True, it might seem impossible to improve on a perfect peach. But we didn’t let that stop us from trying.
Why This Recipe Works
To avoid overcooked, mushy peaches and burnt sugar glaze, we turned to the broiler for success. Tossing the peeled, halved, and pitted peaches with lemon juice, sugar, and salt seasons the fruit and extracts peach juices that begin the glazing process. After broiling them for about 18 minutes (with 1/3 cup of water in the skillet to prevent burning), we brush the peaches with a mixture of seedless raspberry jelly melted together with butter and return them to the broiler until beautifully glazed. Reducing the accumulated juices until syrupy intensifies the peach flavor and makes for an attractive, shiny glaze. Chopped, toasted pistachios add a contrasting crunch to the dessert.
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