The other day I did something new and super fancy – I bought a great big knob of fresh ginger.
Yes, it’s true. I did it, and I’m glad I did! Turns out fresh ginger isn’t scary, hard to use or gross. It’s, oh I don’t know, probably one of the friendliest, easiest and yummiest ingredients out there! I can’t remember where I read to do this, but somewhere along my blogging adventure I read that if you peel ginger with a spoon it’s super easy to peel.
Know what? That’s true. You should do this.
I also read that if you store fresh ginger in the freezer that it makes it super easy to grate or chop (I recommend grating with a microplane) later. This is also true, and you should also do this.
So there you have it – I’m no longer afraid of fresh ginger.
You hear that? I’M NOT AFRAID ANYMORE!!! (someone please be my bestie and tell me you KNOW what movie that’s from…)
Now on to the peachy part. Peaches are pretty much a favorite of mine all summer long. This year I’ve started roasting them and tossing them on top of yogurt or ice cream for dessert, snacks or just ’cause I feel like eating.
Roasted peaches are ambrosial y’all. So much so that I definitely just looked up the word “ambrosial” to verify that it was the right word to describe them. I solicited help from Google to let me know that I was accurately describing how delicious they smell and taste.
Ambrosial is correct.
But here’s the deal – you put peaches and ginger together on top of a nutty shortbread crust and you have a straight up symphony of flavor. Y’all, I do not lie. Make this STAT.
Also, just to continue with the random nature of this post I need to tell you that I’m obsessed with these four country songs right now, and this find on Pinterest makes me laugh hysterically any time I think of it. That is all.
GINGERED PEACH BARS
Walnuts in the crust inspired by Gina’s Walnut Crusted Peach Tart
- 4 Tbsp butter, cut into cubes
- 1/2 cup sugar, divided
- 1 cup chopped walnuts
- 3/4 cup flour
- pinch of salt
- 4 whole fresh peaches, sliced (about 10 wedges per peach)
- 1 tsp grated fresh ginger (I suggest grating on a microplane; you want it to be fine)
- 1 Tbsp lemon juice
Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside. In a large bowl whisk together 1/4 cup of sugar, the walnuts, flour and salt. Using your fingers press the butter into the flour/walnut mixture until it resembles crumbs. Dump the flour mixture into the prepared 8×8 pan and press into an even layer in the pan (I had to moisten my fingers a bit for this). Bake at 350 for 7-8 minutes until it starts to brown slightly. Meanwhile toss together the peaches, ginger and lemon juice. When the crust is done top it with the peach mixture then bake at 350 for 20-25 minutes until the peaches are soft and starting to caramelize. Let cool completely before removing from the pan and serving!
Would you hold it against me if I told you these were long gone within a few hours?