The Friday Baking Project
Vanilla Roasted Peaches
| Yield: 1 medium baking dish | # of Servings: 4 |
Ingredients:
4 medium sized peaches, 1 ¼ to 1 ½ pounds total, firm, just starting to ripen
2 tbl (1 oz / 28 g) butter, melted
2 tbl (1 fl oz) fresh lemon juice
2 tbl (.90 oz / 26 g) sugar
1 vanilla bean, split and scraped. (See note below)
1 pint Vanilla Ice Cream
½ pint raspberries
1 bunch fresh mint, optional
Tools and equipment needed:
1 baking dish, size described below
Pre-recipe preparations:
- Squeeze lemons for juice
- Preheat oven to 400 °F
Directions:
- Rinse peaches, set aside to dry.
- Pour melted butter and lemon juice into baking dish. Stir together. Add sugar, vanilla bean and seeds into the dish and stir to combine.
- Halve and pit the peaches. Place in the baking dish and swirl around to cover the peaches in the liquid and vanilla seeds. Then place cut side down for baking.
- Roast for approximately 18 to 22 minutes, until an inserted paring knife indicates they are just cooked through. Brush the tops with the cooking liquid at the halfway point.
- Pour off excess liquid into a small saucepan. Reduce the syrup slightly by bringing to a boil for one minute.
- Serve warm with vanilla ice cream and raspberries.
Baking Tips:
- Baking pans – the white porcelain pan I have used is 6 ¾” by 11 ½” by 2″. The copper oval is 12″ by 8″ by 1 ½”.
- Very good, reasonably priced vanilla beans are available from Amazon, the Slofoodgroup premium Grade A brand. I have been using these for almost a year and they have been consistently fragrant and moist. At the next level, premium, plump Madagascar beans are available from Penzey’s Spices. They are very pricey at $25 for three, but a nice indulgence for the homer baker.