Sugar Roasted Peaches Food

ROASTED PEACHES

Steps:

• Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
• Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

ROASTED PEACHES WITH BROWN SUGAR AND CREAM

Steps:

• Position the oven racks so that one of the racks is in the center of the oven. Preheat the oven to convection roast at 500°F. Butter four individual ovenproof baking dishes.
• Place two peach halves into each baking dish, cut side up. Place 1 teaspoon butter in the cavity of each peach half. Then spoon 1 tablespoon brown sugar in each.
• Bake in the center of the oven for 10 minutes, until the edges of the peaches begin to brown and the sugar and butter are bubbly. Remove from the oven.
• If desired, pour about 1 tablespoon dark rum over each serving and ignite carefully. Serve with heavy cream.

PORK CHOPS WITH SUGAR ROASTED PEACHES

Steps:

• Preheat oven to 450°F and place rack in center of oven.
• To make the grits: Heat a saucepan, with the broth and milk, to boiling over medium high heat; add the grits in a steady stream, while whisking to prevent lumps.
• When the mixture returns to a boil, reduce heat to low and cook, whisking occasionally, until it begins to thicken, about 10 minutes.
• Whisk in 1/2 cup warm water and continue to cook, until those big, slow bubbles pop on the surface, about 15 minutes more.
• Stir in the cheeses,butter, and hot sauce, season with salt and pepper and continue to cook, stirring often, until grits are creamy and tender, 5 minutes more; remove from heat and cover to keep warm.
• Meanwhile, season the pork chops on both sides with the ground fennel, salt and pepper (be generous); press seasonings into chops so they adhere well.
• Heat the oil and 2 tablespoons of the butter in an oven-safe skillet over medium high heat; add herbs and toss to coat.
• Arrange the pork chops in the skillet and cook until a deep golden brown, about 4 minutes; flip and cook until the other side is deep golden brown, 4 minutes more.
• Transfer to a cutting board (they will not be fully cooked).
• Melt another 2 tablespoons of butter in the skillet, over medium heat, and toss the fennel with the butter; return the chops and nestle them, along with the peaches, in the fennel.
• Transfer to the oven and roast until chops are cooked through, 145°F on an instant read meat thermometer, about 6 minutes.
• Place the chops on 4 plates and top each with 1/2 a tablespoon of butter; serve with grits, fennel, peaches, and a drizzle of pan juices.
• Season with a bit more pepper, if desired.

SUGAR ROASTED PEACHES AND BURRATA CHEESE PLATE

Steps:

• Preheat oven to 450°F and position a rack in the center of your oven.
• Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
• Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil).
• Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
• Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
• Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
• After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
• Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
• Place the burrata cheese in the center of a large serving platter and carefully slice the cheese to reveal the creamy center, but being careful not to slice all the way through; season lightly with salt.
• Slice the peaches into wedges and arrange them, along with the toast, around the cheese; sprinkle with the herbs, drizzle some oil and the honey over the peaches and cheese.

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

SUGAR ROASTED PEACHES

Steps:

• Preheat oven to 450°F and position a rack in the center of your oven.
• Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
• Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
• Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
• Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
• Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
• After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
• Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).