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. From Sprinkles and Sprouts
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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
Course Dessert
Cuisine Modern Australian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 111kcal

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.

Nutrition

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%