However, what was I not planning on? A downpour. It poured rain as we wandered from tent to tent, avoiding the waterfall-like pour off from the tents. Truth be told, I love rain when it's 70+ degrees outside. And it's a welcome break from the awful humidity that we've had for months. But, all of the sprinting from tent to tent did bruise my peaches a bit. They looked uh a little lumpy.
But no worries! Peaches be bruised, that be okay. I wanted to try out a concept I had heard about yesterday. Roasting nectarines. But my peaches were bruised and I didn't want to waste them. So I roasted peaches! Topped with reduced balsamic and tossed with herbs, the flavors worked out amazingly. I actually think that this would be amazing on vanilla ice cream. Even as a side dish, this works out great.
2 large peaches
2 T chopped tarragon
2 T chopped chives
2 C balsamic vinegar
Preheat the oven to 400°.
Slice the peaces in half and remove the pit and in a baking dish, put the peaches flesh side down.
Put in the oven for 25 minutes or until the juices are bubbling.
Chop the fresh herbs.
Remove the peaches from the oven.
Let cool for at least 5 minutes. Slice and plate and drizzle with the vinegar and disperse the herbs. Enjoy while warm!