It’s hard to fathom how much time and energy nature puts into the perfect summer peach. Years of false crops filled with lime green fuzzy peachlings until our small dwarf peach tree finally began showing little hints of rougy pink. I imagine she has a few years left before we’ll see peaches perfect for the pie plate or jam pot hanging from the limbs.
There’s something so ‘Little House on the Prairie’ about growing your own fruit, harvesting your own vegetable garden. When I designed my house, I bought a little extra land specifically for this possibility.
I’d love to have a beautiful green house for Tuscan herbs like basil and bay that just don’t grow well in Oklahoma. I dream of a long stretch of terrain for tomatoes, a small pumpkin patch and then a vintage claw footed bathtub filled with soil for potatoes, sweet potatoes and alliums of sorts. A place where they can run wild without taking over my garden.
In the meantime, I will have to content myself with store bought peaches roasted under a bed of ground cinnamon, drizzled with melted honey and sprinkled with hints of thyme. This is a rustic dish not suited to modern tastes like big scoops of vanilla bean ice cream. A little hint of whipped mascarpone will tuck in quite nicely to create a well rounded vintage treat.
- 1 peach, halved and cored
- 1/2 tablespoon melted butter
- 1/8 teaspoon ground cinnamon
- 1 tablespoon melted honey
- fresh thyme, garnish
- 2 tablespoons mascarpone
- 1 tablespoon heavy cream
- 1/2 tablespoon confectioner's sugar
- 1 teaspoon lemon juice
- 1/16 teaspoon ground cinnamon
- Preheat the oven to 400°.
- Half and core the peach. Brush with the melted butter and sprinkle with ground cinnamon. Roast at 400° for 15 minutes or until juices begin to gather in the open core. Set aside to cool.
- Microwave the honey for 5-10 seconds until pourable. Drizzle over the roasted peach and sprinkle with fresh thyme.
- Meanwhile, prepare the Whipped Mascarpone by whisking all ingredients together in a small mixing bowl until smooth. Serve the peaches warm, freshly roasted from the oven with a dollop of whipped cinnamon mascarpone!