Best 11 Roasted Peaches Recipes

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

ROASTED PEACHES

Steps:

• Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
• Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
• Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

TIPSY ROASTED PEACHES

Steps:

• Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm. , Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender. , To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.

GRAHAM NORTON'S ROASTED PEACHES WITH AMARETTO

Steps:

• Preheat the oven to 350 degrees.
• Bring a pan of water to the boil.
• Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
• Drain and refresh in cold, iced water.
• Carefully peel the peaches once cool.
• Cut in half and remove the stones.
• In a large bowl mix the peach halves with the amaretto and maple syrup.
• Sprinkle over the sugar and mix well.
• Allow the peaches to sit in the marinade for a few minutes.
• Place the peaches, cut side up, on a non-stick baking tray.
• Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
• Sprinkle with a little extra sugar.
• Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
• Remove from the oven.
• Serve two peach halves per person, cut side down on the plate.
• Spoon a little crème fraiche on each plate and drizzle the remaining juices over the crème fraiche.
• Lightly crush the Amaretti biscuits and sprinkle over the plates.

ROASTED MARSHMALLOW PEACHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread peaches into the bottom of a baking dish and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

BRINED PORK ROAST WITH ROASTED PEACHES

Steps:

• Place brine ingredients, water through bay leaves, in a large plastic juice container.
• I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
• I usually do this the night before, and refrigerate.
• Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
• Place pork roast in bag, and pour brine mixture over the meat.
• Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
• Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
• Preheat oven to 400 degrees.
• Note about the roast: I find better results if the fat layer is left on.
• Please do not over trim this part, or roast will become too dry.
• Season entire roast generously with salt and pepper.
• Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
• Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
• Sear the pork, fat side down until it has a nice caramelized color.
• Repeat this for all sides of the roast.
• This should be about 10-15 minutes.
• Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
• Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
• If fresh peaches are not available, used the canned, omit the honey in the marinade.
• You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
• Give them a toss with your hands and place cut side down.
• Roast in oven for about 15 minutes, or until the fresh peaches are soft.
• When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
• Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
• Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
• Let this simmer and reduce by about a third.
• Add salt and pepper to taste, and wisk in butter.
• Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS

Steps:

• Preheat oven to 250°F. Whisk honey, vinegar, and 1/4 teaspoon salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-quart. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20-25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25-35 minutes more. Let peaches cool in roasting juices.
• Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining 1/4 teaspoon salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.
• Toss panko, raw sugar, and 2 teaspoons oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.
• Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.

ROASTED CHICKEN BREASTS WITH BALSAMIC PEACHES

Steps:

• 1) Heat oven to 400 farenheit. 2) Pat chicken dry with paper towels. Rub with 1 Tbs olive oil and season with salt & pepper. Place in baking dish that has been sprayed with Pam Olive Oil spray. 3) In small bowl, combine peaches, shallots, thyme, and remaining olive oil, salt & pepper. 4) Scatter the peach mixture around the chicken. Roast until cooked, about 45-50 minutes. Serve chicken with peaches & pan sauce.

GORGONZOLA WITH ROASTED PEACHES

Steps:

• Cut the peaches in half, stone removed & peeled.
• Heat oven to 325 degrees F.
• Place peaches, cut side up in an 8" baking pan.
• Fill each cavity with 1/2 tbsp honey, pour in 1/3 cup water & bake uncovered for 30 minutes or until the peaches are tender, reserve syrup.
• Cut each half peach into 4 wedges and arrange peaches on 4 serving plates, spoon syrup over the peaches, let cool until barely warm.
• Divide cheese into 4 pieces and place a piece on each of the 4 plates along side the peaches.
• Sprinkle a 1/2 tbsp honey over the each serving.
• Sprinkle with almonds.

ROASTED PORK CHOPS AND PEACHES

Steps:

• Heat oven to 400 degrees. Cook couscous according to package directions. Meanwhile, heat the oil in a large ovenproof skillet over med-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3-5 mins per side; transfer to a plate. Add the peaches, onion, vinegar and 1/4 tsp each of S & P to the skillet and cook, tossing, for 1 minute. Return the pork and any accumulated juices to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender about 8 - 10 mins. Sprinkle with the basil and serve with the couscous.