Sunday, August 12, 2007

Recipe for deliciousness!

I had a breakthrough tonight! Today I am a lady who can once again eat certain cooked fruits! Last week, in a moment of weakness, I ate a slice of a delicious peach my mother was having for a snack. It was so so delicious (the first bite of peach I've had in maybe four years) and worth all the minor mouth itching. But that was just it: the itching was minor! There were no welts. I was welt-free! So I thought to myself: hey, maybe I can eat cooked peaches like a normal person with birch pollen-related cross-allergies (like myself). And that's what I did tonight. I ate half a cooked peach and I did not itch, welt, swell or die. I just enjoyed a piece of fruit more than I have ever enjoyed a food stuff before. So here is the recipe.

Sydney's Four-Year Baked Peaches
(serves 4)

2 peaches, halved and pitted
1/4 cup water
2 tbsp honey
2 tbsp sugar
2 tsp vanilla extract

1. Preheat oven to 400 degrees.

2. Place peaches center-side up in a 13" x 9" glass baking dish. Sprinkle with cinnamon to taste. (I didn't fully cover them; just a splattered them. But if you like a lot of cinnamon, go nuts!) Sprinkle each one with just a couple grains of nutmeg: it is powerful stuff. Set aside.

NOTE: you could peel the peaches if you wanted to. If they have particularly thick skin, you may want to consider doing so. You also may want to slice a little off the back of each half so that they don't roll around in the baking dish.

3. Mix water, honey, sugar and vanilla in a small sauce pan. Cook over medium/medium-low heat until the sugar is melted and the mixture has thickened.

4. Spoon mixture over each peach, making sure to cover each face completely. It will pool in the centers and that is cool. Don't worry about overflow or washing away cinnamon. Just pour it all until your pan is empty.

5. Bake in oven for 15 minutes, or until the peaches are tender. But be careful, don't cook them to mush or they will not be as delicious!

6. Remove from oven and place in bowls. Serve with vanilla ice cream or marscapone cheese.

NOTE: I suggest mixing making the marscapone a little more interesting, like so:
For each person...
1/4 c. marscapone
1 tsp-1 tbsp sugar (depending on how sweet they like it), or 1 packet of splenda/equal
1-2 drops almond extract

Eat, enjoy, and think of me: the girl who can't eat delicious peaches (except sometimes when cooked) because her stupid body thinks they're birch pollen.

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