Sunday, August 7, 2016

Roasted Peach Dip with Berry Wands

For the sweet dip at the Magical Fairy Feast (menu here), I wanted to make use of the abundance of summer stone fruits and picked up some peaches at the farmers' market. I served it in a hollowed out watermelon and served it with berry wands.



  • 2 to 3 organic ripe peaches, pitted and sliced into wedges
  • 2 C organic sour cream
  • 1/2 t pure vanilla extract
  • 3 T raw local honey
  • 1/2 t ground cinnamon
  • mini watermelon

  • organic berries, rinsed and dried (I used blackberries, blueberries, and strawberries)
  • organic grapes, rinsed and dried
  • also needed: bamboo skewers

Preheat oven to 350 degrees F. Place peaches in a rimmed baking dish. Place them in them in the oven until they begin to caramelize and lose their shape, approximately 35 minutes. While the peaches roast, assemble the wands.

Alternate fruits, pushing them on to the skewers carefully. Slice off the bottom of the watermelon so it sits flat; slice off the top of the watermelon and scoop out the flesh. Set aside

In a small mixing bowl, stir together sour cream, vanilla extract, honey, and cinnamon. Spoon in the roasted peaches and stir to combine.

Just before serving, spoon the dip into the watermelon bowl. Serve alongside your wands.

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