Summer meals and summer entertaining for me are all about easy recipes, made with fresh locally sourced ingredients. The weather is hot, and meals are eaten in the shade of a large tree. When we gather as a family, or with friends, we don’t eat dessert with every meal, but really who can resist baked peaches?!
Peaches in France are grown in the South. Of course we can buy them at home in Normandy, but they are never quite as large, as sweet or as sun-kissed as those that we find here at the farmers markets of Provence.
There are so many recipes for baked peaches, but this is one that I often come back to. You’ll need to use beautiful ripe, sweet peaches, that can easily be cut in half without disintegrating. Some people like to remove the skins before baking, I think the blush pink colour makes everything look prettier and once in the plate it is easy to simply slip the skin off the peach if preferred.
Baked Peaches and Lavender Recipe
I used six large peaches, a glass of white wine, a glass of water, 6 teaspoons of honey and a couple of sprigs of lavender. The lavender is optional, it can be replaced with verbena, rosemary, basil …. or simply left natural without any herb.
The baked peaches and lavender recipe is quite simple, just halve the peaches and lay them in a baking dish. Pour the white wine and water into the base of the dish, then carefully spoon the honey over the peaches. The lavender can be left on top of the peaches or infused in the wine and water for a more pronounced flavour. Bake for 30-40 minutes at 200°, leave to cool, serve and stand back for the applause! Bon appétit!
Another wonderful summer dish is this plum tart.
- 6 large peaches
- 1 glass white wine
- 1 glass water
- 6 tsp honey
- lavender sprigs (or verbena, rosemary, basil...)
Halve the peaches and lay them in a baking dish.
Pour the white wine and water into the base of the dish, then carefully spoon the honey over the peaches.
The lavender can be left on top of the peaches or infused in the wine and water for a more pronounced flavour.
Bake for 30-40 minutes at 200°C/400°F, leave to cool.
Serve simply as is or for a special flair add freshly whipped cream or a scoop of ice cream.
Notes: to infuse the water and wine with an herb, combine in a saucepan, bring to a boil, then turn off the heat. The longer this mixture sits, the more infused the herb will be.