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

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.