This is my 150th post. What a wonderful fun journey it has been! I have enjoyed every moment 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. The baked peaches are an adaptation from “Claude Monet Table”.
A soft and deliciously sweet peach baked over a slice of bread. Therefore it get all the caramel of the peach, sugar and butter. Each bite is sinfully sweet and delicious. Use French country bread sliced thicker. As a result the caramelized will be on the top, and the softness of the bread on the bottom.
TIP: I prepared the potatoes in 2 8-inch skillet instead of 12”. It was a test. Consequently I saved a good 15 minutes in the cooking process.
Baked Peaches - A sweet French dessert
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4
4 slices, crust removed bread
4 ripe, cut in half and pitted peaches
4 tablespoons sugar
1/4 cup - cut into 4 pieces unsalted butter
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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