Broiled Peaches in Wine
Adapted from Kitchen & Co.: Colorful Home Cooking Through the Seasons
Ingredients
8 ripe pears
1 vanilla bean
½ glass of dry white wine
½ glass of dessert wine
Juice of ½ lemon
1 Tablespoon of Mount Cabot Maple dry sugar or 2 tablespoons of Mount Cabot Maple syrup
Mascarpone (from Vermont Creamery!)
200 ml. (6.8 oz) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
This elegant bottle makes a great housewarming surprise, stocking stuffer, or addition to a gift basket. Delicate, delicious, and fits nice near the whiskey in the home cocktail bar. Make it your own with a custom label for holidays, reunions, weddings, or client gifts.
500 ml. (16.9 oz.) of Pure Organic Maple Syrup from the White Mountains of New Hampshire. Single-Source, Unblended, Grade A, Amber Rich.
Our most enjoyed, this classic glass jug with a precision pouring spout fits right in the fridge door and doesn’t make a mess. Easy to drizzle or deluge into whatever dish you’re concocting and stable on the table, this pint jug is a staple supply in our kitchen.
A variant of the classic Italian dessert. Use chilled dry white wine with a decent dessert wine if you have some. Modify with nectarines, fresh apricots, or pears!
Halve and pit the peaches. Lay them pit sizes down in a roasting pan
Split the vanilla bean and add to the pan with wines and lemon juice. Agitate, then cover and refrigerate for 1-2 hours.
Heat broilers to medium, and turn peaches and sprinkle with maple sugar or drizzle with maple syrup. Broil until charred golden brown (5-10 minutes).
Serve in small bowls with juices and a dollop of mascarpone.
Pro tip: An easy summer dessert can be made on the grill - just throw the peaches on or cover in aluminum foil.