Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons unsalted butter
2 tablespoons packed light-brown sugar
4 ripe white peaches, halved lengthwise and pitted
3 tablespoons honey
4 to 6 ounces chewy almond nougat, coarsely chopped
Preparation
Step 1
Preheat the oven to 400Ā°F, with rack in upper third. Melt butter in a large ovenproof skillet or sautĆ© pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. Add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.
Step 2
Raise heat to medium-high. Bring pan juices to a boil. Remove from heat.
Step 3
Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over the tops.
Step 4
Roast in oven until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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