Do you know what’s in season from mid-to-late July? Peaches. Do you know what I like to make with peaches? Cobbler. Do know what I don’t have time to make right now? You guessed it. So I made up this recipe just now for what I’m calling Peach BrÃ»lÃ©e.
A good, ripe, Red Haven peach (my favorite variety) is just marvelous on its own, with juice dripping down your chin. It’s a taste you can only get in summer, and I crave it all year round. I made my yearly pilgramage to the farmer’s market for some Red Haven peaches, and came away with a few to go in a cobbler. But don’t have time to make a cobbler at this very moment, so I’m going to make what you’d call peaches with carmalized sugar on top.
Ripe, delicious peaches. One for each person.
Sugar enough to lightly cover each peach
Slice your peach in half, removing the pit. Sprinkle sugar over the peach to make a fine dusting of sugar. If you’re like me, and your grandma gave you a kitchen blowtorch for Christmas one year, melt the shit out of that sugar until it forms a candy-like crust similar to what you’d see on Creme BrÃ»lÃ©e. If you don’t have a kitchen blow torch, toss those suckers under the broiler in an oven-safe dish until the sugar gets a similar texture.
If you have some vanilla ice-cream, toss some of that on it. Maybe drizzle some heavy cream over them. Or perhaps crÃ¨me fraÃ®che if you want to be extra fancy and French?
Maybe not as delicious as cobbler, but still pretty freaking fantastic. And much easier.