Author Notes: When I was a kid, my dad used to set bananas on fire in the frying pan by pouring alcohol on them. It was a little stunt he had and we were madly impressed every time. We asked him to do it often, even though we actually weren’t too fond of the taste of the bananas. Today I have grown to love those flavors. I don’t set my peaches on fire, but I think they make a pretty good dessert anyway. -David —Green Kitchen Stories
tablespoons dry vermouth
cup shelled pistachios, finely chopped
Vanilla ice cream, yogurt or mascarpone, to serve
- Preheat the oven to 400° F.
- Cut each peach in half and remove the stone. Place the halves on a baking tray, cut side upwards.
- Put the vermouth and honey in a small bowl. Cut the vanilla pod in half, scrape out the seeds and add to the bowl. Whisk until combined. Add the pistachios to the bowl and stir.
- Scoop a teaspoon of the honey-drenched nuts into the pit of each peach. Drizzle the remaining vermouth mixture over the peaches, until they are all covered.
- Bake for about 20 minutes, or until very soft and slightly golden.
- Serve with vanilla ice cream, yogurt of choice, or mascarpone.
- This recipe is a Community Pick!