Peaches and herbs.
Love the combo of roasted summer fruits and freshly plucked herbs and spirits!
Peaches & fresh tarragon are made for each other especially when the duo is doused with
a little brandy & balsamic vinegar and then generously dusted with
my home-made vanilla bean sugar and orange zest.
Yes, my obsession with tipsy-herby dessert toppings continues! And why not? It’s so simple!
All you have to do is slice some fresh peaches, add a few tablespoons of good brandy, a dash of balsamic and chopped fresh
tarragon. Next, liberally sprinkle on the vanilla bean sugar then roast the medley in a 400 degree oven for 25- 30 minutes, until
the peaches soften and start to melt away into the bubbly, boozy glaze.
You’ll end up with something like this.
The perfect peachy topping for ice cream, pound cake and baked brie. Enjoy!
Inspired by a love of beautiful, yet simple design, food and entertaining. Monica’s distinct approach led this former television news gal to create La Famiglia Design. 
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