Honey-Roasted Peaches with Cream

Some things are perfect in their simplicity, and these honey-roasted peaches definitely qualify.

I didn’t plan to buy peaches last weekend, but when I walked into the produce section I was almost knocked over by the amazing smell of ripe peaches. They were so soft you had to hold them super gently so they didn’t bruise. Fuzzy. Juicy. Amazing.

Since I was trying to eat really well this week, and already had like five things I was planning to make, I wanted something simple and super healthy.

This dessert feels fancy in a completely undeserved way. You seriously just cut fruit in half, drizzle a little honey and butter over it, and bake for a while.

And the result is a dessert that embodies summer, adds a little class to any dinner, and takes five minutes, tops, to prepare. Sign me up!

Also, peaches. They’re the best!

Pre-heat your oven to 350 F and line a pan with foil or parchment paper.

Cut the peaches in half, removing the stones.

Place the halves into a baking tray and top each with a little pat of butter.

Drizzle a little honey over the top. Assuming your peaches are ripe, you shouldn’t need a lot of honey because most peaches are quite sweet on their own.  Mine were super ripe, so I only used a tiny bit.

Bake the peaches for about 20 minutes, keeping an eye on them so they don’t burn.

While they’re baking, mix together your whipped cream ingredients in a small bowl. You can just use regular whipping cream, or mascarpone or creme fraiche. I had some ricotta on hand, and it was amazing. You can use an immersion blender or just whisk it together. Put in the refrigerator until you’re ready for it.

If you’re toasting almonds, heat a dry frying pan and, when it’s hot, add your almonds. Flip them around the pan, taking care not to let them burn. When they’re nice and brown, tip them out and leave to cool.

After 20 minutes your peaches should be bubbly and soft. Remove them from the oven and serve.

Top with the cold sweet cream and (if you roll that way) the toasted almonds.

Lest you think the pretty plating is how I actually eat it, this is the unholy mess I made of the rest of them…I took those suckers down!

Other peach desserts you’ll love:

• Peach Raspberry Cobbler
• Peach Rhubarb Pie
• Fresh Peach Coconut Milk Ice Cream
• Healthy Cardamom-Almond Peach Crisp
• Easy Peach Jam

Honey-Roasted Peaches with Ricotta Cream

• Peaches, halved & pitted (figure probably 1 per person)
• Butter
• Honey
• Some kind of whipped cream topping; I used whole milk ricotta, a little honey, & a splash of heavy cream, but you could use mascarpone, crème fraiche, all whipping cream, whatever floats your boat
• Optional:  toasted sliced almonds

Pre-heat your oven to 350 F and line a pan with foil or parchment paper. Cut the peaches in half, removing the stones.

Place the halves into a baking tray and top each with a little pat of butter. Drizzle honey over the top. How much honey you use is up to you, though most peaches are quite sweet on their own (mine were super ripe, so I only used a tiny bit). Bake the peaches for about 20 minutes, keeping an eye on them so they don’t burn.

While they’re baking, make the cream and toast your almonds (I skipped that, not a big nut person anyway). In a small bowl mix together your whipped cream ingredients. You can use an immersion blender or just whisk them together (I have a tiny whisk). Put in the refrigerator until you’re ready for it, the chill will contrast nicely with the hot peaches. If you’re toasting almonds, heat a dry frying pan and, when it’s hot, add your almonds. Flip them around the pan, taking care not to let them burn. When they’re nice and brown, tip them out and leave to cool.

After 20 minutes your peaches should be bubbly and soft. Remove them from the oven and serve.

Original recipe here

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