Following a two-week baking frenzy and a 15-pound haul of fresh peaches, I was looking for a healthier peach dessert that would still allow me to indulge in vanilla ice cream. The solution is baked peaches!
This easy but amazing summer dessert is sure to become a favorite. It starts with fresh peach halves that have been split and then spooned full of a heaven-sent mixture of maple syrup (or honey), brown sugar, cinnamon, and—if you’re feeling really adventurous—a dash of brandy, whiskey, or rum.
Baked peaches with maple syrup are a great option for a nutritious treat for yourself, a quick dessert to impress your visitors, or a reason to buy another box of fresh peaches before summer ends (15 pounds later, and I might not be done yet!).
The flavor of baked peaches is akin to the purest, most intense kind of fresh peach flavor. They will definitely dribble down your chin because they are juicy and soft.
A Real Peach of a Recipe: Baked Peaches
The peaches themselves are the star of this recipe. Give them the diva treatment they so richly deserve. The peach is the star of the show in this meal, but we’ll use a few basic ingredients to bring out and enhance its flavor.
If you’re feeling very decadent, you may drizzle some caramel sauce over the Baked Peaches to add even more sweetness, or you can stick with the traditional topping of a scoop of vanilla ice cream.
A baked peach and cream dish with heavy cream poured over it or topped with whipped cream would also be delicious.
Sometimes I even combine baked peaches with raspberries, yogurt, and granola for a unique baked peach crumble morning delight because baked peaches are (relatively) healthy.
Peaches are a good source of fiber, calcium, potassium, vitamin C, and other minerals. Moreover, maple syrup and coconut sugar are used to healthily sweeten this recipe for baked peaches instead of butter. Is there anything better than dessert for breakfast?
Additionally, baked peaches are excellent for diets and people with allergies. This dish is naturally devoid of nuts, dairy, gluten, and vegan ingredients. Peaches baked for everyone!
Baking Peach Recipe
One of the finest sweets I’ve eaten all summer, this recipe just requires five minutes to prepare!
- Choose the best, freshest, ripest peaches you can locate first. Gently press the peach to determine its ripeness. It ought to yield somewhat. Try not to press down too hard because else the peach can get bruised. Additionally, ripe peaches should have a strong aroma.
- Halve the peaches and take out the pits. You can avoid peeling the skins! When you bake the baked peaches, they will soften perfectly. Furthermore, leaving the peach peels on is a great favor for you as they also contain certain vitamins.
- Place the peaches cut-side up in a baking dish. Any size dish will work as long as it can comfortably hold the peaches. This recipe yields three peaches (six halves), but feel free to adjust the quantities to suit your needs.
(One of the portions did not reach the baking dish completely.)It seems that as I was preparing this recipe, I was hungry.)
- Blend the filling for baked peaches. Olive oil and butter are combined in a basin (baked peaches don’t require butter!). The olive oil adds a lovely, fruity flavor that works well here. Other ingredients include cinnamon, maple syrup (or you can cook the baked apples in honey), coconut sugar or brown sugar (you may use a little extra honey or maple syrup if you want to make this a Paleo baked apple recipe), and your preferred type of alcohol.
I went with brandy Baked Peaches, but I bet rum or bourbon would be great too.
Naturally, cooking baked pears in alcohol is completely optional! You can omit it and still get incredibly delicious results.
- Spoon the interior filling of the peaches. Give freely! Spoon over the tops of the peaches and allow any excess to trickle down the sides and into the dish.
- Bake the peaches for thirty minutes at 350 degrees Fahrenheit, or until they are so soft that a spoon can cut through them. Your kitchen will smell like a cross between a peach orchard and a bakery as the filling bubbles and caramelizes.
Read Also: Tropical Fruit Salad for Summer
How to Reheat and Store Baked Peaches
Leftover baked peaches are also quite tasty!
- To keep chilled: Keep your baked pears in the fridge for four to five days by placing them in an airtight container. If you have any extra maple cinnamon topping, you can store it in the refrigerator and use it to garnish the peaches when they’re reheated.
- To reheat, place your baked peaches, cut side up, in a bowl or on a platter, and microwave them for 30 seconds, or longer if necessary. Additionally, you can reheat your peaches for ten minutes at 350 degrees F in a baking dish.
Additionally, baked pears can be frozen. Freezing and thawing will cause them to soften even more, but as fresh peaches are supposed to be soft, the texture is not as unsettling as it might be with other desserts.
- Allow your baked peaches to cool fully before freezing. After that, put them in an airtight container and freeze it so they are arranged in a single layer.
- To reheat from frozen: Place the Baked Peaches in the fridge to thaw over night. Use the oven instructions above to reheat. I recommend spooning the maple cinnamon topping over the peaches after preparing a fresh batch. prepare as much of the topping as seems suitable for the quantity of peaches you are reheating; you don’t have to prepare the entire batch.
With none of the mess associated with a crust, these Baked Peaches are similar to having your own little peach pie. These are among the simplest, healthiest dessert dishes we’ve shared this summer from our kitchen.
Please leave a comment below with your experience baking peaches if you attempt this recipe. I adore hearing from you, as always!
Baked Peaches Recipe
Ingredients
- Three very ripe, fresh peaches, cut in half and pitted
- Two teaspoons pure olive oil
- Two tablespoons of raw honey or maple syrup
- One tablespoon of rum, brandy, or bourbon (optional)
- One tablespoon of light brown sugar or coconut sugar
- One-tspn pure vanilla extract
- one tsp finely ground cinnamon
- 1/4 tsp kosher salt
- Greek yogurt, heavy cream, or vanilla ice cream for serving
Instructions
- Set oven temperature to 350°F. Apply a thin layer of nonstick spray to a 9×9-inch or comparable-sized baking dish that can accommodate the peach halves in a single layer. Choose a plate that will allow your peaches to sit side by side without creating too much space between them. Place the peaches in the dish cut-side up.
- Mix together the oil, coconut sugar, brandy, vanilla, cinnamon, and salt in a medium-sized mixing basin. Using a spoon, transfer the mixture onto the peaches, filling the center and extending to the edges.
- Bake the peaches, uncovered, for about 30 minutes, or until they are soft and cooked through. Serve warm, garnished with a dollop of heavy cream, Greek yogurt, or vanilla ice cream, if preferred.
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