Roast peaches and basil make a light dessert

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Many people do not realize that herbs go well with some fruits. Rosemary with apples, for example.

This is an easy recipe for a light dessert. It can be prepared in the oven, as instructed, or on the grill for a smokey flavor.

If roasting on the grill, the time may have to be adjusted depending on the heat.

It is served with yogurt or ricotta. If you want a more intense flavor pairing, serve with feta cheese.


Honey compound butter (See directions)

1 peach halved and pitted per person (You could substitute nectarines)

Kosher or coarse sea salt

Coarse ground black pepper (Optional)

Basil leaves chiffonade (See video at end of article)

Greek or other middle eastern yogurt (This is thicker than commercial brands) or ricotta


Preheat oven to 400

To make honey compound butter:

Let one stick of butter soften. Add 4-6 tbsp. honey to taste. If you want it sweeter add more.

Mix butter and honey thoroughly with a fork or spatula.

Place peaches on a baking sheet or shallow pan.

Put a rounded tablespoon of honey butter in each cavity.

Sprinkle with salt and add pepper if using.

Roast for 20 minutes or until peaches are tender.

Remove from oven and plate.

Add yogurt or ricotta on the side of the plate and drizzle with honey.

If using feta cheese substitute honey with olive oil.

Top off with basil chiffonade.

This recipe was adapted from Food Republic.


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