Recipe

Roasted peaches with vanilla and honey

Roasting stone fruit intensifies their flavour, as well as softening the flesh. These roasted peaches are doubly fragrant thanks to the honey and vanilla pods.

Oct 31, 2009 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Roasted peaches with vanilla and honey
  • 4 white peaches (880g)
  • 1 vanilla bean
  • 2 tablespoon honey
  • 1 tablespoon lemon juice
  • 30 gram (1 ounce) butter

Method

Roasted peaches with vanilla and honey
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Halve peaches; remove and discard seeds. Place peaches, cut-side, up in a single layer, in a shallow baking dish.
  • 3
    Using a sharp knife, split vanilla bean lengthways and scrape seeds into a small saucepan, add bean. Add honey and juice to pan; cook over low heat until liquid is of a pourable consistency. Pour over peaches.
  • 4
    Chop butter; scatter over fruit. Roast peaches, uncovered, about 30 minutes, basting regularly, or until tender.

Notes

Choose freestone peaches as it will be easier to remove the seeds. You can peel the peaches before roasting if you prefer.

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