I don’t really care much about dessert. I am the type of eater who fills up pretty quickly to the point where people question if I eat enough, but gets hungry an hour after a meal. It’s just the way my body works, and I have learned to roll with it throughout the years. So, by the time dessert at a restaurant arrives, I usually don’t even want it; stuffing it in just doesn’t feel good.
There are of course always those exceptions, and I do like a snack an hour or two after dinner at home, especially when it involves incredible, seasonal local fruit.
I am trying to completely take advantage of local peaches until they are all gone, so last night I whipped up a sweet and creamy treat using a few peaches, goat cheese, and honey.
It couldn’t be any easier, I cut the peaches in half and pitted them, then placed them in a pie plate in the oven at 400 degrees for 10 minutes. Once the 10 minutes were over, I turned the oven to broil for another 2 minutes.
I removed the peach halves from the oven and plated them on a simple white salad plate, then stuffed each half with crumbled goat cheese.
The final step was to drizzle honey over the peaches and a little on the plate for decoration. . . and dipping
I absolutely loved this dessert with its gentle, natural sweetness from the peaches and the creaminess of the goat cheese. My husband thought it was “weird” but he also liked it. Boys. . .
Are you a dessert person or would you rather a good appetizer?
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