“…People who love downy peaches are apt not to think of the stone, and sometimes jar their teeth terribly against it.”
-George Eliot, Adam Bede
_ _ As I snuggled into the couch this morning and began to eat this delicious concoction, I sighed and looked around contentedly, thinking “what a lovely Saturday morning.” ….And then I remembered it’s not the weekend, it’s Thursday. I have way too much time on my hands. Someone give me a job!! The reality is however, that this is a very easy thing to throw together and can be breakfast but is sweet enough for dessert.
2 Peaches, halved and pits removed
1/4 cup Raspberry Preserves/Jam (ideally you want seedless but if you don’t have that it’s ok)
1 tbsp Balsamic Vinegar
2 tbsp Sugar
1 cup Whipping Cream
3 tbsp Powdered Sugar (Confectioners)
1 tsp Vanilla
1. Chill a small bowl and the beaters in the freezer for several minutes until they’re nice and cold. Pour in the whipping cream and beat it until it starts to thicken. Add the powdered sugar and vanilla and continue to beat until soft peaks form. Put the whipped cream in the fridge.
2. Put the raspberry jam in a small saucepan and heat it until it liquifies. If you’re using jam with seeds in it, after the jelly has become liquid, pour it through a mesh strainer and throw away the seeds. Return the jelly to the sauce pan and add the balsamic vinegar and white sugar. Continue to let it heat over medium-low for another minute or so while stirring it and then remove from the heat.
*Note: As the jelly cools it will begin to thicken again so if it gets too thick to pour just reheat it on the stove top or in the microwave.
3. Lightly spray down a grill pan or a George Foreman grill or whatever grilling implement you wish to use and place the peach halves on it. Allow them to cook for approximately 5 minutes or until the peaches are getting soft and there are grill marks on the flesh of the fruit.
4. In small bowls, place the peach halves flesh side up and drizzle with the raspberry sauce. Top with a dollop of whipped cream and garnish with some fresh raspberries.