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.
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
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Roasted Peaches/Baked Peaches Recipe
- 4 peaches
- 1/4 cup brown sugar
- 6 rosemary sprigs
- 1/2 cup water
- pinch sea salt
- 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.