I drew dessert duty for the neighbors’ potluck. Yes, it’s 100 degrees outside, and I could have gone the simple route. But I have iguana metabolism, so baking—especially something in a hot, quick oven—does not phase me. (Besides, we were going to eat outside so it never hurts to acclimate.)

With only four Maryland peaches and a mango in my house, I went for shortcake. Just 10 short minutes in the oven (for 18 mini shortcakes) plus a little time for the fruit to macerate (in rum, sugar, grated fresh ginger and a squirt of lemon juice), and dessert was all but done.

And to finish? Homemade ice cream.  My recent adventure with allspice-heavy pickled red onions has given me a new taste for the spicy berry. It is a natural with ginger and peaches, and a little unexpected in a summer dessert. So I modified my standard recipe for sweet cream ice cream, adding ground allspice for a peppy twist.

The ice cream didn’t last long in the heat, but it made for a nice finale after Erin’s spicy Thai beef salad. Even better, the plan is to share leftovers tomorrow.