Monday, July 18, 2011
In lieu of going out, I spent Friday night curled up on my couch catching up on the August issues of Bon Appetit and Vogue, and making some headway in The Emperor's Children, by Claire Messud. Wild and crazy, it was not. But it was also exactly what I needed after a busy work week filled with meetings, appointments, and evening events. Bon Appetit has undergone a full makeover since the changing of the guard there, and I'm absolutely loving it--this issue may just be my favorite ever. Not least because I found a simple, delicious recipe for apricot compote in it, which I decided to make for breakfast this morning. I made a few tweaks (i.e. subbing peach for apricot since it was all I had, but a stone fruit is a stone fruit, right?), and it came out perfectly--sweet and glazed and slightly charred on one side. Served on a bed of full-fat Greek yogurt, it was a nice way to start the week. Recipe below serves one. xo
1 ripe peach, pitted and halved
Juice of 1/2 lime
1 tablespoon white sugar
Full-fat Greek yogurt
Fresh tarragon leaves for garnish (optional)
Combine peach halves, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until peaches are glazed and syrupy, about 5-6 minutes. Transfer to a small bowl and chill. Serve with the yogurt and garnish with tarragon leaves, if desired. I didn't have tarragon on hand (and don't particularly like herbs and fruit together) so I grabbed a baby spinach leaf and stuck it on purely for decorative purposes.