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.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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.
Source: Ronnie Fein