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We recently drove down to Montezuma, Georgia to buy a couple of cases of peaches. My favorite way to consume their summer sweetness is raw and held over the sink, perhaps the best place to eat a perfectly ripe Georgia peach. Cubes of golden fruit are also finding their way into a bowl of creamy buttermilk for breakfast, chicken salad for lunch, and this simple baked peach dessert. Here peaches are slow-roasted topped with almond flour, butter, and sugar topping. In my version, include a surprise ingredient, that amps up the flavor, but not the fat. Read on!
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I made this tonight with some peaches that have been waiting for me. It was fabulous. I had a little very lightly sweetened whipped cream leftover, mixed into the yogurt. A decadent treat.