Food & Cooking Recipes Dessert & Treats Recipes Roasted Peaches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jake Stangel Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 8 A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies. Ingredients 6 ripe but firm peaches (about 2 ¼ pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups) 2 tablespoons fresh lime juice 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons confectioners' sugar Directions Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly. Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve. Rate it Print