Peaches Schadenfreude

Simple, sweet and satisfying.

This is just to say

I have baked

the peaches

that were

in the bowl

And which

you were probably

saving

for breakfast

so sweet

so warm.

With apologies to William Carlos Williams and really, all literate humans.

I’m running around like the Tasmanian Devil, but wanted to make sure I got this recipe out to you before the weekend. It’s the anniversary of D Day, which was not actually a sad day for the Germans, as the German chancellor had to point out to the president. (And then oh-so-schön, trolled the president with a gold-framed copy of Grandpa Drumpf’s birth certificate. Perfekt!)

But maybe Drumpf was just too busy thinking about his nasty break up — I mean who among us hasn’t been similarly distracted in such a situation? My favorite detail so far? That Trump called a number of news reporters today to tell them he wasn’t thinking about Musk.

Yes, yes, let me talk to you in detail about the person I haven’t been thinking about.

Maybe I shall call today’s recipe “Peaches Schadenfreude.” It’s a simple and satisfying pleasure after all. Baked peaches, filled with ginger cookies and lime zest. It’s a soul-satisfying dessert that’s ready in little time, is simple to make and can adapt to whatever you have in your kitchen.

The peaches are filled with crushed ginger snaps, but amaretto cookies, or even crushed shortbread would do. I serve them with sour cream or Greek yogurt, depending on what I have in the house. The tanginess is a good balance to the sweetness of the baked fruit.

Feel free to use the recipe as a guide, use more or fewer cookies, etc. And let me know if you come up with some interesting combos.

Roasted Stuffed Peaches

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Peaches Schadenfreude

Serve 2, easily doubled, tripled, etc.

What You’ll Need:

4 peaches or nectarines

2 tablespoons butter, melted

about 8 gingersnaps, crushed

Zest of 1 lime

1/4 cup (59 ml) juice (I used pineapple; orange juice, or even Cointreau would be nice.)

1 tablespoon fresh lime juice

What You’ll Do:

1. Heat the oven to 350°F/180°C. Butter an oven-safe dish. It should fit the halved peaches snugly.

2. Slice the peaches in half from stem to tip, along the natural seam of the peach. Remove the pits.

3. Mix the melted butter, crushed cookies and lime zest together. Heap the mixture on top of the peaches. Pour over the juices. Bake for 20-25 minutes until the peaches are tender.

4. Serve warm with a dollop of sour cream or plain Greek yogurt.

Don’t know how many of you are from West Virginia, or know someone who is, but in a week full of stunning events, this shouldn’t get lost: The peaches are filled with crushed ginger snaps, but amaretto cookies, or even crushed shortbread would do. I serve them with sour cream or Greek yogurt, depending on what I have in the house. The tanginess is a good balance to the sweetness of the baked fruit.

Feel free to use the recipe as a guide, use more or fewer cookies, etc. And let me know if you come up with some interesting combos.

In a week full of stunning events, I don’t want this bit of news to fall through the cracks. I don’t know how many of you are from West Virginia, or know people who do:

I just took a mini-break from writing this to see what was happening on BlueSky and even just one of the stories I read could/should be what we devote our attention to. Please make sure you’re taking care of yourself. And keep in mind what my brother David had to say: “Don’t let your loathing interfere with your resistance.”