Balsamic Cream Roasted Peaches

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

It happens every summer.

There comes a point where I feel like summer is starting to slip away, and I don’t want it to be so! Summer technically doesn’t end until September 23rd, but Pete is getting ready to start teaching his first semester classes at university in a couple weeks. Between now and then we’re squeezing in a trip to Turks & Caicos and a trip to Asheville for a conference, and then it’s time for classes to begin. Ah!!

The one thing that cheers me up about summer ending is that we have pumpkin, fall baking, and lots of squash waiting on the horizon, but hey, now I’m really getting ahead of myself. Let’s celebrate some peaches while they’re still at their peak.

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Peaches always have and always will be my favorite summer fruit. The smell of a ripe peach is just the best thing in the world. I’d rather the house smell like ripe, aromatic peaches than even freshly baked chocolate chip cookies. I know, I’m crazy.

To get this recipe going, halve a bunch of peaches and remove the pits:

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Mix together a high quality aged Balsamic Vinegar with a little bit of cream. I like mixing the two because cream goes so well with peaches, and the cream mellows out the vinegar a little bit:

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Brush this mixture all over the peaches:

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Sprinkle the tops with turbinado sugar:

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Roast for 20-25 minutes until the peaches have softened.

Then serve warm with ice cream:

Balsamic Cream Roasted Peaches Recipe Dessert @FifteenSpatulas

Enjoy, my friends!

Balsamic Cream Roasted Peaches

Ingredients:

  • 4 peaches
  • 1 tbsp balsamic vinegar (or even balsamic glaze)
  • 1 tbsp heavy cream
  • about 1/2 cup turbinado sugar
  • ice cream, for serving

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Halve the peaches and remove the pits. Place the peaches on a sheet pan, cut side up.
  3. Mix together the balsamic and heavy cream, then brush it on the cut side of all the peaches. Sprinkle turbinado sugar generously all over the tops. Roast the peaches for 25 minutes until they are soft and the sugar has dissolved. Serve with ice cream and enjoy!