I was thinking of this title and it came to me to search on the internet. And I found a poem name like this that I think it describes perfectly the feeling one goes through while eating a peach. Click An Ode To Peaches and see what I am talking about.
And coming back to the recipe, here are a few words about it. It is a Bulgarian recipe from “The Practical Encyclopedia of Easteuropean Cooking” 1999 and it is delicious and fun to make. The contrast between the hot peach and cold whipped cream awakens your senses. This reminds me of Poires Belle Helene, where you also have a similar texture, with cold cream and ice-cream and warm peaches. If you like cold peaches than it is a healthier alternative of an ice-cream on a hot summer day.
- 40 g (1 1/2 oz, 3 tbsp) unsalted butter
- 6 firm ripe peaches, washed
- 12 whole cloves
- 90 g (3 1/2 oz, 1/2 cup) vanilla sugar
- 45 ml (3 tbsp) brandy or dry white wine (optional)
- pistachios, mint leaves and a little sifted icing sugar, to decorate
- whipped cream, to serve
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Spread half the butter around an ovenproof dish, making sure both side and base are well coated.
- Halve the peaches and remove the stones. Place the peaches skin side down in the dish. Push a whole clove into the center of each peach half.
- Sprinkle with the sugar and dot the remaining butter into each peach half. Drizzle over the brandy or wine, if using. Bake for 30 minutes, or until the peaches are tender.
- Serve the peaches, hot or cold, with freshly whipped cream, pistachio nuts and sprigs of mint and sprinkle with a little icing sugar.