In the introduction to this recipe for Oven Roasted Peaches with Green Tea Elixer from The Perfect Finish Bill Yosses is quick to say that ripe juicy peaches don't really need all that much fussing with to make a truly wonderful summer dessert, and I couldn't agree more. In Yosses' own words he treads lightly with this recipe, adding a chilled, lightly sweetened green tea froth to butter-roasted peaches.
While this is possibly the most simple recipe in The Perfect Finish, it's one of the most intriguing flavor combinations in the book. The sweet roasted peaches sit at the bottom of creamy, icy green tea to make for a sippable summer dessert that requires barely any effort at all. It brought to mind pearl milk tea, where refreshing sips of cold tea are interspersed with chewy balls of tapioca, or in this case little chunks of peach.
The elixir part of this recipe's title comes from the health benefits associated with green tea which is high in antioxidants. Healthy, delicious, and full of intriguing flavors and texture, this is one elixir that I'd be happy to take a dose of on a regular basis.
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As always with our Cook the Book feature, we have five (5) copies of The Perfect Finish to give away this week.
- Unsalted butter, for the pan
- 3 large ripe peaches, unpeeled
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1 tablespoon good-quality matcha (green tea powder)
- 1 cup ice cubes
For the peaches: Position a rack in the center of the oven and preheat to 350°F. Grease a baking sheet with unsalted butter.
Halve the peaches lengthwise and pit them. Don't peel yet. Place the peach halves, cut side up, on the baking sheet. Bake on the center rack until fork tender, about 15 minutes. When cool enough to handle, peel off the skins, and cut into 1-inch cubes.
For the green tea elixir: Place the milk, sugar, and green tea powder in a blender and blend to combine. Add the ice and continue to blend until smooth. Place the chopped peaches in a bowl or goblet. Pour the elixir over them and serve right away.