Broiled Peaches ~ by Laurey Masterton in the ‘Fresh Honey Cookbook’
Pg 118
In my humble opinion, not much beats a fat, juicy Georgia peach. Once when I was in highschool, my sister, brother-in-law, and I drove from Illinois to Florida. I remember the trip especially well, since I had just received my driver’s license and drove for much of the trip. There was an accident on a side road in Georgia that stopped traffic, and a local peach stand owner took advantage of the opportunity, strolling up and down the road and selling the fattest peaches I had ever seen. It was absolutely impossible to eat one without ending up with a short full of juice. No matter – the mess was so worth it.
When you want to dress them up a bit (not that you need to with a perfect peach), try this recipe. It also works well with grapefruit or pears. The fruit needs to be fully ripe, ready to eat. Serve the broiled fruit for a different, light first course, or offer it for a dessert with a scoop of vanilla ice cream, or a dollop of vanilla yogurt.
The ingredients:
5 large ripe freestone peaches
2 tablespoons butter
2 tablespoons honey, preferably Sourwood Honey
¼ cup plain yogurt
Here’s what you do:
- Preheat the boiler to high
- Cut the peaches in half lengthwise and remove the pits. Place cut side up in a shallow broiler-proof baking dish that is the right size to hold the fruit halves without having them rolling all over the place. If necessary, shave a tiny bit off the bottom to help them stand up straight.
- Combine the butter and honey in a small bowl and microwave on high for about 25 seconds, or until the butter is melted. Pour the honey butter over the peach halves. If not baking right away, cover and refrigerate.
- Place the peaches under the broiler and watch carefully. Broil until the butter melts and bubbles, 3 to 5 minutes or longer, depending on the temperature of the peaches when you start to broil. You want the honey and butter to brown but not burn.
- Spoon a small amount of yogurt on each peach half and drizzle juices from the pan on top. Serve immediately.
