A bonus recipe! I loved my peach and vanilla tarte tatin so much, I had to use my leftover peaches and vanilla sugar for something. I love this for breakfast with Greek yogurt or for dessert with ice cream (Vanilla! Ginger! Lavender!) or crème fraîche. All you do is sprinkle some vanilla sugar on a half peach and torch it like a crème brûlée. The sugar forms the stained-glass-window crust, and the peach stays fresh and succulent. If you don’t have a torch, you could always run it under the broiler, but the peach will then warm and cook ever so slightly. You might prefer it that way! Either way, a summer recipe not to be missed.
p.s. You could also do this with lavender sugar instead of vanilla sugar. Reason enough to make it twice.
- 1/2 ripe peach, white or yellow, stone removed
- 1 tablespoon vanilla sugar
Pat the cut side of the peach dry with a paper towel and place on a rimmed baking sheet (line with foil for easy clean up). Sprinkle the cut side of the peach with the sugar. Using a torch, caramelize the sugar until it forms a golden crust. Serve immediately.
Alternatively, heat the broiler. Assemble the peaches as above and broil until the sugar crust forms — about 3 minutes.
To make vanilla sugar, place a vanilla bean in a jar of sugar, and let sit at least overnight. This is a great thing to do once you’ve scraped the seeds from the bean for another recipe (like White Peach Vanilla Tarte Tatin).print this recipe