Whether you keep bees yourself, support local beekeepers, or just love honey, The Fresh Honey Cookbook by Laurey Masterton (Storey Publishing, 2013) presents recipes for every time of year featuring different honey varietals and seasonal ingredients.This recipe for broiled peaches makes for a light summer dessert.
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In my humble opinion, not much beats a fat, juicy Georgia peach. Once when I was in high school, 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 shirt 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 dessert with a scoop of vanilla ice cream or a dollop of vanilla yogurt.
• 5 large ripe freestone peaches
• 2 tablespoons butter
• 2 tablespoons honey, preferably sourwood honey
• 1/4 cup plain yogurt
1. Preheat the broiler to high.
2. 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.
3. 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.
4. 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.
5. Spoon a small amount of yogurt on each peach half and drizzle juices from the pan on top. Serve immediately.
More from The Fresh Honey Cookbook:
• Coconut Macaroons with Dried Cherries
• Chunky Heirloom Tomato Gazpacho with Lemon Crème Fraîche
• Creamy Chicken and Coconut Curry
• Southern-Style Iced Tea
• Fresh-From-The-Garden Beets with Oranges and Blue Cheese
Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store: The Fresh Honey Cookbook