Peachy keen with ice cream
My fabulous foodie friend Katie e-mailed me a recipe for roasted peaches that she concocted. It sounded yummy, but I had no whole vanilla beans and I worried extract just wouldn't do it justice. I made it with a cinnamon stick instead. It was warm and spicy and quite good.
Here's my way and her way:
Cinnamon Roasted Peaches
6 peaches, sliced in half, stones removed
3-4 tablespoons melted butter
3-4 tablespoons cinnamon-infused honey
3-4 tablespoons brown sugar
cinnamon stick
vanilla ice cream
Whisk together the butter, honey and brown sugar in a 13-by-9-inch glass baking dish. Add the cinnamon stick. Place peach halves in the mixture, turning to coat thoroughly, and resting cut side down. Bake at about 375 degrees for 25 minutes or so, checking for doneness. About every 8-10 minutes or so, remove the peaches from the oven and use a spoon to baste the peaches in the honey mixture. Roast until the peaches yield easily to a knife, but aren’t mushy, and the honey mixture is bubbly and slightly carmelized.
Serve with vanilla frozen yogurt, ice cream or whipped cream and more of the honey mixture spooned liberally over the top.
Vanilla Honey Roasted Peaches
About 4 good-size ripe (but not overly ripe) peaches, sliced in half, stone removed (use one or two more if they’re small)
1 vanilla bean
about 2 tablespoons honey
about 2 tablespoons light brown sugar
about 2 tablespoons melted butter
In a large baking dish, combine melted butter, brown sugar and honey. Whisk until smooth. Cut vanilla bean in half, lengthwise, and use the back of a knife to scrape the seeds out of both halves. Put the seeds and the two halves of the bean in the baking dish and stir to distribute the seeds evenly.
Place peach halves in the mixture, turning to coat thoroughly, and resting cut side down. Bake at about 375 degrees for 25 minutes or so, checking for doneness. About every 8-10 minutes or so, remove the peaches from the oven and use a spoon to baste the peaches in the honey mixture. Roast until the peaches yield easily to a knife, but aren’t mushy, and the honey mixture is bubbly and slightly carmelized.
Serve with vanilla frozen yogurt, ice cream or whipped cream and more of the honey mixture spooned liberally over the top.
Here's my way and her way:
Cinnamon Roasted Peaches
6 peaches, sliced in half, stones removed
3-4 tablespoons melted butter
3-4 tablespoons cinnamon-infused honey
3-4 tablespoons brown sugar
cinnamon stick
vanilla ice cream
Whisk together the butter, honey and brown sugar in a 13-by-9-inch glass baking dish. Add the cinnamon stick. Place peach halves in the mixture, turning to coat thoroughly, and resting cut side down. Bake at about 375 degrees for 25 minutes or so, checking for doneness. About every 8-10 minutes or so, remove the peaches from the oven and use a spoon to baste the peaches in the honey mixture. Roast until the peaches yield easily to a knife, but aren’t mushy, and the honey mixture is bubbly and slightly carmelized.
Serve with vanilla frozen yogurt, ice cream or whipped cream and more of the honey mixture spooned liberally over the top.
Vanilla Honey Roasted Peaches
About 4 good-size ripe (but not overly ripe) peaches, sliced in half, stone removed (use one or two more if they’re small)
1 vanilla bean
about 2 tablespoons honey
about 2 tablespoons light brown sugar
about 2 tablespoons melted butter
In a large baking dish, combine melted butter, brown sugar and honey. Whisk until smooth. Cut vanilla bean in half, lengthwise, and use the back of a knife to scrape the seeds out of both halves. Put the seeds and the two halves of the bean in the baking dish and stir to distribute the seeds evenly.
Place peach halves in the mixture, turning to coat thoroughly, and resting cut side down. Bake at about 375 degrees for 25 minutes or so, checking for doneness. About every 8-10 minutes or so, remove the peaches from the oven and use a spoon to baste the peaches in the honey mixture. Roast until the peaches yield easily to a knife, but aren’t mushy, and the honey mixture is bubbly and slightly carmelized.
Serve with vanilla frozen yogurt, ice cream or whipped cream and more of the honey mixture spooned liberally over the top.
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