It doesn’t get much sweeter than this simple yet impressive fruit dessert. From The Pollan Family Table.
FROM THE MARKET
Fresh ginger (1 knob)
Fresh raspberries (½ pint)
Unsalted butter (3 tablespoons)
Vanilla or coffee ice cream (1 pint)
Cinnamon stick (1)
FROM THE PANTRY*
Granulated sugar (½ cup)
Bay leaf (1)
Dark brown sugar (3 tablespoons)
Balsamic vinegar (1 tablespoon)
*You will need parchment paper.
Broiling peaches caramelizes them and intensifies their flavor; adding scoops of ice cream and a drizzle or two of raspberry sauce turns these peaches into an impressive dessert.
½ cup granulated sugar
1 cinnamon stick
1 bay leaf
1 tablespoon finely grated fresh ginger
1 cup fresh raspberries
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
4 peaches, halved and pitted
1 tablespoon balsamic vinegar
1 pint vanilla or coffee ice cream
Set racks in the middle and the upper third of the oven and preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
In a small saucepan, combine the granulated sugar, cinnamon stick, bay leaf, ginger, raspberries, and ¼ cup of water. Simmer, stirring occasionally, for 8 minutes, until slightly thickened.
Discard the cinnamon stick and the bay leaf, and set aside.
In another small saucepan, melt the butter. Add the brown sugar and stir.
Arrange the peaches cut side up on the baking sheet. With a pastry brush, spread on the butter mixture. Drizzle each half with vinegar. Roast until the peaches are tender, 8 to 10 minutes. Remove the baking sheet from the oven.
Set the oven to broil. Return the baking sheet to the top rack of the oven, and broil until the sugar begins to bubble and caramelize, about 5 minutes.
To serve, arrange two peach halves each in four individual bowls. Top each serving with a scoop of ice cream and drizzle with the raspberry sauce.
Excerpted from THE POLLAN FAMILY TABLE by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.