Name: Stewed Peaches with Coconut Gelato and Shortbread Cookies
Cook time: 25 min
Ingredients: 6 Freestone Peaches; 3 tablespoon butter, unsalted; 2 tablespoon brown sugar; 1 pinch kosher salt; 1 pinch black pepper; 1 pinch cinnamon; 12 shortbread cookies; 6 scoops coconut gelato

Stewed Peaches with Coconut Gelato and Shortbread Cookies

By: Denise Baron, Culinary Director for Burtons Grill, Andover, Massachusetts

This special peach dessert recipe comes to us courtesy of Denise Baron, Culinary Director for Burtons Grill in Andover, Massachusetts. The peaches marry perfectly with the gelato for truly delicious flavor!

Notes

Peaches can be made ahead of time and reheated in a microwave.

Cooking Time25 min

Ingredients

6 Freestone Peaches
3 tablespoons butter, unsalted
2 tablespoons brown sugar
1 pinch kosher salt
1 pinch black pepper
1 pinch cinnamon
12 shortbread cookies
6 scoops coconut gelato

Instructions

Drop peaches in boiling water for 30 seconds and drop them into an ice bath immediately after. Remove the skins.
Cut peaches in half and remove the pit.
Place the cut side up in an oven proof pan.
Mix: butter, brown sugar, salt, pepper and cinnamon. Evenly distribute butter in center of peaches (pit area).
Put a 1/4 cup of water in bottom of the pan and place pan in oven at 350° for 20-25 minutes. Remove, serve warm or let cool to room temperature your choice!
To serve: place 2 peach halves in a shallow bowl with a scoop of coconut gelato and 2 shortbread cookies per serving.