21
Honey-Roasted Peaches with Cream
Minimal ingredients let the peaches shine in this fresh, summertime dessert.
Makes 8 servings
Peaches:
4
medium-firm peaches, halved and pitted
1
⁄
3
cup
honey
¼
teaspoon kosher salt
1½
teaspoons fresh lemon juice
Honey Cream:
½
cup heavy cream
1
tablespoon honey
½
teaspoon pure vanilla extract
pinch kosher salt
amaretti cookies, crushed, for garnish
1. Preheat oven on Bake at 375°F with the rack in the lower position.
2. In a large mixing bowl, toss the peaches, honey, salt and lemon juice
together until peaches are fully coated. Arrange the peaches cut side down
in a 9-inch square baking pan. Spread excess honey mixture over the
peaches. Put the pan in the oven and bake for 25 minutes, until peaches are
softened and slightly caramelized. Let peaches sit about 5 minutes to cool
slightly.
3. Either by hand or with a hand mixer fitted with the whisk attachment, whip
the cream in a medium bowl to achieve soft peaks, gradually adding the
honey, vanilla and salt as the cream thickens.
4. Transfer the cooked peaches to a platter and pour the honey cream over
them. Garnish with cookies and serve.
Nutritional information per serving:
Calories 128 (35% from fat) • carb. 21g • pro. 1g • fat 5g • sat. fat 4g
• chol. 20mg • sod. 107mg • calc. 5mg • fiber 1g
Bittersweet Espresso Brownies
Fudgy and rich, these brownies are just the thing
when you need a quick chocolate fix.
Makes 16 brownies
nonstick cooking spray
¾
(1½ sticks) cup unsalted butter, cubed
4
ounces unsweetened chocolate, chopped
4
ounces bittersweet chocolate, chopped
2
tablespoons cocoa powder
2
teaspoons espresso powder
3
large eggs
1½
cups granulated sugar
2
teaspoons pure vanilla extract
½
cup unbleached, all-purpose flour
¾
teaspoon kosher salt
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
with parchment paper. Preheat oven on bake at 350˚F with the rack in the
middle position.
2. Put the butter and both chocolates into a heatproof bowl and place over a pot
of simmering water. Once the butter/chocolate mixture is almost completely
melted, stir in cocoa powder and espresso powder. Once chocolate is
completely melted, set aside to cool to room temperature.
3. Using
a Cuisinart
®
hand mixer beat the eggs to break them slightly, then
gradually add the sugar. Mix until light and thickened, about 1 to 2 minutes.
Add vanilla and beat until well combined.
4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold
the chocolate mixture into the egg mixture until the batter is no longer streaky.
5. Pour the batter into prepared pan. Bake for 20 minutes, until edges are just
dry. Cool completely and chill in the refrigerator overnight before cutting and
serving.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 10g
• chol. 57mg • sod. 120mg • calc. 12mg • fiber 2g
