EdHart.mePeaches are back in season and the Pepper Place Farmer’s Market is full of vendors with ripe peaches and fresh blueberries. A couple years ago, I did a post on making a peach and blackberry galette, and this is basically the same recipe, substituting blueberries instead of the blackberries. I also added some lemon thyme, which I’ve been growing in a pot on the back porch, as a harmonious accompaniment to the fruit.
The test kitchen was busy on a week night getting ready for the weekend! This recipe is a new riff on one of my favorite desserts, but instead of raspberries and balsamic vinegar I’m using the same principle with fresh ripe peaches and a marsala wine syrup. It’s really quite the delicious flavor bomb. This recipe is a serving for 2, so make proportional adjustments for more servings.
I’ve been stuck in a bit of a rut with having my raspberries for Date Night desserts. Judging by the constant sale on them at the local Publix, you’d think they were in season all year long! But it’s time to force myself to start exploring something new for desserts. So for the most recent Date Night, I still stayed with the theme of roasted fruits & ice cream by having a roasted bosc pear with a red wine glaze. While I usually associate pears with a fall dessert, this one will probably make it’s way into my spring repertoire quite a few more times!
If ever I had a signature dessert, this would be it. While I can’t claim total originality on using a balsamic reduction in a dessert dish, this is one riff that I haven’t run across yet, so it’s as close to it as I’ll probably ever get! The balsamic reduction has hints of dark chocolate and wine and combined with roasted raspberries over frozen vanilla yogurt, this makes a truly unique and killer dessert.