tag:blogger.com,1999:blog-578858579618227680.post6214538485524830146..comments2023-10-20T06:50:51.370-07:00Comments on One Must Shock the Bourgeois: (Amateur) Kitchen Chemistry: Peach CrumbleElizabethhttp://www.blogger.com/profile/06225067958661933819noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-578858579618227680.post-40959108694644539652010-08-29T15:14:46.011-07:002010-08-29T15:14:46.011-07:00Aoife... Thanks! They were quite tasty- and I'...Aoife... Thanks! They were quite tasty- and I'd recommend for breakfast as well!<br /><br />Lisa... I've seen that done, and that'll be something to try next time we take on a ham, especially if Adam uses a maple glaze. The maple syrup flavor was incredible complimentary to the peach!Elizabethhttps://www.blogger.com/profile/06225067958661933819noreply@blogger.comtag:blogger.com,1999:blog-578858579618227680.post-86153143070144405962010-08-28T08:19:51.017-07:002010-08-28T08:19:51.017-07:00That looks really yummy. My mother used to take fr...That looks really yummy. My mother used to take freestone peach halves and bake them cut side up with some butter and brown sugar in the pit cavity and serve them with baked ham. Sorry, I don't know at what temperature (maybe 350) or for how long, but they make a nice addition to the plate.Lisahttps://www.blogger.com/profile/16749500195480824210noreply@blogger.comtag:blogger.com,1999:blog-578858579618227680.post-27010100806705560112010-08-27T09:38:14.753-07:002010-08-27T09:38:14.753-07:00Looks really good! Luckily it's dinnertime, so...Looks really good! Luckily it's dinnertime, so I can eat!Aoife.Troxelhttps://www.blogger.com/profile/08557613486797904602noreply@blogger.com