Vanilla-Roasted Peaches with Raspberries

121 Ratings
  • 5 12
  • 4 34
  • 3 45
  • 2 22
  • 1 8

Take advantage of fresh stone fruit and berries in season with this summertime treat.

Everyday Food, July/August 2007

Gallery

Recipe Summary

prep:
10 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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 Notes

You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish. If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.

Advertisement

Reviews (1)

121 Ratings
  • 5 12
  • 4 34
  • 3 45
  • 2 22
  • 1 8
Martha Stewart Member
08/03/2018
I cut up the fruit into segments because the peaches were not as good as I would have liked. Used brown sugar and added that to the butter I melted in the oven as it was warming up. So very easy to out together! Instead of raspberries I used fresh blueberries that I had on hand. Tossed them in before serving the fruit on top of ice cream. This was a company dessert and I made it again because it was so luscious.
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/31/2023