Oh hi friends. I meant to write you this amazing recipe for garlic scape pasta salad. I made it, tasted and yum-yummed, took pictures, and then put it in the fridge. The next day, I pulled it out for lunch and it was TERRIBLE. Seriously. What a waste of scapes.
Pantyways (I say that in real life… isn’t that embarrassing?) I went to the store and as I was floating past the fruit for the vegetables, these peaches caught my eye. PEACHES. People!!! Peaches are my ultimate food kryptonite because I’m allergic and I LOVE them. And you know I have so little control over my food-related impulses that before I knew it, I had paid and was loading a dozen beautiful and fuzzy peaches into my car.
So, like a lot of things I’m allergic too, I CAN eat them once the items are cooked. Unfortunately for most things this totally ruins it. Like seriously… the point of eating an apple is to get that juicy crunch and the satisfaction of crunching the fruit! CRUNCH man, CRUNCH! (Can you tell I drank a bit of caffeine today???).
Well… let me tell you, my friends, this? This is the absolute way one should consume peaches. I know it’s hot and gross out, but these hot little peach slices are just amazing over coconut ice cream and I don’t get hives from eating them! Win-win!
Now, I have a little convection toaster oven, which makes this particular dessert a snap to make. If you do not have one, feel free to use your oven. I would just suggest batching this baking with some other baking you need to do so that you optimize the time your oven is on and steaming you out of your home.
Alright… This really isn’t much of a recipe, but it’s amazing!!
Caramelized Peaches with Cinnamon (Kaprise Kitchen’s solution to peaches)
- 2 large peaches, firm
- 1 teaspoon of cane sugar
- 1/2 teaspoon of salt
- 1 tablespoon of lemon juice
- 1 teaspoon of cinnamon
- 1 teaspoon of butter
- Slice peaches into 4 slices. I just mine in half and then half again.
- Sprinkle each slice with salt
- Sprinkle each slice with a little lemon juice and then the sugar.
- Dust cinnamon over the slices
- Dot the surface of the peaches with butter
- Bake at 400 degrees on a parchment lined pan for 50 minutes.
- Enjoy. Seriously… you should let it cool for like 10 minutes so you don’t burn yourself because I have a fat lip from burning it with peaches. True story bro.