Nothing says “summer is here” to me like a juicy, ripe peach. I find myself eating the first dozen or two over my kitchen sink, not even taking the time to peel or cut the fruit before I can devour the flavors I’ve been missing all winter.
When the novelty of the new season’s crop wears off, I love to make cobblers, crisps, frozen peachy lemonades and peach salsa. But my go-to favorite way of serving fresh peaches is similar to the taste of Bananas Foster – a simple, buttery caramel sauce spooned over oven-roasted peach halves.
I usually throw a scoop of vanilla ice cream over the peaches, but I’ve even found a way to justify eating these for breakfast! Try these peaches over French toast or on a hot Belgian waffle with a bit of whipped cream. Decadent and Delicious!
4 Tbs unsalted butter, cut into pieces
3/4 cup sugar
1 tsp vanilla extract
1/4 cup water
6 ripe peaches, unpeeled
Vanilla ice cream
Preheat oven to 400° F. Combine butter, sugar, vanilla and water in a rectangular baking dish. Place dish in oven until butter melts. Remove from oven and stir well.
Meanwhile, cut each peach in half, removing the pits of the peaches. Place peach halves in dish cut-side down, and roast until peaches are tender, about 20 minutes. You can easily remove the peach peel now and discard.
Divide the warm peach halves among 6 bowls and top with vanilla ice cream. Spoon the pan juices over and serve immediately.
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