Wildflower Honey-Glazed Peaches…

 with Cream Cheese Ice Cream and Toasted Pecans

the compound signAs seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant

Yield 4 servings

4-8 peaches approximately 1 pound

¼ cup wildflower or other good honey

1 pint cream cheese ice cream, or vanilla bean

¼ cup pecan pieces, lightly toasted

Preheat oven to 400°. Cut the peaches in half, remove pit and toss with the honey. I have found that if it is slightly warm, the honey coats the peaches better and is easier to handle. Roast the peaches on a nonstick baking sheet or pan (easier to clean) for approximately 15-20 minutes. You can also grill them or sear in a cast iron pan for a more caramelized taste, but you must be careful not to burn them with the high sugar content.

Place in bowls and top with ice cream and toasted pecans.



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