Peach Brûlée

Peach Brûlée
Adapted from joythebaker

Ingredient amounts are per serving. For multiple servings, simply multiply ingredients by number of people. Or to put it more simply... one peach per person.

1 peach, cut in half and remove pit
2 Tblsp brown sugar
2 heaping Tblsp Greek-style yogurt or crème fraîche (recommended, but optional)

1. Adjust oven racks as necessary and preheat your broiler. Cut each peach in half and remove the pit. Place peaches cut side facing up in a foil-lined broiler safe pan.
2. Place pan under broiler and check peaches after 2 minutes. Slide the pan out and give the peaches a gentle squeeze. If the tops feel like they have a bit of give to them, turn them over (cut side down) and repeat. If they still feel really firm, put them back under the broiler, checking every 2 minutes. Peach halves should be slightly soft, but not squishy. Turn off broiler.
3. Put the pan of peaches on a rack for 10 minutes to cool, then put the pan into the fridge. Chill them for at least 30 minutes.*
4. Fire up your broiler again. Sprinkle the brown sugar evenly over the top of the chilled peaches. Place the pan under the broiler, step back and watch the magic, keeping an oven mitt at the ready. The sugar will brown in 2 minutes or so, depending on the heat of your broiler, and the distance between pan and heat source. Don't take your eyes off it! It may not look like it's doing much at first, but once it starts, things happen pretty fast.
5. Quickly remove the pan from the oven once the sugar is brown and toasty. Let cool for one minute. Then, right before serving, plop some yogurt (or crème fraîche) smack in the middle of each one (or on the side of the plate if you'd rather not cover up that beautiful burnt sugar).

*If you skip this step: you will end up with Peaches In Burnt Sugar Syrup, as the warmth from the peaches will melt the brûlée crust. It's not bad actually, and trust me, no one will complain. The flavors are all still there but you won't have the wonderful crackly sugar top. And let's face it, isn't that why we're doing this in the first place?