These Baked Peaches with Brown Sugar and Rosemary are the most perfect dessert for late summer and early fall evenings.
The tender peaches are sprinkled with brown sugar and roasted/baked on a bed of rosemary sprigs, to create a sweet and floral syrup.
They are just stunning and taste equally delicious. Add a dollop of thick cream and enjoy the sweet yielding fragrant fruit.
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Baked Peaches or Roasted Peaches?
The difference is really just a technicality. The terms roasted and baked both mean to cook in the dry heat of an oven. However, roasted items are usually cooked at temperatures of 400ºF/200ºC or more whilst baked items are cooked at a temperature lower that 375ºF/190ºC.
The bit in between 375-400 is a grey area!!!!
These peaches are cooked at 400ºC so technically we should call them Roast Peaches.
But roasting is also classified as creating a crust on the food, these peaches don’t have a crust on them. So then do we call them Baked Peaches?
But then baking something implies a longer cook time so that the fruit is very soft (like in a pie) here the fruit still has some structure so then I come back around to Roasted Peaches!
What to do??? Baked Peaches/Roasted Peaches….what would you call them? (I have not decided yet…and you can be sure I will change my mind as I write this post, so be prepared for both!)
Perhaps we should just call them Delicious Peaches? Because what you call them doesn’t really matter, what matters are that these are the best cooked peaches EVER!
What to do with unripe peaches
Have you ever wondered what you are going to do with your unripe peaches? The beauty of this recipe is it will work with under-ripe fruit, the brown sugar adds the extra sweetness and the heat of the oven makes the flesh yielding and tender.
Why cook peaches?
You know when you have bought a punnet of peaches hoping for tender juicy sweet flesh only to find your peaches are a little hard and sour or a little tasteless – well then this recipe is perfect for you.
Baking peaches in the high heat of the oven removes some of the water content from the fruit which concentrates the peach flavor.
Adding some sugar helps with the sweetness and the heat makes the flesh tender and soft.
How to roast peaches
- Preheat your oven to 400ºF/200ºC.
- Slice each peach in half – to do this cut into the peach until you reach the pit and then slowly rotate the knife around the pit. You should then be able to carefully twits the two pieces of peach apart.
- Remove the pit – use a small teaspoon to scoop out the small pit.
- Place the peach halves in a baking dish – use a dish that fits the peaches comfortably without squishing them, but that doesn’t have lots of excess space around them.
- Add your flavorings – You can sprinkle them over or sit the peaches on top of them
- Sprinkle with sugar – the sugar helps to sweeten the peaches and also creates the final syrup.
- Pour a little water around the peaches – this creates some steam to soften the fruit and also helps to make a syrup.
- Roast for 20-25 minutes – cook until the peaches are soft and the syrup is thick.
What to serve with Baked Peaches
These peaches are sweet enough to be enjoyed as a dessert, but are also perfect for breakfast or serving as a side with grilled meats.
Serve them with:
- with yogurt
- on top of oatmeal/porridge
- with whipped cream
- with sour cream
- with ice cream
- with grilled pork chops
- with grilled chicken
Enjoy x
p.s If you enjoy roasted fruit then why not try my Roasted Strawberries or my Roasted Plums.
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Roasted Peaches/Baked Peaches Recipe
Ingredients
- 4 peaches
- 1/4 cup brown sugar
- 6 rosemary sprigs
- 1/2 cup water
- pinch sea salt
Instructions
- Pre-heat oven to 200°C/400°F.
- Cut each peach in half and carefully twist them apart.
- Use a spoon to gently remove the stone.
- Pull the tender tips from the end of the rosemary and reserve for serving.
- Place the rosemary sprigs in the bottom of a roasting dish.
- Place the peach halves on top cut side up.
- Sprinkle the brown sugar over the peaches, then carefully pour the water around the peaches.
- Roast for 25 minutes until the peaches are soft and a thick syrup has collected in the bottom of the dish.
- To serve, spoon over a little syrup, add a spoonful of cream and a garnish of fresh rosemary and the merest sprinkles of sea salt.
Nutrition
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yanchep pizza says
Woooww, I can’t wait to try it, Thanks for sharing….
Claire McEwen says
You are welcome 😀
I hope you enjoy them
Marisa Franca @ All Our Way says
Hi, Claire!! I haven’t seen you in a while — it’s good to see you. Italians love fruit for dessert and roasting or grilling simply brings out the flavor! I really like the herbal touch with the rosemary. Luckily we have rosemary in our garden. Great recipe with all of the peaches at the Farmers Market.
Claire McEwen says
Oh yes, this would be perfect with some Italian mascarpone!!!!!
Veena Azmanov says
Oh I haven’t eaten roasted peaches in like forever !I love the sound of rosemary for favor. The sweet smell of molasses in the brown sugar and the rosemary .. oh I can almost smell the aroma.. Yum.
Claire McEwen says
The smell is delicious!!!
Thank you Veena
Helene D'Souza says
Oh look at the shine on the peaches! Gorgeous! I wish I could get hold of fresh peaches this year, unfortunately I won’t but I will pass on the recipe to my mother. She will enjoy this as she is getting fresh thyme too from south France right now. 🙂 You captured the peach halves very well.
Claire McEwen says
Peaches are such a seasonal fruit aren’t they!
Some years they just never really hang around.
I hope your mother loves them!
Hanady | Recipe Nomad says
Glad I can make these without in season peaches. Peach season in China ended a few weeks ago and I’m still craving them! But since they’re not too sweet now, they’ll be perfect for this recipe!
Claire McEwen says
Oh they do sound perfect!
Yes this recipe is great for under ripe harder peaches!
Adriana Lopez Martin says
You are talking to my heart here. Love peaches and grilling so this for me is the perfect combination. Your pictures are superb now I am really hungry.
Claire McEwen says
Thank you so much Adriana.
I love grilled fruit too 😀
Christine - Jar Of Lemons says
These sound amazing! So perfect for the end of summer. I think I’ll make these tonight!
Claire McEwen says
I hope you loved them Christine.
Joanna @ Everyday Made Fresh says
I adore roasted peaches. I love the addition of rosemary! I know that they are amazingly tasty.
Claire McEwen says
It just adds something a little different but doesn’t overpower the peach 😀
Pam says
Those sound wonderful and the rosemary is an unexpected addition. We love our peaches around here, though this year’s crop didn’t last as long as usual. If you’re able to, try them on a grill. The smokiness adds another dimension.
Claire McEwen says
Oh I love grilled fruit.
I am lucky we are heading into summer so our locally grown peaches will hit the shops in a couple of months 😀
sue | theviewfromgreatisland says
Wow, these peaches are stunning! I love simple desserts like this, and the rosemary is an inspired touch 🙂
Claire McEwen says
I loved the simplicity of this too! It just lets the natural flavour and colours sing through 😀
Michelle Frank | Flipped-Out Food says
The ingredient challenge sounds like so much fun! Although I love peaches (and will certainly try them in this recipe!), I’m intrigued by your suggestion of using plums: I think I love them even more!
Amy | The Cook Report says
What a gorgeous summer recipe, the colours are so amazing
Elaine @ Dishes Delish says
What a beautiful and tasty looking recipe! I love peaches and the thought of roasting them and combining rosemary with them sounds so delicious! Your photos are beautiful and I must try this before peaches go away for the season!