Baked Peaches with Honey

                   

The peaches in the grocery's fruit section are just too hot to ignore. Can't resist to take one and inhale the bursting aroma. Their abundance announces that spring has, indeed, come.

The ground is still a bit soggy from the thawing snow but pretty soon the tulips too will greet the morning sunshine and a walk or a picnic in the park is simply irresistable.

Sometimes the word dessert is more appealing when you say it in Espanol just like how my Lolo (grandfather) used to say it with proper inflection. For postre, last night, I prepared melocoton al horno con miel -  a Spanish  dessert  of peaches  baked in honey and almonds. Superb when eaten with Vanilla ice cream. It is actually easy to prepare. 

Here's how:

Pre-heat  the oven to about 375 -400C.
Cut the peaches in half and take out the seeds.
Arrange the peach halves, sliced sides up, in a slightly buttered heatproof dish.
Sprinkle the peaches with slivers of almonds.
Drizzle the fruits with honey.( I used Sorsogon honey for mine)
Sprinkle with powdered ginger and bake until the peaches have softened and the almonds have turned golden brown.
Serve immediately with the ice cream.
Drizzle the extra honey left on the bakeware on the fruit and the ice cream.

Yum.

Comments

[ces]

i guess it's peaches time in the blogosphere, huh? looks teeth-gnashingly good!hey! i'll try to do this in manila! i'll see you around A!

[Kai]

Wow, I'm impressed, with all the varieties of honey in North America you have Sorsogon honey with you.

Now I'll have to think if I should cook the P300/kilo peaches available here like this. Looks good with mangoes, too.