Last year around this time, we paid a visit to Alice Waters’ restaurant Chez Panisse. And then we took a trip out to Point Reyes and the vineyards of Sonoma, eating at farmer’s markets as we went. This baked peaches recipe is from Alice Waters’ ‘Art of Simple Food’, and reminds me of the last days of summer.
Cut large ripe peaches in half and lay them face up in a baking dish. Mix together 5 tablespoons apricot jam, 2 tablespoons honey, 1 cup water, a tablespoon lemon zest, and 2 teaspoons fresh lemon juice. Spoon the sauce over the peaches and sprinkle each half with 1/2 teaspoon sugar. Then bake them at 400 for a half hour, or until they’re golden. Serve them with ice cream, and drizzled with the pan sauce.