It is peach season and the Farmers’ Market is full of delicious looking peaches. Granted they are no Fredricksburg peaches out here in Vegas, but California peaches still make tasty summer treats. I love simply grilling peaches on the bbq, or even putting them in a pan to form a crisp layer of caramel from the natural sugars of the peaches. This recipe for Roasted Peaches is another great option to enjoy. This recipe feeds four at $1.08 per serving.
As with most recipes, you need to start with great produce. Pick the juiciest and ripest peaches that you can find because these roast a lot easier than hard peaches, and taste better too.
Halve the peaches and remove the stones. Mix together the sugar with cinammon in a small bowl. In another bowl, toss the peaches with vanilla extract and Grand Marnier until they are thoroughly coated. Add the sugar and cinammon mixture to the peaches and toss.
Put the peaches in a roasting pan skin side down and pour the mixture over the top of peaches. Place the roasting pan into a pre-heated oven of 450 degrees. Peaches take a bit longer to roast than apricots, so expect your peaches to be in the oven for 25-30 minutes or until they fork tender.
Once the peaches are roasted, put them in a bowl and I poured some heavy whipping cream over them (or you could make the dulce de luche that the recipe calls for. I just didn’t have any condensed milk on hand to make some). The juices at the bottom of the roasting pan turn into a delicious caramel which I scraped up and poured over the roasted peaches and cream.
