Slow Roasted Peaches and Apricots
So yes, this is barely a recipe— in fact I would list the oven as an ingredient as it does all the work. The key here is to get the most peachy-apricot-y essence from the fruit by roasting it low and slow and the blasting it with the broiler at the very end for some char. Roasting them whole allows all the juices to stay inside the fruit (some will come out during roasting— don’t worry) rendering them tender and their sugars caramelized from within. Yes, they will look like deflated basketballs when you take them out, but don’t let that deter you— the sweetness of the peaches and the tartness of the apricots will sing in your mouth. If you like, add a bit of honey. They’re perfect with morning pancakes, alongside grilled pork chops, on a slice of crusty baguette with ricotta (my personal favorite), and definitely with vanilla ice cream.
Serves 4
INGREDIENTS
4 peaches
4 apricots
METHOD
Preheat oven to 300F.
Place whole peaches and apricots in a baking dish and roast for 2 hours, turning occasionally. Turn heat to broil and broil for 3-5 minutes, watching carefully until charred in spots. Remove from oven and let cool.
Cut peaches into wedges and discard pit. Pull apricot pits out and cut into strips. If desired, drizzle with some honey.