Baked Peaches with Raspberries
These easy Baked Peaches with Raspberries are made with fresh peach halves, honey, butter, lemon and vanilla, then baked until tender and juicy. Serve them warm with vanilla ice cream and fresh mint for the perfect simple summer dessert.
Servings: 6 servings
Ingredients
- 6 peaches halved and pits removed, or enough to fill the bottom of your baking dish
- 1 cup raspberries
- 2 tbsp honey
- 1 tbsp butter melted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
Serve with
- vanilla ice cream for serving
- fresh mint leaves for garnishing
Instructions
- Preheat the oven to 400°F.
- Arrange the peach halves in a baking dish in a single layer.
- In a small bowl, combine the honey, melted butter, lemon juice, vanilla, cinnamon and a small pinch of salt. Drizzle the mixture evenly over the peaches.
- Bake the peaches for 20 minutes, or until they have started to soften and release their juices.
- Add the fresh raspberries around and over the peaches and return the baking dish to the oven for another 5 minutes.
- Remove from the oven and spoon some of the warm juices from the bottom of the baking dish over the fruit.
- Serve warm with vanilla ice cream and fresh mint.
Notes
- The exact number of peaches will depend on their size and the size of your baking dish. Use enough peach halves to fill the bottom comfortably.
- Choose ripe but still fairly firm peaches so they hold their shape during baking.
- There's no need to peel the peaches.
- Adding the raspberries during the final 5 minutes keeps them from completely breaking down.
- Store leftovers covered in the refrigerator for 3–4 days.
Nutrition
Calories: 99kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 29mg | Potassium: 224mg | Fiber: 4g | Sugar: 19g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg