Changes in season are rarely easy, particularly that profound transition from summer into fall. However, eating dessert helps, particularly eating dessert with loved ones (see below). In the chaos that is moving back to Ann Arbor and starting up my senior year, I couldn’t find the time to research the history of and fun facts about this week’s produce (peaches). But finding time to experiment with some new, sweet recipes? Not a problem.
roasted peaches with honey mascarpone
3 peaches, halved and pits removed
2 tablespoons granulated sugar
3/4 cup mascarpone cheese
1 teaspoon honey
2 teaspoons fresh chopped mint
Preheat broiler. Place sugar in a shallow bowl. Dip peach halves in sugar and place in an oven-safe dish.
Place dish under the broiler and bake for 3 to 4 minutes. Remove from the oven when sugar begins to boil and brown. Allow to cool slightly.
Chop your mint. Chunky chopping is good.
In a small bowl, mix honey into mascarpone cheese. Place peaches on a plate, preferably some multi-colored ones.
Top with a dollop of mascarpone mixture, and a sprinkling of fresh mint. Serve just after baking.
A big merci to my favorite food blogger Joy the Baker for this recipe’s inspiration. Joy used apricots in her version, but since it’s been months since Michigan enjoyed its annual apricot harvest, peaches offer a fine substitute for those seeking a fresh dessert in late summer.
I would also add as advice to those trying out roasted peaches with honey mascarpone: try to share it with as many pretty and fun girls as I did. This weekend, my family and Grand Rapids in general welcomed back the Caley sisters for their last couple semesters in Michigan, and dear friend Julie spent the evening with us, as well. And whaddya know, everyone loved the peaches!
peach muffins with pecan streusel topping
3 finely chopped fresh peaches
1 1/4 cups sugar
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon
4 tablespoons cold butter
Preheat the oven to 400 degrees F. Lightly grease 2 12-cup muffin tins. Chop your peaches. Have some coffee, too, if baking in the morning.
Place the peaches in a bowl and cover with 1/2 cup of sugar. Mix thoroughly. Allow the peaches to sit for at least half an hour (preferably beside a pretty vase of flowers, but not necessary).
Using an electric mixer, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs and beat until fluffy, about 2 minutes.
In a large mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches.
Spoon about a 1/4 cup of the batter into each muffin cup.
In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Add the butter. Using your fingers, mix until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over each muffin cup.
Place in the oven and bake for about 20 to 25 minutes or until golden brown. Serve warm with butter and love.
Thank you to the Food Network for this muffin recipe! And thank you to the lovely Abby for sampling them with me, and for giving her feedback (quote: “They were so good I had two“).