html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Baked Curried Peaches


Tuesday, August 21, 2012

Baked Curried Peaches

Behold: a recipe for Baked Curried Peaches inspired by the delicious pages of Design Sponge. This spicy, velvety dessert is soft and fleshy – almost a like a mini pie but without the crust. Easy to make with a hint of South Asian spice, these peaches are as luscious as they are earthy as they are sweet as they are surprising.

Baked Curried Peaches
Serves four

4 Peaches
1/3 cup brown sugar
2 teaspoons mild curry
1 tablespoon butter, quartered into four small pats
½ cup sliced almonds
4 teaspoons ricotta cheese or plain yogurt

Chapter 1
Preheat oven to 350 degrees.
Wash, halve, and pit the peaches.
Place peahes in a baking dish, cut side up.
In a small bowl, combine brown sugar with curry powder.
Spoon the sugar-curry mixture over the peach halves.
Place small pat of butter on top of each peach half.
Bake for 20 minutes.

Chapter 2
While the peaches are baking, toast sliced almonds in a pan on the stove.

Chapter 3
Divide baked peaches in bowls
Top each half with ricotta or yogurt.
Sprinkle with toasted almonds.

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