Description
Ripe Summer peaches roasted with a spiced sugar until soft and caramelised. Try them! They’re perfect served warm with ice cream!
Ingredients
Scale
- 700g fresh, ripe peaches
- 1/4c brown sugar
- 2 tbsp white sugar
- 1/2 tsp cinnamon, ground
- pinch nutmeg, ground
- 1 vanilla pod, cut in half and scraped of seeds
Instructions
- Preheat the oven to 180°C / 356°F.
- Prepare the peaches by removing the seed and cutting each peach into 8 equal pieces. Pop into a large mixing bowl.
- Add the sugar and spices, sprinkling the brown sugar, white sugar, cinnamon, nutmeg and vanilla evenly over the peaches. Toss gently with a spoon or your hands until the peaches are well coated.
- Pop them onto a tray or large cast iron skillet lined with parchment paper. Be sure to give them space to breath, otherwise they with stew, not roast.
- Roast uncovered for 25–30 minutes.
- Remove from the oven once the peaches are soft, glossy, and bubbling with caramelised edges. A this stage I give them a gentle turn over by just lifting the edges of the parchment paper  and letting them tumble softly onto one another, so all the flavours from the syrup and peachy juice mingle together and settle.Â
- Leave to rest for 10 minutes before serving so the juices thicken slightly.
Notes
- Use ripe but still firm peaches for the best texture.
- Give the peaches room to breathe! Overcrowding the dish can make the peaches steam instead of caramelising properly.
- I cook this recipe on a baking tray or my 30cm enamel cast iron skillet.
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.