Juice and grated peel of 1 lemon
2 tablespoons raw cane sugar
½ cup melted butter
1 handful of fresh mint leaves
Lemon-ginger infused custard (recipe following)
Preheat oven to 400°F.
Cut peaches in half and remove the seed (don’t peel). Mix the lemon peel and the sugar. Arrange peaches cut side up on a baking sheet and sprinkle each half with butter and lemon peel/sugar. Bake for up to 20 minutes, or until bubbling and caramelized. Take out, sprinkle with fresh lemon juice while hot. Spoon custard (warm or room temperature) on plates and top with two peach halves each. Garnish with mint leaves and serve.
Lemon-Ginger Infused Custard Sauce
3 large egg yolks
3 tbsp granulated sugar (or more to taste)
1 1/2 cups whole milk
4-5 thin slices of fresh ginger
1 small piece of lemon peel
Whisk egg yolks and sugar until pale and creamy. Add the ginger and lemon to the milk and bring slowly to a boil, simmer briefly to infuse. Drizzle in a little of the hot milk to temper the egg mixture, whisk. Add some more milk and whisk in. When egg mixture is used to the temperature of the milk, add the rest of the milk. Pour the mixture back into the pan and warm over low heat until it thickens. Be careful not to “scramble” the mixture. Your custard sauce is ready when it coats to the back of a spoon and separates when you run your finger across. Strain the custard and serve hot or cold.