Try this savory version of peaches anytime during our local peach season.
4 ripe peaches, halved and pitted
1 cup sour cream or crème fraiche
Salt and pepper
Wash and cut ripe peaches in two and discard the pit. Leaving the skin on place peach halves on a sheet tray or shallow baking dish in the oven or directly on a hot grill for 10-20 minutes or until each half is supple and juicy enough to cut with a spoon.
Allow to cool until peaches are warm – not hot. Sprinkle each half with salt and pepper. Top each half with a dollop of sour cream just before serving and enjoy warm.
Originally published in Edible Ohio Valley, Summer 2010. Recipe by Joanne Drilling, photography by Julie Kramer.