9.15.2013

Food and Drink: Rosemary, Cinnamon and Brown Sugar Roasted Peaches with Vanilla Yogurt Sauce


Peaches are, and have always been, my favourite summer fruit. There's nothing better than biting into a plump, juicy peach on a hot summer's day. But let's get real... summer's over! As the Ontario peach season comes to an end, I decided that I wanted to spend an afternoon in my kitchen experimenting with flavours and cooking methods - something that I haven't done in a while. This recipe is my ode to the end of summer, a perfect way to expand all the ways you can love this fruit as we head into the fall.


You'll need:
  • 4 large peaches, washed
  • 2 tablespoons melted butter
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon cinnamon
  • Fresh rosemary
  • 1 cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • Freshly ground nutmeg
Preheat your oven to 350 degrees. Remove the stone from each peach and cut into quarters. Place the peaches, cut side up, on a parchment lined baking sheet. Brush each piece with melted butter and sprinkle with brown sugar and cinnamon. Lay a sprig of rosemary on each piece. Bake for 25 minutes.

Meanwhile, whisk the Greek yogurt, vanilla, cinnamon, brown sugar and nutmeg. Set aside.

When the peaches are fork tender, remove from the oven and discard the rosemary. Serve the peaches warm with the yogurt sauce and garnish with a sprig of rosemary. And don't forget a glass of Prosecco!





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