I’ll take my peaches roasted, please. With just a hint of umami saltiness. And, oh yeah, I’d like some homemade spicy ginger whipped cream on top? Thaaaaanks.
When my daughter was two she used to say this whenever she was amazed or nonplussed by something. It caught on. We say it a lot around here.
Lately I’ve been saying it out loud to my computer because my Pinterest feed is awash with pumpkin and apple pie recipes. Wagga heck?!? I’m still savoring the last sweet peaches of the season we are currently in! Do. Not. Rush. Me.
HOWEVER, my sweet + salty + a little-umami-thrown-in-for-good measure tooth is a raging lunatic. So, to me, this dessert is irresistible.
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It looks like it’s drizzled in syrup, doesn’t it? It’s not. Those are it’s sweet, natural juices oozing out. The roasting makes the fruit even sweeter than normal and thickens its juices which is why it stands up so well to that tongue-smacking, savory glaze.
Another nice thing about roasted peaches is, if your peaches are a bit less than pristine? Maybe a day or two past their prime? You can still totally use them. No one will know. And off season? You can even use frozen.
Look at those babies. All soft and juicy, ready to be crowned with a dollop of spicy ginger whipped cream. This whipped cream is no wallflower. It bounces into your mouth and introduces itself properly. And undeniably. If you’re not into that, or serving it to a crowd whose tastes you don’t know too well, you might consider using half the ginger.
Miso Roasted Peaches Dessert Recipe
My recipe for the glaze is barely adapted from one I found on The Food Network meant to enhance bacon and asparagus. And the ginger whipped cream is inspired by a recipe on Epicurious. The combination, however, did not come up in
my thorough research a quick google search. So you get the added bonus of serving something unique. Your more conservative guests may raise an eyebrow. Right before they raise their forks and dig in.
I’ve already divulged my undying love for fruit and whipped cream in this Cherry Blueberry Compote Parfait. Really, it’s so simple, beautiful and adjustable to the season I consider it the perfect dessert. It can be fancy or down-home rustic depending on what you serve it in. And it’s usually (pretty much) on the healthier side. This baby ticks all the boxes. Gotta love that.
- 5 fresh ripe peaches pitted and halved, skin on
- 1/4 cup white miso
- 1/2 cup mirin
- 1 tablespoon lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon ground ginger root
Preheat oven to 375 and line a baking sheet with parchment paper.
Add miso, mirin, lemon juice and soy sauce to a small mixing bowl and whisk until well combined.
Slice each peach half into thirds.
Spread peach slices out on the parchment lined baking sheet.
Using a silicone brush, brush miso glaze onto the meaty topside of each peach slice.
Roast for 10 minutes.
Remove from oven, turn peach slices over and brush glaze onto the other side.
Roast for 5 more minutes.
Beat heavy cream (I use a hand mixer) in a chilled mixing bowl until it forms soft peaks (about 3 minutes.)
Add ginger and powdered sugar.
Beat until stiff peaks form (about 2 to 3 minutes.)
Refrigerate until serving.
Best served warm so the whipped cream melts a bit and mingles with the peach juices.