Feta with Roasted Peaches
Thomas J. Story
This dish is a great alternative to super-sweet desserts. If you can’t find Turkish Urfa biber chiles, which have a lovely sweet and smoky flavor, substitute red chili flakes. Bonus: The leftover syrup makes the base for a peach cooler!
How to Make It
1
Preheat oven to 400°F. If you are working with freestone peaches, cut in half lengthwise. If your peaches are clingstone, cut as best you can into nice large wedges. Put cut pieces into a baking dish, cut sides up. Sprinkle the peaches with the sugar, then pour the vinegar and wine over. Add the bay leaf to the liquid. Roast peaches in the oven until the fruit is tender, about 20 minutes.
2
Cut the feta into four squares, then place in individual bowls.
3
Place the peach halves or pieces around the feta. Spoon some of the roasting juices over the peach pieces and feta. Drizzle olive oil over the top. Sprinkle with black pepper and Urfa biber and serve.
Ingredients
4 ripe peaches
1 tbsp sugar
1 cup red wine vinegar
1 cup red or white wine
1 dried bay leaf
8 oz block of feta
olive oil
black pepper
½ tsp ground Urfa biber chiles
Directions
1
Preheat oven to 400°F. If you are working with freestone peaches, cut in half lengthwise. If your peaches are clingstone, cut as best you can into nice large wedges. Put cut pieces into a baking dish, cut sides up. Sprinkle the peaches with the sugar, then pour the vinegar and wine over. Add the bay leaf to the liquid. Roast peaches in the oven until the fruit is tender, about 20 minutes.
2
Cut the feta into four squares, then place in individual bowls.
3
Place the peach halves or pieces around the feta. Spoon some of the roasting juices over the peach pieces and feta. Drizzle olive oil over the top. Sprinkle with black pepper and Urfa biber and serve.
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