Roasted Peaches with Brown Sugar and Rosemary
Tender peaches sprinkled with brown suagr 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. From Sprinkles and Sprouts
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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: 9.8% | Vitamin C: 12% | Calcium: 2% | Iron: 2.6%