& Cream

Years ago, I dated a guy who called me “Peach Pit.” Seemingly cute, the nickname is (upon further consideration) less-than-flattering. The pit, after all, is the gnarled, shrunken, crusty-colored nucleus of the fragrant fruit. Why didn’t duder call me “peach,” instead? Hard to say — well, not that hard: this guy was, in many regards, a doucher — but I choose to believe that the name hinted at my necessity to the rest of the being — my regenerative qualities, perhaps?

No matter: Peach Pit’s alliteration is cute, and peaches aren’t anything without the pit, amirite?

I’ve been thinking about peaches lately — not in an abstract sense, but in a very practical, “Hmmm, I’ve got two peaches on my table that are soon-to-spoil” sense. Last week, intending to make a cobbler, I bought a bunch of peaches — five or six. Then — doi! — I realized that making a cobbler just for myself wasn’t the wisest idea*. I rationalized that I could make a series of individual cobblers: single-serve desserts made for me, by me, to order! But you know what? That seemed like a pain in the ass; also, I don’t have any tiny, ovenproof dishes.** Long story short, I bought too many peaches, and the two I had left were a wee bit overripe.

What did I do? Throw those peaches out? NO! To do that would be to incur the long-distance wrath of my mom, a longtime crusader against food waste. Naw, people: I made a randomass baked dessert, pictured here:

Before being baked.

Ready to be eaten.

It’s quite simple to make. Here’s the method:

  1. Take a peach (or nectarine) that’s too soft for normal, everyday eating.
  2. After washing said peach, slice it in half and remove the pit.
  3. Fill the pit cavity with brown sugar — amount to be determined by you!
  4. Top the peach with shredded coconut. Again, use as much or as little as you like.
  5. Bake in a 400-degree oven for 10 – 12 minutes, or until the peach looks soft and the coconut is gently browned.
  6. Enjoy with a glass of wine. Or not, but I opt for wine.

The benefits of this dessert, pêche a la Gark, are manifold:

  • The dessert helps you use up about-to-spoil fruit
  • The dessert is a dessert
  • The dessert is healthier than peanut M&Ms, donuts, Pop Tarts, and many other things
  • The dessert may trick people into thinking you know how to prepare innovative stuff, when really you just topped a peach with a bunch of stuff and popped it in the oven

What are you waiting for? Aren’t those peaches (or nectarines) ripe enough? Until they are, you could sate your sweet tooth with cobbler. Incidentally, if you made cobbler, save me a slice.

***

*It’s not the worst idea, either — I wouldn’t have minded eating cobbler for every meal, but the Rational Adult in me thought better of it.

**Hey you! If you’d like to get me some tiny, ovenproof dishes as a housewarming gift, I wouldn’t be averse. Just saying. Failing that, I’ll probably schlep to Sur la Table in the next week or two, because I’m sold on the idea of personal cobblers.

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2 responses to “& Cream

  1. Kate! This past weekend, Pete and I made the most delicious peach dessert. Our grill was hot from grilled pork chops (we made using a modified recipe from epicurious’s garlic cilantro lime marinade by adding chipotles in adobo sauce. AMAZING), grilled potatoes (with garlic, malt vinegar, honey mustard, and siracha), and other sundry vegetables. We thus decided to grill up some peaches. We pitted them, tossed them on the grill and poured real maple syrup on them and then ate them over vanilla ice cream with fresh blue berries and a little bit of cinnamon. Absolutely delicious. Looking forward to serving them to my vegan parents over coconut milk ice cream. YURRM,

  2. OMGGGGGGGGGGGGG: Em, your description of that dinner is making me hangry, and it’s just now 9:00 — where am I going to get a decent chop at this time of morning?

    Grilled peaches are one of the best things in life. One time, I made baked peaches with honey, cinnamon, and mascarpone, and they were phenomenal. Just: wow. I bet they’d be even better grilled 🙂

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