This recipe appears in:Serious Sweets: Roasted Riesling Peaches and Haloumi
Riesling is a German white wine ranging from dry to very sweet. I like a medium to sweet variety in this recipe.
Haloumi is a Cypriot cheese made with goat's and/or sheep's milk. It is rather salty and has a high melting point, which helps it stand up to the broiler. You can find haloumi at specialty cheese shops, but some grocers with cheese departments may carry it, too. In a pinch, Mexican frying cheese can be substituted.
All broilers are different, so keep an eye on the cheese while you broil.
Leftover peaches and syrup may be refrigerated, but the cheese is best eaten as soon as it's broiled.
- 1/2 tablespoon unsalted butter
- 6 ripe but firm peaches, halved and pitted
- Salt and pepper
- 2 cups Riesling (see Notes)
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon olive oil
- 8 ounces haloumi, cut into 8 slices (see Notes)
Adjust oven rack to middle position and preheat oven to 425°F. Grease 13- by 9-inch baking dish with butter. Arrange pitted peach halves, cut side up, in baking dish. Season lightly with salt and pepper.
Stir together wine, sugar, and vanilla in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until thickened and reduced to 1 cup, 15 to 20 minutes. Pour syrup over peaches.
Bake peaches until beginning to soften, 15 to 20 minutes. Turn peaches skin side up and continue baking until skin looks puffed and slightly charred in some areas, 15 to 20 minutes.
Transfer baking dish to cooling rack and allow peaches to cool down, about 15 minutes.
Meanwhile, adjust oven rack to upper third position and heat broiler. Line a rimmed baking sheet with foil and grease with oil. Arrange haloumi slices on sheet and broil until deep, golden brown, 1 to 3 minutes (see Notes).
Serve peaches with haloumi and syrup.