice cream, and here I am talking about sweat glands….
Did you know that sweat glands abscess sometimes? Its awesome. Love it. Really I do.
Okay, really. For real this time.
Since we’ve been eating “seasonally” we’ve been anxiously waiting peach season. (And every season, to be exact)
This is my absolute favorite way to eat peaches. (Except eating them raw and unaltered, when they are perfectly ripe of course.)
Simply slice some peaches into wedges, and place in a shallow casserole dish. I used 4 peaches here for 3 people. (I had seconds, but ONLY because my first round of pictures didn’t turn out…)
(yes, I realize this isn’t white balanced. HELP!)
Sprinkle them with brown sugar. No need to measure here, just a generous sprinkling. Next douse them with balsamic vinegar. I used somewhere between 1/4 and 1/3 cup.
Next is the weird, but TOTALLY ESSENTIAL step of this recipe. Go grab your black pepper grinder and give it a couple grinds right on top of the peaches.
I promise you won’t really notice the pepper. It just gives it a nice spiced peach flavor and a “depth of flavor” (cliche, I know…)
Then roast it at 400ish for about 20-30 minutes. You want the balsamic vinegar to begin reducing into a syrup.
Spoon warm peaches onto vanilla ice cream. Then spoon out some syrup too. This spiced peach balsamic reduction is liquid gold!!!
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