South Carolina: It’s Peaches to Me!

by Julie

We made it back from Charleston safely, and if there’s one food memory I take with me, it’s that of the gorgeous peaches we bought and devoured one afternoon on our way back from the beach. Of course for dinner that evening I just had to try a twist on the baked peaches recipe I posted a few weeks ago. Scroll below to see my own recipe but first, here are some pictures from our trip.

(here we are, under angel oak tree, a 300-400-year-old live oak)

(along the ashley river, a major transportation thoroughfare back in the day)

(a view of drayton hall, one of the oldest plantations in the area)

(drayton hall's kitchen fireplace, located in the basement of the house, before folks realized the hazard in having the cooking area below the rest of the house)

(roadside south carolina peaches)

Recipe for Baked South Carolina Peaches

serves 6

Ingredients: 3 peaches, sliced in half and pitted; 3 teaspoons simple syrup; 3 teaspoons dry sherry wine or sweet riesling (try out a couple different wines–they each affect the flavor of the peaches in interesting ways); 1/2 teaspoon cinnamon; a pinch of salt; 1/4 cup chopped pecans; 1/4 cup chopped cashews

To make: Preheat oven to 350F. Scoop out pit lining in your peach halves, so you have a smooth, fairly deep “bowl.” Place your peaches on a baking sheet. Next, in a small bowl, whisk together your simple syrup, wine of choice, cinnamon and salt. Stir in nuts and coat them well with the liquid. Carefully spoon liquid and nuts into the peach halves until full but not overflowing. Transfer peaches to oven, and bake for one hour and serve immediately.

(scooped out peach centers, ready for filling)

(with filling)

(the final product. i'm always amazed with that first bite: the way the butter knife easily slices through, the flavors having infused the peach with a sweet, woodsy taste. delicious.)