Wednesday, July 20, 2011

Ah Dessert...

There are many times when I think I'm actually superwoman. I can work, cook, clean, work some more, answer everyone's questions, and smile throughout. All in one day. I'm so happy when I've actually accomplished everything on my list, but man, am I bone tired! We decided to invite my grandparents over for dinner since that hasn't happened in a while, and while we're at it, my brother and sister-in-law who were both leaving for Europe tonight (they are somewhere in the sky right now, hopefully wearing their seat belts!!!)...I made a lovely meal, and 59 plates, bowls, and serving platters later, am blogging about it. Because it was an awesome meal. And if you're looking for something to cook over the weekend, look no further. But because I'm tired (read: lazy) I'm only going to post the dessert I made tonight. The rest will be up (hopefully) tomorrow and Friday.

On tonight's menu: lamb chops with herbed butter (thanks ICE) with a cherry shallot sauce. Baked garlic fries. Gratineed tomatoes. Spinach and strawberry salad. Add lovely, decadent peaches with a delicious yogurt sauce and you'll need to loosen that belt. Relatively healthy but tastes like a glass of peach iced tea on a hot day in the South. Enjoy!

Baked peaches with vanilla-yogurt sauce
4 firm, ripe peaches, halved & pitted
1T vanilla extract (if you have a vanilla bean, great! use the seeds and reduce amount of vanilla extract to 1/2t)
5T dark brown sugar, divided
1c plain greek yogurt, 2% or full fat (I used the 2% but sometimes you just want to cheat)
a dash of salt: sea salt

Preheat oven at 350 degrees.
In a medium bowl mix together: 1/2 of the vanilla extract, yogurt, 2T brown sugar and dash of salt. Refrigerate until use.
In another bowl mix together remaining vanilla extract and remaining brown sugar. Stir. Add peaches to lightly coat. reserve sugar mixture for later use.
Line a baking sheet with parchment paper and place peaches, cut side down on baking sheet. Bake for 10 minutes. Remove, turn over and drizzle cavities with the remaining sugar. Bake for another 10 minutes, or until they are tender. Remove from baking sheet and top with yogurt and remaining juices.

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