What do you do when your chef husband asks you "can you make me something for dinner?" as he's heading out the door for work? Would you protest? Something along the lines of, "um, okay, do you want cupcakes or cookies for dinner?" or maybe even "Sugar, I'm the baker. You are the cook. I don't know HOW to cook". No, of course YOU wouldn't say that. You would kiss your sweet husband bye and tell him to "bring your appetite when you come home tonight". Maybe if I would've followed your example I would not have gotten this posted on my refrigerator.
But all protesting aside, I knew I could not deny my love a home-cooked meal. If it was a disaster, I could at least say
Truth be told, I actually don't mind cooking. I just despise chopping, shredding, etc. I am very clumsy with a knife ya know? Luckily for me, we already had minced garlic & chopped onions, so my fingers are still attached and where they belong.
I knew right away where I would find the recipes. My favorite food blog, under the section 'Quick Meals'. Panko-crusted salmon, lemon-roasted asparagus, and a strawberry spinach salad with strawberry champagne vinaigrette (no, I wouldn't know anything about using a T of champagne for the vinaigrette & then drinking the rest. Hey, it was a tiny bottle). And can you believe that it all went off without a hitch & tasted pretty darn good?
And with a meal that good, I had to 'bring it' with the dessert. May I present to you my brown sugar peaches!
We were too stuffed from the meal to eat right away, so I prepped the ingredients & we started our night time movie. At half-time, I whipped these up. Less than 10 minutes from start to finish. After practically licking his martini glass clean and many satisfied "yums", Duke declared this his favorite part of the meal. And that, my friends, goes to show you that love & passion in what you do makes the difference between a good meal and a simple but stunning dessert!
Brown sugar peaches with ice cream
Juice of half a lemon
4 T unsalted butter
1/4 C firmly packed golden brown sugar(I used light brown)
2 T dark rum(optional)
1 pint rum raisin, vanilla or coffee ice cream
Half and pit the peaches, then cut them into slices 1/2 inch thick
In a nonreactive bowl, toss together the peach slices with the lemon juice. Set aside.
In a large frying pan over medium heat, melt the butter. Add the peaches and brown sugar and saute the peaches until they are lightly browned and the sugar has caramelized, about 5 minutes. Remove from the heat and swirl in the rum.
To serve, scoop the ice cream into martini classes. Top each serving with an equal amount of the warm peaches and drizzle with an equal amount of the pan juices. May also drizzle caramel on top.
Serve at once.
Source: Williams-Sonoma 'Entertaining'