There's nothing like fresh fruit in the summer, warm off a tree, juice dripping down your chin.  
However, if you want a little variety with summer's luscious bounty, here's something simple yet delicious.  It's best with fruit from the farmers' market or your own trees, but supermarket fruit will do in a pinch, though you'll want to add about 5 minutes to the baking time and maybe add an extra tablespoon of brown sugar.

Baked Peaches with Fresh Raspberries
4 ripe peaches or nectarines
1-2 Tbsp. brown sugar (1 Tbsp. for very sweet, ripe peaches)- or use 1 Tbsp. honey
1 Tbsp. sour cream, vanilla yogurt, or good-quality balsamic vinegar
a handful of fresh raspberries (about 1 1/2 ounces, or 1/4 cup)

Turn on oven to 400 degrees F.  Spend the next five minutes washing, drying, then halving and removing the pits from the peaches or nectarines.  Set the peach halves on a baking sheet, then sprinkle with brown sugar.  Pop them into the still-heating oven and set a timer for 15 minutes.  You want them to be warmed through, just starting to soften a little, and for the brown sugar to be melted.  Set the oven to broil, and put the peaches on the highest rack in the oven for ONE minute.   Remove from the oven.

Stir the sour cream or yogurt with just enough water to make it a drizzling consistency, or use the balsamic straight.  Drizzle over the top, then add raspberries.  Eat while warm, spooning the juices from the bottom of the baking dish over the topl
 


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