For the first time in over five years, I’ve signed up for a farm share program—every Tuesday I pay $12 so that the next Tuesday I can pick up a huge bag of 8 to 10 different local vegetables, fruit, and herbs. Last week’s share included basil, spaghetti squash, and cremini mushrooms; this week pattypan squash, corn on the cob, and white peaches were waiting for me at the Grow NYC pickup table. I’m thrilled with the variety (the produce comes from a variety of local farms, not just one, so there’s no getting stuck with the same thing every week) and the price (in New York I’ve seen a single cauliflower with a price sticker of, I kid you not, $9).
The white peaches in this week’s share were a great surprise. Less acidic than yellow peaches, they are sweet with a delicate, honeyed flavor. I’ve added very small amounts of spices here to complement rather than overwhelm that flavor, so feel free to increase the spices a bit if you are using yellow peaches. Made with white peaches, this dessert would pair very nicely with prosecco (a kind of dessert version of the bellini, a drink consisting of prosecco and white peach juice).
Spiced White Peaches with Ice Cream
- 4 small, ripe white peaches, skinned and sliced into wedges
- 2 Tbsp light brown sugar
- 1 tsp brandy
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/2 tsp St. Elizabeth Allspice Dram*
- 1/8 tsp ground cinnamon
- vanilla ice cream, to serve
serves 4 to 6
- In a medium mixing bowl, stir together all ingredients and let stand, without refrigerating, 15 minutes. Stir again, and serve over ice cream.
*You can substitute 1/8 tsp of ground allspice plus another 1/2 tsp of brandy if you don’t have allspice dram.