When fresh peaches are in season and ripe, this is a wonderful way to serve them.
Recipe information
Yield
makes 4 servings
Ingredients
4 ripe peaches, halved and pitted
8 teaspoons butter (1 stick), plus butter for the dishes
1/2 cup packed light brown sugar
4 tablespoons dark rum, optional
Heavy cream
Preparation
Step 1
Position the oven racks so that one of the racks is in the center of the oven. Preheat the oven to convection roast at 500°F. Butter four individual ovenproof baking dishes.
Step 2
Place two peach halves into each baking dish, cut side up. Place 1 teaspoon butter in the cavity of each peach half. Then spoon 1 tablespoon brown sugar in each.
Step 3
Bake in the center of the oven for 10 minutes, until the edges of the peaches begin to brown and the sugar and butter are bubbly. Remove from the oven.
Step 4
If desired, pour about 1 tablespoon dark rum over each serving and ignite carefully. Serve with heavy cream.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
