‘Moving to the country, gonna eat a lot of peaches’ or words to that effect was a popular track by quintessentially 90s ensemble ‘Presidents of The United States of America’. On the rare occasions we encounter a ripened peach in an orchard on a bucolic summer’s day, we think of this song. No idea why. But one thing is certain, and that is that peaches are delicious in season. At Nomadic Dinners, we use them as soon as they are ripe. This recipe is ridiculously simple and is humble enough to place the star ingredient centre stage.
Ingredients
– 4 ripe peaches
– 1/2 cup granulated sugar
– 1/2 cup Maldon salt
– Vanilla ice cream
– Fresh mint leaves
– Stick of butter or margarine
Instructions
1. Wash and halve the peaches, removing the pits.
2. Dust your peach halves with equal parts salt and sugar.
3. Stick a skillet or small paella pan on the fire at medium heat, adding the stick of butter until it has melted completely. Don’t worry if the butter burns a bit.
4. Once the butter has fully melted, gently place the peach halves face down and cook for a few minutes until they have caramelised and there is an unmistakable ambrosial smell and colour.
5. Arrange the peach halves on serving plates. Add vanilla ice cream and a sprig of mint for colour
This dessert satisfies even the most discerning of taste buds. A perfect combination of sweet, salty and fruity.
