4 peach halves in a oval roasting dish with rosemary sprigs
Print Recipe Pin Recipe
4.7 from 10 votes

Roasted Peaches/Baked Peaches Recipe

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Modern Australian
Servings: 4
Calories: 111kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


  • 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.


Calories: 111kcal | Carbohydrates: 27g | Protein: 1g | Sodium: 5mg | Potassium: 303mg | Fiber: 2g | Sugar: 25g | Vitamin A: 490IU | Vitamin C: 9.9mg | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts