As summer is packing its bags, I wanted to enjoy the last fruits of its bounty. My favorite this summer has been stone fruits – specifically, peaches.
My first experience with peaches – were from a can. And, I loved them. I’m not ashamed of my love. Sweet and juicy without any fuzz, canned peaches were all I knew until we got older. And, I hate to say it but there’s still a place in my heart for the syrupy peaches in all its almost-candy-like qualities. As I’ve gotten older, I cannot remember the last time I bought fruit of any kind in a can. Yet, I still find myself remembering school lunches where the fruit was canned peaches. Take that how you will.
Wanting something similar but much much better, roasting seemed to be a great way to bring out the fruit’s flavor. I was right. The word is caramelized. Peeled blanched peaches mixed with warm flavors highlights this most succulent fruit without being overly sweet. While you can eat it all on its own, why not pair it with fresh whipped cream or ice cream? Share with friends as it comes together so very quickly with ingredients that you most likely have on hand.
Just like summer, this dish won’t last long.
Cinnamon Sugar & Vanilla Roasted Peaches
adapted from Martha Stewart Everyday Food
- 2 tbsp unsalted butter, melted
- 2 tbsp orange juice
- 2 tbsp white granulated sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 ripe peaches
- Blanch the peaches: Score the bottom of the peaches with an X and put them in boiling water for 2 minutes. Peel, remove pits and halve. Place in a bowl. Reserve juice.
- Preheat oven to 400F.
- In a large but shallow baking dish whisk together the butter, orange juice, sugar, cinnamon, vanilla extract, and the reserved juice from the peaches.
- Add peaches and turn them to coat well. Arrange them cut side down in a single layer.
- Roast until peaches are tender and the liquid is thick like syrup, approximately 20 minutes, brushing the peaches with the liquid half-way through baking.
- After the syrup has thickened, turn the peaches around, cut side up and put under the broiler for a minute until browned.
- Serve hot with ice cream or whipped cream or both. Drizzle with the remaining liquid.