This simple recipe is perfect to make for a summer brunch when peaches are in their prime. I use yellow ones for their extra shot of color, cutting them into thick wedges before adding seasonings of sugar and lemon. The fruit is spread in a baking dish, topped with honey and butter, and then popped in the oven for less than a half hour. During the final minutes of roasting, chopped almonds and crushed shortbread cookies are sprinkled over the bubbling fruit. Served warm with dollops of creme fraоche, this dish is a tempting version of “peaches and cream.”
2 tbsp unsalted butter, cut into small pieces,
plus more for the baking dish
6 medium peaches, peeled, pitted, and
cut into slices 1/2 in/12 mm thick (about
4 cups/910 g)
3 tbsp sugar
2 tsp grated lemon zest
2 tbsp honey
1/2 cup/65 g slivered almonds, toasted (see
cooking tip) and coarsely chopped
1/2 cup/40 g crushed shortbread cookies
(see market note)
1/2 cup/120 ml “creme fraiche“
- Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Butter a 2-qt/2-L shallow oven-to-table baking dish.
- In a large bowl, toss together the peaches, sugar, and lemon zest to combine well. Spoon the mixture into the prepared dish. Drizzle the honey over the peaches and dot with the butter. Bake until the peaches are tender and the butter has melted, about 20 minutes.
- Remove the pan from the oven. Combine the almonds and shortbread and sprinkle over the top. Return the pan to the oven and bake until the topping is light golden brown, about 5 minutes. Remove and cool for 10 minutes.
- Serve the peaches warm with a dollop of “creme fraiche”.
by BETTY ROSBOTTOM