PEACHES IN LEMON, ROSEMARY AND VANILLA SAUCE

Peaches

It took quite some time to get going but now I have finally found a place where I can sell high-quality cards with my photos on and later on this autumn I will also sell calendars for next year. RedBubble does not only provide you with opportunity to sell your work but it also is a thriving community with artists and photographers from all over the world. Anyway, I am trying to upload photos every day now so that you have a wider choice if you feel like buying some so it might be an idea to check in now and then to see what is new, I have added a link in the right hand margin to make it easier for you.

A short note to remind you that you still have several days for sending me your entry for this month’s HotM, the theme is The best of June’s Produce. I have got several really creative and healthy entries so watch out for the roundup next week!

Peaches, Lemon and Rosemary

But now over to the food, it is Friday and that usually means that I post a gluten-free recipe for my Gluten-free Friday series, I can’t break this habit now so here we have a dessert with a slightly old-fashioned air to it. The fresh and tangy sauce with pieces of peach in it reminds me of my childhoods fruit soups but here I have turned it into a fruit dessert with a sauce instead.

Peaches in Lemon, Rosmary and Vanilla Sauce

PEACHES IN LEMON, ROSEMARY AND VANILLA SAUCE
3-4 servings

3-4 peaches with thin skin.

sauce:
100g/3 oz sugar
1 tblsp rice flour (now I wanted to use corn starch but I had run out of it so I used rice four instead, I think that you might need a bit less in case you use corn starch.)
0,5 tsp fresh rosemary, finely chopped
1 vanilla pod, halved
1 tsp grated lemon zest
1-2 tblsp lemon juice
250 ml/1 cup water

– Cut the peaches in pieces with the skin on, I suggest to keep the skin on as it will give a lovely pink hue to the sauce. Put the pieces in a bowl.
– Mix the dry ingredients in a pan, scrape out the seeds out of the vanilla pod and add pod and seeds and then the water.
– Add the lemon juice, one spoon at a time, taste to get the tanginess you want.
– Bring the sauce to a boil and lower the heat and let it simmer, stirring all the time, until it has thickened a bit.
– Pour the hot sauce over the peaches, stir and leave it to cool down properly before serving.

Peaches in Lemon, Rosmary and Vanilla Sauce

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