I feel kinda silly even calling this a “recipe”…
But I felt compelled to share it with ya anyway, because EVERYONE needs this simple little trick in their summer recipe arsenal.
You know those days when you have company coming over and you need a quick dessert, but you’ve been out in the garden all day and cooking is the last thing you want to do. Yeah, this baked peaches recipe is for those times.
My other quick summer dessert trick is homemade ice cream, but I call on these baked peaches when I’m feeling even lazier. The other thing I like about them? Presenting a bowl of slightly warm, perfectly golden peaches smothered in cream looks pretty darn gourmet (at least in my world). Your guests will never have to know this is actually your lazy recipe… I’m not gonna tell. Promise.
Oh! I almost forgot– if you have fresh basil in your herb garden, run out an grab a handful for a garnish on your baked peaches. I know– the peach/basil combo might sound strange at first, but it’s actually pretty darn good.
Honey Baked Peaches with Cream
- Peaches, ripe but not too squishy (1 peach = 1 serving)
- 1 tablespoon of butter per peach
- 1 tablespoon of honey (roughly) per peach. This is my favorite honey ever. (affiliate)
- Fresh cream or vanilla ice cream
Instructions:
Preheat the oven to 400 degrees.
Cut the peaches in half and remove the pit. Place them in the dish, cut side up.
Place 1/2 tablespoon of butter on top of each peach half, and drizzle generously with honey (and in case you’re wondering, no, I do NOT measure…)
Bake for 15-20 minutes, or until peaches are soft and turning golden brown on top. I also turned on my broiler and let mine broil for the last 2-3 minutes to get extra color on the top, but this step is optional.
Remove from the oven. If there is cooking liquid in the bottom of the pan, spoon it over the top of the peaches. Allow to cool slightly, and serve with a generous drizzle of heavy cream or scoop of ice cream.
Optional Garnishes:
Roasted peaches are even more amazing when you garnish them with a bit of fresh, chopped basil or fresh lavender buds… Or cinnamon! A sprinkle of cinnamon would be tasty on these, too.
Baked Peaches Notes
- You’ll want ripe peaches for this recipe, but skip the overly ripe or squishy ones.
- Instead of heavy cream, you could also top these with homemade vanilla ice cream, whipped cream, or mascarpone cheese.
Honey Baked Peaches with Cream
A delicious bowl of slightly warm, perfectly golden peaches smothered in cream
Ingredients
- Peaches, ripe but not too squishy (1 peach = 1 serving)
- 1 tablespoon of butter per peach
- 1 tablespoon of honey (roughly) per peach
- Fresh cream or vanilla ice cream
Instructions
- Preheat the oven to 400 degrees.
- Cut the peaches in half and remove the pit. Place them in the dish, cut side up.
- Place 1/2 tablespoon of butter on top of each peach half, and drizzle generously with honey (and in case you’re wondering, no, I do NOT measure…)
- Bake for 15-20 minutes, or until peaches are soft and turning golden brown on top. I also turned on my broiler and let mine broil for the last 2-3 minutes to get extra color on the top, but this step is optional.
- Remove from the oven. If there is cooking liquid in the bottom of the pan, spoon it over the top of the peaches. Allow to cool slightly, and serve with a generous drizzle of heavy cream or scoop of ice cream.
Katie says
July 13, 2016 at 3:35 pmYummy! Once the peaches start ripening up here I’ll definitely give this a try. Have you ever tried grilling them?
Jill Winger says
July 19, 2016 at 10:18 amNot yet– but it’s on my list. Yum!
Amelia Empson says
July 14, 2016 at 11:16 amWow, this looks amazing! Do you have any tips for making Ice Cream with raw milk? I can never get enough cream, and it ends up all ice crystally. I don’t have a cow or goat, though, but my friends do. I love making ice cream, but find it hard when we drink mostly raw.
Jill Winger says
July 19, 2016 at 10:16 amThe best way I know to get rid of the crystals is to increase the amount of cream… Sometimes if my cow isn’t giving a lot of cream, I have to buy good cream at the store and add it to my raw milk ice cream. Not ideal, but it works.
Candi says
August 1, 2016 at 5:52 amI was having an ice crystal problem a while back – my fridge was too cold. Just thought I’d add that thought – just in case. 🙂
cj
Pat says
July 15, 2016 at 6:42 amWe have grilled them before and they are delicious………..we put lime/honey mixture on them and grill them………also pineapple…..very tasty……….we skip the garnish as by the time they are done, we are reaching for a folk………ha……
Jill Winger says
July 19, 2016 at 10:15 amOh yes… grilled… yum!
Aly Marcel says
July 20, 2016 at 3:57 pmDo you think this may also work with apples? We don’t often have good peaches here…
Hans Quistorff says
July 21, 2016 at 2:03 amYes apples work almost the same. Scoop out the seed cavity after splitting the apple in half. add cinnamon or pie spice then butter to the cavity. They can be baked, broiled, grilled or for simplicity microwaved [takes about 4 minutes].
Claire Jones says
July 21, 2016 at 9:42 amI grew up on a peach orchard in Oregon–my brother still runs the family farm. I’ve been so spoiled all my life I can hardly buy a peach from the store…and sadly (as you know), Wyoming isn’t really the place to grow peaches. I’m sharing this recipe with my brother so he can share it with his customers! I’m glad to know I’m in good company in my lack of measuring. 🙂
p.s. if you ever do farm tours, I’d love to see your set up (I’m in Laramie)–especially for milk cows. I’m hoping one of those will be joining our homestead in the next year or so. Along with honey bees…
Jill Winger says
July 28, 2016 at 1:31 pmI wish we could grow peaches here! 😉 We aren’t really set up for farm tours at the moment, but you never know for the future. Nice to meet a ‘neighbor’, though!
T says
September 15, 2016 at 7:32 pmHi Clair,
I am in Laramie too! We just canned most of a box of Colorado Palisade Peaches. They are darn tasty in my opinion. I did not, however, grow up on a peach orchard in Oregon so it may be a “relative” thing. But if you can get your hands on genuine Palisade Peaches they might be a bit more palatable than most of what we see in the grocery stores here! We have not yet tried the baked peaches but plan to do so with a couple of those that did not go into jats earlier. Will post a rating then.
T says
September 15, 2016 at 8:25 pmOk, just tried the recipe.
Very tasty! Mine were soft in more like 11 min than 15. The 3 min broil at the end turned all the honey/butter/peach juice in tje pan into a charred mess though. I make again I would shorten the cooking time to 10 min and broiling step to 2 min. I would probably also scoop the liquid up onto the peach half before broiling.
Last thought: slip some parchment paper uner these beauties before cooking to minimize clean up efforts.
★★★★
Jill Winger says
September 27, 2016 at 11:45 amYum! Glad you liked them!