vanilla peaches with pistachio crumble

Desserts

Vanilla Peaches with Pistachio Crumble

Drescription

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.

Ingredients

5 ripe peaches
4 tablespoons dry vermouth
4 tablespoons honey
1 vanilla bean
1/3 cup shelled pistachios, finely chopped
vanilla ice cream, yogurt or mascarpone, to serve

Directions

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.

Vegetarian Quiche

This vegetarian-friendly quiche is as easy as it gets: You throw all the ingredients in a pan, mix them up, and toss it in the oven. The best part? It's a delicious way to get my kids to eat veggies, and you can store it in the freezer and save it for another day—like during a hectic morning before school. Organic milk is a natural choice for this recipe, since it adds a light creaminess and natural sweetness that complements the vegetables well. I especially love to make this recipe during the summer, but it works all year-round; I vary the ingredients depending on what's in season.