Oven-Roasted Peaches and 'Cream'

Most of the desserts you see on here are my better half's creation. Tonight, though, I got inspired by some perfect little Jones Orchard peaches that she had washed and set out on the counter. This summer dessert is the right combination of tart and sweet; it's also relatively uncomplicated to put together.

Oven-Roasted Peaches and 'Cream'

12 small peaches

5 tbsp. honey

2 tbsp. butter

1/4 cup white wine

one 6-oz. container of non-fat Greek yogurt

1/4 cup almonds

sprinkle of Peace Bee Farm bee pollen

Preheat oven to 350 degrees. Halve 12 peaches and take out the pits. Lay them cut-side-up in a baking dish. Drizzle with honey and put a small pat of butter inside each half. Put this in the oven for about 30 minutes; you want to see the sugars to caramelize. Deglaze the baking dish with a sweet-ish white wine such as riesling. Mix one small container of Greek yogurt with 3 tbsp. of honey. Roughly chop a handful of almonds. Spoon 5-6 warm peach halves into a bowl and add some syrup from the pan. Top with yogurt, almonds, and a sprinkle of bee pollen for a little flair.