This recipe is by Michael Reining , the host of The Radio Kitchen, and is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
4
ripe, firm peaches
1/4 cup
dry white wine, optional, see note
1/4 cup
honey
3 sprigs
fresh lavender
dash
salt
toasted sliced almonds
vanilla ice cream
Instructions
1.
Peel the skins of the peaches. You can do this easily by blanching ripe peaches in boiling water for 15 seconds. Then plunge them immediately into an ice bath. With a paring knife, peel off the skin. Cut the peaches in half and remove the pit.
2.
In a skillet or saute pan, add wine, honey, and lavender and a dash of salt. Bring the liquid to a boil. Reduce to a simmer, then add the peach halves and simmer, covered for 10 minutes. Remove the peach halves, set aside.
3.
Increase the heat to medium high and reduce the sauce by half, about 5 minutes.
4.
Serve with vanilla ice cream and the sauce drizzled over all.
Note: The wine I used was a Voignier from Rosenblum Cellars, it has a great affinity with peaches and apricots. You can substitute a dry white wine or just water, if you prefer.
