Baked Peaches and Potatoes Anna - Giangi's Kitchen

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Baked Peaches and Potatoes Anna

Published on October 24, 2011 | Fish

Baked peaches.

This is my 150th post.  What a wonderful fun journey it has been! I have enjoyed it immensely and I am looking forward to the next 150 posting

To celebrate we had salmon,  potatoes Anna, my simplified version, and steamed asparagus.  It was the perfect occasion to make dessert, baked peaches.

Dessert had to be part of the celebrations, hence this sweet classic French dessert. A soft deliciously sweet peach baked over a slice of bread. Therefore it gets all the caramel of the peach, sugar and butter. Each bite is sinfully sweet and delicious.

The peaches are an adaptation from “Claude Monet Table”

TIP: I made the potatoes in 2 8-inch skillet instead of 12”.  It was a test. By doing so I saved a good 15 minutes in the cooking.


Tonight’s Dinner October 23, 2011:

Oven Salmon

Potatoes Anna

Steamed Asparagus

Baked Peaches




4 Salmon fillets, skinless

2 lemons, thinly sliced

Salt and pepper

Olive oil

Preheat the oven at 350º. Line a cookie sheet with aluminum foil. Put 2 to 3 slices of lemon on the aluminum foil and place a salmon fillet over it. Place 2 to 3 slices of lemon on top of the salmon. Repeat for each fillet. Sprinkle generously with salt and pepper.

Place in the warm oven and cook for 15 to 20 minutes, or when the fillets are done.

Remove the lemons on the bottom of the salmon and place the salmon fillets on a warm plate.

Drizzle a little bit of olive oil at serving time over the salmon fillets.


Potatoes Anna Giangi's way



2 large Idaho Russet potatoes, peeled, sliced very thin

4 to 5 tablespoon butter

Salt and pepper

Heat the butter in a heavy 12-inch skillet.

Dry the potato slices on paper towel.

Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper. Arrange a second layer with remaining slices. Invert a heatproof dish over the potatoes and place a heavy object on the plate to weigh the potatoes down.

Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.

Remove the weight and the plate and carefully turn the potatoes all at once.

Cook until browned and cooked through.

Cut in quarters and place in plates.



1 bunch of asparagus


1 tablespoons olive oil

Lemon juice

Steam the asparagus until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.





4 slices bread, crusts removed

4 ripe peaches, cut in half, pitted

4 tablespoons sugar

1/4 cup unsalted butter, cut in 4 pieces

Preheat the oven at 325.

Generously grease an 8-inch pie pan and arrange the slices of bread in it.

Place half a peach, cut side up, on each slice of bread. In the cavity left by the pit, sprinkle 1 tablespoon sugar and 1 piece of butter.

Bake for 20 minutes or until cooked through.

Serve warm or cold.

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