Sunday, August 19, 2012

Roasted Peaches with Herbs and Reduced Balsamic

I love this time of year. Peaches and tomatoes and the like are full of flavors and juicy. And this morning, even though it was in the pouring rain, we headed out to the farmers market to pick up some produce. It's why I love Sundays. Dupont farmers market is the best. It's such a great farmers market and it is a close walk from our abode.

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.


Ingredients
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.

Heat up the balsamic vinegar in a small saucepan over medium high heat. The vinegar will boil and remove when it reduces by half and forms more of a syrup.

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!

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