Honey Roasted Peaches

August is well-known for being the Sunday of Summer. Peaches are essentially summer in a juicy fruit, and this is the ultimate summer pudding. A glorious combo of fresh peaches, buttery honey sauce, topped with cool marscapone cream and toasted almonds.

There really isn’t anything better than a perfectly ripe, juicy peach. Sweet, messy, glorious, …. the juices dripping down your arm as you reach up to take a bite, then dripping down your chin!

Peaches are very versatile when it comes to the culinary arts. They can be grilled, baked, broiled, sauteed, blended or served au naturel. With just a couple of spices, peaches can go from their naturally sweet state to savory.

This dessert makes the most of the brief peach season.

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Honey Roasted Peaches
Votes: 1
Rating: 5
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Servings
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Slice peaches in half & remove pits. Place the halves in a baking dish & top each with 1 Tbsp of butter. Drizzle honey over the top, using amount you personally prefer. Place them in the oven for about 20 minutes until bronzed & bubbling but not burnt.
  3. In a bowl, whisk together marscapone, cream & vanilla. Refrigerate until needed. Toast almond slices in a dry frying pan, stirring often , taking care not to let them burn.
  4. Remove the peaches from the oven & place on 4 serving plates. Spoon some of the sauce from the pan over the top, along with some marscapone cream. Sprinkle with toasted almonds.
Recipe Notes
  • For a casual dessert, its probably good to go with 2 halves per person. For dinner party guests, 1 half is good & looks a bit more, should we say, 'refined'.

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