We have, once again, hit peach season. Every year the song “movin’ to the country, gonna eat a lot of peaches” goes through my head. Our peach trees in the orchard are still too small to fruit, but we have been given a box by some friends, and have gone foraging along the side of the roads for more. The kids hoover them down, and I cook up a big batch to whack in the freezer for in pies and crumbles over the winter. There is nothing that makes you more smugly satisfied than eating a peach crumble in July made with fruit you picked the previous summer.
Of course there are still more peaches to be used up so I decided to whack some in the oven to serve with the pork chops and some mash for dinner. Pork and peaches are best friends. They belong together. Though my kids ate the left over peaches on their own like dessert.
Roasted Balsamic Peaches
Author: Jo @ Country Life Experiment
Recipe type: Side Dish
- 6 ripe peaches - slip stone peaches work best, but use cling stone if that's what you have got.
- 40g butter
- Sprig of fresh sage
- 1T caramelised balsamic vinegar (use regular balsamic and a little more sugar if you don't have caramelised balsamic)
- 1t sugar
- Spread a large sheet of foil out on a baking tray.
- Halve the peaches, remove the stone, and place in the centre of the foil - cut side up.
- In the centre of each half place a small dot of butter, and a sage leaf (half will do if the leaf is large).
- Drizzle with the balsamic vinegar, and sprinkle with the sugar.
- Place another sheet of foil over the top. Turn the edges of the foil together to form a parcel.
- Place the tray in a preheated hot oven (200*c) for 20 minutes, or until the juices just begin to run.
- Serve with pork chops and mash, or on their own with a scoop of icecream.
How do you like your peaches?