After picking up the most succulent and fragrant peaches I’ve ever encountered at the local farmer’s market, I couldn’t stop thinking about this dessert.
There really is something special about peaches in the summer. Their sweet aroma draws you in to take a big bite while all the juicy goodness drips down the sides of your mouth. I love peaches because they are almost a mixture between a berry and a melon. This fruit can be used in sweet and savory dishes, and the versatile texture allows you to prepare it in a vast variety of ways.
Another great thing about this precious fruit is that it is a low-calorie treat (only 45 calories in one large peach) with a high content of potassium and vitamin A, which is very important for heart and eye health. Keep in mind that the darker the peach, the more nutrients it contains – in the pulp! Be sure to eat these babies with the skin on in order to feed your body all of the countless vitamins and nutrients that it deserves. The skin also gives the peach a bit of a fun texture, offering a slight bite in contrast with the soft, juicy flesh.
Try to eat these nutritious jewels raw as often as possible (this dessert is obviously an exception), because when peaches are cooked, they lose almost 80% of their nutritional content. This is very common with almost all fruits – raw is better. But, sometimes you just have to splurge with a roasted peach…and a little ice cream never hurt.
Here’s what you’ll need:
1 large peach, ripe
Juice from 1/2 a lemon (about 1 tablespoon)
1/2 teaspoon of ground cinnamon
1 tablespoon of real maple syrup (not flavored corn syrup!)
1/2 teaspoon of granulated sugar
1 cup of Chambord Black Raspberry Liqueur
Vanilla bean ice cream (Häagen-Dazs Five is made with all natural ingredients: skim milk, cream, sugar, egg yolks, and vanilla – and it has a lower calorie content than most of the other gourmet ice cream brands)
Preheat your oven to 400 degrees and prepare your peach by slicing it in half, removing the pit.
Squeeze lemon juice over the peach halves and coat them in the baking dish. Sprinkle with cinnamon, drizzle with maple syrup, and lastly sprinkle the tops with granulated sugar. The sugar will bake in the oven to create a crust on your peach halves – almost like a Crème brûlée!
Bake the peach halves in the oven for about 15 minutes, or until the sugar is bubbly and the peaches are tender.
While the peaches are roasting, pour about a cup of Chambord into a saucepan over medium-high heat.
Chambord is a black raspberry liqueur that is absolutely delicious. You’ll commonly find it paired with champagne or other cocktails. It’s a delicious addition to a dessert because of it’s rich, fruity flavor. If you don’t have any Chambord on hand, you can easily throw some blackberries and raspberries in a saucepan with the juice of a lemon and a tablespoon or two of sugar. Stir the mixture until the sugar has dissolved and the berries have reduced into a sauce.
Bring the liquid to a boil and then reduce the heat to simmer. Let the sauce thicken as the alcohol evaporates and the sugars reduce to a sauce. You’ll know that the sauce is ready when it coats the back of a spoon and falls back into the pan in a ribbon pattern. A cup to start out with should only yield about 2-3 tablespoons of product. Be careful not to let the sauce boil for too long. If it starts to have too many air bubbles and turns a lighter color than that of which you started with, it has cooked for too long. This will result in a hard candy, not a sauce!
When the peaches are done and the sauce has reduced, serve each peach half with a scoop of ice cream and a generous drizzle of the Chambord reduction.
I just know you’re going to LOVE this one.