Ingredients
-
1/2 cup sugar
-
1 large twig of rosemary, leaves removed
-
4 peaches- pitted and cut in half
-
vanilla ice cream
-
sea salt, to finish
Directions
|
1
Done
|
Preheat oven to 425F, or set grill to medium high, closing cover to create heat. For the oven, place foil on a baking sheet. Set aside. |
|
2
Done
|
rosemary glazeIn a food processor, combine raw sugar and chopped rosemary. Blend together for about 45 seconds until the rosemary leaves is finely chopped, The sugar will be very fine, and almost take on a green tint. |
|
3
Done
|
Place peaches cut side up on a baking pan, and generously sprinkle with the rosemary sugar. |
|
4
Done
|
Roast in oven for 10 minutes, and then flip over and roast another 8 minutes. For the last two minutes, set oven to broil and caramelize tops for 1-2 minutes. If on a grill, place each peach on grill with cut side down for 3-4 minutes and then flip for another 3-4 minutes. |
|
5
Done
|
Remove from pan or grill and place one-half of peach cut side up, sprinkle with salt, add a scoop of ice cream, another half peach and serve immediately. |
