ROASTING FRUIT
For an upcoming dinner I would like to roast some summer fruit and serve it for dessert with heavy cream to pour over. I've done some online searches and have yet to come up with an answer that I like:
When roasting peaches, do you take the skin off before roasting? I haven't seen any recipes that indicate this, yet it seems to me that you would want to do this, or you'd wind up with weird little piles of fuzzy roasted peach skin.
Anyone have experience with this?
When roasting peaches, do you take the skin off before roasting? I haven't seen any recipes that indicate this, yet it seems to me that you would want to do this, or you'd wind up with weird little piles of fuzzy roasted peach skin.
Anyone have experience with this?