PEACHES, MOLASSES AND GINGER
4 servings

This combination of tangy ginger slices with the ripe peaches and rich, dark molasses is unusual, but it works quite well. For easier cleanup, line the baking dish with aluminum foil.

4 tablespoons unsalted butter, cut into bits
4 medium firm ripe peaches, halved and pitted (about 1-1/2 pounds)
Very thin slices from a 1-inch piece peeled ginger root
Juice of 1 lemon
5 tablespoons or so mild molasses (not black strap) like Mother’s yellow label
2/3 cup crème fraîche, such as Kendall Farms

Preheat the oven to 350 degrees.

Use some of the butter to lightly grease a shallow baking dish or rimmed baking sheet. Lay the peach halves in the dish, cut side up. Place a slice or two of ginger on each one, with a small piece of butter, drops of lemon juice and a couple of teaspoons of molasses.

Bake for 25 minutes or until the fruit has softened a bit and have browned edges. Serve warm, topped with a dollop of crème fraîche in each half.

John Ash © 2010