This week’s recipe is for a tasty summer dessert that will cool you down on hot summer nights. Inspired by southern cuisine, this roasted peach recipe is sure to please even the pickiest of eaters.
Roasted Peaches with Toasted Almonds and Vanilla Ice Cream
Prep Time: 5 minutes
Cook Time: 15 minutes
3 ripe peaches pitted and cut into 6 slices
2 T dark brown sugar
1/2 tsp cinnamon
2 T butter, melted
1/3 Cup blanched and slivered almonds
Vanilla ice cream or frozen custard
Preheat oven to 400 degrees
Wash, pit and slice peaches. Toss peaches with brown sugar, cinnamon, and melted butter. Make a “baking boat” with double layered tin foil so juices don’t spread. Peaches should overlap.
Bake for 15 minutes until juices start to bubble.
While peaches bake, place almonds in unheated small pan. Turn range to medium and toss occasionally for about 5 minutes until fragrant and golden brown.
Spoon hot peaches and juice over ice cream (ratios as desired but more peaches than ice cream recommended). Sprinkle with toasted almonds and enjoy!
Original recipe for Pacific Coast Harvest by Kayla Waldorf