Sunny Roast Peaches
I only became a huge fan of peaches a few years ago when I started roasting them. It’s almost magical how a little spell in the oven transforms them into super sweet sunny globes of goodness. Now they’re one of my favourite Summer fruit.
Roasting fruit like this is brilliant for enhancing the natural sweetness without adding sugar. These peaches are delicious on their own as a serve of fruit (especially for small boys). They also make a super lovely dessert for adults served with double cream and a sprinkle of roast nuts for crunch.
takes: about an hour
makes: enough for 4-6
1. Preheat your oven to 180C (350F).
2. Rinse peaches and layer in a baking dish. Sometimes I halve them and remove the stones but usually I just bake them whole.
3. Cover with foil and bake for 50-60 minutes or until the peaches are soft and squishy. The riper your peaches are, the less time they’ll take.
4. Serve warm or cold.
different fruit – my favourite way to cook all stone fruit (think apricots, nectarines, plums, cherries), apples and pears. I usually quarter apples and pears to remove the seeds. And sometimes I halve apricots or plums and remove the stone, if I can be bothered. I usually pit cherries first because I’m feeding them to little ones (who I must really love because it takes for-ev-er). Smaller fruit will take less time to cook.
different flavourings – feel free to add a chopped vanilla bean or some lemon zest.
more ‘saucey’ – leave peaches to cool with a foil cover on.
short on time – serve fresh berries or peaches with ice cream or cream.
paleo (gluten, grain + dairy-free) – serve peaches with coconut cream or coconut yoghurt.
Shelf Life / Storage
Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.
Waste Avoidance Strategy
peaches – best to use for another meal.