ROASTED PEACHES WITH CRÈME FRAÎCHE AND MINT

I’M MORE OF A SAVORY COOK AND LIKE TO KEEP MY DESSERTS simple. When peaches are in season—here in Ohio our stone fruit hits its peak in August—there’s no need to cover them up in a pie or a cobbler. Simply quarter them, dust them with sugar, and roast them with some butter till they’re lightly caramelized and hot all the way through. It’s crucial to use high heat (and convection if you have it) to compensate for the high moisture content of the fruit. Serve with crème fraîche, a squeeze of lime to brighten it, and some aromatic mint for color and flavor. If it happens to be hot the day you serve roasted peaches, offer vanilla ice cream instead of the crème fraîche.

I usually plan on serving half a large peach or one small peach per person. I like to peel the peaches because they’re more elegant that way, but this is an optional step. To peel them, bring a large pot of water to a boil and prepare an ice bath (half ice, half water). Cut a shallow X into the bottom of each peach, drop the peaches into the boiling water for 60 seconds, and then remove them to the ice bath. The skins will peel off easily if the fruit is fresh.

2 large peaches or 4 small peaches, peeled or unpeeled (as you prefer), pitted, and quartered

Sugar for dusting

2 tablespoons/30 grams butter

½ cup/120 milliliters crème fraîche

1 fat lime wedge (you’ll need about 2 teaspoons lime juice)

5 to 10 mint leaves, cut in a chiffonade

SERVES 4

PREHEAT the oven to 425°F/220°C (or 400°F/200°C if you have convection).
SPRINKLE the peaches all over with sugar as you would season meat with salt. In a heavy, ovenproof skillet, MELT the butter over medium-high heat. When the butter is melted, PUT the peaches in the pan with one of the cut sides down. PUT the pan in the oven and ROAST for 10 minutes. TIP the peaches onto the other cut side and continue to COOK until they’re nicely browned, another 5 minutes or so (if you leave them in the oven too long they’ll be too mushy).
DIVIDE the peaches between four bowls. PUT a quenelle, or dollop, of crème fraîche on top of each, SQUEEZE a little lime juice over the bowls, and GARNISH with the mint chiffonade. SERVE immediately.