4 peaches, ripe but still firm
3 tablespoons unsalted butter
2 tablespoons honey
1/4 cup muscat or sweet dessert wine
Small pinch salt
1/4 teaspoon nutmeg
Crème fraîche, to serve
Thanks for this lovely post!
Last weekend I made a similar creation, but my version uses the grill.
4 peaches (preferably organic), cut in quarters
1 tablespoon granulated sugar
8-10 fresh mint leaves, chopped medium corse
the zest and juice of 1/2 small orange
vanilla bean ice cream, greek yogurt or lightly sweetened whipped cream to serve.
Heat your grill (preferably wood or charcoal fired).
Mix the cut peaches with the sugar, mint, orange zest and juice, marinate for at least ten minutes. (This can be marinated up to 4 hours ahead of cooking, any more time can result in soggy peaches).
Using tongs or other tool, place the peaches on the grill. Reserve the marinating liquid. Cook while turning the peaches to caramelize on all sides. Place the hot, grilled peaches back in the marinating liquid and rest for about two-four minutes.
Serve with any of the above dairy toppings are any other delicious complement of your choosing!
You can replace the mint with fresh rosemary, lavender or thyme!