Mariel here. Swollen, exhausted and otherwise feeling at the top of my game, I’ve decided to try and keep to my regular schedule as much as possible until the baby arrives so that I don’t go totally insane with anticipation. (It’s not working).
They weren’t kidding when they said the 9th month is the hardest. It also tends to be the time that people are the nosiest, commenting freely about how little or how much you’ve gained, whether you’re carrying a girl or boy, high or low, will you breastfeed, are you dilated. Things that are entirely inappropriate to call out in real life, yet somehow, when you’re avec bebe, are totally fair game. It’s no different than walking up to a complete stranger and asking about her bra size. Truly.
While most activities are a challenge – particularly putting a cap on complaints (see above) – I can still stand and stir and otherwise prepare food like a normal person. So that’s exactly what I’ve been doing. While it’d be wise to stock my freezer with various defrostables like lasagna, casseroles and hearty stews, I’ve gone in the complete opposite direction: I’ve whipped out the baking supplies and gone to town on delightful yet otherwise frivolous desserts, you know, to really optimize that third trimester weight gain.
But this, my friends, is totally worth it. It’s the summer treat: it wears seersucker and hits the harbor on the weekends; it drinks rosé and summers in Watch Hill; it’s worn the same pair of Sperry’s since 1990 and it knows what Tuckernucking is.
I BEG you to make this for your next soiree. The peaches are sweet and ever so slightly gingered, the pistachios are crunchy and salty, and the mint adds a bright splash of freshness. It’s perfectly “well-balanced,” a real grown up dessert just like your mom always hoped you’d marry…especially when you stand over your countertop speed-ladling large spoonfuls directly into your gob.
Drunken Peach Sundaes with Pistachios & Fresh Mint
2 cups dry white wine (I used Pinot Grigio) – stock
2 Tablespoons honey – stock
1 cup water – stock
¼ cup sugar – stock
1 teaspoon fresh ginger, grated – $0.39
4 large ripe but firm peaches, halved & pitted – $3.59
Small handful of fresh mint, chopped – $1.99
Big handful of pistachios, shelled – $5.99
Vanilla frozen yogurt – $3.00
Grand total, assuming “well-stocked” kitchen: $14.96
Cost per serving: $1.87
1. In a medium saucepan, combine the white wine, honey, water, sugar and grated ginger. Bring to a boil. Continue boiling until liquid reduces by half, about 30-40 minutes.
2. Preheat the oven to 350 degrees. Arrange the sliced/pitted peaches flesh side down in a 7×11 baking dish. Drench with the ginger-infused syrup and roast for 40 minutes until peaches are tender. Every 10-15 minutes, flip the peaches and baste.
3. Once tender, allow the peaches and liquid to cool at least 15 minutes, but preferably to room temp (that way you don’t instantly melt your ice cream). In the meantime, chop the fresh mint and shell the pistachios.
4. Once the peaches have cooled sufficiently, coarsely chop. Scoop froyo into bowls and top with chopped peaches (dole out about ½ a peach per person) and drizzle with the ginger-infused poaching liquid. Top with fresh mint and pistachios. Enjoy!