Roasted Peaches with Brown Sugar and Rosemary – Tender peaches sprinkled with brown sugar and roasted on rosemary sprigs to create a sweet and floral syrup. The perfect dessert for the late summer and early fall evenings. Add a dollop of thick cream and enjoy the sweet yielding fragrant fruit.
It is time for my project foodie group ingredient challenge. This month it is Peaches. I really do need to get a couple more southern hemisphere bloggers into the group!!!! Peaches are in season up there, but for me I had to buy imported peaches, which I have to say for out of season fruit, were perfectly ripe and super sweet.
But 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.
If you can’t get peaches, nectarines or plums will work just as well.
Even before they are cooked these Roasted Peaches with Brown Sugar and Rosemary look beautiful.
Even before they are cooked these Roasted Peaches with Brown Sugar and Rosemary look beautiful.These Roasted Peaches with Brown Sugar and Rosemary are a bit of a rarity here on Sprinkles and Sprouts! A dessert! Being a cheese and crackers kind of girl desserts and puddings are few and far between. But these Roasted Peach with Rosemary and Brown Sugar are worth sharing. Like most desserts I make there is a savoury element with the rosemary and sea salt. But for those with a super sweet tooth, you can easily omit the sea salt from the recipe.
Enjoy x
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Roasted Peaches with Brown Sugar and Rosemary
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.
Check out all the other fabulous peach recipes from some of the other project foodies:
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!