• 4 large ripe peaches
• 2 tablespoons melted butter
• 1-1/2 tablespoons Sugar
• 2 teaspoons chopped fresh mint
• 2 boxes of raspberries
• 2 teaspoons Sugar
• sorbet, ice cream or whipped cream and/or amaretti cookies or chopped toasted almonds

Preparation

1 Preheat the oven to 375 degrees.
2 Cut the peaches in half and remove and discard the pits. Brush the peaches with the melted butter. Place the peaches cut side up in a baking pan. Dust with the sugar. Sprinkle with the mint.
3 Roast for 5 minutes, turn the peaches over and roast for another 3-7 minutes, or until tender when pierced with the tip of a sharp knife. Remove the peaches from the oven and let cool.
4 Mash the raspberries with a fork (or puree them in a food processor), stir in the sugar and spoon some puree on serving dishes.
5 Place two roasted peach halves on each plate over the puree. Spoon a small scoop of lemon or raspberry sorbet on top, or use vanilla ice cream or a blob of whipped cream or sprinkle with crushed amaretti cookies or toasted almonds. Serve warm or at room temperature.

Special instructions

Summer peaches are sweet and juicy, they almost never need anything but themselves. On the other hand, a bit of sugar and herbs and the heat of an oven intensify the fruit flavor.

Source: Ronnie Fein