(by Aimee Lee Ball)
4 - 5 ripe peaches, halved, pitted and peeled
1/3 c. granulated sugar
1/4 c. water
juice of 1 small lemon
1/4 t. almond extract
Cut each peach half into thick wedges.
In a saucepan, combine sugar, water, lemon juice, and almond extract.
Bring to a boil, add peaches, and reduce heat to low.
Cook just until peaches are softened but still hold their shape, about 8 minutes.
Remove from heat and cool in the syrup that has formed.
Serve over ice cream or pound cake, or with yogurt and granola.
(Read A Silver French Twist, the story that accompanies this recipe.)
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