Roasted Peaches with Berry Compote

 

It’s supposed to be over 100 degrees today, and tomorrow, and the day after, and after.  And while it’s already pushing 90 outside, I can’t help but turn the AC off and throw the windows open.

There’s just something about today.

 

 

Something about the woosh and hum and rattle of cars rolling by.  The warm breeze whispering in over the tomato plants, just beginning to blush a ripe red, and the third thyme plant, that I’m hoping will survive the week.  Some small little critter chirps and sings and cries out for attention.  The shouts of the neighbor’s children as they hurried to the pool, towels waiving behind.

 

 

Much better than the steady hum of the air conditioner.  The manufactured climate.  The hermitage that apartments become in the heat of summer.

 

 

Roasted Peaches with Berry Compote
serves 1

2 ripe (but not overripe) peaches
3/4 teaspoons lemon juice
1/2 Tablespoon honey

Heat oven to 425 degrees F.  Cut the peaches in half and remove the pits.  In a bowl, combine the peaches with the lemon juice and add the honey.  Lightly toss to combine.

Arrange the peaches on a baking sheet skin-side down.  Roast the peaches until they are tender and beginning to brown.  If the juices in the pan begin to burn, add a little water and loosely cover with aluminum foil.

 

Berry Compote

1 heaping cup fresh raspberries
1/4 cup sliced strawberries
1/3 cup sugar
1 Tablespoon lemon juice

Combine all in a medium sauce pan over medium heat and cook until the compote is your desired thickness.  Stir occasionally so that the bottom does not burn.