For intensely flavorful glazed peaches, we broil the fruit and then reduce the accumulated juice to make a thick syrup.
Honey-Glazed Peaches with Hazelnuts
SERVES 6 FAST
WHY THIS RECIPE WORKS We wanted a warm, summery dessert that would put fragrant peaches in the spotlight, with just enough added sweetness to amplify the fruit’s complex flavors. To achieve nicely tender peaches and a flavorful glaze, we tried tossing the halved and pitted peaches with sugar and baking them until the sugar caramelized. However, the peaches turned to mush by the time we achieved any browning. We found our solution in the direct, intense heat of the broiler. We tossed the peaches with a little sugar, salt, and lemon juice for balance; this seasoned the fruit and extracted some juice that began the glazing process. After broiling them briefly, we brushed them with a mixture of honey and fruity extra-virgin olive oil and then returned them to the broiler until they were beautifully glazed. Reducing the accumulated juice until it was syrupy intensified the peach flavor and made for an attractive, shiny glaze. Toasted hazelnuts added a contrasting crunch to the dessert. Select peaches that yield slightly when pressed. These peaches are best served warm with Greek yogurt.
2 tablespoons lemon juice
1 tablespoon sugar
¼ teaspoon salt
6 ripe but firm peaches, peeled, halved, and pitted
⅓ cup water
¼ cup honey
1 tablespoon extra-virgin olive oil
¼ cup hazelnuts, toasted, skinned, and chopped coarse
1. Adjust oven rack 6 inches from broiler element and heat broiler. Combine lemon juice, sugar, and salt in large bowl. Add peaches and toss to combine, making sure to coat all sides with sugar mixture.
2. Arrange peaches cut side up in 12-inch broilersafe skillet and spoon any remaining sugar mixture into peach cavities. Pour water around peaches in skillet. Broil until peaches are just beginning to brown, 11 to 15 minutes.
3. Combine honey and oil in bowl and microwave until warm, about 20 seconds, then stir to combine. Using potholders, remove skillet from oven. Being careful of hot skillet handle, brush half of honey mixture on peaches. Return peaches to oven and continue to broil until spotty brown, 5 to 7 minutes.
4. Carefully remove skillet from oven, brush peaches with remaining honey mixture, and transfer to serving platter, leaving juice behind. Bring accumulated juice in skillet to simmer over medium heat and cook, whisking frequently to combine, until syrupy, about 1 minute. Pour syrup over peaches and sprinkle with hazelnuts. Serve.
If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 30 seconds and then shock them in a bowl of ice water before peeling.
1.Score small X at base of each peach with paring knife.
2.Lower peaches into boiling water and simmer until skins loosen, 30 to 60 seconds.
3.Immediately transfer peaches to ice water and let cool for 1 minute.
4.Using paring knife, remove strips of loosened peel, starting at X on base of each peach.