PEACHES IN LEMON, ROSEMARY AND VANILLA SAUCE

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!



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, 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.