I'm going to get straight to the point, because the point here is peaches, and as of my count taken at 2:27 p.m. on Monday, August 5, I've had two servings of said peaches.
I'm strongly considering a third.
I should say, the peaches aren't just peaches, though peaches alone are fine, especially when it's August in Ontario and you happen to be in a place known as the buckle to the region's fruit belt. These are spiced and roasted peaches, paired in a bowl with toasted oats. And those oats aren't just plain old oats, but rather glistening and nubbly with a thin, sweet shellac studded with sesame seeds.
I started on the combination after making a slapdash of a crumble last week, with some peaches that ripened faster than we could eat them. It was a buttery crumble, and I'd let the oats get quite crisp in the process. The next morning, rooting around the fridge, I came across the scant leftovers from the night before — a few lush chunks of peach, errant scraps of topping, and I thought to make stretch the loot and call it breakfast. I grabbed yogurt and a spoon, and in a last-second addition, I anointed the cold crumble with maple syrup spiked with Chinese Five Spice, since the blend's base of cinnamon, clove, anise and fennel makes good sense with peaches, and its touch of Sichuan peppercorn would lend its pep to the fruit's intensely honeyed flesh.
The result was so good, so exactly what I was looking for, that I became set on another go round, this time with peaches and oats expressly made for breakfast.
What I ended up with was a miserly recipe for granola, with the flakes barely frosted and balancing the border of savoury. The sesame seeds, for which I used a mix of black and white, break up the texture of the oats, and their flavour is suprisingly, satisfactorily pronounced.
The peaches barely require a recipe, brushed with their own allotment of maple syrup, seasoned with that Five Spice and a vanilla bean, then baked in a moderately hot oven. The fruit emerges fragrant and shining, retaining its shape but supple enough to give way to a spoon.
My third helping will be with ice cream.
FIVE SPICE ROASTED PEACHES WITH GLAZED SESAME OATS
The choice of sweeteners and fat here is up and open to debate. Honey and brown rice syrup are candidates for the liquid sugar, and natural cane sugar or even Demerara could stand in for the grainy stuff. As far as oils, I like how an olive oil brings a note of green, fruited pepperiness, but a neutral oil like grapeseed could be bulked up with coconut oil, almond oil or even sesame oil, if used judiciously. Feel free to use what interests.
A batch of oats yields more than needed for a cluster of peaches, so in 20 minutes you're well on your way to breakfast tomorrow, and possibly the next, too. The oats keep well, and also make a worthy canvas for wild blueberries, the teeny ones, almost winey in flavour, which are at the farm stands around here right now. Douse the business with milk and eat as a cereal.
If using larger peaches, you'll need to adjust cooking time accordingly.
FOR THE OATS
- 2 tablespoons maple syrup
- 2 tablespoons golden brown sugar
- 1/4 cup olive oil or coconut oil
- Fine grained sea salt, maybe 1/4 teaspoon
- 2 1/2 cups large-flake rolled oats
- 1/2 cup flaked almonds
- 1/4 cup sesame seeds
FOR THE PEACHES
- 4 small peaches, firm but ripe, halved and stone removed
- 1/4 cup maple syrup
- 1/4 teaspoon Chinese Five Spice Powder
- Seeds scraped from a vanilla bean
- Yogurt, fresh ricotta or cottage cheese
- Hemp seeds, bee pollen, optional
Make the oats first, in fact, make them the night before, if possible. Preheat an oven to 375°F / 190°C and line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the maple syrup, golden brown sugar, olive oil, 2 tablespoons water and a good pinch of salt. In another bowl, toss together the oats, almonds, sesame seeds and another pinch of salt. Fold the oats into the syrup mixture until coated. Turn the oats out onto the prepared baking sheet, patting into an even layer. Bake in the preheated oven until the oats are golden and lightly toasted, 15 to 20 minutes. Turn the pan once during the cooking time, and flip and shuffle the oats around regularly to ensure even colour. Cool the oats on their tray for at least 20 minutes to crisp up before serving or transferring to an airtight container for later use. (Store oats at room temperature if made in advance.)
For the peaches, preheat the oven back to 375°F / 190°C if needed. Line a rimmed baking sheet or large roasting pan with parchment paper. Arrange the peaches on the pan, with space in between each. If they cuddle up too close, they'll steam, not roast.
Grab a small bowl and mix together the maple syrup, Five Spice Powder and vanilla seeds. Brush the peaches with about half the mixture — let some collect in hollow left by the pit, but don't drown the fruit — and place in the hot oven, keeping the rest of the maple syrup aside. Bake the peaches until they look soft and juice filled, and scorched where the skin meets the flesh, which should take around 20 to 25 minutes. If you'd like to give the fruit a proper bronzing, place them under a hot broiler for a few moments — don't dare leave them too long, or they'll burn fast enough. Remove the fruit from the oven and let stand a few minutes before serving with yogurt, a raining scatter of seeds, and the rest of the spiced maple syrup, for further gilding at the table.
Eat straight away, or at room temperature, or chilled enough that the peaches are cold, but the juices still loose and running.
Enough for 4 servings.