Rosemary Roasted Peaches

Directions

1. To make rosemary sugar: In a food processor, combine raw sugar and chopped rosemary (make sure the rosemary is completely dry if you've just rinsed it). Process for about 30 seconds, or until well integrated. (You won't need the full amount of rosemary sugar for one recipe, but it keeps well tightly covered, and it can be used in countless ways: to sweeten iced tea, to sprinkle over fresh fruit, etc.)
2. To pan-roast peaches: Preheat oven to 425°, F. Liberally sprinkle cut sides of halved peaches with the rosemary sugar, and follow with a pinch of salt.
3. Meanwhile, warm a skillet over medium-high heat, adding the olive oil. Arrange the peaches in the skillet, cut-side-down. Cook for 3 to 5 minutes without disturbing, until the cut sides begin to brown. (Note: The peaches will throw off juice while they&rsquo,re browning, but it will eventually thicken in the oven.) Transfer the skillet to the oven and roast for about 10 minutes. Flip the peaches, drizzle with butter, and continue roasting another 5 to 10 minutes, or until tender. Serve with a drizzle of balsamic