Having successfully resisted the lure of the deep-fried things at the Maryland State Fair, yea even unto the funnel cakes (and, no problem here, the batter-fried banana twinkies and peanut-butter-and-marshmallow-fluff sandwiches), I hereby recommend a recipe for enjoying the last of the summer's stone fruit while being too lazy to do actual cooking.
For each person, take one peach, cut it in half, and remove the pit. Fill the hollow with a small pat of butter and some cinnamon and sugar. Put the halves back together and wrap the whole in a piece of foil. Bake at 350 for 45 minutes or until yt be done (times will vary by the size of the fruit). Remove the peaches from the oven, unwrap each into a bowl, and fill the pit hollow with a spoonful of FireFly Farms' meadow chevre with ginger, almonds, and honey, resisting (or not) the urge to make Serenity jokes. Serve immediately.
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4 comments:
Yum.
Ah know. The trick is not being seduced into opening the oven when the scent of baking peaches starts to fill the kitchen; it'll be at least another half hour before they're ready.
Omigosh, that sounds deeply deeply good. Out here on the far prairie, we get a ton of yummy tomatoes, but, sadly, no scrumptious peaches like you Southern folk. Though I suppose chevre and tomatoes mix, not so much of the rest of it.
For the tomaten, I recommend the earlier pasta salad recipe with some fresh chevre or feta sprinkled in. The warm pasta will melt the cheese a bit, smearing it everywhere, so a piece of good bread to sop up the juice and cheese is indicated.
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