Broiled Peach Halves with Vanilla and Black Peppercorns
- Yield: 4 as dessert; 8 as side dish servings
- Prep: 10 mins
- Cook: 26 mins
A lighter but intensely flavored offering, this dish can be served with or without ice cream and a plain cookie or slice of cake. It is sweet but not too sweet and a little piquant, so it can also serve as an accompaniment to a main course like roast chicken.
- 8 peaches, pitted, halved, but not peeled
- 1tablespoon butter, softened
- 3/4cup no-sugar-added peach or peach-apple juice
- 3tablespoons honey
- 1tablespoon vanilla extract
- 1tablespoon whole black peppercorns
- 3tablespoons dark rum (optional)
- 2tablespoons peach liqueur (optional)
- 2tablespoons coarse sugar, such as turbinado
- Vanilla ice cream (optional)
- Preheat oven to 425F. Toss peach halves with softened butter, and butter a shallow baking dish, or 2 smaller dishes, large enough to accommodate the peaches without squeezing them in (a little air space around them is desirable). Place peaches, hollow side up, in the dish(es). Bake, uncovered, for 15 minutes.
- Meanwhile, in a medium saucepan, combine all glaze ingredients and bring to a hard boil. Let cook 5 to 7 minutes or until slightly reduced and syrupy. (If you’re omitting the brandy and peach liqueur, make up the difference with extra juice). Remove peaches from oven, and raise oven temperature to broil. Strain peppercorns from glaze. Pour glaze over peaches and sprinkle a little turbinado over each peach half.
- Broil peaches for 3 to 5 minutes, watching closely, until sugar melts and caramelizes. Serve a bit of the glaze over each peach half; if accompanying with ice cream, drizzle glaze over the ice cream.
Recipe by Crescent Dragonwagon.
Nutritional Info *per serving
- Glycemic Load 19
- Calories 270
- Fat 4g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 10mg
- Sodium 80mg
- Potassium 740mg
- Carbohydrate 59g
- Fiber 5g
- Sugars 53g
- Protein 3g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 40%
- Calcium 4%
- Iron 6%