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
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I just looked up 10 different recipes for grilled or roasted peaches and they all clearly show skin on (and I leave skin on when grilling them). I would imagine you would want to leave them on, as the heat would make them a little prone to disintegrating a la apple and peach sauce.
Why would you wind up with piles of peach skin? The skin is edible. If you don't want fuzzy skin, use nectarines.
The way I have it pictured, roasting would cause the skins to burst and slide down the fruit in the same way that boiling the peaches for one minute to peel them does.
Unless you plan on roasting the peaches completely whole, the skins will not burst. I've always sliced my fruits before roasting, so I don't see where this would be a problem.
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Why would you wind up with piles of peach skin? The skin is edible. If you don't want fuzzy skin, use nectarines.
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