We made the Lee Brothers' Sour Cream Ice Cream last weekend, and loved it. It was served with peaches braised in marsala and drizzled with the remaining marsala that we reduced to a syrup. A great way to honor the fact that peaches are happening right now. Now is your moment. Seize a peach. The braised peaches are a dish we made up earlier in the week. Unfortunately, on that particular evening, the Apartment Therapist was too busy reading Harry Potter to notice the plate of peaches that had just been set down in front of him. He swears they smelled good. "I don't like my peaches so hot," he muttered, still not looking up, excusing himself for reading yet another chapter. skgr
Marsala Braised Peaches with Sour Cream Ice Cream Serves 2 1 ripe peach (organic is best), sliced into 16 wedges 1/2 cup marsala 2 tablespoons brown sugar 1 tablespoon unsalted butter 2 scoops sour cream ice cream Simmer marsala and sugar, over a medium flame, about 2 minutes. Add sliced peaches and simmer another 2 minutes. Remove peaches to a plate or shallow bowl and arrange in a presentable manner, such as a pinwheel. Continue to simmer marsala for another minute or so, until sauce thickens to a syrupy consistency. At the last moment, whisk in the butter. Place a scoop of sour cream ice cream in the middle of the peaches, and drizzle the sauce over the peaches and ice cream.