4.70 from 10 votes

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.

4 roasted peach halves in a white oval baking dish

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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!

4 raw peach halves with brown sugar on them in a white baking dish

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.

two baked peach halves on a white plate with a dollop of cream

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

overhead view of two roasted peach halves on a white plate

Enjoy x

p.s If you enjoy roasted fruit then why not try my Roasted Strawberries or my Roasted Plums.

Pin this recipe for Roasted Peaches. Pin it here.

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4 peach halves in a oval roasting dish with rosemary sprigs

Roasted Peaches/Baked Peaches Recipe

Claire | Sprinkle and Sprouts

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.

4.70 from 10 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Dessert

Cuisine Modern Australian

Servings

Calories 111 kcal

Ingredients

4 peaches
¼ cup brown sugar
6 rosemary sprigs
½ 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.

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Nutrition

Nutrition is per serving

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