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Vanilla-Roasted Peaches with Raspberries

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

Source: Everyday Food, July/August 2007
Total Time Prep Servings

Ingredients

Directions

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.

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  • momsails44
    14 JUL, 2009
    If you click on the " Print" button, the whole recipe without ad comes up.
    Reply
  • SkeezixTheCat
    14 JUL, 2009
    It's useless to post a recipe when the perma-popup for body soul obscures the ingredients.
    Reply
  • RachelVSmith
    14 JUL, 2009
    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.
    Reply
  • AnnieMW
    14 JUL, 2009
    I agree with RiaGC. What is with the pop ups that won't go away!!!!
    Reply
  • MS10174836
    14 JUL, 2009
    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.
    Reply
  • honeygal13
    11 AUG, 2008
    Should the peaches be peeled?
    Reply
  • eight8ender
    7 AUG, 2008
    I used brown sugar rather than white sugar, it was delicious!
    Reply
  • charlenebernier
    6 AUG, 2008
    This is a great, easy dessert. I like it for when I have guests because it's so impressive looking and smells heavenly.
    Reply
  • tashy1019
    9 NOV, 2007
    I made this with mangos instead, and it came out absolutely deliciously.
    Reply

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