The summer is still not over, at least here in Dubai it is not, and with that is indulging in the seasons last harvest. Using those beautifully ripe peaches you can effortlessly whip up this deliciously simple yet delightful treat.
Fresh peach halves that are split, then spooned full of honey, brown sugar, cinnamon, on a bed of fresh rosemary, and—if you are feeling dangerous—splashed with a touch of brandy or rum, this simple but spectacular summer dessert is destined to be a go-to. These baked peaches taste like the purest, most intense version of what a fresh peach can be. They’re tender, juicy, and guaranteed to drip down your chin.
This recipe is all about the peaches. We’re going to take a few simple ingredients that highlight and elevate peaches’ flavor, but it’s the fruit itself that stars in this dish.
To get the most out of this dish you need the freshest, juiciest ripe peaches you can find at your local market. Split the peaches in half, and remove the pits. No need to peel the skins. They’ll soften up just fine when you bake the peaches in the oven. Arrange the peaches, cut-sides up, in a baking dish above two or three rosemary stalks. In a bowl, whisk together coconut oil, cinnamon, honey, coconut sugar or brown sugar, and of you would like, your alcohol of choice. Spoon the filling inside the peaches and do not be shy. Bake the peaches at one hundred and ninety degrees C for thirty minutes, or until they are so tender you can cut them with a spoon. The filling will bubble and caramelize, and your entire kitchen will smell of delicious peaches.
baked peaches + cream recipe
- two tablespoons of coconut oil, melted
- four tablespoons of honey
- four large, ripe peaches, halved and pitted
- two tablespoons of brown sugar (or coconut sugar)
- one teaspoon of vanilla extract
- one teaspoon of ground cinnamon
- pinch of sea salt
- three stalks of fresh rosemary
- one tablespoon of rum or brandy
- heavy cream or vanilla ice cream, for serving
Preheat oven to one hundred and ninety degrees C. Lightly coat a baking dish that’s large enough to hold the peach halves in a single layer with coconut oil.
Arrange the peaches, cut-sides up, in a baking dish above two or three rosemary stalks.
In a bowl, whisk together coconut oil, cinnamon, honey, coconut sugar or brown sugar, and of you would like, your alcohol of choice. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about thirty minutes.
Serve warm, topped with vanilla ice cream or whipped heavy cream, as desired.