Vanilla Baked Peaches and Blueberries

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This recipe would work with any good stone fruit such as nectarines, apricots, or even pears and apples. You can also substitute any berry. If ripe fresh berries are available, by all means use them, but IQF (individually quick frozen without sugar) berries in the supermarket often have a better flavor because they are picked dead ripe and then immediately frozen. You can also decide when to add them to the peaches—maybe you’ll decide they shouldn’t be cooked at all. It’s up to you.

Ingredients

  • 1 cup sugar
  • ½ cup crisp, light-bodied white wine
  • 2 3 × ½-inch strips of orange zest
  • 1 small cinnamon stick broken in half
  • 1 3-inch vanilla bean, or 2 teaspoons vanilla extract
  • 6 large ripe peaches, halved and pitted
  • 4 small (1-inch) fresh rosemary sprigs (optional)
  • 2 cups fresh or IQF whole blueberries

Method

PREHEAT THE oven to 375°F. In a saucepan, combine the sugar, wine, orange zest, and cinnamon stick. Split the vanilla bean lengthwise, scrape its seeds into the saucepan, then add the bean (or add vanilla extract, if using). Over medium heat, bring the mixture to a boil, and then reduce the heat and simmer for 2 minutes or so. Remove the pan from the heat.

Place the peaches cut side up in a baking dish just large enough to hold them in a single layer. Tuck rosemary sprigs, if using, in between the peaches and pour the sugar syrup over them. Bake for 30 to 35 minutes, basting frequently, or until the peaches are cooked through but still maintain their shape. After 20 minutes, you can sprinkle the blueberries around the peaches to let them soften just a little and infuse the peaches and syrup with their flavor. (If you put them in sooner, they’ll cook to mush. If you put them in later, they won’t really cook at all. Whatever you like is fine.)

Spoon the fruits and syrup into bowls and serve warm or at room temperature with crème fraîche, yogurt, or ice cream.

Accompaniments

Crème fraîche, yogurt, or ice cream (vanilla and coconut are my favorites with this)