Roasted Peaches
OMG. That’s it. Great with peaches, but you can use strawberries, apples, or pears, just make sure to adjust your cooking time. Pure deliciousness.
Ingredients
For the peaches:
4 peaches, halved and pitted
2 tablespoons olive oil
2 tablespoons honey
1 vanilla bean, split lengthwise and scraped or 1 teaspoon vanilla extract
1 teaspoon saffron, crushed
Large pinch salt
For the Brittle:
1 cup granulated sugar
1/4 cup corn syrup
2 tablespoons water
1 tablespoon butter
1/4 teaspoon baking soda
10 ounces shelled crushed pistachios or other nuts
Preparation
Preheat the oven to 400F
In a 9 X 9-inch baking dish, whisk together olive oil, honey, vanilla bean seeds, saffron, and salt. Add peaches and toss to coat; place peaches cut side down. Add vanilla pod, if desired (or save and add to granulated sugar, salt or for making homemade vanilla extract).
Place in oven and bake, uncovered, until tender, about 20 minutes. Serve with whipped cream, creme fraiche, or ice cream.
In a large saucepan whisk together sugar, corn syrup and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Adjust the heat to high, continue cooking without stirring, until the mixture begins to caramelize and turn golden, gently swirling the pan if it is not uniformly colored. Continue cooking until amber (or reaches 300F) remove from heat, add in butter and baking soda, stirring quickly to dissolve. Add in nuts, stir quickly to dissolve. Pour onto a baking tray lined with foil and buttered, spread, using the back of a buttered spoon or buttered off set spatula until think,, no more than 1/4 inch thick. Allow to cool. Break into pieces and serve with peaches.
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