Peaches for Dessert!

If you’ve been harvesting an abundance of peaches from your garden this summer, you may be in need of creative ways to use these delicious, antioxidant-packed, and fiber rich stone fruits. Peaches are certainly great on their own, but when it comes to cooking and baking, they’re incredibly versatile as well. Roasting peaches, for instance, concentrates and enhances their flavor. And there’s no need to follow a complicated recipe. For an easy, fruity, and in-season summer dessert, just gather the following ingredients and follow these simple steps.  

  • Two ripe peaches, sliced in half, stone removed
  • ¾ cup white wine or white grape juice
  • ¾ cup water
  • One or two herbs/spices (whole, not ground), such as the following: mint, star anise, cardamom, rosemary, lemon balm, lavender
  • Ice cream: vanilla base recommended, but any ice cream will do!
  1. Preheat the oven to 425 degrees Fahrenheit. (Side note: This is a small dish, so you can opt for using the toaster oven instead.)
  2. Combine white wine or grape juice, water, and herbs in a saucepan. Bring to a boil and then turn off the heat. Allow infusion to sit for at least ten minutes: the longer they infuse, the more concentrated the flavor will be.
  3. Place your peach halves, face up, in a baking dish. Pour herb infused water (with the herbs if you like) into the base of the baking dish.
  4. Bake peach halves, face up, for 15 minutes. Use tongs to flip each half over and continue baking for 10 minutes or longer, depending on desired color and texture. Remove from the oven and baking dish and let cool.
  5. Top peach halves with ice cream (and/or any other desired toppings) and enjoy!

This is adapted from Sharon Santoni’s recipe at My French Country Home:

Written by Sarah Rinzler, Grant Writer


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