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.
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.
Spoon the fruits and syrup into bowls and serve warm or at room temperature with crème fraîche, yogurt, or ice cream.
Crème fraîche, yogurt, or ice cream (vanilla and coconut are my favorites with this)
© 2004 John Ash. All rights reserved.