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


Peaches and Tarragon


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.

Peaches and herbs



The perfect peachy  topping for ice cream, pound cake and baked brie. Enjoy!