Baked Peaches with Lavendar & Dried Cherry Ginger Biscotti
One peach for each person
Ground ginger (optional)
1/2 cup dried sour cherries
1/4 cup Amaretto or Kirsch
1/8 - 1/4 cup crystallized ginger
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground white pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup sugar
2 large eggs plus 2 yolks
1/2 tsp vanilla extract
Soak the cherries in the liqueur for about an hour. Drain, and reserve the soaking liquid.
Preheat the oven to 350°F. Mix together the flour, baking powder, baking soda, salt, and spices and set aside. Cream the eggs and sugar in a large bowl. Stir in the vanilla, ginger, cherries, and about a teaspoon of their soaking liquid. Fold in the dry ingredients and combine just until the dough comes together.
Cover an oiled baking sheet with baker's parchment. With floured hands form the dough into two logs on the baking sheet, each about 13" by 2". Bake on the middle rack for about 35 minutes, turning the baking sheet halfway through cooking, until the logs are golden and just beginning to crack.
Remove from the oven and let sit for about ten minutes. Decrease the oven temperature to 325°F. On a cutting board cut the logs into thin diagonal slices (about 3/8") using a serrated knife. Return the biscotti to the parchment lined baking sheet and lay them flat. Cook for an additional 15 minutes or so, flipping the biscotti over halfway through cooking. The biscotti should be dry and crunchy.
Preheat the oven to 400°F. Halve the peaches and remove the pits. Place a slim pat of butter in the well of each peach and sprinkle with lavendar salt, sugar, and optional ginger. Bake until the peaches are soft and caramelized on top - about half an hour.
-biscotti recipe adapted from The Best Recipe