Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 22 of 457 is Broiled Honey-Thyme Peaches with Ice Cream & Aged Balsamic — and it’s a sweet-meets-savory dream that belongs on every summer table.

This week’s Sunday Afternoon Baking Club theme is ice cream 🍨—so I leaned into the season and brought a little Lone Star flair to dessert. Texas peaches, halved and broiled with honey, butter, and thyme. A crack of black pepper.
A scoop of vanilla. A slow drizzle of aged balsamic vinegar.

It’s warm and cool, bright and deep, rustic and elegant. The kind of dish that feels like sunshine on a plate and tastes even better barefoot on the porch.

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A Few Notes from My Kitchen:

• I used peeled fresh Texas peaches, but frozen would work in a pinch; just thaw, rinse, and pat dry.
• Don’t skip the pepper! It adds a quiet little kick that makes everything sing.
• I served this with Tillamook Old-Fashioned Vanilla, but any creamy vanilla will do.

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Verdict: ⭐⭐⭐⭐ = Loved it
Clear winner. Clean plates, happy hearts, and I might text someone the recipe.

This one’s easy enough for a weeknight and pretty enough for guests.
A reminder that summer’s best flavors don’t need much.

435 recipes to go
Gracefully yours,