peach picking time
The peaches on my tree are ripe enough for picking. After plucking these four peaches, we ate the two smaller ones warm off the tree, and then I used the two larger peaches to make this simple dessert for our Sunday supper.
It would also be a perfect summer dish for breakfast or brunch!
Vanilla-Honey Butter Roasted Peaches with Honey Yogurt and Basil Chiffonade
1/2 cup honey yogurt
2 tablespoons unsalted butter, at room temperature
1 tablespoon honey
1/4 teaspoon vanilla bean paste
2 6 peaches, halved and pitted
2 large fresh basil leaves, chiffonade
Preheat the oven to 400 degrees.
In a small bowl, cream together the butter, honey, and vanilla bean paste with a fork until well combined.
Spoon the honeyed butter into the peaches’ cavities, dividing evenly between them.
Place the peaches cavity side up in a single layer in a small baking dish and roast for 20 minutes, until tender.
Using a slotted spoon, transfer the peaches to serving bowls, top with yogurt and the basil, and serve.
Serves 2
1 comment
What a lovely easy dessert!!
Leave a Comment