Vanilla-Roasted Peaches with Raspberries
- Comments()
Everyday Food, July/August 2007
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons sugar
- 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
- 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
- 1 pint vanilla ice cream
- 1 package (5 to 6 ounces) raspberries
Directions
- Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
Cook's Note
If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.
If you click on the " Print" button, the whole recipe without ad comes up.
It's useless to post a recipe when the perma-popup for body soul obscures the ingredients.
If you go to Recipe Finder and search for the recipe, the pop ups don't display. I guess they are trying to get you to subscribe to the magazine.
I agree with RiaGC. What is with the pop ups that won't go away!!!!
Frustrating pop-ups for MS magazines, flowers etc. cover the recipe with no means of closing them! Maddening! Even going to the ad and coming back to the recipe doesn't solve the problem.
Should the peaches be peeled?
I used brown sugar rather than white sugar, it was delicious!
This is a great, easy dessert. I like it for when I have guests because it's so impressive looking and smells heavenly.
I made this with mangos instead, and it came out absolutely deliciously.