Oven roasted peaches. An easy and delicious summer fruit recipe
Oven roasted summer fruit. A great summer fruit recipe
Peaches aren't really worth eating many months removed from July and August, so while they're here, you should get your fill. A perfect peach, peeled, sliced and sprinkled with a little sugar, beside a quality vanilla ice cream; is about as good as it gets; but if you ever get tired of the everyday…try this easy summer roasted fruit recipe.
You can use peaches alone, or peaches mixed with plums and nectarines, if you’d prefer. You can also throw in a handful of raspberries, if you feel like it. I like straight peaches though, and great summer peaches don’t need need to share the stage.
This recipe is effortless, and you can throw get these in the oven as you are sitting down to dinner and have them ready for you when you finish. You've got to get a really good vanilla ice cream to serve these properly.
I have eaten spiced roasted fruit, and citric roasted fruit, and fruit roasted with caramel sauce etc. etc., and although all were tasty, nothing beats the pure simplicity of a perfectly roasted fruit, treated simply. In this case, taking it easy tastes better!
Roasted summer peaches
Peel some peaches, 1 peach per person is about right, and cut in half to remove the pit.
Place on a baking tray, hollow side up, and dot with about 1 tsp of salted butter per half. Sprinkle each half with about 1tsp of white sugar, and throw into a preheated oven at 425 for about 25 minutes, or until tender throughout.
Serve these with vanilla ice cream, crème fraiche or whipped cream. If they seem too sweet, squeeze a little lemon juice over the peaches before serving.
The technique is the same if you want to use plums and nectarines, and you can mix and match them as you prefer. If using raspberries, they'll only need about 5 minutes, so add them in only at the end. You just want the berries to heat up and start releasing their juices, at this point they should be taken out. Overcooked berries are a bit of a gloopy mess.
The same technique can also be used in the harvest months with apples, and is a great excuse to use that apple corer that's wasting away in the depth of your utensil drawer.
Autumn cinnamon butter roasted apples
Preheat your oven to 350 and prepare the apples by using a paring knife or your apple corer to remove the seeds from the apple, going from the top of the apple down. You want to get all of the core out, but you don’t want to go all the way through to the bottom of the apple, as you want to create a little hollow for the butter and sugar to come.
Mix together equal parts brown sugar and salted butter, and fill each hollow with this mixture. Sprinkle with a touch of cinnamon over top, and place in the oven to bake for about 30 minutes, or until cooked through.
Again, serve these with vanilla ice cream, and a squeeze of lemon juice over the apples before serving is a nice touch.
This easy recipe, that you can also throw into the oven as you sit down to dinner, will build anticipation of the dessert to come with fragrant apple pie aromas that will start to emerge as you finish up the main course. A great easy recipe, and perfect for the first crisp days of fall.
A last variation on roasted apples has you substituting a good sharp cheddar cheese for the butter, and omitting the cinnamon. Lemon juice will go very well with these cheddar roasted apples.
Baked apples on a crisp fall night!
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